Modern Restaurant Management

JUNE 15, 2021

Focus digital marketing on upsales by extending an offer while consumers are on site or creating an order off-premises. Source More Smartly by Linking FOH to the BOH. By optimizing inventory to meet demand and menu offers, restaurants can also minimize costs and waste.

Technology

Modern Restaurant Management

SEPTEMBER 2, 2020

Determine a way to place your logo in the outdoor area, for marketing purposes. and BOH (including cooks, chefs, etc.). Alternatively, you could also offer a 10% discount as a marketing expense. Use planters and other sturdy dividers to make sure your space is presentable and doesn’t look haphazardly put together.

Outdoor

7 Shifts

AUGUST 5, 2020

How do you market food delivery and takeout? Ordering too much food leads to waste, while not having enough food or packaging inventory limits your earnings by blocking you from fulfilling all the orders you receive. Many have POS integrations and can automate tickets for the back-of-house (BOH) team. and are cost efficient.

Delivery

7 Shifts

DECEMBER 18, 2023

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. This information can then influence your marketing initiatives.

Management

Modern Restaurant Management

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. One great thing about the online delivery market is that it produces massive amounts of data. Marketing efficiency and effectiveness.

Mobile Ordering

7 Shifts

SEPTEMBER 19, 2019

Marketing and advertising : Market your restaurant to help achieve optimal restaurant capacity (social media and review management included). Reduce food waste. You can minimize waste in several ways. For example, adopt zero-waste cooking where you use every part of an ingredient. Control portion sizes.

Management

Modern Restaurant Management

APRIL 2, 2020

Customers can also continue to leverage the Company’s e-commerce portal SGProof.com in markets where available for online ordering and self-service. ” The platform includes tools like email marketing, coupons, and a loyalty program that are built-in and ready to go. restaurants. Bryte Payment Solutions, Inc.

Employee Relations

7 Shifts

JULY 25, 2024

Choosing this option is beneficial if your restaurant is in a competitive market where people use these apps frequently. This way, you reduce food waste and generate revenue from products that would otherwise go unused. Encourage attendees to share their experiences online social media for word-of-mouth marketing.

2024

7 Shifts

DECEMBER 18, 2023

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. This information can then influence your marketing initiatives.

Management

Cheetah

DECEMBER 20, 2021

This low-asset business model is the best way for a new restaurant concept to quickly validate market viability, develop branding and pricing without committing a high capital investment upfront. Make sure the location can provide proof of live utility hookups, waste removal, recycling, and proper permitting. Colony Cooks.

Front of House

QSR Automations

APRIL 4, 2025

Whether its a missed modification, an incorrectly fired dish, or a forgotten ticket, these errors dont just slow down service they also lead to unnecessary food waste. Food waste doesnt just hurt your bottom line it also has a significant environmental impact, contributing to landfill overflows. In fact, 62% of U.S.

Food Order

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. But Restaurants can still significantly reduce product costs by adjusting to price fluctuations in the market. Cheetah’s bi-weekly Market Watch report, offered to all our clients, summarizes food cost trends and competitive intelligence.

Customer Experience

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. But Restaurants can still significantly reduce product costs by adjusting to price fluctuations in the market. Cheetah’s bi-weekly Market Watch report, offered to all our clients, summarizes food cost trends and competitive intelligence.

Customer Experience

Apicbase

MARCH 28, 2024

The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. Additionally, the BOH handles food safety and restaurant administration. In this article, we explore the key differences between the front and back of the house in a restaurant and discuss the best ways to integrate FOH and BOH operations.

Back of House

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

Clover - Restaurants

MAY 7, 2024

While your customers may never meet BOH team members, these restaurant jobs are essential to delivering a fantastic hospitality experience. Here are a few sample back-of-house job descriptions you can use to jumpstart your own job descriptions to help attract top notch BOH staff.

Back of House

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%. Restaurant Growth Statistics The market’s growth is slowing down slightly but is expected to recover. For 62% of restaurants , automation could help fill critical gaps in managing orders.

2023

Qu

OCTOBER 17, 2024

Edge computing market size is expected to reach USD 8.44 Reduce food waste Advanced kitchen technology can significantly boost both the guest experience and operational efficiency. As a result, you’ll improve speed of service and significantly reduce food waste by preventing over-preparation. billion in 2024 from USD 6.08

Food Order

The Restaurant Times

JANUARY 18, 2023

assisting with marketing strategies such as, customer relationship management (CRM), . 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. for managing phone calls, . taking table reservations, .

