Sling

MAY 9, 2023

4) Minimize food waste Minimizing waste is essential because food costs are one of the largest expenses that most restaurants have to contend with. Doing so can help improve the efficiency and effectiveness of both your back-of-house ( BOH ) and front-of-house (FOH) teams.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Lavu

MARCH 13, 2020

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. Overall, their performance becomes optimized. Train Employees to Work Smarter, Not Harder.

FOH 78

FOH Mobile Ordering BOH Front of House 78

The Restaurant Times

NOVEMBER 4, 2021

The greatest commercial kitchen in the world would be for waste if you didn’t take your local norms and laws into account. With open configuration, all or part of the Back of House (BOH) is exposed to your visitors or customers. Know Your Local Health Codes . ii) Open Configuration . Energy Efficiency . Technology .

Design 98

Design Kitchen Safety Back of House Food Safety 98

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. This end-to-end solution uses data from your POS to provide insights into sales, food costs, menu engineering and inventory management.

Point of Sale 52

Point of Sale POS Management Management 52

7 Shifts

DECEMBER 18, 2023

Inventory management Inventory management software helps you monitor your restaurant’s stock levels. This helps prevent stockouts, which are frustrating for customers and BOH and can hurt your restaurant’s bottom line. Additionally, inventory management tools can help you prevent unnecessary waste.

Management 397

Management Management Email Marketing Point of Sale 397

Apicbase

JULY 1, 2022

Here are some back-of-house operations that benefit from greater efficiency when running a central kitchen: By centralising purchasing into your CPU, you can order food and supplies in large batches, increasing your restaurant’s purchasing power. You can easily keep track of your purchases and inventory because everything is centralised.

Operations 52

Operations Back of House Front of House Food Supply 52

7 Shifts

DECEMBER 18, 2023

Inventory management Inventory management software helps you monitor your restaurant’s stock levels. This helps prevent stockouts, which are frustrating for customers and BOH and can hurt your restaurant’s bottom line. Additionally, inventory management tools can help you prevent unnecessary waste.

Management 195

Management Management Email Marketing Point of Sale 195

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. They include everything from back-of-house supplies like gloves and containers, to customer-facing single use-items like takeout packaging, utensils, napkins, and straws. Restaurant Supplies.

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. They include everything from back-of-house supplies like gloves and containers, to customer-facing single use-items like takeout packaging, utensils, napkins, and straws. Restaurant Supplies.

Supplies 148

Supplies Food Supply Compost Back of House 148

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 52

Operations Back of House Allergens Front of House 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.

2023 52

2023 Operations Management Management 52

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 52

Back of House Front of House BOH Point of Sale 52

Apicbase

FEBRUARY 29, 2024

It is estimated that the US food service sector wasted 13 million tons of food in 2022, up from 9.15 On top of this, many struggled with ingredient shortages and supply chain disruptions. Toast , 2023) 58% of operators said that rising inventory costs was their number one source of financial strain in 2023.

2024 52

2024 Operations 2023 Loyalty Program 52

Apicbase

JUNE 16, 2023

By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. Get a 360-view of your sales & inventory data Adopt restaurant analytics software. Inventory Turnover Ratio This restaurant inventory metric measures how often your business depletes its total inventory.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 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! Take inventory, for example. Real-time inventory status, and.

Food 94

Food Online Ordering Cash Management Waste 94

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

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 215

Mobile Ordering Front of House Fast Casual Customer Service 215

Apicbase

MARCH 25, 2022

It’s a theoretical number — how much do your menu and recipes cost in an ideal world where everything is done right, and there are no variations in costs or waste. Streamlined, easy to access, and loaded with the info your BoH staff needs for prep and everything your FoH staff needs to make the sale and answer customer questions.

Menu 52

Menu Point of Sale Pricing Take-out 52

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Minimizing food waste will continue to be a focus in 2020. Sustainability extends into the kitchen with food waste. Andrew Shearer, Cofounder and CEO at Farmshelf.

2020 138

2020 Kitchen Safety Consumer Goods Point of Sale 138