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

Lavu

MARCH 13, 2020

Your staff is hard-working and diligent—but tensions are high, and sales are lower than expected. For fast-casual restaurants, opting for a mobile point-of-sale system makes the most sense. For fast-casual restaurants, opting for a mobile point-of-sale system makes the most sense. Is it your staff?

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FOH Mobile Ordering BOH Front of House 78

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. It's time to bust out that clipboard and write a checklist. Table of Contents. Dangers of Poor Communication.

Communication 430

Communication Management Management Front of House 430

Restaurant365

MAY 3, 2022

Advanced scheduling software can alert managers when employees’ schedules place them in overtime and can prohibit employees from clocking in or out outside of a specified window around their scheduled shifts. But in an employees’ market, restaurants are also carefully weighing higher labor costs against the bottom line.

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FOH BOH Employee Relations Tip Distribution 78

Apicbase

MAY 8, 2024

Finally, we will explore the best alternatives to MarketMan, helping you decide which restaurant inventory management platform aligns best with your needs. Inventory management: MarketMan tracks inventory and reports on stock counts and total value. Here are the most important features of the platform and what they help you do.

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Inventory Food Supply Kitchen Safety Back of House 52

Restaurant365

JUNE 9, 2021

After all, it’s hard to improve a metric if you don’t know your starting point. 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. Focus on the customer experience.

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FOH BOH Front of House Back of House 78

Apicbase

SEPTEMBER 16, 2022

Luckily, restaurant data analytics solutions like Apicbase take these problems off your plate. I am also sharing some juicy examples of Apicbase’s new Insights Hub in action, so make sure to check those out. Why combining FoH and BoH data makes analytics more powerful Final thoughts. What is restaurant analytics?

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POS Operations Back of House FOH 52

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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2023 Operations Management Management 52

Apicbase

JUNE 16, 2023

To help you out, we’ve put together this comprehensive guide on restaurant metrics. Example Take Fabio Haebel , founder of the popular dark kitchen network Circus in Hamburg. By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. Why Are Metrics Important?

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Point of Sale Inventory Waste Employee Relations 52

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. How do you cost out a recipe? A key component of running a successful, profitable restaurant business is controlling your food costs. This is where recipe costing comes in.

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Inventory Seasonal Menu Waste Point of Sale 78

Restaurant365

JUNE 22, 2021

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. As a restaurant owner or operator, keeping your food costs low is a continual challenge.

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Compost Food Waste Front of House 88

Lavu

JANUARY 21, 2020

Take time to understand terms like labor costs, costs of goods sold (COGS), prime costs, revenue, balance sheet, income statement, and more. Someone who understands specific restaurant accounting features like a chart of accounts, COGS, prime costs, daily sales, and more. . Hire a Professional Specializing in Restaurant Accounting.

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Point of Sale Inventory Restaurant Law Front of House 78

The Restaurant Times

MARCH 6, 2023

As opposed to profit, which is demonstrated as a dollar amount, your restaurant’s profit margins are its profits represented as a percentage of annual sales. As opposed to profit, which is demonstrated as a dollar amount, your restaurant’s profit margins are its profits represented as a percentage of annual sales. Read along!

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Food Truck Point of Sale Employee Relations Equipment 52

Apicbase

FEBRUARY 29, 2024

So, we invite you to not just take these numbers at face value but to really dig into the details for a fuller picture. Restaurant sales in the US grew from $842.3 2023 has been a challenging year for restaurant operators, caught as they were between rising food costs and labour shortages. Let’s dig in. million in 2021, to $974.9

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2024 Operations 2023 Loyalty Program 52

Restaurant365

FEBRUARY 4, 2021

Your labor cost is one of your biggest expenses, but it can be difficult to track, since sales and labor needs may fluctuate by the day, week, and quarter. Looking at the cost of labor as a percentage of sales shows how your employee labor hours are matching with customer demand (sales). How to calculate labor cost.

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Restaurant Law Point of Sale BOH Customer Service 78

7 Shifts

DECEMBER 18, 2023

There’s always something else to get done, a new fire to put out, and broken things to fix. With time-clocking software, employees clock in and out with the touch of a button. The role of a restaurant manager is always in motion. All of that on top of the everyday tasks from scheduling to payroll to reporting can catch up to you.

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Management Management Email Marketing Point of Sale 397

Lavu

JANUARY 21, 2020

It involves taking control of your accounts and making sense out of your business financial information. To ensure you get the best out of your financial information, you should work closely with your accountant to generate financial reports in a consistent and timely manner. Daily Sales Report/Everyday Report.

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Cash Management Point of Sale Information Beverage 78

Deliverect

JUNE 30, 2020

Today’s consumer wants a unique, personalized food experience that may not even take place in your restaurant. The more a restaurant stands out in the large online offer, the better. Online food ordering is here to stay, and jumping on the delivery bandwagon can help your restaurant expand its reach and visibility, and increase sales.

Food 94

Food Online Ordering Cash Management Waste 94

Restaurant365

JULY 8, 2021

But while off-premise demand has grown, in-person sales are coming back as more regions open up again. For restaurant owners and operators, how do you balance between maintaining off-premise business and rebuilding in-restaurant sales—at the same time? However, in the era of social distancing, these burgeoning trends took off.

Point of Sale 78

Point of Sale FOH Fine Dining Online Ordering 78

Lavu

NOVEMBER 8, 2019

See the six ways to control your COGS here , and if you find out that the menu prices aren’t right, learn how to price your menu in three steps. The all-out working liability for an organization incorporates the costs of products sold and working costs such as utility payments. 5 Concepts of Restaurant Accounting. Cost of Goods Sold.

