BOH FOH Food Safety Point of Sale 
Apicbase
MARCH 28, 2024
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. Food safety.
7 Shifts
MAY 25, 2020
Chefs pride themselves on their sparkling kitchens, and during COVID-19, customers need more than ever to be reassured of the cleanliness and safety of ordering from your restaurant. Create (or update) your cleaning task list for both FOH and BOH staff to double down on sanitization in your restaurant.
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Modern Restaurant Management
MARCH 10, 2021
From guest management software to kitchen display systems and even finding the right point of sale (POS), these are the digital tools that simplify life for staff and guests alike. In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff.
The Restaurant Times
MARCH 13, 2023
The back-of-house (BOH) at a restaurant is the behind-the-scenes area of the restaurant — it works like an engine and keeps the restaurant going. A restaurant can improve the BOH operations to increase efficiency and overall performance. A restaurant can improve the BOH operations to increase efficiency and overall performance.
Modern Restaurant Management
MARCH 25, 2021
From guest management software to kitchen display systems and even finding the right point of sale (POS), these are the digital tools that simplify life for staff and guests alike. In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff.
Lavu
FEBRUARY 14, 2020
Basic restaurant standards, like restaurant safety, dress code, and code of conduct. . Health and Safety Standards. You may decide that the best way to give information is to create a bundle of documents that include health and safety procedures, industry standards, employee forms, and working conditions. Labor Laws.
Restaurant365
JUNE 22, 2021
As a restaurant owner or operator, keeping your food costs low is a continual challenge. Food cost is one of the largest expenses for your restaurant, and because it is a controllable cost, you can influence how it impacts your bottom line. The biggest factor in reducing food waste is how invested your store-level managers are.
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