Modern Restaurant Management

MARCH 28, 2022

What trends can be adopted to better serve guest preferences? 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.

2022

7 Shifts

SEPTEMBER 1, 2022

At some point when you were dining in a restaurant, you may have heard the BOH staff shout “86” and the name of a menu item to the waiters. For instance, BOH staff may use it to communicate in any interaction they have. This is because these items almost always use ingredients that are not in the standard inventory for restaurants.

Definition

Modern Restaurant Management

JULY 18, 2024

Food industry managers should maintain regular check-ins with their FOH and BOH team members, providing constructive feedback and actively listening to employees' concerns. This sets a positive example for the FOH and BOH alike. Communication Open and honest communication is essential in preventing burnout.

Management

7 Shifts

AUGUST 5, 2020

Are there any tips for food delivery and takeout inventory management? Tips for food delivery and takeout inventory management Managing inventory is an important part of keeping your restaurant’s costs under control, especially as you ramp up your delivery efforts. What are the best delivery strategies and takeout strategies?

Delivery

7 Shifts

MAY 11, 2020

Run through our guide to reopening your restaurant to plan your labor, inventory, marketing, and more so you can reopen with a bang. The best restaurants will not only have to serve the best food, but be the most sanitary." — Jordan Boesch, CEO 3.

BOH

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. All tasks in a restaurant are interconnected.

Operations

7 Shifts

FEBRUARY 7, 2024

Delivery, scheduling, inventory management, reservations, and guest management have seen technological advancements over the past few years, and it's just the beginning. Square : Online ordering for pickup, curbside, local delivery, or self-serve ordering; ideal for restaurants already using Square. Owned by Doordash.

Technology

Modern Restaurant Management

AUGUST 4, 2022

Shortly after opening, the farmer couldn't find the clams in the water and we couldn't serve the dish for another nine months. For example, a sous vide chicken breast takes a total of four to six minutes to cook and serve on a hot plate whereas cooking it raw takes no less than 18 minutes. Chef Solis.

Back of House

Restaurant365

JUNE 15, 2021

Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. You may have a hunch that you are doing fewer table turns on the weekend, or that your inventory has gotten wasteful recently. What are the crucial areas of BOH data? Want to know more about FOH data?

BOH

Modern Restaurant Management

FEBRUARY 15, 2024

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. Augment Ice Production Ensure your ice machine inventory can match the impending demand.

Kitchen Safety

7 Shifts

OCTOBER 2, 2019

The servers are running back and forth with orders to relay or food to serve. 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. Communication is key in every part of the restaurant business.

Management

Apicbase

MARCH 28, 2024

The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. These include food production and inventory management. Additionally, the BOH handles food safety and restaurant administration. The roles of BOH and FOH staff are intertwined yet distinct.

Back of House

7 Shifts

SEPTEMBER 26, 2022

Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Not only does efficient service make guests happy, it also increases a restaurant's table turnover time - meaning the restaurant can serve even more guests every shift. Making Your Food Service Resume Stand Out.

Front of House

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.

Management

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. POS SYSTEM: Your point of sales system serves your business every day. If you are choosing one, then read this article.

BOH

Cheetah

DECEMBER 20, 2021

Some utilize commissary kitchens serving numerous restaurants, while others bring mobile trailers or container kitchens to parking lots. At CloudKitchens, restaurant brands are responsible for hiring and training their own BOH staff. Windowless basements, warehouses and trailers in hungry residential areas are perfect for this.

Front of House

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

7 Shifts

JULY 25, 2024

Additionally, catering large events can help you manage your inventory more efficiently, reducing food waste and maximizing profit. Combos also help manage inventory and cut down on food waste. This software helps you assign FOH and BOH staff as well as monitor events to keep everyone on track.

2024

Chowly

JULY 11, 2024

Success isn’t just about serving exceptional dishes; it’s about navigating the entire customer journey from start to finish. Time Consuming Tasks Daily operational tasks such as inventory management, scheduling, and bookkeeping also consume a considerable amount of time.

Operations

Lavu

MARCH 13, 2020

The benefit of a mobile POS system is the freedom of mobility it gives your serving staff. 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.

Mobile Ordering

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. .

Back of House

7 Shifts

SEPTEMBER 6, 2024

With 54% of diners saying they would avoid a restaurant with table wait times over 30 minutes, you must develop an efficient kitchen floor plan that helps you serve food quickly and consistently. Not having enough storage space can also lead to frequent restocking, which increases the time and effort required to maintain inventory.

Design

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.

Compost

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.

FOH

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. With a Kitchen Display System, your whole BOH team can view every ticket created, giving them all the information they need to validate order details quickly and correctly. ii) Open Configuration . Source: iStock. Walk-in storage

Design

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.

FOH

Lavu

JANUARY 21, 2020

Preparing good meals and serving customers is always an exciting part of running a restaurant. Your restaurant POS system should seamlessly integrate both the back-of-the-house (BOH) and front-of-the-house (FOH) operations. Track Restaurant Inventory. The importance of tracking your inventory expenses can never be overlooked.

Point of Sale

Sling

MAY 9, 2023

As a general concept, these health and safety standards dictate the appropriate ways to store, prepare, and serve the food your customers order. Doing so can help improve the efficiency and effectiveness of both your back-of-house ( BOH ) and front-of-house (FOH) teams.

Operations

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.

Back of House

Restaurant365

FEBRUARY 4, 2021

Customers Served or Sales Per Labor Hour and Day Part. Tracking your sales per labor hour (SPLH) maps your labor hours alongside the sales or customers served for every hour. This may cover everything from streamlining your menu so your BOH can be more efficient to changing the service well so servers can take care of tables faster.

Restaurant Law

Lavu

JANUARY 21, 2020

While it may be exciting to own a restaurant and serve your customers, some vital tasks like doing accounts may be quite challenging. Both your front of the house (FOH) and back of the house (BOH) transactions are recorded simultaneously. The restaurant accounting software also allows you to keep more accurate estimates of inventory.

Audits

Restaurant365

APRIL 19, 2022

Customers Served Per Labor Hour. In addition to SPLH, tracking customers served per labor hour is also a useful number to track. Calculate the average sales per server by dividing total sales for an individual server by the total number of guests served by that same individual. Labor Productivity Analysis by Week.

Point of Sale

Deliverect

JUNE 30, 2020

Running a successful restaurant business isn’t just about preparing tasty food and serving it to your diners. Take inventory, for example. Real-time inventory status, and. These have to be cross-checked with the inventory and subsequently turned into a well-defined procurement list. That's a dangerous situation.

Food

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.

Operations

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.

2023

Touch Bistro

AUGUST 4, 2021

If you’re a chef trying to communicate with fellow back of house (BOH) team members but are using culinary terms you’ve made up, you’re creating a recipe for disaster. A la carte: French for “of the menu” and refers to dishes that are priced separately on a menu, rather than served together for a set price. Culinary Terms.

Front of House

The Restaurant Times

DECEMBER 26, 2020

Inventory-related and on-counter thefts take many forms and bleed the restaurant dry, therefore becoming one of the top reasons why restaurants fail. Use a robust POS system that comes with integrated inventory management and anti-theft features that keep a complete check on all business transactions and inventory transactions.

Operations