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From AI-driven ordering systems to smart inventory tools and contactless dining experiences, today’s innovations are reshaping how restaurants operate, serve customers, and stay competitive. In the kitchen, the BOH receives the order, and on the floor, the FOH concentrates on delivering exceptional service or keeping the restaurant clean.
This “smart” technology integrates with back of house (BOH) systems to help cut costs and minimize overproduction, while supporting sustainable practices that resonate with today’s environmentally-conscious guests. As a result, you’ll improve speed of service and significantly reduce food waste by preventing over-preparation.
This “smart” technology integrates with back of house (BOH) systems to help cut costs and minimize overproduction, while supporting sustainable practices that resonate with today’s environmentally-conscious guests. As a result, you’ll improve speed of service and significantly reduce food waste by preventing over-preparation.
These changes have challenged operators to adapt, but they’ve also reinforced the resilience and innovation that define the hospitality industry. For hiring platforms like foh&boh, the name of the game was volume, volume, volume. Innovate or die was the new mantra.
It also gets rid of those frustrating sticky notes all over your POS. It integrates with your POS system and other restaurant tools to keep track of your stock and let you know when you’re running low. This helps prevent stockouts, which are frustrating for customers and BOH and can hurt your restaurant’s bottom line.
The first technologies that restaurants often invest in are cloud-based point of sale (POS) systems and payroll processing. A wide-ranging industry report from Toast included a section on restaurant technology trends, noting that 82% of restaurants were using a POS, followed by 56% using payroll software. is possible with a great POS.
For example, during the 3-5 pm time frame, cleanup might include a thorough cleaning of kitchen areas by the BOH team and a floor sweeping and sanitization of tables in the front of the house. What about when the server enters the wrong order in the POS and doesn't realize it until they get to the table? Use Restaurant Technology.
You'll need to be tech-savvy with using POS hardware, scheduling tools , and other operational software. Innovating: Identify issues in your restaurant—whether inventory or systems-related— and be willing to create solutions and processes to improve efficiency. Review labor and sales reports on your POS.
Restaurants will adopt mobile-first hardware architectures and API-connected software platforms that can be unified at every digital touchpoint, from order taking at POS or self-service, to food prep in smart kitchens, to service in-house, and finally delivery to in-restaurant tables or the customer’s front door.
It also gets rid of those frustrating sticky notes all over your POS. It integrates with your POS system and other restaurant tools to keep track of your stock and let you know when you’re running low. This helps prevent stockouts, which are frustrating for customers and BOH and can hurt your restaurant’s bottom line.
Restaurant operations, as we know them, are being totally upended by innovation and technology and when used correctly, restaurant management software is a sure-fire approach to assure a restaurant’s success. . A point-of-sale system (POS) is the most important part of any restaurant software.
They will: Learn the secret sauce of attracting and retaining top talent from fast growth brands like CAVA during the Innovation Hub Sessions. Is this the year you’ll be investing in FOH or BOH technology? Attendees won’t just hear the latest in food and technology from exhibitors.
While your customers may never meet BOH team members, these restaurant jobs are essential to delivering a fantastic hospitality experience. Here are a few sample back-of-house job descriptions you can use to jumpstart your own job descriptions to help attract top notch BOH staff.
Consumers are ready to return to restaurants, and companies are innovating with new business models and new locations. One essential tool for controlling labor costs is using sales forecasting , pulling historical sales information from your POS to help you project your sales and demand in comparable time periods.
They will: Learn the secret sauce of attracting and retaining top talent from fast-growth brands like CAVA during the Innovation Hub Sessions. Is this the year you’ll be investing in FOH or BOH technology? Attendees won’t just hear the latest in food and technology from exhibitors.
By integrating software and hardware like POS systems and kitchen printers with back-of-house systems like accounting and inventory management software, restaurants can achieve greater efficiency, accuracy, and scalability. Back of house (BOH) operations are complex and have many moving parts.
We're SpotOn, so we're probably biased about our own restaurant POS system. Employer reviews Great Places to Work G2 Based on reviews from real users, G2 reported that SpotOn Restaurant POS had the best support and ease of use of all restaurant point-of-sale systems.
This “smart” technology integrates with back of house (BOH) systems to help cut costs and minimize overproduction, while supporting sustainable practices that resonate with today’s environmentally-conscious guests. As a result, you’ll improve speed of service and significantly reduce food waste by preventing over-preparation.
Inventory management – connect with your POS to get real-time stock updates and stock value calculations. Smart ordering – innovative procurement tools offer suggestions based on sales data and reduce the time your managers and chefs spend on tedious tasks. Improve accuracy and save a bunch of time on stock counts.
The advent of cloud-based POS systems that use APIs to handle transactions guarantees also contributes to time savings because local storage systems no longer require standalone BOH systems. For this and the above-mentioned reasons, it is worth considering APIs as game-changer innovations within the restaurant industry.
Apicbase: MarketMan’s Top Competitor MarketMan has many competitors, including accounting and cost management systems, POS systems with inventory management features, and dedicated inventory and recipe management platforms. These connections create a unified platform for managing all aspects of restaurant operations.
Streamlined FOH And BOH Operations . Handheld POS systems can also remove the back-and-forth between the register and the tables, speeding up the payment process and, as a result, giving hungry diners a better experience. Here is how automation can solve the restaurant staff shortage problem. .
Irfan Kuci is the Director of Business Development at Focus Hospitality Consulting (FHC), a growing consulting firm based in Dubai with expertise in Back of House (BOH) design, MEP design, interior design, F&B concept creation, project management, franchising as well as hotel/restaurant operational assessments.
A large percentage of these investments are driven by food service industry startups that help businesses streamline BoH operations to reduce food waste. From kitchen displays and online ordering systems to full-fledged BoH management software integrations, operators have invested heavily in curbing labour shortages and cutting costs.
We're already seeing lots of innovation. Having a POS system that integrates with restaurant’s online ordering site, and third-party delivery apps saves them a considerable amount of order entry labor, and eliminates the risk of an order entry error.” Here are their insights. SpeedLine Solutions CEO John deWolde.
Some of these innovations include digital menus, contactless payments, marketing solutions, and cloud-based POS. Matt Eisenacher, VP of Brand Strategy and Innovation, First Watch. Now, more than ever, innovation will be key for restaurant operators to succeed. Jerry Abiog, Co-Founder/CMO Standard Insights.
In an interview with Restaurant Business Jason Rusk, Red Robin’s VP of business innovation says the Red Robin Express experiment is looking to tackle the biggest challenge in making virtual restaurants work: volume. “As The same study found that 43% of consumers who ordered food for delivery say it replaced a dine-in meal at a restaurant.
2019 brought a rapid increase of dairy-free and vegan options for consumers in restaurants including ice cream, cheese, chicken, beef and continued innovations for fish, lamb and milk. Restaurant managers and employees now spend on average 46 hours/week managing a POS. It should be four.
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