Apicbase

APRIL 18, 2024

A restaurant’s raw data includes sales numbers, inventory data, ingredient pricing, recipe quantities and units, and financial figures. Reports give managers an overview of restaurant operations at a glance and also allow them to search and dig into the details to uncover granular insights about every part of the business.

Operations 52

Operations Inventory Waste Food Order 52

Clover - Restaurants

MAY 7, 2024

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.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

Sling

MAY 9, 2023

Efficient and effective restaurant operations don’t just happen. In this article, we discuss some of the best ways to improve your restaurant operations and introduce you to the tools that can help make that easier. Table of contents What is restaurant operations? They take purposeful planning and work to build and maintain.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Modern Restaurant Management

MARCH 28, 2022

Let’s look at some of the challenges facing the industry and how changing trends are helping operators work toward a brighter future. The spike of take out and delivery orders that began with covid makes it all too easy to forget that prior to March 2020, guests had already begun moving that direction. billion in five years.

2022 212

2022 FOH BOH Recruiting 212

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. Automate your restaurant’s operation for efficiency and scalability. What Is Restaurant Automation?

Back of House 52

Back of House Front of House BOH Point of Sale 52

7 Shifts

APRIL 3, 2020

Psst, even outside of these extraordinary times, this information is also valuable for any restaurateurs that are looking to optimize their operations and get a handle on what they can and cannot control in order to reduce monthly expenses in their restaurant.

BOH 368

BOH POS Influencer Point of Sale 368

Apicbase

FEBRUARY 29, 2024

2023 has been a challenging year for restaurant operators, caught as they were between rising food costs and labour shortages. In a 2023 survey, 29% of operators said they are very likely to open new locations in 2024. Most operators raised their menu prices in 2023, but fewer expect to do so in 2024. trillion to $1.34

2024 52

2024 Operations 2023 Loyalty Program 52

Apicbase

MAY 8, 2024

The right restaurant management software significantly enhances efficiency and control of operating costs. However, with numerous similar systems available, tailored to various types of food service operations and specific use cases, you might ask, ‘Which software is the best fit for my business?

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

Apicbase

JANUARY 13, 2023

It highlights those shifts so that you can prepare your operation for success without being blindsided by pitfalls and emerging trends. They could help guide your decisions in what is shaping up to be a very uncertain time for restaurant operators. For 62% of restaurants , automation could help fill critical gaps in managing orders.

2023 52

2023 Operations Management Management 52

Modern Restaurant Management

JUNE 15, 2021

Inventory stock changed significantly. The ingrained customer behavior over the past year, delivery, mobile orders, curbside pick-up, will likely continue. Digitize Your Ordering Function and Enhance Your Presence. Third-party fees to restaurants can run 15-30 percent, eating margin on delivery orders.

Technology 203

Technology Loyalty Program Front of House Online Ordering 203

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.

Back of House 52

Back of House BOH Front of House FOH 52

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.

Management 52

Management Management Point of Sale Kitchen Safety 52

Apicbase

SEPTEMBER 16, 2022

Today, restaurant operators and F&B managers like you have access to many reports, primarily thanks to advanced POS systems. In this post, you’ll learn how to leverage analytics to get laser-focused insights about your entire operation and individual outlets. Here’s what we’ll cover: What is restaurant reporting?

POS 52

POS Operations Back of House FOH 52

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. Supply chain disruptions , coupled with the unprecedented use of gloves and masks, and the 130% increase in take-out and delivery orders, have caused a packaging shortage. Reading Time: 3 minutes.

Supplies 148

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. Supply chain disruptions , coupled with the unprecedented use of gloves and masks, and the 130% increase in take-out and delivery orders, have caused a packaging shortage. Reading Time: 3 minutes.

Supplies 148

Supplies Food Supply Compost Back of House 148

Cheetah

DECEMBER 20, 2021

While different operational strategies and business models are put to the test, one thing is clear – ghost kitchens are not a trend, they are the new reality as delivery and dine-at-home surge. There are various operational models for ghost kitchens. Ghost kitchen start-ups have raised over $22.2 Colony Cooks.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

Lavu

MARCH 13, 2020

If your staff relies on outdated methods of placing orders, it’s likely that restaurant communications are strained, which means your restaurant is operating below its potential. If customers are waiting in line for a table, you can take their drink orders as they wait, and even transfer their tab to their table once seated.

FOH 78

FOH Mobile Ordering BOH Front of House 78

The Restaurant Group

APRIL 15, 2020

According to a study performed by Ohio State University , 80 percent of bars and restaurants fail within the first five years of operation. This is generally due to poor management, advertising and other factors, but having to do more directly with a poor understanding of overall financial operations specific to food and liquor cost controls.

Bar 78

Bar Inventory BOH Waste 78

The Restaurant Times

DECEMBER 26, 2020

Going by the statistics, 60% of restaurants shut down their business within the first year of operations, and up to 80% of restaurants close operations within the first five years. Lack of accurate information about how the UAE restaurant industry operates ultimately leads to the failure of businesses. Pilferage And Thefts.

