This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
Is your restaurant up to speed with the latest best practices for back of house (BOH) management? So, even if your customers are unaware of what’s going on behind the scenes, any operational inefficiencies will eventually surface – with potentially dire consequences for your business.
Looking for someone to oversee day-to-day operations is a critical business decision that needs careful consideration. How do you maintain smooth communication between FOH and BOH staff? For example, they may hold regular team meetings to go over new policies or operational updates.
The company's Beastro was designed to use AI to create personalized dishes, thereby cutting labor costs and cutting food waste. What are the main obstacles for brands and operators to integrate more robotics in restaurants? There are several significant obstacles for brands looking to integrate robotics into their operations.
Every kitchen operates under pressure, but small inefficiencies—lost tickets, misheard orders, inconsistent timing—can mean the difference between a smooth service and total chaos. The Chaos of the Line In a kitchen like The Bear's, the brigade system is the backbone of operations.
Technology is transforming the way restaurant operators work. Think, a 25-75% reduction in food waste that translates to millions of dollars in savings. Advanced analytics and forecasting. automated procurement. you name it, tech companies (like Apicbase) are already working on it. A fully automated supply chain.
That's why restaurateurs rely on restaurant operations. With clearly defined and enforced restaurant operations, restaurants achieve maximum efficiency and profitability. But the term itself is broad enough to impose a simple yet essential question: what exactly is the concept of restaurant operations? Areas of Operation.
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.
Source More Smartly by Linking FOH to the BOH. Smart operators are finding ways to connect supply chain technology with front-of-house demand. By optimizing inventory to meet demand and menu offers, restaurants can also minimize costs and waste. Try Different Technologies to Make Operations Super-Efficient.
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. If the BOH staff is constantly shouting “86!” Where did the term come from? Keeping enough inventory on hand.
and BOH (including cooks, chefs, etc.). That may not be able to be “tomorrow” How much attention should owners/operators/managers pay to the weather forecasts when scheduling staff and what are best practices for washouts? Tables separated further apart (this will vary based on federal, state and local guidelines).
Enhanced focus on sanitization and social distancing have become the minimum restaurant operating requirements during the pandemic. Ask them to verify that your ware-washing machines are operating at the required wash and rinse temperatures and with the appropriate detergents and sanitizers.
The problem is that many restaurant operators don’t always pick up on the signs that it’s time for a menu update. You might have dishes that, on paper, aren’t expensive, but generate too much waste or require specialty ingredients that are difficult to sync with a different distributor. But together they add up.
Create (or update) your cleaning task list for both FOH and BOH staff to double down on sanitization in your restaurant. Your cleaning checklist should cover the entire restaurant—from FOH to BOH. Create task items for each high-traffic surface (doors, chairs, etc.), Cover all your bases ??? Guest and employee restrooms.
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. However, these tools usually come with steep fees.
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. Since restaurants tend to operate on very tight margins, these financial analytics are particularly important for long-term planning.
From AI-driven ordering systems to smart inventory tools and contactless dining experiences, today’s innovations are reshaping how restaurants operate, serve customers, and stay competitive. VR onboarding spares the restaurant from wasting food or spending excessive time on training sessions. It’s easy, fast, and efficient.
Read on to learn about almost everything you need to know about restaurant management to help you run a more profitable operation. Restaurant managers are the on-the-ground team members responsible for keeping the operation efficient and providing excellent service to diners. What is Restaurant Management?
Although the land, labor, and creativity of farm-to-table sourcing is so exciting and delicious, considerable operational disruption, scheduling, and menu management is still required to make it all a profitable business model. If you think Uber Eats and Grubhub have already had a big impact on the way restaurants operate, just wait.
is the first single-vendor solution combining apps to streamline and improve restaurant operations in one fully integrated platform. Restaurants, Convenience Stores and other Food Service Operators can visit www.transact-tech.com/bohaoffer. ” The BOHA! ” The BOHA! restaurants.
The data is always there—but it’s up to you as an owner or operator to use it. Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. Get the data you need to grow your profitability by reviewing critical FOH and BOH restaurant KPIs.
In this article, we highlight the top six KPIs every restaurant should monitor to stay competitive and maximize operational performance. Tracking these metrics helps managers optimize scheduling, reduce waste, and improve service quality. What are restaurant operations KPIs, and why do they matter?
