Modern Restaurant Management

JANUARY 10, 2022

However, BOH technology has long been at the bottom of the list for many operators. An app for things like scheduling, clocking, inventory, and checklists is becoming more popular and giving restaurants a competitive edge in a tight labor market. Here are six things you can expect to see in back-of-house tech in 2022.

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Back of House 2022 BOH Front of House 195

Apicbase

APRIL 5, 2024

Restaurants use software and smart hardware to automate everyday tasks and management duties, such as purchasing ingredients, managing inventory, making production lists, dealing with allergens, and calculating costs. Back of house (BOH) operations are complex and have many moving parts.

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Back of House Front of House BOH Point of Sale 52

The Restaurant Times

MARCH 13, 2023

The back-of-house (BOH) at a restaurant is the behind-the-scenes area of the restaurant — it works like an engine and keeps the restaurant going. A restaurant can improve the BOH operations to increase efficiency and overall performance. A restaurant can improve the BOH operations to increase efficiency and overall performance.

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Apicbase

APRIL 11, 2024

The success of a food service business depends on how well its restaurant managers manage purchasing and inventory and how good the chefs are at creating profitable recipes. The restaurant back office, or back of house (BOH), is the non-customer-facing side of the restaurant business.

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Operations Back of House Allergens Front of House 52

Modern Restaurant Management

MARCH 28, 2022

Additionally, they are rejiggering the flow and layout of the BOH to serve more drive thru orders, as well as reducing some dining area to add dedicated space where customers or delivery drivers can pick up orders. Restaurant systems are getting smarter, helping managers and employees take care of tasks like scheduling and inventory.

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7 Shifts

APRIL 3, 2020

During the COVID-19 situation, evaluate how many BOH staff you need to keep up with delivery and takeout demand. Pro tip: Look at implementing an inventory tracking system like Xtra Chef —it might be a new cost, but it will pay for itself in better food costing. Which, let’s be honest, if an eventuality in the current climate.

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BOH POS Influencer Point of Sale 368

Crunchtime

JANUARY 29, 2020

No one wants to run out of inventory. At the same time, while it's important to be prepared, you don't want to be over- prepared with too much inventory on-hand. A quality BOH food operations platform will have a "Suggested Order" feature that can help you keep your inventory levels balanced. Here's how.

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Apicbase

APRIL 18, 2024

A restaurant’s raw data includes sales numbers, inventory data, ingredient pricing, recipe quantities and units, and financial figures. For example, a regular report on your inventory variance tells you the difference between your actual and expected inventory. Restaurant reports turn raw data into useful information.

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Modern Restaurant Management

OCTOBER 20, 2023

Take a look at your customer loyalty programs, email lists, website management and analytics tools and restaurant management systems, such as POS data, inventory management, CRM or reservation system. Some of the most valuable insights for restaurants are found in general operations data, customer data and website data.

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Marketing Loyalty Program Email Marketing Coupons 187

Apicbase

MARCH 28, 2024

The F&B director works with the order forms, the COO analyses the profit and loss statements, the inventory manager checks the stock counts, the executive chef works in the recipes database and so on. All come with their own data sets and metrics – food cost, inventory variance, sales numbers, the list goes on.

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Transact

OCTOBER 2, 2019

Food waste, 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. .

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Back of House Technology BOH Kitchen Safety 64

Modern Restaurant Management

JUNE 15, 2021

Inventory stock changed significantly. These non-paper menus can be changed swiftly, allowing restaurants to remove items when inventory lags and promote items that have higher margin. Source More Smartly by Linking FOH to the BOH. In the best of circumstances, they should be linked to inventory and automated kitchens.

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Technology Loyalty Program Front of House Online Ordering 191

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. BOH Disposables for Increased Hygiene and Retention. Reading Time: 3 minutes. Straws – Sorbos biodegradable and edible straws that come in three flavors.

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Supplies Food Supply Compost Back of House 148

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. BOH Disposables for Increased Hygiene and Retention. Reading Time: 3 minutes. Straws – Sorbos biodegradable and edible straws that come in three flavors.

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Supplies Food Supply Compost Back of House 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? Manage Inventory for Efficient Turnaround Time. Overall, their performance becomes optimized.

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Lavu

FEBRUARY 10, 2020

FOH can relay customer requests fast and in real time, giving the BOH time to adjust. . The FOH team, especially, is different from the BOH in that they enjoy interpersonal communications. In lieu of the previous point, maintaining professionalism is the key to managing relations between the BOH and FOH. Productivity increases.

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FOH BOH Employee Relations Communication 80

Food Business

FEBRUARY 8, 2018

A train smoothly moving down the tracks is synonymous with systems to support your restaurant: POS, Accounting and BOH management software are solid technologies that improve your restaurant, cafe or bar. Does your system do everything you need: Does it integrate with your inventory? If you are choosing one, then read this article.

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BOH POS Brewery Point of Sale 100

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%. The benefit is even bigger for inventory management — 91% say that automation around inventory/item availability would help them streamline processes and fill business gaps.

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The Restaurant Group

APRIL 15, 2020

Control methods are placed in a variety of areas and ways, and typically this all starts with an accurate inventory and ordering system. Track usage throughout the week each day via end-of-day inventory. After inventory all values are entered and the software calculates your weekly operating cost, labor cost, food cost and liquor cost.

