7 Shifts

APRIL 3, 2020

Psst, even outside of these extraordinary times, this information is also valuable for any restaurateurs that are looking to optimize their operations and get a handle on what they can and cannot control in order to reduce monthly expenses in their restaurant. Your staffing – Let’s say you need to pivot your restaurant to delivery-only.

BOH 368

BOH POS Influencer Point of Sale 368

Modern Restaurant Management

JUNE 15, 2021

Inventory stock changed significantly. The ingrained customer behavior over the past year, delivery, mobile orders, curbside pick-up, will likely continue. Digitize Your Ordering Function and Enhance Your Presence. Lavu, the restaurant technology services company, estimates 42 percent of food purchases are made online.

Technology 203

Technology Loyalty Program Front of House Online Ordering 203

Apicbase

APRIL 18, 2024

A restaurant’s raw data includes sales numbers, inventory data, ingredient pricing, recipe quantities and units, and financial figures. For example, a regular report on your inventory variance tells you the difference between your actual and expected inventory. Restaurant reports turn raw data into useful information.

Operations 52

Operations Inventory Waste Food Order 52

Crunchtime

JANUARY 29, 2020

No one wants to run out of inventory. At the same time, while it's important to be prepared, you don't want to be over- prepared with too much inventory on-hand. A quality BOH food operations platform will have a "Suggested Order" feature that can help you keep your inventory levels balanced. Here's how.

Operations 80

Operations Ordering BOH Inventory 80

Lavu

MARCH 13, 2020

If your staff relies on outdated methods of placing orders, it’s likely that restaurant communications are strained, which means your restaurant is operating below its potential. If customers are waiting in line for a table, you can take their drink orders as they wait, and even transfer their tab to their table once seated.

FOH 78

FOH Mobile Ordering BOH Front of House 78

Lavu

FEBRUARY 10, 2020

If servers are too intimidated to talk to the chef, then order changes don’t happen, questions aren’t asked, high tensions fracture fragile working relationships, and the team suffers from poor communication. Customers love to hear about the food they’re ordering , and your FOH team can use every detail to sell, sell, sell. .

FOH 80

FOH BOH Employee Relations Communication 80

The Restaurant Group

APRIL 15, 2020

Food and Beverage is a relative term concerning a large part of the hospitality industry, and what goes into the development of these critical aspects of the bar and restaurant business involves much more than typical startup costs. Ordering should be performed consistently on the same day(s) each week.

Bar 78

Bar Inventory BOH Waste 78

Cheetah

DECEMBER 20, 2021

The company is also dealing with shutdowns and fines due to lack of permits, food supply disruptions , and the enduring labor crisis. In most instances, restaurateurs provide staff and food supplies. For example, one for morning and brunch menus, another for healthy lunches, and a third for late-night comfort food.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

Sling

MAY 9, 2023

ADD_THIS_TEXT Restaurant operations (or RO for short) is the collective term for all the activities that go into managing a food-service business — everything from the daily responsibilities that need to be done to the long-term planning that keeps the business on track. Doing so involves more than just the food your diners leave behind.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Restaurant365

JUNE 9, 2021

You can use data to improve restaurant operations, both in your front of house (FOH) and back of house (BOH). Optimizing your BOH and FOH metrics boosts the efficiency of your labor and food spending. Tracking BOH and FOH data can help you root out issues and discover potential solutions. Increase average spend per guest.

FOH 78

FOH BOH Front of House Back of House 78

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.

Compost 88

Compost Food Waste Front of House 88

Modern Restaurant Management

AUGUST 4, 2022

The brigade system is by far the most efficient way to run a kitchen but the old school mannerisms is what needs to change in order to be successful in improving the culture. The loud excitement of being in the kitchen, the drive, and the passion that those individuals ignited a true love for food for me.

Back of House 189

Back of House Front of House Communication FOH 189

Apicbase

MARCH 3, 2023

Some technologies integrate with the restaurant’s POS, allowing data to be easily shared between front-of-house (FoH) and back-of-house (BoH) systems. This end-to-end solution uses data from your POS to provide insights into sales, food costs, menu engineering and inventory management.

