BOH Front of House POS Reference 
Apicbase
MARCH 28, 2024
Restaurant back-of-house operations form the backbone of a restaurant’s success. The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. Additionally, the BOH handles food safety and restaurant administration. What Is Back of House in a Restaurant?
7 Shifts
NOVEMBER 12, 2020
Admin: Filling out employment paperwork and receiving access to tools like the employee timekeeping portal, employee email, POS, and security system. What to include in your restaurant onboarding process. What documentation to give out and collect during onboarding. What is employee onboarding? Learning general guidelines and procedures.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
7 Shifts
MAY 31, 2021
The term ‘restaurant operations' refers to the process by which a restaurant is run. The term can refer to the logistics of any and all tasks in a restaurant, including its finances, its kitchen, its staff, and its service model. That's why restaurateurs rely on restaurant operations. Table of Contents. What does it mean?
7 Shifts
NOVEMBER 16, 2021
A tip out ensures other employees working in the front of the house share in gratuities, such as: Barbacks. There's a lot of confusion surrounding the process, structure, and laws regarding restaurant tip outs. Read on for everything you need to know to establish a successful process for tipping out in your restaurant. Tip Out Methods.
Apicbase
APRIL 11, 2024
Having the best POS system and a constant flow of customers might seem like a sure path to success, but without proper back-of-house management, your restaurants have little chance of making real money. The restaurant back office, or back of house (BOH), is the non-customer-facing side of the restaurant business.
Apicbase
MARCH 3, 2023
POS integration is essential. Although the point-of-sale system (POS) remains the technological heart of restaurants, numerous technologies run behind the scenes these days. 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.
Restaurant365
JUNE 22, 2021
Efficient food usage involves everything from strategic menu planning to coordinating back of house and front of house teams. Cross-contamination refers to when food becomes unusable during prep or storage because of unsafe practices. And yet, it’s such a big topic, it can be difficult to understand where to begin.
Expert insights. Personalized for you.
52 
Let's personalize your content