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

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

The Restaurant Times

JANUARY 18, 2023

taking table reservations, . streamlining inventory management, . When a customer signs up for a restaurant’s loyalty program , orders food online, has it delivered, or wants to make a reservation, the restaurant gets information about that person. for managing phone calls, . providing actionable analytics, and .

Operations 52

Operations Loyalty Program Point of Sale Online Ordering 52

7 Shifts

SEPTEMBER 26, 2022

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. Making Your Food Service Resume Stand Out.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

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.

Management 285

Management Management Communication Back of House 285

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

Technology 52

Technology Guest Recovery Front of House Point of Sale 52

Deliverect

JUNE 30, 2020

From managing reservations and planning work schedules to streamlining online delivery and kitchen processes, to fighting food waste: here are some tech solutions and platforms that will help you manage, optimize and monitor your business, easily! Does your restaurant have an online reservation system? Take inventory, for example.

Food 94

Food Online Ordering Cash Management Waste 94

Apicbase

FEBRUARY 29, 2024

National Restaurant Association , 2024) Recommended Read : Restaurant Menu Costing — How to Automate Recipe Calculations & Eliminate Low-Margin Items Restaurant Procurement & Inventory Statistics Restaurateurs looked for more affordable suppliers or replaced ingredients with cheaper alternatives.

2024 52

2024 Operations 2023 Loyalty Program 52

Restaurant365

FEBRUARY 4, 2021

Applying tools like smart employee scheduling based on SPLH percentage goals to your management, FOH, and BOH teams individually helps you optimize each part of your labor cost. Can your host bus tables after the evening’s reservations wind down? Familiarize Yourself with Labor Laws. Cross-train Employees.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

Lavu

MARCH 11, 2020

Whether you are looking for effective inventory management software or just a POS system for your business, restaurant management software is something you cannot afford to miss. They come with tools used to track inventory, restaurant orders, payroll, and analytics. Back-of-house (BOH) management. Employee scheduling.

Management 78

Management Management Cash Management Mobile Ordering 78

Modern Restaurant Management

AUGUST 19, 2020

Utilizing a digital software platform to help manage inventory, purchasing/ordering significantly help streamline budgets and see current and future costs that will impact the business. Restaurants and bars will also need to shift budgets to support tableside credit card processing instead of relying on POS systems.

Kitchen Safety 225

Kitchen Safety Food Safety Loyalty Program Technology 225

Sling

SEPTEMBER 6, 2021

Scroll down and you can view their menu, find their hours and location, and learn about private dining and event reservations. FOH/BOH managers) and give them more time to focus on optimizing the day-to-day operations of the business. The homepage is nothing but their logo and video snippets of their beautifully designed interior.

Website Management 78

Website Management Loyalty Program Online Ordering Mobile Ordering 78

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. With leaner teams in place this year, restaurants have taken to automation and supplementary technology in all areas from FOH to BOH and everywhere in between.

2021 190

2021 Kitchen Safety Food Safety Mobile Ordering 190

Modern Restaurant Management

FEBRUARY 18, 2020

Table stakes today requires a POS system that fully integrates and automates: Inventory management – recipe management and COGS insights. Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212

Modern Restaurant Management

DECEMBER 31, 2019

At Yelp, we're seeing restaurants move away from a strictly reservations planning model. Restaurateurs are valuing a hybrid approach to reservations and running a waitlist to manage their floor and seat more diners, especially during the holiday season. Desi Saran, CEO and Founder of Sweetberry.

2020 136

2020 Kitchen Safety Consumer Goods Point of Sale 136