BOH Food Safety Food Supply Management 
7 Shifts
SEPTEMBER 25, 2019
Anyone who’s worked (or even stepped foot) in a restaurant knows how important effective kitchen management is. Yes, the back of house (BOH) is where food is prepped, cooked, and plated, but it’s also where chaos can quickly ensue if roles, responsibilities, and tasks aren’t communicated well.
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.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Modern Restaurant Management
MARCH 30, 2022
Over the last few years, restaurants have been feeling the heat amid concerns about COVID-19, worker shortages and rising food prices. With this expected influx on the horizon, it’s important that your restaurant takes stock of proper cleaning and hygiene measures for key front-of-house (FOH) and back-of-house (BOH) areas.
Cheetah
JANUARY 30, 2022
Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. They include everything from back-of-house supplies like gloves and containers, to customer-facing single use-items like takeout packaging, utensils, napkins, and straws. Restaurant Supplies.
Cheetah
JANUARY 30, 2022
Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. They include everything from back-of-house supplies like gloves and containers, to customer-facing single use-items like takeout packaging, utensils, napkins, and straws. Restaurant Supplies.
Modern Restaurant Management
FEBRUARY 15, 2024
The foundational strategy focuses on two pivotal elements: maintaining rigorous standards for commercial refrigeration and ensuring a robust plan to manage increased customer flow. The harmony between these two will dictate your kitchen's efficiency. Augment Ice Production Ensure your ice machine inventory can match the impending demand.
Apicbase
MARCH 28, 2024
Kitchen management software comes in all shapes and sizes. 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.
Expert insights. Personalized for you.
276 
Let's personalize your content