Operations

Apicbase

APRIL 5, 2024

Back of house (BOH) operations are complex and have many moving parts. Let’s examine how centralising your restaurant data using BOH management software saves time, reduces costs, and improves restaurant profit margins. Determine precise batch quantities based on actual demand, enabling more accurate food cost control and less waste.

Back of House

PathSpot

JULY 16, 2024

Highlighting these standards protects your reputation and fosters loyalty, distinguishing your brand in a competitive market. Restaurants face safety challenges in their back-of-house (BOH) areas, including kitchens, refrigerators, and freezers. More than ever, customers consider cleanliness important when choosing a restaurant.

Food Safety

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 The global foodservice market size reached $2,989.5 IMARC Group , 2023) A more optimistic forecast estimates a market size of $5,423.59 Business of Apps , 2024) The virtual kitchen market was valued at $34.2

2024

Apicbase

APRIL 11, 2024

Then, we move on to the essential features to look for when in the market for back of house software systems and valuable tips for when you’re ready to buy. The restaurant back office, or back of house (BOH), is the non-customer-facing side of the restaurant business. What Is Restaurant Back Office Software?

Operations

Apicbase

MARCH 28, 2024

The right BOH system allows you to integrate all of your tech elements and make sure they talk to each other effectively to save time and avoid costly errors. Automated inventory management software allows you to easily track stock levels, organise inventory data, and generate food waste reports forecast procurement.

Management

Apicbase

SEPTEMBER 16, 2022

Why combining FoH and BoH data makes analytics more powerful Final thoughts. At a time when major reshuffles are happening on the market, this boost in profitability can mean the difference between sinking or swimming. This is a big waste because the data you collect from vendors over time can lead to significant savings.

POS

The Restaurant Times

MARCH 6, 2023

It is well known that the hospitality sector has lower profit margins than other market segments. 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.

Food Truck

Rocket Fuel

DECEMBER 9, 2022

Having POS, BOH, labor, VOC, and SOS metrics available in one place allows you to easily compare metrics and get a clear picture of your areas of improvement. Keeping your system metrics handy with an operational data dashboard is the best way to see how performance in one area (like SoS) is impacting performance in another (like VOC).

2024

Rocket Fuel

DECEMBER 9, 2022

Your Brand Marketing Calendar. Having POS, BOH, labor, VOC, and SOS metrics available in one place allows you to easily compare metrics and get a clear picture of your areas of improvement. Your current sales trend or average, which is typically built into your schedule-building software, but not always. A calendar of local events.

2023

Apicbase

JUNE 16, 2023

F&B Management Metrics Restaurant Sales Metrics Restaurant Financial Metrics Restaurant Performance Metrics Restaurant Marketing Metrics F&B Management Metrics 1. Monitoring this number prevents your teams from overstocking or understocking, which can lead to food waste and higher food costs. That said, let’s dig in.

Point of Sale

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 helps to ensure that the restaurant has the necessary ingredients at all times while avoiding overstocking and reducing waste. What’s in it for you? What’s in it for you?

Point of Sale

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

SpotOn

JULY 9, 2024

" – Connor Perry, Tuscano's Italian Kitchen, Monroe, WA "SpotOn is the first POS/BOH Management/Scheduling system that works seamlessly with our business model. Owner, Restaurants - June 1, 2024 Customer Support Is Always Amazing "I find all the tools I use to enhance my marketing campaigns to be fantastic.

2024

Apicbase

JULY 1, 2022

This allows you to optimise inventory and food waste management and cut down on costs. In addition, the shared kitchen model provides new and growing brands with an excellent opportunity to test their concept in multiple (new) markets at low risk. Prep kitchens help you run a leaner human resources operation.

Operations

Apicbase

APRIL 20, 2022

It shows that your business can succeed in different markets. 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. Your profit picture may look completely different.

Franchise

Modern Restaurant Management

JUNE 7, 2023

billion – with the food safety segment being the largest contributor to market growth. It saves time by decreasing the manpower needed for back-of-house (BOH) operations, enabling staff to focus on higher-value tasks such as serving customers and enhancing overall operational efficiency.

Food Safety

Modern Restaurant Management

DECEMBER 28, 2020

Operators will need to be creative in finding ways to counter the increased restaurant costs and the waste being produced. Regardless of the decisions made, there will inevitably be a big market for new and interesting packaging. Using tech to better get your product to market (and seamlessly). Touchless pickup and payment.

2021

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. Substantial advantages in marketing, reduced labor costs, shared management costs, lower occupancy cost can be had in this model. FAT Brands Chairman and CEO Andy Wiederhorn.

2020