7 Shifts

APRIL 3, 2020

That is what we are going to answer in this blog—providing you with steps you can take right now to reduce your costs and boost your revenue to keep your restaurant profitable during COVID-19. During the COVID-19 situation, evaluate how many BOH staff you need to keep up with delivery and takeout demand.

BOH 368

BOH POS Influencer Point of Sale 368

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.

Supplies 148

Supplies Food Supply Compost Back of House 148

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.

Supplies 148

Supplies Food Supply Compost Back of House 148

7 Shifts

DECEMBER 18, 2023

There’s always something else to get done, a new fire to put out, and broken things to fix. With time-clocking software, employees clock in and out with the touch of a button. With tip payouts, servers share portions of their tips with other staff members, such as bartenders, hosts, and food runners.

Management 195

Management Management Email Marketing Point of Sale 195

Modern Restaurant Management

OCTOBER 20, 2023

2023 brought new challenges to the table for the restaurant industry, from rising food prices due to inflation to continued disruptions in the supply chain. Stemming from rising inflation, consumers are also uncertain on whether it’s less expensive to dine out or eat in. billion consumers with restaurants every year.

Marketing 193

Marketing Loyalty Program Email Marketing Coupons 193

Cheetah

DECEMBER 20, 2021

But even in a post-pandemic world, they are a wonderful way for restaurants to take advantage of the delivery boom , and perfect for new virtual or ghost restaurant entrepreneurs who are interested in a delivery-only enterprise. In most instances, restaurateurs provide staff and food supplies. 4 Leading Ghost Kitchens Compared.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

7 Shifts

SEPTEMBER 25, 2019

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. Recognize good work by calling it out at staff meetings, or by promoting internally on a regular basis.

Back of House 276

Back of House Management Management BOH 276

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.

Back of House 52

Back of House BOH Front of House FOH 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

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.

Technology 198

Technology Loyalty Program Front of House Online Ordering 198

Cheetah

DECEMBER 10, 2021

While restaurant owners compete against the energy sector for every drop of soy oil out there, they’re up against some tough competition. Operators are diversifying oil types and supply sources, while adjusting menus and learning how to prolong fry life. . 6 Tips to Get Even More Out of Cooking Oils.

Pricing 148

Pricing Operations Food Supply Supplies 148

Modern Restaurant Management

SEPTEMBER 2, 2020

Modern Restaurant Management (MRM) magazine reached out to Rick Camac, dean of restaurant and hospitality management, at Institute of Culinary Education, for his expert advice. Many sidewalks slant out toward the street. Allow employees to take water breaks. and BOH (including cooks, chefs, etc.). Set seating times.

Outdoor 199

Outdoor Fine Dining Dine-in FOH 199

Lavu

MARCH 13, 2020

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. For all restaurants, having a mobile POS takes the pressure off your staff. Checks can be cashed out or rung up right there at the table. Streamline BOH and FOH Communications.

FOH 78

FOH Mobile Ordering BOH Front of House 78

Cheetah

JULY 1, 2021

The pandemic has exacerbated the restaurant labor crisis and there is only one way out – offering staff higher wages and improving benefits. In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Let’s take soda as an example for calculating product cost.

Customer Experience 148

Customer Experience Fine Dining Front of House Customer Service 148

Cheetah

JULY 1, 2021

The pandemic has exacerbated the restaurant labor crisis and there is only one way out – offering staff higher wages and improving benefits. In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Let’s take soda as an example for calculating product cost.

Customer Experience 148

Customer Experience Fine Dining Front of House Customer Service 148

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. The latter should be meticulously planned to ensure that it takes the least amount of time and causes the least amount of disruption. . Know Your Local Health Codes .

Design 98

Design Kitchen Safety Back of House Food Safety 98

Sling

MAY 9, 2023

They take purposeful planning and work to build and maintain. 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.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

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. What Is Restaurant Back Office Software?

Operations 52

Operations Back of House Allergens Front of House 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. IMARC Group , 2022) Global food ordering is expected to top $365 billion by 2030. (

2023 52

2023 Operations Management Management 52

Apicbase

MAY 8, 2024

MarketMan offers tools for automating invoicing, recipe costing, and food cost calculations, making it a popular choice among restaurateurs. However, with numerous similar systems available, tailored to various types of food service operations and specific use cases, you might ask, ‘Which software is the best fit for my business?

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

Apicbase

MARCH 28, 2024

Most successful food businesses are now multi-unit and multi-channel. All come with their own data sets and metrics – food cost, inventory variance, sales numbers, the list goes on. Here are the key considerations to look out for when making your decision. Here are the top features to look out for to make that happen.

