Modern Restaurant Management

JUNE 15, 2021

More restaurants are also considering hiring their own courier service to deliver food directly to customers or linking up with aggregating sales platforms as a way to preserve margin. Source More Smartly by Linking FOH to the BOH. By optimizing inventory to meet demand and menu offers, restaurants can also minimize costs and waste.

Technology 203

Technology Loyalty Program Front of House Online Ordering 203

Sling

MAY 9, 2023

If you leave it up to word-of-mouth, your new hires may miss out on essential practices, systems, and etiquette that are essential for your business. 4) Minimize food waste Minimizing waste is essential because food costs are one of the largest expenses that most restaurants have to contend with.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Expanding your employees’ skill set and experience will also foster loyalty and improve their work, allowing you to hire less – but more qualified – staff. Is it fair towards customers? Know Your Product Costs.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Expanding your employees’ skill set and experience will also foster loyalty and improve their work, allowing you to hire less – but more qualified – staff. Is it fair towards customers? Know Your Product Costs.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

Lavu

MARCH 13, 2020

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? Flesh out a complete training guide and implement the same training for every new-hire. Overall, their performance becomes optimized.

FOH 78

FOH Mobile Ordering BOH Front of House 78

The Restaurant Times

NOVEMBER 4, 2021

The greatest commercial kitchen in the world would be for waste if you didn’t take your local norms and laws into account. With open configuration, all or part of the Back of House (BOH) is exposed to your visitors or customers. Hiring good restaurant staff matters but so does retaining them. Know Your Local Health Codes

Design 98

Design Kitchen Safety Back of House Food Safety 98

7 Shifts

MAY 31, 2021

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 food waste becomes an issue. Recruiting, hiring, onboarding, scheduling, engaging, paying, and losing employees all surface up into restaurant HR management. Human Resources Management.

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

DECEMBER 18, 2023

Payroll automation Using payroll software is a great alternative to hiring a payroll specialist or agency. This helps prevent stockouts, which are frustrating for customers and BOH and can hurt your restaurant’s bottom line. Additionally, inventory management tools can help you prevent unnecessary waste.

Management 397

Management Management Email Marketing Point of Sale 397

7 Shifts

SEPTEMBER 19, 2019

Restaurant management covers several duties and responsibilities—from hiring team members, to dealing with customer complaints, to making on-the-fly decisions to control labor costs. 7 Core Restaurant Management Responsibilities Staffing : Hire, fire, train, and manage employees. Reduce food waste. What is Restaurant Management?

Management 284

Management Management 2019 Employee Relations 284

7 Shifts

DECEMBER 18, 2023

Payroll automation Using payroll software is a great alternative to hiring a payroll specialist or agency. This helps prevent stockouts, which are frustrating for customers and BOH and can hurt your restaurant’s bottom line. Additionally, inventory management tools can help you prevent unnecessary waste.

Management 195

Management Management Email Marketing Point of Sale 195

Apicbase

JULY 1, 2022

Instead, you only need to hire and train skilled chefs for your central production kitchen. This allows you to optimise inventory and food waste management and cut down on costs. You can also save significantly on training and labour costs by moving your food prep away from your restaurant kitchens.

Operations 52

Operations Back of House Front of House Food Supply 52

Apicbase

FEBRUARY 29, 2024

It is estimated that the US food service sector wasted 13 million tons of food in 2022, up from 9.15 A Glimpse Into The Future Restaurant Food Waste Statistics Apart from environmental concerns, food waste puts enormous pressure on restaurant margins. In other words, the more people eat out, the more food is wasted.

2024 52

2024 Operations 2023 Loyalty Program 52

Apicbase

JANUARY 13, 2023

With smart food ordering — meaning leveraging tech for inventory management and vendor selection — operators can cut down on food waste by 80%. RoadWarrior App , 2022) Restaurant Food Waste Statistics Reducing food waste = reducing overall costs. Interesting food waste stats: US restaurants generate around 15.5

2023 52

2023 Operations Management Management 52

Cheetah

JANUARY 30, 2022

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. BOH Disposables for Increased Hygiene and Retention. How Disposable Restaurant Supplies Can Increase Profits. Restaurant employees are in high demand at the moment.

Supplies 148

Supplies Food Supply Compost Back of House 148

Cheetah

JANUARY 30, 2022

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. BOH Disposables for Increased Hygiene and Retention. How Disposable Restaurant Supplies Can Increase Profits. Restaurant employees are in high demand at the moment.

Supplies 148

Supplies Food Supply Compost Back of House 148

Apicbase

JUNE 16, 2023

To calculate labour cost percentage: Labour Cost Percentage = Labour Cost / Sales Pro Tip: To identify what’s affecting your labour costs, divide the staff by FOH (front of house) and BOH (back of house). Monitoring this number prevents your teams from overstocking or understocking, which can lead to food waste and higher food costs.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Modern Restaurant Management

FEBRUARY 18, 2020

Third, the onslaught of opioid, vaping, and alcohol combinations have forced the restaurant industry to begin hiring completely different generations of rock star employees, in both the front and back of the house. For this reason, a lot of restaurants are going to start hiring delivery staff, even if they never did before.

Mobile Ordering 215

Mobile Ordering Front of House Fast Casual Customer Service 215

Modern Restaurant Management

APRIL 2, 2020

Timer is an easy to use application to create timers for any activity that requires time tracking from cooked and cooled food, to non-food items that require tracking such as routine cleaning and waste removal. If an establishment needs additional staff to operate efficiently, they’re able to hire help via Qwick. restaurants.

Healthcare 206

Healthcare Employee Relations Online Ordering Customer Service 206

Apicbase

APRIL 20, 2022

We recommend hiring a skilled training team to assess training needs, set organisational objectives, and establish and implement training activities. Also, monitor no-so-obvious KPIs such as food cost variance , inventory turnover and food waste. In addition, it will ensure BOH and FOH efficiency (and consistency) for years to come.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 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. Minimizing food waste will continue to be a focus in 2020. Sustainability extends into the kitchen with food waste. Andrew Shearer, Cofounder and CEO at Farmshelf.

2020 138

2020 Kitchen Safety Consumer Goods Point of Sale 138