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Is your restaurant up to speed with the latest best practices for back of house (BOH) management? Everything from decreasing foodwaste to exploring how automation can increase revenue for small business restaurants is related to BOH procedures. – received the majority of customer tips.
The company's Beastro was designed to use AI to create personalized dishes, thereby cutting labor costs and cutting foodwaste. It also self-cleans, helping ensure food safety. What do you envision restaurants of the future will look like, both in BOH and FOH, in regard to robotics?
After all, it’s not just the quality of your food that can keep customers coming back — 73% of diners base their satisfaction on the quality of service they receive. How do you maintain smooth communication between FOH and BOH staff? How do you ensure compliance with food safety and hygiene regulations?
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. What are the best delivery strategies and takeout strategies?
The digital transformation of restaurants and food service businesses represents major advances for the industry, especially when the driving force becomes AI. Think, a 25-75% reduction in foodwaste that translates to millions of dollars in savings. Streamlined allergen management ensuring ZERO food allergy incidents.
The Core Principles of Effective Restaurant Management Motivation Through Self-Pride and Accomplishment Food service industry employees are more likely to feel engaged and motivated when they take pride in their work and see the tangible results of their efforts. This sets a positive example for the FOH and BOH alike.
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.
At some point when you were dining in a restaurant, you may have heard the BOH staff shout “86” and the name of a menu item to the waiters. For instance, BOH staff may use it to communicate in any interaction they have. If a menu item is also a hot food trend , it could easily sell out, too. Where did the term come from?
Dining habits change, food costs fluctuate, and customer preferences can shift depending on what’s trending. That’s when it’s time to take a closer look at your food costs and how they’re impacting your bottom line. And it’s not just about the food itself. Even your most reliable menu items can lose their shine over time.
Create (or update) your cleaning task list for both FOH and BOH staff to double down on sanitization in your restaurant. each surface that comes into contact with food, and any supplies or equipment that’s used through the day. Scrape: scrape food or other residue from the surface completely and dispose of it.
and BOH (including cooks, chefs, etc.). On your side, get the food out in a timely manner, without having the guest feel rushed, so that the timeframe requested is possible. Tables separated further apart (this will vary based on federal, state and local guidelines). Set seating times. Contactless payment.
How is the restaurant's budget broken down between key expenses like food costs, labor, and fixed costs? For a restaurant to operate efficiently, it needs to be stocked up with the right amount of inventory – however, it can't be so stocked up that foodwaste becomes an issue. Customer Service.
Consider specialty sanitization services In addition to hourly sanitization of all high-contact surfaces (FOH and BOH), ensuring you have access to professional specialty sanitization will provide more confidence and peace of mind to your staff and guests. Small problems can be identified before they become big problems.
With tip payouts, servers share portions of their tips with other staff members, such as bartenders, hosts, and food runners. Many fast food chains already have successful kiosk setups, with McDonald’s being the most prominent. Additionally, inventory management tools can help you prevent unnecessary waste.
Every great restaurant has many parts that contribute to its success: delicious food, excellent customer service, an inviting atmosphere, and competent staff. Accounting and finances: Manage budgets and track food and labor costs. Inventory management: Monitor and maintain food and beverage stock levels.
In 2025, staying ahead means more than great food—it means leveraging the right tech to boost efficiency, reduce costs, and elevate the guest experience. VR onboarding spares the restaurant from wastingfood or spending excessive time on training sessions. The most immediate improvement realized is the reduction in foodwaste.
Your restaurant is constantly generating data, whether from your sales revenue, food costs, or labor hours. Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. Get the data you need to grow your profitability by reviewing critical FOH and BOH restaurant KPIs.
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.
One of the best things to do is to find additional revenue streams to supplement your core food and beverage sales. This way, you reduce foodwaste and generate revenue from products that would otherwise go unused. Constantino, our resident food journalist, writes.
It is usually either labor or food materials, depending on the scale of your business. Labor and food costs are your restaurants most significant expenses, so knowing the exact percentage going towards paying your staff helps control the budget. Lavu POS helps automate labor cost tracking by integrating payroll and sales data.
They include PepsiCo, Uber Eats, Constellation Brands, Moët Hennessy USA, Robin Hood Foundation, Ecolab, Cargill, Boston Beer Company, Shift4 Payments, P&G Professional, Ventura Foods, United HealthCare, The Elliot Group, Davis Wright Tremaine LLP, and the Light Foundation. ” The BOHA! restaurants.
