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. JIT also guarantees you get 100% usable product, which translates to zero waste.

Fine Dining 148

Fine Dining Customer Experience 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. JIT also guarantees you get 100% usable product, which translates to zero waste.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

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

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 203

Outdoor Fine Dining Dine-in FOH 203

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

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

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

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

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 397

Management Management Email Marketing Point of Sale 397

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

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

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

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

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

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

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

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

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 215

Mobile Ordering Front of House Fast Casual Customer Service 215

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

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

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 138

2020 Kitchen Safety Consumer Goods Point of Sale 138