But before you can act, you need to integrateexception-based reportinginto your current operational setup to identify each anomaly. You might start with a known problem area, such as sales discrepancies, or focus on everything that affects one sector of your operations, such as staffing. Heres how: Define your objectives.
And the biggest bottleneck in fulfilling that promise— outdated kitchen technology resulting in sub-optimized kitchen operations. While a modern KDS is a solid starting point, adopting a holistic kitchen management system will take your operations even further. It’s truly a no-brainer investment! The best part? billion in 2023 1.
Effective communication between front-of-house and kitchen staff is essential for smooth restaurant operations. POS systems simplify restaurant workflows by improving communication between front-of-house (FOH) and back-of-house (BOH) teams. These features help reduce errors, speed up service, and keep operations running smoothly.
Restaurant back-of-house operations form the backbone of a restaurant’s success. The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. Additionally, the BOH handles food safety and restaurant administration. The roles of BOH and FOH staff are intertwined yet distinct.
Whether you’re a seasoned operator or just getting started, understanding the numbers behind your business can mean the difference between breaking even and breaking records. In this guide, we’ll break down key accounting strategies and tools that help streamline operations and boost your bottom line in 2025.
While a modern KDS is a solid starting point, adopting a modern kitchen management system will take your operations even further. Implementing this technology will not only strengthen your operations but also elevate the overall guest experience with significantly improved order accuracy rates. The best part? billion in 2023 1.
A kitchen display screen shows the pending orders that are being prepared and streamlines communication between the front-of-the-house (FOH) and back-of-the-house (BOH) sections of a restaurant. A kitchen display system makes it easy for staff members in the FOH to communicate with staff in the BOH, and vice versa. Let’s get started!
This way, you reduce food waste and generate revenue from products that would otherwise go unused. 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.
While different operational strategies and business models are put to the test, one thing is clear – ghost kitchens are not a trend, they are the new reality as delivery and dine-at-home surge. There are various operational models for ghost kitchens. Ghost kitchen start-ups have raised over $22.2 Colony Cooks.
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. Since restaurants tend to operate on very tight margins, these financial analytics are particularly important for long-term planning.
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. BOH Disposables for Increased Hygiene and Retention. Having a reliable supplier is vital for every restaurant operating in these uncertain times.
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. BOH Disposables for Increased Hygiene and Retention. Having a reliable supplier is vital for every restaurant operating in these uncertain times.
Efficient and effective restaurant operations don’t just happen. In this article, we discuss some of the best ways to improve your restaurant operations and introduce you to the tools that can help make that easier. Table of contents What is restaurant operations? They take purposeful planning and work to build and maintain.
In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. This saves time and helps restaurant operators make informed business decisions. When there is an up-tick in food costs, search for alternatives – both in ingredients that make up each dish and the suppliers you use.
In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. This saves time and helps restaurant operators make informed business decisions. When there is an up-tick in food costs, search for alternatives – both in ingredients that make up each dish and the suppliers you use.
How the COVID pandemic forced them to update operations, sanitation, communication and much more. One thing that stood out to both operators was how the pandemic forced them to take a hard look at their operations and devise new and inventive ways to become more efficient. . Reopening Lessons from Two Independent Restaurateurs.
The right design can ease your workflows and minimize bottlenecks in your operations. By optimizing the layout, you can streamline operations, improve workflow, and ensure a smoother, more productive kitchen environment. You can place the dishwashing station at the back of the kitchen near an exit to make waste removal easier.
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.
Technology improves back-of-house (BOH) operations by bringing efficiency, accuracy, and streamlined processes. This blog will explore the details of the tech tools and technologies used in the restaurant’s BOH. Advanced software solutions are vital in automating inventory tracking, reducing waste, and optimizing efficiency.
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. . Win-win. .
According to a study performed by Ohio State University , 80 percent of bars and restaurants fail within the first five years of operation. This is generally due to poor management, advertising and other factors, but having to do more directly with a poor understanding of overall financial operations specific to food and liquor cost controls.
It highlights those shifts so that you can prepare your operation for success without being blindsided by pitfalls and emerging trends. They could help guide your decisions in what is shaping up to be a very uncertain time for restaurant operators. Having an easily scannable menu online will be table stakes for most operations in 2023.
As a restaurant owner or operator, keeping your food costs low is a continual challenge. Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). The biggest factor in reducing food waste is how invested your store-level managers are.
We organize all of the trending information in your field so you don't have to. Join 49,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
Let's personalize your content