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Bar Inventory BOH Waste 78

Sling

MAY 9, 2023

Doing so can help improve the efficiency and effectiveness of both your back-of-house ( BOH ) and front-of-house (FOH) teams. 5) Abide by health and safety standards Abiding by local, state, and federal health and safety standards is essential if you want your restaurant operations to be successful.

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Operations Loyalty Program Food Safety Front of House 78

The Restaurant Times

MARCH 14, 2022

Typically, a restaurant’s operation can be categorized into two parts – front-of-house (FOH) and back-of-house (BOH). On the other hand, the BOH operations refer to the activities taking place at the back of the restaurant, such as the kitchen, the office, the employee area, etc. Managing Inventory. Handling Finances.

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Restaurant365

JUNE 9, 2021

You can use data to improve restaurant operations, both in your front of house (FOH) and back of house (BOH). Optimizing your BOH and FOH metrics boosts the efficiency of your labor and food spending. Tracking BOH and FOH data can help you root out issues and discover potential solutions.

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Apicbase

SEPTEMBER 16, 2022

Why combining FoH and BoH data makes analytics more powerful Final thoughts. On the back-of-house side of things, we have inventory, purchasing, and menu profitability reports. This ensures low inventory variance and eliminates the cost of frequent outlet-to-outlet transfers. What is restaurant analytics?

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Restaurant365

MAY 3, 2022

Similarly, by training new FOH employees in all FOH roles and all new BOH employees in all BOH roles when they first join the company helps them develop an understanding of how the restaurant functions. This too can help employee morale as performing at an optimal level can build self-esteem. Cross-train your staff.

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7 Shifts

JULY 28, 2021

Maybe one of your servers just called in sick at the last minute, your shipment of inventory containing all the ingredients for tonight's dinner special never showed up or the plumbing is acting up again. BOH help them sweep and mop. After all, there are so many more pressing problems that need to be dealt with. Falls on everyone.

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Communication Management Management Front of House 430

7 Shifts

SEPTEMBER 15, 2020

One minute you’re planning shifts, then checking inventory, then making drinks and bussing tables—and before you know it, your shift is almost over and you haven’t even started your core management tasks. Restaurant managers do it all. So any cheat sheet or template is a huge bonus to save time on the more tedious jobs.

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Management Management Download Leadership 195

Cheetah

DECEMBER 20, 2021

At CloudKitchens, restaurant brands are responsible for hiring and training their own BOH staff. They are a full service ghost kitchen that hire and train staff, procure and manage inventory and, of course, execute deliveries through their platform (only). The post Top 4 Ghost Kitchens Compared appeared first on Cheetah.

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Front of House Food Supply Back of House Fine Dining 148

Restaurant365

APRIL 30, 2021

Consistent, accurate recipe costing relies on a few key elements: standardized recipes, accurate restaurant inventory management , and up-to-date vendor prices. Then, you can compare this theoretical cost to your actual food cost—what you actually spent given your real-time sales and inventory levels. How to calculate recipe cost.

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Modern Restaurant Management

FEBRUARY 15, 2024

Augment Ice Production Ensure your ice machine inventory can match the impending demand. The Apex of Ice Supply Management With the tyranny of heat comes an expanded demand for ice—beverages must be served chilled, and certain food items require ice for preservation.

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7 Shifts

OCTOBER 2, 2019

Depending on the type and size of restaurant you manage, you could be responsible for staff schedules, payroll, FOH and/or BOH inventory, and even menu planning. As a manager, planning and organization will become a bigger part of your job.

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Restaurant365

JUNE 22, 2021

Or, in another example, if inventory is stored improperly or mislabeled in the walk-in, you may need to dispose of food that has been contaminated. Much of a restaurant’s inventory is highly perishable, so to optimize shelf life for perishable goods, make sure your staff is well-trained on proper storage techniques.

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Compost Food Waste Front of House 88

The Restaurant Group

NOVEMBER 19, 2019

Portion control is a responsibility of both FOH and BOH. A good start is to track returned food, waste from spoilage, comped or replaced food and inventory turns. FOH employees need to charge the correct price for changes in menu items, they also need to verify orders are correct.

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Management Management FOH Fast Casual 68

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. This end-to-end solution uses data from your POS to provide insights into sales, food costs, menu engineering and inventory management.

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Point of Sale POS Management Management 52

The Restaurant Times

SEPTEMBER 16, 2021

The need to facilitate multiple payment options, inventory tracking, automated analysis, quick service, centralised recipe and menu management, and customer relationship management (CRM) is boosting the demand for restaurant point-of-sale (POS) software over this period. billion by 2028. It is likely to expand at a CAGR of 6.4

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Technology Guest Recovery Front of House Point of Sale 52

Modern Restaurant Management

AUGUST 4, 2022

From cloud-based inventory processing, app-based ordering, freight tracking and HR management we have adapted a modern way of working with tools that maximize staffing, all while virtually assessing our finances and covering the business needs of our units.

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Back of House Front of House Communication FOH 174

Xtra Chef

OCTOBER 23, 2019

Having worked in restaurants throughout high school and college, I’ve seen the absolute chaos that happens in a restaurant’s BOH. I love the fact that xtraCHEF eliminates a lot of these problems and enables restaurants to thrive without being tied down with tedious manual data entry and inventory.

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BOH Inventory Food 60

Lavu

JANUARY 21, 2020

Your restaurant POS system should seamlessly integrate both the back-of-the-house (BOH) and front-of-the-house (FOH) operations. The system will help you track your labor and inventory costs, methods of payment, and other important information. . Track Restaurant Inventory. Check Sales Regularly.

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