Management 52

Management Management Point of Sale Kitchen Safety 52

Rocket Fuel

DECEMBER 9, 2022

Speed of Service is the measurement of the time that it takes for a restaurant to serve its customers. Most often measured by fast food—or QSR (Quick Service Restaurant)—restaurants with drive-thrus to measure the time it takes from ordering to receiving their food. What is the industry average speed of service?

2024 52

2024 Point of Sale Customer Service Seasonal Menu 52

Rocket Fuel

DECEMBER 9, 2022

Speed of Service is the measurement of the time that it takes for a restaurant to serve its customers. Most often measured by fast food—or QSR (Quick Service Restaurant)—restaurants with drive-thrus to measure the time it takes from ordering to receiving their food. Two words: Supply chain.

2023 52

2023 Point of Sale Customer Service Seasonal Menu 52

Deliverect

JUNE 30, 2020

Running a successful restaurant business isn’t just about preparing tasty food and serving it to your diners. Today’s consumer wants a unique, personalized food experience that may not even take place in your restaurant. The answer is food technology. The more a restaurant stands out in the large online offer, the better.

Food 94

Food Online Ordering Cash Management Waste 94

Goliath Consulting

FEBRUARY 2, 2021

With the COVID-19 vaccinations being rolled out in phases, there has been a question of when or how the vaccines would be administered to those in foodservice. This group would include those in food & agriculture, which includes food service employees. Here is an overview of what is important: Current Phase.

Healthcare 60

Healthcare Food Food Safety Restaurant Law 60

Apicbase

OCTOBER 14, 2022

According to the McKinsey Global Survey of Executives , “ companies have accelerated the digitization of their customer and supply-chain interactions and of their internal operations by three to four years” since the pandemic took place. The COVID-19 crisis compiled years of change into just a few months. API definition.

BOH 52

BOH Customer Service Technology 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

Apicbase

FEBRUARY 29, 2024

2023 has been a challenging year for restaurant operators, caught as they were between rising food costs and labour shortages. So, we invite you to not just take these numbers at face value but to really dig into the details for a fuller picture. On the other hand, fast food restaurants are on the rise , with 0.8% Let’s dig in.

2024 52

2024 Operations 2023 Loyalty Program 52

Lavu

JANUARY 21, 2020

Take time to understand terms like labor costs, costs of goods sold (COGS), prime costs, revenue, balance sheet, income statement, and more. Your restaurant POS system should seamlessly integrate both the back-of-the-house (BOH) and front-of-the-house (FOH) operations. Make sure you note the amount of money going out every week.

Point of Sale 78

Point of Sale Inventory Restaurant Law Front of House 78

Lavu

JANUARY 15, 2020

The better the equipment, the more quality is the food and the more satisfied are the customers. Since they require no collateral, the lender requires a higher credit score since they are taking a bigger risk on the borrower. Lender’s Reputation: Always find out the reputation that the financial provider holds.

Cash Management 78

Cash Management Equipment Small Business Front of House 78

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. Let’s find out how.

Point of Sale 52

Point of Sale POS Management Management 52

Apicbase

MARCH 25, 2022

It’s essential for everything you do, from menu pricing to closing the gap between theoretical and actual food costs i.e. detecting the causes of food cost variance. Menu costings go out of date as soon as you launch a menu! But… this doesn’t mean that it’s a number you pull out of the hat. And that’s because….

Menu 52

Menu Point of Sale Pricing Take-out 52

Apicbase

APRIL 5, 2022

Restaurant franchising has been around since the 1920s, used mainly by fast-food chains like McDonald’s, KFC, and Taco Bell. But then he finds out that Four Gals, a thriving restaurant group, is offering franchise opportunities. They’ll have a supply of loyal diners ready to try out your latest restaurant.

Franchise 52

Franchise Franchising Food License 52

Apicbase

JUNE 16, 2023

To help you out, we’ve put together this comprehensive guide on restaurant metrics. Example Take Fabio Haebel , founder of the popular dark kitchen network Circus in Hamburg. By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. That’s the theory.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Gourmet Marketing

SEPTEMBER 22, 2021

Each time you choose an applicant who doesn’t work out, you lose a lot of money because you have to advertise, interview, hire and train a replacement. The site is perfect for advertising BOH and FOH positions. Business owners post restaurant jobs daily, and corporate food service jobs are often advertised as well.

Hiring 52

Hiring Website Management Advertising Social Media 52

Modern Restaurant Management

FEBRUARY 18, 2020

Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. The economic model makes more sense than traditional brick and mortar so many food businesses are moving in this direction. FAT Brands Chairman and CEO Andy Wiederhorn.

2020 134

2020 Kitchen Safety Consumer Goods Point of Sale 134