BOH Inventory Mobile Ordering Recruiting 
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.
The Restaurant Times
NOVEMBER 4, 2021
With open configuration, all or part of the Back of House (BOH) is exposed to your visitors or customers. While the physical well-being of team members is a key benefit of such designs, minimizing mobility improves productivity and decreases accidents. ii) Open Configuration . Kitchen Floor Plan . Source: iStock.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Apicbase
FEBRUARY 29, 2024
71% of restaurant customers prefer to order food delivery directly from the restaurant rather than using third-party apps. Restaurant UK , 2024) A 2023 study found that 37% of dine-in guests and 40% of takeout guests would order more often from restaurants if they found less expensive options alongside promotions and discounts.
Modern Restaurant Management
FEBRUARY 18, 2020
We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery. You can see which other restaurants they frequent, too, and the types of items they order from those places. Integration with third party aggregators.
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%. For 62% of restaurants , automation could help fill critical gaps in managing orders. Accurate and timely inventory control can boost restaurant profits by 24% annually.
Apicbase
JUNE 16, 2023
The metrics and calculations in this list will help you bring order to the chaos and manage the performance of each unit in the chain. By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. It’s money that went straight to his bottom line.
Modern Restaurant Management
DECEMBER 28, 2020
For example, to level-up the fan experience you can combine first-party transaction data with player stats, weather conditions, and inventory to better predict game-day sales. Those that are continuing to prosper had their technological house in order prior to the pandemic. Greg Bolton, Owner, Bob & Edith’s Diner.
Expert insights. Personalized for you.
52 
Let's personalize your content