Point of Sale 52

Point of Sale POS Management Management 52

The Restaurant Group

NOVEMBER 19, 2019

Food Cost Management. Not much can spell disaster for a food establishment faster than high or fluctuating food cost. Food cost goals change depending what style of food service you provide; fast food, fast casual, casual dining, or fine dining. This allows you to find the food cost per diner.

Management 68

Management Management FOH Fast Casual 68

7 Shifts

OCTOBER 2, 2019

The servers are running back and forth with orders to relay or food to serve. In the kitchen, line cooks are busy prepping, sautéing, and plating food. Everyone is shouting orders and requests. The bar is humming with activity as bartenders pour drinks and barbacks try to stay out of their way as they restock and clean.

Management 285

Management Management Communication Back of House 285

The Restaurant Times

NOVEMBER 4, 2021

A restaurant kitchen’s design and layout should allow food to flow smoothly from the prep area to the line. Include precise measurements of food preparation, display, refrigeration, and storage equipment, and be smart in determining what is most critical. Create a location where food can be safely consumed.

Design 98

Design Kitchen Safety Back of House Food Safety 98

The Restaurant Times

SEPTEMBER 16, 2021

In turn, it leaves more time and energy to focus on delighting guests with delicious food and new memorable dining experiences, be they in-house or off-premise. In addition, the marketplace also provides developers to easily build apps for restaurants to manage front of house (FOH) and back of house (BOH) operations. billion by 2028.

Technology 52

Technology Guest Recovery Front of House Point of Sale 52

7 Shifts

DECEMBER 18, 2023

With tip payouts, servers share portions of their tips with other staff members, such as bartenders, hosts, and food runners. Kiosk ordering Your busy customers don’t always have time to wait in line. Kiosk ordering tools speed up the ordering process, making it easier to keep up during a mealtime rush.

Management 397

Management Management Email Marketing Point of Sale 397

Touch Bistro

AUGUST 4, 2021

If, for example, you ask a colleague to broil something, when you actually want it braised, you could end up with costly food waste and unhappy customers. If you’re a chef trying to communicate with fellow back of house (BOH) team members but are using culinary terms you’ve made up, you’re creating a recipe for disaster.

BOH 52

BOH Front of House Back of House Point of Sale 52

The Restaurant Times

MARCH 6, 2023

This includes expenses for things like food and beverages. This is because your net profit margin accounts for all restaurant-related costs, not just those related to food preparation and service. However, most QSRs increasingly use online orders and delivery as a source of income, which comes at an additional cost.

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 52

Apicbase

OCTOBER 14, 2022

To develop a food franchise built to last, you must ensure that franchise outlets perform well. This number reflects the unit’s total food, beverage, and merchandise sales through all the different revenue streams. Partner with delivery and online ordering services. What is food cost? How to calculate food cost.

Franchise 52

Franchise Franchising Loyalty Program Online Ordering 52

Apicbase

JULY 1, 2022

It helps them expand operations while keeping food quality consistent across locations and channels, and, equally important, keeping the overhead costs in balance. Recommended read : Restaurant Expansion Strategy: How to Grow Your Restaurant Into a Successful Food Empire. This blogpost covers: What is a central kitchen?

Operations 52

Operations Back of House Front of House Food Supply 52

The Restaurant Times

DECEMBER 26, 2020

Inventory-related and on-counter thefts take many forms and bleed the restaurant dry, therefore becoming one of the top reasons why restaurants fail. Internal thefts add to the overall food costs of the restaurant and poorly affect the restaurant’s profits. . How To Avoid. Poor Location & High Rentals . How To Avoid.

Operations 52

Operations Loyalty Program Seasonal Menu Employee Relations 52

Restaurant365

JULY 8, 2021

For instance, the increase in customer expectations for convenience or the rise of online ordering for takeout or delivery already existed before the pandemic. Restaurants had to change business models, pivoting to a larger focus on takeout food and food delivery. Ask for a free demo of Restaurant365 today.