Operations 52

Operations Loyalty Program Seasonal Menu Employee Relations 52

Apicbase

JULY 1, 2022

Multi-unit restaurant operators are increasingly shifting towards a business model with a central production kitchen. It helps them expand operations while keeping food quality consistent across locations and channels, and, equally important, keeping the overhead costs in balance. Best practices for operating a central kitchen.

Operations 52

Operations Back of House Front of House Food Supply 52

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. Increase average spend per guest.

FOH 78

FOH BOH Front of House Back of House 78

Lavu

FEBRUARY 10, 2020

It’s when things get busy that these dysfunctions transform your restaurant team into a discombobulated mass of opposing operations and communications. Customers love to hear about the food they’re ordering , and your FOH team can use every detail to sell, sell, sell. . Late order notifications. Order prep instructions.

FOH 80

FOH BOH Employee Relations Communication 80

The Restaurant Times

MARCH 14, 2022

Streamlining Restaurant Operations. Typically, a restaurant’s operation can be categorized into two parts – front-of-house (FOH) and back-of-house (BOH). The FOH operations refer to activities that involve interaction with the customer, such as the waiting staff, lobby area, dining arrangement, etc.

Management 52

Management Management FOH BOH 52

7 Shifts

MAY 31, 2021

For example, kitchen managers rely on software to let them know how much expected inventory they have in stock. Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. Areas of Operation.

Operations 363

Operations Inventory Hiring Customer Service 363

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. The integrations, through API endpoints or otherwise, increase operational efficiency and significantly simplify day-to-day, as no more time is lost updating spreadsheets or apps.

Point of Sale 52

Point of Sale POS Management Management 52

Restaurant365

JUNE 22, 2021

As a restaurant owner or operator, keeping your food costs low is a continual challenge. Controlling your restaurant food cost depends on multiple factors, such as understanding actual versus theoretical food costs (AvT), first-in/first-out (FIFO) storage, ordering at the right levels, and reducing waste, errors, over portioning, and theft.

Compost 88

Compost Food Waste Front of House 88

Modern Restaurant Management

AUGUST 4, 2022

This perfectly demonstrates how the industry operated back then. The brigade system is by far the most efficient way to run a kitchen but the old school mannerisms is what needs to change in order to be successful in improving the culture. The inspector had become a regular so a lot of rules got bent.

Back of House 189

Back of House Front of House Communication FOH 189

7 Shifts

DECEMBER 18, 2023

Kiosk ordering Your busy customers don’t always have time to wait in line. Kiosk ordering tools speed up the ordering process, making it easier to keep up during a mealtime rush. Many customers also appreciate the quick and user-friendly process of ordering on a kiosk.

Management 397

Management Management Email Marketing Point of Sale 397

7 Shifts

OCTOBER 2, 2019

The servers are running back and forth with orders to relay or food to serve. Everyone is shouting orders and requests. 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. It looks like chaos.

Management 285

Management Management Communication Back of House 285

The Restaurant Times

SEPTEMBER 16, 2021

Based on our recent PRIME report , the UAE restaurant industry is looking to embrace technology and new methods of managing operations. In addition, the marketplace also provides developers to easily build apps for restaurants to manage front of house (FOH) and back of house (BOH) operations. billion by 2028. billion by 2028.

Technology 52

Technology Guest Recovery Front of House Point of Sale 52

Apicbase

JUNE 16, 2023

This is especially true for large-scale foodservice operations and scaling restaurant businesses. 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. They are operational or tactical and have a lower-level perspective than KPIs.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

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. No two restaurant kitchens are alike, especially when it comes to operating models, for example, full service, fast service, and so on. Another key consideration that determines kitchen design is back of home operations.

Design 98

Design Kitchen Safety Back of House Food Safety 98

Deliverect

JUNE 30, 2020

So how can you make sure you streamline your operations so you can give the customer what they want, while managing your business in the most efficient way? Useful facts for you as a restaurateur, which you can easily pick up in order to provide your customers with a personal, but above all, unforgettable restaurant experience.

Food 94

Food Online Ordering Cash Management Waste 94

Restaurant365

JULY 8, 2021

For instance, the increase in customer expectations for convenience or the rise of online ordering for takeout or delivery already existed before the pandemic. For restaurant owners and operators, how do you balance between maintaining off-premise business and rebuilding in-restaurant sales—at the same time? ” In fact, P.F.

Point of Sale 78

Point of Sale FOH Fine Dining Online Ordering 78

The Restaurant Group

NOVEMBER 19, 2019

Portion control is a responsibility of both FOH and BOH. FOH employees need to charge the correct price for changes in menu items, they also need to verify orders are correct. Bringing out an incorrect order to a table will automatically half your food cost of the sale, if not worse.

Management 68

Management Management FOH Fast Casual 68

The Restaurant Times

MARCH 6, 2023

Your net profit remains after operating costs like payroll, rent, utility costs, ingredient costs, and equipment leasing fees have been subtracted from your gross profit. However, most QSRs increasingly use online orders and delivery as a source of income, which comes at an additional cost.

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 52

7 Shifts

DECEMBER 18, 2023

Kiosk ordering Your busy customers don’t always have time to wait in line. Kiosk ordering tools speed up the ordering process, making it easier to keep up during a mealtime rush. Many customers also appreciate the quick and user-friendly process of ordering on a kiosk.

Management 195

Management Management Email Marketing Point of Sale 195