BOH Point of Sale Reference Waste 
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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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). Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Train your store-level managers.
Cheetah
JULY 1, 2021
In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Important hidden costs that operators sometimes overlook include waste, gas money and countless billable hours spent on roaming the aisles of wholesale warehouses like Restaurant Depot. Is it fair towards customers? Table of Contents.
Cheetah
JULY 1, 2021
In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Important hidden costs that operators sometimes overlook include waste, gas money and countless billable hours spent on roaming the aisles of wholesale warehouses like Restaurant Depot. Is it fair towards customers? Table of Contents.
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.
7 Shifts
MAY 31, 2021
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. The term ‘restaurant operations' refers to the process by which a restaurant is run. Table of Contents. What does it mean? Areas of Operation. Improvement Tips.
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