7 Shifts

SEPTEMBER 19, 2019

Maybe you're over-scheduling employees on a quiet night, or perhaps you don't have proper systems in place to control food waste Problem 4: High Staff Turnover According to the United States Bureau of Labor Statistics , the annual employee turnover for restaurant staff was close to 75% in 2018. Reduce food waste.

Management 284

Management Management 2019 Employee Relations 284

Lavu

JUNE 20, 2025

VR onboarding spares the restaurant from wasting food or spending excessive time on training sessions. We feel people will retain information much better if they’re able to engage and interact in a meaningful way,” says Jen Denis, a chief brand officer of Honeygrow. Upselling and cross-selling options are also present.

Technology 78

Technology 2025 Online Ordering Fast Casual 78

Lavu

MAY 30, 2025

As the restaurant industry faces rising expenses and shifting labor dynamics in 2025, understanding and measuring these key performance indicators can help managers make informed decisions, improve scheduling, and boost overall productivity. Tracking these metrics helps managers optimize scheduling, reduce waste, and improve service quality.

2025 78

2025 FOH Point of Sale BOH 78

Modern Restaurant Management

APRIL 2, 2020

One of the ways they are doing this is by providing information and insights to make it easier for them to find new ways of conducting business. The site will be continually updated to provide Southern Glazer’s customers with a one-stop-shop for the latest information as the COVID-19 pandemic continues to evolve. restaurants.

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

Restaurant365

JUNE 15, 2021

Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. You may have a hunch that you are doing fewer table turns on the weekend, or that your inventory has gotten wasteful recently. What are the crucial areas of BOH data? Want to know more about FOH data?

BOH 78

BOH FOH Back of House Point of Sale 78

Rocket Fuel

DECEMBER 12, 2024

In any industry, information is power. You may also want to integrate data from: Inventory management software that supplies data points about inventory levels, ordering patterns, and waste. But simply gathering data points isnt enough. Know your baseline for each metric and which variances are acceptable. Adjust regularly.

Point of Sale 52

Point of Sale BOH Inventory POS 52

Qu

OCTOBER 17, 2024

Armed with the right information at your fingertips, you can dynamically adjust ready times, turning a static promise into a responsive solution that adapts to real-time conditions. Reduce food waste Advanced kitchen technology can significantly boost both the guest experience and operational efficiency. Download Now 4.

Food Order 52

Food Order Waste Technology BOH 52

7 Shifts

JULY 25, 2024

This way, you reduce food waste and generate revenue from products that would otherwise go unused. Additionally, catering large events can help you manage your inventory more efficiently, reducing food waste and maximizing profit. “Highly interested customers want access to in-depth information,” he notes.

2024 243

2024 Loyalty Program Point of Sale Online Ordering 243

Qu

NOVEMBER 25, 2024

Armed with the right information at your fingertips, you can dynamically adjust ready times, turning a static promise into a responsive solution that adapts to real-time conditions. Reduce food waste Advanced kitchen technology can significantly boost both the guest experience and operational efficiency.

Food Order 52

Food Order Waste Technology BOH 52

7 Shifts

DECEMBER 18, 2023

Manager log books Even if it’s just a shared cloud document, you need a centralized place for your managers to exchange information. This keeps information from getting lost in the text and email shuffle. This helps prevent stockouts, which are frustrating for customers and BOH and can hurt your restaurant’s bottom line.

Management 195

Management Management Email Marketing Point of Sale 195

Lavu

MAY 2, 2025

POS systems improve kitchen staff communication by streamlining order processing and enhancing real-time information sharing. POS systems simplify restaurant workflows by improving communication between front-of-house (FOH) and back-of-house (BOH) teams. This means fewer wasted ingredients and happier customers.

Communication 78

Communication POS Front of House Back of House 78

Lavu

JUNE 4, 2019

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.

BOH 112

BOH FOH Front of House Back of House 112

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. This saves time and helps restaurant operators make informed business decisions. When there is an up-tick in food costs, search for alternatives – both in ingredients that make up each dish and the suppliers you use.

Customer Experience 148

Customer Experience Front of House Fine Dining 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. This saves time and helps restaurant operators make informed business decisions. When there is an up-tick in food costs, search for alternatives – both in ingredients that make up each dish and the suppliers you use.

Customer Experience 148

Customer Experience Front of House Fine Dining Customer Service 148

Apicbase

MARCH 28, 2024

The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. Additionally, the BOH handles food safety and restaurant administration. In this article, we explore the key differences between the front and back of the house in a restaurant and discuss the best ways to integrate FOH and BOH operations.

Back of House 52

Back of House FOH BOH Front of House 52

Modern Restaurant Management

FEBRUARY 18, 2020

As the owner of a food establishment, this is very valuable information to you. Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery. The sleeping giant is virtual kitchens.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

QSR Automations

APRIL 4, 2025

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 food waste. Food waste doesnt just hurt your bottom line it also has a significant environmental impact, contributing to landfill overflows. In fact, 62% of U.S.

Food Order 52

Food Order Waste FOH BOH 52

Restaurant365

JUNE 22, 2021

Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Preventing food waste from happening in the first place is the best thing you can do to save on your food cost. 12 tips to keep your kitchen staff focused on food waste reduction.

