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The restaurant industry is evolving fast—and at the heart of this transformation is new restaurant technology. From AI-driven ordering systems to smart inventory tools and contactless dining experiences, today’s innovations are reshaping how restaurants operate, serve customers, and stay competitive. It’s easy, fast, and efficient.
Many fast food chains already have successful kiosk setups, with McDonald’s being the most prominent. Inventory management Inventory management software helps you monitor your restaurant’s stock levels. This helps prevent stockouts, which are frustrating for customers and BOH and can hurt your restaurant’s bottom line.
Table stakes today requires a POS system that fully integrates and automates: Inventory management – recipe management and COGS insights. In the short term, it’s QSR that will experience labor improvement, then fast-casual. Restaurants will become increasingly casual. Integration with third party aggregators.
Many fast food chains already have successful kiosk setups, with McDonald’s being the most prominent. Inventory management Inventory management software helps you monitor your restaurant’s stock levels. This helps prevent stockouts, which are frustrating for customers and BOH and can hurt your restaurant’s bottom line.
The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. These include food production and inventory management. Additionally, the BOH handles food safety and restaurant administration. The roles of BOH and FOH staff are intertwined yet distinct. Fast and friendly service.
The speeds they can work at might not be as fast as lightning, but as close as humanly possible. This permits your restaurant—both front and back of the house—to work at the fast pace of consumer spending. For fast-casual restaurants, opting for a mobile point-of-sale system makes the most sense.
Food cost goals change depending what style of food service you provide; fast food, fastcasual, casual dining, or fine dining. Portion control is a responsibility of both FOH and BOH. A good start is to track returned food, waste from spoilage, comped or replaced food and inventory turns.
The F&B director works with the order forms, the COO analyses the profit and loss statements, the inventory manager checks the stock counts, the executive chef works in the recipes database and so on. All come with their own data sets and metrics – food cost, inventory variance, sales numbers, the list goes on.
On the other hand, fast food restaurants are on the rise , with 0.8% Toast , 2023) 58% of operators said that rising inventory costs was their number one source of financial strain in 2023. Square , 2024) Get started : Restaurant Inventory Management Software for Multi-Unit Restaurants and Large-scale Catering Operations.
Irfan Kuci is the Director of Business Development at Focus Hospitality Consulting (FHC), a growing consulting firm based in Dubai with expertise in Back of House (BOH) design, MEP design, interior design, F&B concept creation, project management, franchising as well as hotel/restaurant operational assessments.
As a result, you can scale your business fast while reducing liabilities. Restaurant franchising has been around since the 1920s, used mainly by fast-food chains like McDonald’s, KFC, and Taco Bell. 2 You’ll be able to grow your brand fast and efficiently. 5 They’ll enjoy collective buying power.
Franchising is a time-tested business model that allows restaurant owners to scale their business fast and efficiently. Rest assured, none of the big-name restaurant franchises in the QSR, fast-casual or virtual space have grown to their current size by allowing franchisees to spreadsheet their way through operations and finances.
When this happens week over week, little mistakes add up fast. If you’re an incubator, a virtual restaurant concept can let you serve new virtual customers with the same kitchen, line cooks and inventory you already have, without the additional staff. What are your inventory levels, your on-hand ingredients, and what is in season?
For example, to level-up the fan experience you can combine first-party transaction data with player stats, weather conditions, and inventory to better predict game-day sales. With leaner teams in place this year, restaurants have taken to automation and supplementary technology in all areas from FOH to BOH and everywhere in between.
Turnover Costs : The expense of replacing staff can be as much as $1,056 per FOH position and $1,491 per BOH position. Fastcasuals follow with 36 percent prioritizing direct digital channels. Hawaii leads the nation in fast food restaurant density, indicating the highest concentration of fast food locations in America.
For example, we may see other categories beyond fastcasual, quick serve and family dining begin to emerge, such as our company building a new category of “Craft Casual.” David Bloom, Chief Development Officer of Capriotti’s. Flame Broiler Marketing Manager Daniel Lee. Recruiting Platforms.
” In addition, across all major segments, from fine dining to quick service restaurants to fastcasual, owners and operators reported that “off-premises dining represents a larger proportion of sales than it did pre-coronavirus.” ” In fact, P.F.
Within QSRs, fast-casual restaurants led the way, growing transactions by 2 percent in March. State of the Plate Olive Garden is the most popular casual dining restaurant with Americans in 2025, with 19 percent having dined at the Italian-themed restaurant in the past 90 days, according to a new report from YouGov.
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