In today’s fast-paced and highly competitive restaurant industry, staying ahead means more than just offering great food; it requires delivering delightful guest experiences every time! A unified platform can streamline operational workflows, allowing for faster food preparation and order fulfillment. The best part? Download Now 4.
In today’s fast-paced and highly competitive restaurant industry, staying ahead means more than just offering great food; it requires delivering delightful guest experiences, every time. A unified platform can streamline operational workflows, allowing for faster food preparation and order fulfillment. The best part?
Running a successful restaurant isn’t just about great food and service—it’s also about smart financial management. You probably joined the industry to make delicious food to serve and create a great environment for your patrons. It includes all the cost incurred on food and beverage, payroll, taxes, and benefits).
A kitchen display screen shows the pending orders that are being prepared and streamlines communication between the front-of-the-house (FOH) and back-of-the-house (BOH) sections of a restaurant. A kitchen display system makes it easy for staff members in the FOH to communicate with staff in the BOH, and vice versa. Efficiency.
Whether its a missed modification, an incorrectly fired dish, or a forgotten ticket, these errors dont just slow down service they also lead to unnecessary foodwaste. Foodwaste doesnt just hurt your bottom line it also has a significant environmental impact, contributing to landfill overflows. In fact, 62% of U.S.
POS systems simplify restaurant workflows by improving communication between front-of-house (FOH) and back-of-house (BOH) teams. Fewer Errors and Less Waste Accurate order transmission between front-of-house (FOH) staff and kitchen teams significantly reduces mistakes. This means fewer wasted ingredients and happier customers.
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 foodwaste is how invested your store-level managers are.
The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. These include food production and inventory management. Additionally, the BOH handles food safety and restaurant administration. The roles of BOH and FOH staff are intertwined yet distinct. Food safety.
Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. The global trends towards healthier eating and waste reduction are an opportunity for restaurateurs to not only do good for the planet, but also profit while doing so. Reading Time: 3 minutes.
Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. The global trends towards healthier eating and waste reduction are an opportunity for restaurateurs to not only do good for the planet, but also profit while doing so. Reading Time: 3 minutes.
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. Streamlining online food ordering with Deliverect.
In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Knowing what food is going to cost in the near future enables restaurants to plan accordingly. Cheetah’s bi-weekly Market Watch report, offered to all our clients, summarizes food cost trends and competitive intelligence.
In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Knowing what food is going to cost in the near future enables restaurants to plan accordingly. Cheetah’s bi-weekly Market Watch report, offered to all our clients, summarizes food cost trends and competitive intelligence.
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.
With tip payouts, servers share portions of their tips with other staff members, such as bartenders, hosts, and food runners. Many fast food chains already have successful kiosk setups, with McDonald’s being the most prominent. Additionally, inventory management tools can help you prevent unnecessary waste.
With 54% of diners saying they would avoid a restaurant with table wait times over 30 minutes, you must develop an efficient kitchen floor plan that helps you serve food quickly and consistently. Segment your storage areas further into cold, dry, and non-food storage sections. What should a restaurant kitchen floor plan include?
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.
Foodwaste, countless hours spent taking inventory, complicated employee onboarding processes—and even worse, sick customers due to food safety issues—they’re nightmares for any dedicated restaurant manager. . Read on to learn three ways upgrading your BOH technology can benefit your foodservice operation. .
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. In doing so, several control methods may be used: Ensure proper utensils are being used to portion food items.
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.
Streamline BOH and FOH Communications. Meanwhile, the BOH is tasked with responding to orders. If the FOH and BOH are working hand in hand, why should their communications be limited? Know when an order is ready, so food doesn’t sit idle (and get cold). Overall, their performance becomes optimized.
In the fast-paced world of restaurants and food manufacturing, staying competitive is critical for success. Technology improves back-of-house (BOH) operations by bringing efficiency, accuracy, and streamlined processes. This blog will explore the details of the tech tools and technologies used in the restaurant’s BOH.
A key component of running a successful, profitable restaurant business is controlling your food costs. An accurate recipe cost informs nearly every element of your food costs, and it can also help you optimize your profit margin on all menu items. To hit your profit margin goal, you need to hit your target food costs.
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