Management 85

Management Management Food Truck Cash Management 85

Apicbase

MARCH 25, 2022

Menu costings go out of date as soon as you launch a menu! Menu costing is the process of finding out what each menu — [or recipe, in which case it’s called recipe costing] — costs you in preparation. But… this doesn’t mean that it’s a number you pull out of the hat. The most important of those details is your cost baseline.

Menu 52

Menu Point of Sale Pricing Take-out 52

7 Shifts

FEBRUARY 7, 2024

The first technologies that restaurants often invest in are cloud-based point of sale (POS) systems and payroll processing. Delivery, scheduling, inventory management, reservations, and guest management have seen technological advancements over the past few years, and it's just the beginning.

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Technology Mobile Ordering Social Media Online Ordering 312

7 Shifts

DECEMBER 18, 2023

There’s always something else to get done, a new fire to put out, and broken things to fix. With time-clocking software, employees clock in and out with the touch of a button. The role of a restaurant manager is always in motion. All of that on top of the everyday tasks from scheduling to payroll to reporting can catch up to you.

Management 195

Management Management Email Marketing Point of Sale 195

Apicbase

MAY 18, 2022

Taking this step can also help you settle potential disagreements with franchisees if they use your trademark beyond the goods approved in the franchise agreement. Your business plan should lay out your entire franchising strategy , answering questions like: How many restaurants do I want to sell, and at what rate?

Franchise 52

Franchise Franchising Sustainability Document 52

Lavu

JANUARY 15, 2020

You need funds to restock your inventory, pay your staff, obtain or renew permits, buy business assets, and replace your restaurant equipment. Owning a restaurant is both an exciting and challenging experience. Before the challenge of making a profit, you also have to identify sources of financing. Types of restaurant financing.

Cash Management 78

Cash Management Equipment Small Business Front of House 78

Apicbase

APRIL 20, 2022

Instead, we embrace the dark side and look at the pain points and pitfalls. Before you take the plunge, you’d better make sure your F&B concept is a good candidate for franchising. Franchising is a time-tested business model that allows restaurant owners to scale their business fast and efficiently. Brace yourself.

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Franchise Franchising Cash Management Kitchen Safety 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. Table of Contents. What does it mean?

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

AUGUST 5, 2021

After tracking sales, calculating inventory, and just trying to keep your head above water, restaurant scheduling can take up a chunk out of your week. Problems often arise in your schedule, from your head chef calling out sick to the unexpected influx of customers on a Tuesday afternoon.

Front of House 370

Front of House Restaurant Law Employee Relations Point of Sale 370

7 Shifts

SEPTEMBER 19, 2019

Inventory management: Monitor and maintain food and beverage stock levels. Customer service: Interact with guests, solve customer complaints, and ensure the service is on point. Innovating: Identify issues in your restaurant—whether inventory or systems-related— and be willing to create solutions and processes to improve efficiency.

Management 284

Management Management 2019 Employee Relations 284

7 Shifts

SEPTEMBER 26, 2022

Making Your Resume Stand Out. What those technologies are completely depends on the role, but here are a few of the more popular examples: Servers and front-of-house roles tend to familiarize themselves with point-of-sale (POS) technology, scheduling software , online ordering integrations, and perhaps even reservation software.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

The Restaurant Times

SEPTEMBER 30, 2021

Practices that were common in the restaurant business, only a few years ago are gradually being phased out in favor of more efficient and quicker methods of operating. Consider this: what if you had a single setup that provided you with 360 degree visibility across the enterprise? What Is Restaurant Management Software?

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Management Management Cash Management Front of House 98

The Restaurant Times

JANUARY 18, 2023

Yet, we found out that about 45% of restaurant owners have trouble with their legacy technology because it is not flexible. Usually, the central system is a point-of-sale (POS) system. It combines the positive features of traditional POS (Point-of-Sale) systems with the following tools: . loyalty programs, and .

Operations 52

Operations Loyalty Program Point of Sale Online Ordering 52

Lavu

MARCH 11, 2020

From the introduction of point of sale (POS) systems to accounting systems, technology is changing the ways restaurants operate today. Inefficient practices are being phased out in favor of more efficient and faster methods of operating. The restaurant industry has been evolving consistently over the years.

Management 78

Management Management Cash Management Mobile Ordering 78

Modern Restaurant Management

FEBRUARY 18, 2020

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.

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Mobile Ordering Front of House Fast Casual Customer Service 212

Modern Restaurant Management

DECEMBER 28, 2020

Predictive analytics, AI and ML streamline and expand the omnichannel dining experience – Restaurants have pivoted their businesses this year to greatly expand the digital dining experience, to a point where customers can interact however they want, whenever they want. Here are their responses. To read part two, click here. generation.

2021 181

2021 Kitchen Safety Food Safety Mobile Ordering 181

Lavu

JANUARY 21, 2020

Not only does it take a lot of time, but it also increases the risk of human error. With the automation that comes with accounting software, the accounting process takes a shorter time to complete. Both your front of the house (FOH) and back of the house (BOH) transactions are recorded simultaneously.

Audits 78

Audits Back of House Point of Sale Front of House 78

Modern Restaurant Management

DECEMBER 31, 2019

Even cost of sales may go down as the ghost kitchen typically has a smaller, more manageable menu. In FAT Brands restaurants in particular, our franchisees who have ghost kitchens see an additional 10-20 percent in sales each week. The increased kitchen space, brand awareness and sales are a no-brainer for brands looking to scale.

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2020 Kitchen Safety Consumer Goods Point of Sale 134