Point of Sale 78

Point of Sale FOH Fine Dining Online Ordering 78

7 Shifts

MAY 11, 2020

Run through our guide to reopening your restaurant to plan your labor, inventory, marketing, and more so you can reopen with a bang. If you have a goal reopen date in mind, work back from that to develop when each task needs to be complete in order to hit that goal. Social distancing and protective equipment ??

BOH 368

BOH FOH Food Safety Equipment 368

7 Shifts

FEBRUARY 7, 2024

After that, the most popular back-office technologies were accounting software (55%), mobile payments (52%), and third-party food delivery services (51%). Delivery, scheduling, inventory management, reservations, and guest management have seen technological advancements over the past few years, and it's just the beginning.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

7 Shifts

DECEMBER 18, 2023

With tip payouts, servers share portions of their tips with other staff members, such as bartenders, hosts, and food runners. Kiosk ordering Your busy customers don’t always have time to wait in line. Kiosk ordering tools speed up the ordering process, making it easier to keep up during a mealtime rush.

Management 195

Management Management Email Marketing Point of Sale 195

Lavu

NOVEMBER 8, 2019

Even if you’re new to the restaurant industry, if you have made a purchase order, you’re already familiar with the cost of goods sold (COGS): It’s the amount you spend on all ingredients (and that’s it, this figure doesn’t show how much is spent on labor to prepare and deliver the food or drinks). Commissions.

Management 85

Management Management Food Truck Cash Management 85

7 Shifts

MAY 31, 2021

For example, kitchen managers rely on software to let them know how much expected inventory they have in stock. Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. Purchasing & Ordering.

Operations 363

Operations Inventory Hiring Customer Service 363

Apicbase

APRIL 11, 2024

The success of a food service business depends on how well its restaurant managers manage purchasing and inventory and how good the chefs are at creating profitable recipes. The restaurant back office, or back of house (BOH), is the non-customer-facing side of the restaurant business.

Operations 52

Operations Back of House Allergens Front of House 52

Apicbase

APRIL 5, 2024

When thinking about restaurant automation, imagining a future where AI-powered androids shake cocktails and drones drop food deliveries through your skylight is fun. But automation in food service is much more than that. Back of house (BOH) operations are complex and have many moving parts.

Back of House 52

Back of House Front of House BOH Point of Sale 52

7 Shifts

SEPTEMBER 26, 2022

Food Service Skills For Your Resume. 5 Restaurant & Food Service Skills for Your Resume. Health, Allergen, and Food Safety Training and Certifications. Health, Allergen, and Food Safety Training and Certifications. Food allergies. Food Service, Kitchen, & Hospitality Tech. Cross-contamination.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Apicbase

FEBRUARY 29, 2024

2023 has been a challenging year for restaurant operators, caught as they were between rising food costs and labour shortages. Food costs increased in 2023: according to one survey, 60% of operators reported that all or most suppliers raised their prices , up from 50% in 2022. trillion), while food-at-home spending grew by 10%.

2024 52

2024 Operations 2023 Loyalty Program 52

Apicbase

MARCH 28, 2024

Most successful food businesses are now multi-unit and multi-channel. 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. Workflows are criss crossing each other all the time.

Management 52

Management Management Point of Sale Kitchen Safety 52

Apicbase

JANUARY 13, 2023

This 85+ item list of food service statistics results from meticulous combing through dozens of industry reports. OUR TOP 10 In 2022, 31% of restaurants cut the number of menu items on offer to deal with the inflation and rising food costs. For 62% of restaurants , automation could help fill critical gaps in managing orders.

2023 52

2023 Operations Management Management 52

Apicbase

JUNE 16, 2023

The metrics and calculations in this list will help you bring order to the chaos and manage the performance of each unit in the chain. By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. It’s money that went straight to his bottom line.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Apicbase

SEPTEMBER 16, 2022

Why combining FoH and BoH data makes analytics more powerful Final thoughts. On the back-of-house side of things, we have inventory, purchasing, and menu profitability reports. Or that your food cost is 32% in this one outlet and 36% in other nearby outlets. Here’s what we’ll cover: What is restaurant reporting?

POS 52

POS Operations Back of House FOH 52