Compost 88

Compost Food Waste Front of House 88

Deliverect

JUNE 30, 2020

From managing reservations and planning work schedules to streamlining online delivery and kitchen processes, to fighting food waste: here are some tech solutions and platforms that will help you manage, optimize and monitor your business, easily! Overstocking leads to waste and waste skyrockets your food cost.

Food 94

Food Online Ordering Cash Management Waste 94

Restaurant365

APRIL 30, 2021

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. Automating accurate pricing through a full integration with your vendor invoicing ensures your team doesn’t waste time updating prices whenever there is a price change.

Inventory 78

Inventory Seasonal Menu Waste Point of Sale 78

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? The wrong information is written out. Overall, their performance becomes optimized. An item is forgotten. An order slip gets lost.

Mobile Ordering 78

Mobile Ordering FOH BOH Front of House 78

PathSpot

JANUARY 17, 2024

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. Advanced software solutions are vital in automating inventory tracking, reducing waste, and optimizing efficiency.

Back of House 52

Back of House BOH Operations Food Safety 52

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. Know Your Local Health Codes . ii) Open Configuration . Technology . Walk-in storage .

Design 98

Design Kitchen Safety Back of House Food Safety 98

Sling

MAY 9, 2023

But as businesses go online, a good security program will also address (and help prevent) the theft of valuable digital information from restaurant computers. 4) Minimize food waste Minimizing waste is essential because food costs are one of the largest expenses that most restaurants have to contend with. and storage spaces.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Qu

OCTOBER 17, 2024

Armed with the right information at your fingertips, you can dynamically adjust ready times, turning a static promise into a responsive solution that adapts to real-time conditions. Reduce food waste Advanced kitchen technology can significantly boost both the guest experience and operational efficiency.

Food Order 52

Food Order Waste Technology BOH 52

The Restaurant Times

JANUARY 18, 2023

In addition, it integrates seamlessly with your current restaurant information system (such as your budgeting and employee management solutions). A POS system that is integrated allows you to: Enhance Guest Experience: Customer information is gathered at the point of sale using CRM software. for managing phone calls, .

Operations 52

Operations Loyalty Program Point of Sale Online Ordering 52

Apicbase

JULY 26, 2024

With 96% of restaurants planning to expand , operators are looking for the best software to manage BOH operations like inventory, recipes, production, and scheduling. Crucial data remains trapped in legacy systems or is inaccessible due to vendor restrictions–they can’t or won’t share information.

Back of House 52

Back of House Allergens Front of House Food Supply 52

Apicbase

APRIL 5, 2024

Back of house (BOH) operations are complex and have many moving parts. Let’s examine how centralising your restaurant data using BOH management software saves time, reduces costs, and improves restaurant profit margins. Determine precise batch quantities based on actual demand, enabling more accurate food cost control and less waste.

Back of House 52

Back of House Front of House BOH Point of Sale 52

Touch Bistro

MARCH 25, 2021

Instead, we want to provide you with the tools and information you need to prevent turnover and create a great first impression with new hires. Some restaurants (those with a small staff, for example) might assume that an informal onboarding process – something semi-structured but largely ad hoc – will suffice.

Hiring 52

Hiring Employee Relations FOH BOH 52

Apicbase

SEPTEMBER 16, 2022

Problems like knowing the what but not the why behind it; non-existent or limited back-of-house visibility; and essential information buried under a mountain of trivia. You can use the information here to get started with any restaurant business intelligence and analytics software. So raw numbers and jumbled data become information.

POS 52

POS Operations Back of House FOH 52

Apicbase

APRIL 11, 2024

The restaurant back office, or back of house (BOH), is the non-customer-facing side of the restaurant business. Standard features include inventory management, labour scheduling, waste tracking, accounting, and analytics. This automation saves time and leads to more accurate production and less waste. That’s what experts say.

Operations 52

Operations Back of House Front of House Allergens 52

Apicbase

APRIL 18, 2024

Restaurant reports turn chaotic data into clear, digestible information. Restaurant reports turn raw data into useful information, helping restaurant managers make better choices. Restaurant reports turn raw data into useful information. This information is crucial for reducing overstocking and keeping food costs under control.

Operations 52

Operations Inventory Food Order Waste 52

Apicbase

MARCH 28, 2024

That vital piece of information is your recipe. With multiple stakeholders needing access to the information held in the system, accessibility is all-important. Information from different outlets – and departments – is shared effectively throughout the business as a whole.

Management 52

Management Management Point of Sale Kitchen Safety 52

The Restaurant Times

MARCH 6, 2023

Food trucks Food trucks are becoming more well-known for using top-notch ingredients and offering gourmet dishes in an informal setting, even though operating out of the back of a truck comes with completely new costs — fuel, specialized licenses, and permits. trillion in revenue due to food waste by 2030.

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 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. TL;DR – The Apic Touch Apicbase extracts sales information from your POS system and compares it to your recipes (ingredients, portion size, real-time supplier pricing).

Point of Sale 52

Point of Sale POS Management Management 52

Apicbase

MAY 8, 2024

It helps you track waste and theft to better control running costs. It can analyse the images and extract information. The central database stores detailed information about your ingredients, recipes, and food costs. Recipe information is stored centrally, allowing development chefs to create recipes and fine-tune menus easily.

Inventory 52

Inventory Food Supply Back of House Kitchen Safety 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