Modern Restaurant Management

JUNE 15, 2021

Inventory stock changed significantly. These non-paper menus can be changed swiftly, allowing restaurants to remove items when inventory lags and promote items that have higher margin. Source More Smartly by Linking FOH to the BOH. In the best of circumstances, they should be linked to inventory and automated kitchens.

Technology 199

Technology Loyalty Program Front of House Online Ordering 199

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

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 64

Back of House Technology BOH Kitchen Safety 64

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

Restaurant365

JUNE 22, 2021

Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Preventing food waste from happening in the first place is the best thing you can do to save on your food cost. 12 tips to keep your kitchen staff focused on food waste reduction.

Compost 88

Compost Food Waste Front of House 88

The Restaurant Group

APRIL 15, 2020

Control methods are placed in a variety of areas and ways, and typically this all starts with an accurate inventory and ordering system. Track usage throughout the week each day via end-of-day inventory. After inventory all values are entered and the software calculates your weekly operating cost, labor cost, food cost and liquor cost.

Bar 78

Bar Inventory BOH Waste 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

Cheetah

DECEMBER 20, 2021

Restaurant brands that are looking to tap into the eco- and social-trends in food-waste reduction , sustainable packaging and fair wages should inquire with ghost kitchens as to how they address these issues. Make sure the location can provide proof of live utility hookups, waste removal, recycling, and proper permitting.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

The Restaurant Group

NOVEMBER 19, 2019

Portion control is a responsibility of both FOH and BOH. That is waste; known and unknown. A good start is to track returned food, waste from spoilage, comped or replaced food and inventory turns. FOH employees need to charge the correct price for changes in menu items, they also need to verify orders are correct.

Management 68

Management Management FOH Fast Casual 68

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

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. All of your inventory goes into the storage and you don’t want it to be small to not fit things.

Design 98

Design Kitchen Safety Back of House Food Safety 98

The Restaurant Times

MARCH 6, 2023

The best way to achieve this is by equipping the front and back-of-house (BOH) staff with efficient tools such as a kitchen display system (KDS) and a point of sale (POS) system. trillion in revenue due to food waste by 2030. According to a report , restaurants are expected to lose about $1.5

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 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

Touch Bistro

AUGUST 4, 2021

If, for example, you ask a colleague to broil something, when you actually want it braised, you could end up with costly food waste and unhappy customers. 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.

BOH 52

BOH Front of House Back of House Point of Sale 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. All tasks in a restaurant are interconnected.

Operations 363

Operations Inventory Hiring Customer Service 363

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

Apicbase

JULY 1, 2022

You can easily keep track of your purchases and inventory because everything is centralised. This allows you to optimise inventory and food waste management and cut down on costs. Apicbase streamlines orders with production and inventory. Prep kitchens help you run a leaner human resources operation.

Operations 52

Operations Back of House Front of House Food Supply 52

7 Shifts

SEPTEMBER 19, 2019

Inventory management: Monitor and maintain food and beverage stock levels. Innovating: Identify issues in your restaurant—whether inventory or systems-related— and be willing to create solutions and processes to improve efficiency. Use the right inventory management systems. Reduce food waste. Control portion sizes.

Management 284

Management Management 2019 Employee Relations 284

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

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 Toast , 2023) 58% of operators said that rising inventory costs was their number one source of financial strain in 2023. After a significant decrease in 2020, the rate of food waste started to grow again.

2024 52

2024 Operations 2023 Loyalty Program 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

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

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

Why combining FoH and BoH data makes analytics more powerful Final thoughts. On the back-of-house side of things, we have inventory, purchasing, and menu profitability reports. This ensures low inventory variance and eliminates the cost of frequent outlet-to-outlet transfers. What is restaurant analytics?

POS 52

POS Operations Back of House FOH 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. Automating accurate pricing through a full integration with your vendor invoicing ensures your team doesn’t waste time updating prices whenever there is a price change.

Inventory 78

Inventory Seasonal Menu Waste Point of Sale 78

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

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. The global trends towards healthier eating and waste reduction are an opportunity for restaurateurs to not only do good for the planet, but also profit while doing so. 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. The global trends towards healthier eating and waste reduction are an opportunity for restaurateurs to not only do good for the planet, but also profit while doing so. Reading Time: 3 minutes.

Supplies 148

Supplies Food Supply Compost Back of House 148

The Restaurant Times

JANUARY 18, 2023

streamlining inventory management, . From cost-cutting to tracking and organizing sales, you’ll be able to make better modifications based on reports to eliminate wasteful spending and boost your bottom line. It combines the positive features of traditional POS (Point-of-Sale) systems with the following tools: .

Operations 52

Operations Loyalty Program Point of Sale Online Ordering 52

Apicbase

APRIL 20, 2022

Data sharing via API ensures that all tech within the restaurant ecosystem is using the same numbers for sales, labour and inventory. Also, monitor no-so-obvious KPIs such as food cost variance , inventory turnover and food waste. In addition, it will ensure BOH and FOH efficiency (and consistency) for years to come.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

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

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 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. Operators will need to be creative in finding ways to counter the increased restaurant costs and the waste being produced.

2021 189

2021 Kitchen Safety Food Safety Mobile Ordering 189

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.

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2020 Kitchen Safety Consumer Goods Point of Sale 136