BOH Food Supply Marketing Waste 
7 Shifts
AUGUST 5, 2020
We’ll show you how to deliver food and offer takeout while maximizing profits. Are there any tips for food delivery and takeout inventory management? How do you market food delivery and takeout? Base your food inventory orders on data rather than gut feelings. However, these tools usually come with steep fees.
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. Some ghost kitchens provide basic supplies like delivery packaging and cutlery. 4 Leading Ghost Kitchens Compared.
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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
JUNE 15, 2021
Lavu, the restaurant technology services company, estimates 42 percent of food purchases are made online. What’s more, consumers tend to spend extra on their food when ordering by themselves, either through kiosks or branded apps. Source More Smartly by Linking FOH to the BOH.
Cheetah
JULY 1, 2021
In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. But Restaurants can still significantly reduce product costs by adjusting to price fluctuations in the market. Knowing what food is going to cost in the near future enables restaurants to plan accordingly.
Cheetah
JULY 1, 2021
In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. But Restaurants can still significantly reduce product costs by adjusting to price fluctuations in the market. Knowing what food is going to cost in the near future enables restaurants to plan accordingly.
Modern Restaurant Management
SEPTEMBER 2, 2020
Determine a way to place your logo in the outdoor area, for marketing purposes. Supply synthetic tee's or other clothing that is light and helps to wick away perspiration and keep you cool (like running / gym attire). and BOH (including cooks, chefs, etc.). Have pest control options in place and have the area serviced often.
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