BOH Menu Point of Sale Reference 
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.
Apicbase
MARCH 3, 2023
Although the point-of-sale system (POS) remains the technological heart of restaurants, numerous technologies run behind the scenes these days. 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. POS integration is essential.
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Cheetah
JULY 1, 2021
In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. This sparked a lively debate around the efficacy of mandatory service fees. Is it fair towards customers? Is it worth it considering the IRS taxes auto-gratuity ? Table of Contents. Boost Staff Efficiency and Retention. Retention means money.
Cheetah
JULY 1, 2021
In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. This sparked a lively debate around the efficacy of mandatory service fees. Is it fair towards customers? Is it worth it considering the IRS taxes auto-gratuity ? Table of Contents. Boost Staff Efficiency and Retention. Retention means money.
Rocket Fuel
MAY 1, 2023
In today’s competitive quick-service restaurant (QSR) landscape, operators must adapt to evolving consumer behavior and leverage every available sales channel to stay ahead. However, 2022 saw a resurgence in counter sales, reaching 14.44%, a 51.9%
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. Servers also need to be able to understand how food is prepared and be ready to explain cooking methods, ingredients, and flavors to customers who inquire about menu items.
Restaurant365
JUNE 22, 2021
Efficient food usage involves everything from strategic menu planning to coordinating back of house and front of house teams. Your AvT variance shows you the difference between what you should have spent on food in theory, versus what you actually spent to make the menu items.
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