Modern Restaurant Management

APRIL 28, 2022

These spaces are only used to prepare food for off-premises consumption; there is no dining room, curbside pickup or drive thru, which means operators can get by on skeleton back-of-house (BOH) crews. Case in point: demand for chicken wings skyrocketed during the pandemic, resulting in wholesale prices doubling in many markets.

Dietary Restrictions

7 Shifts

AUGUST 5, 2021

After tracking sales, calculating inventory, and just trying to keep your head above water, restaurant scheduling can take up a chunk out of your week. It seems you're always either understaffed or overstaffed, either FOH or BOH , at the worst times. Employee scheduling for your restaurant can be the most stressful part of your job.

Front of House

7 Shifts

AUGUST 7, 2020

Candidates get bonus points for discussing this role and past roles passionately. If they seem annoyed that they had to meet special requests, they’re probably not right for the job. BOH Ask potential chefs, cooks , dishwashers, and bussers these questions in job interviews. A server calls in sick at the last minute.

2020

7 Shifts

FEBRUARY 7, 2024

The first technologies that restaurants often invest in are cloud-based point of sale (POS) systems and payroll processing. Scheduling software like 7shifts can also pull data from your POS system to track labor against sales and get a more accurate picture of your labor cost— saving your restaurant money and time.

Technology

Modern Restaurant Management

FEBRUARY 18, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?” Elo’s Sonal Apte, vice president of retail and hospitality. Guests will demand a personalized journey when food is delivered to their door.

Mobile Ordering

7 Shifts

JULY 28, 2021

Maybe one of your servers just called in sick at the last minute, your shipment of inventory containing all the ingredients for tonight's dinner special never showed up or the plumbing is acting up again. Instead, you should hit all on the following points: Any promotions you have running. Table of Contents. Featured items for the day.

Communication

7 Shifts

JULY 25, 2024

One of the best things to do is to find additional revenue streams to supplement your core food and beverage sales. Offering additional services, like delivery and takeout, meal kits and subscription boxes, and even catering and hosting special events can unlock new growth opportunities. and 15% of the total bill.

2024

7 Shifts

SEPTEMBER 26, 2022

What those technologies are completely depends on the role, but here are a few of the more popular examples: Servers and front-of-house roles tend to familiarize themselves with point-of-sale (POS) technology, scheduling software , online ordering integrations, and perhaps even reservation software. Table of Contents. Undercooking.

Front of House

Restaurant365

JUNE 15, 2021

Your restaurant is constantly generating data, whether from your sales revenue, food costs, or labor hours. 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.

BOH

7 Shifts

MAY 1, 2023

Piper admits that it's harder to hire for skilled positions, like management and BOH. Their perfect scenario is that the store manager acts as the main point of contact for new hires. Team management is a top concern for restaurants these days. One in five operators report reducing labor costs as one of their main goals.

Hiring

Lavu

FEBRUARY 10, 2020

When changes are made to a menu or new specials added, your chef must call a staff meeting to review what’s new. With detailed answers and descriptors, the FOH is armed and ready to 86 the food specials. . As a working environment, restaurants have ebbs and flows in stress levels. Menu Education. Late order notifications.

FOH

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

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.

Customer Experience

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.

Customer Experience

Chowly

JULY 11, 2024

Additionally, ensuring that all orders from these platforms integrate seamlessly into the restaurant’s Point of Sale (POS) System and Back of House (BOH) Platform is crucial for efficient operations but can be time-consuming and technically challenging.

Operations

Black Box Intelligence

SEPTEMBER 21, 2021

Many are pointing out frustrations with cleanliness and wait times, both of which are indicators of teams being stretched thin. In full-service restaurants, guests are less likely to make positive comments about lunch and drink specials, or happy hour. These are fast-changing times for all types of restaurants.

Fast Casual

Restaurant365

JUNE 9, 2021

After all, it’s hard to improve a metric if you don’t know your starting point. You can use data to improve restaurant operations, both in your front of house (FOH) and back of house (BOH). Optimizing your BOH and FOH metrics boosts the efficiency of your labor and food spending. Focus on the customer experience.

FOH

QSR Automations

APRIL 4, 2025

Enter the kitchen display system (KDS), a digital display that replaces traditional paper tickets, offering real-time order management and communication between front-of-house (FOH) and back-of-house (BOH). Improved FOH and BOH Communication Miscommunication between servers and kitchen staff isnt just common, its basically a rite of passage.

Food Order

Lavu

JANUARY 21, 2020

Hire a Professional Specializing in Restaurant Accounting. Since accounting in the restaurant industry is quite different from other industries, look for someone who has experience or specialization in restaurant accounting. Preparing good meals and serving customers is always an exciting part of running a restaurant.

Point of Sale

Restaurant365

JUNE 22, 2021

Critically, knowing your AvT numbers through your restaurant operations reporting gives you a concrete starting point to identify the foods that are commonly wasted. As a restaurant owner or operator, keeping your food costs low is a continual challenge. And yet, it’s such a big topic, it can be difficult to understand where to begin.

Compost

Lavu

FEBRUARY 14, 2020

There are several job functions in both the FOH and BOH and all need detailed appearance standards. Include a thorough list of standards for each position, including the following: Shoes—specify special colors or styles that may be worn. . It can settle disputes and push employees to maximize their job performance. Labor Laws.

FOH

The Restaurant Times

JANUARY 18, 2023

Usually, the central system is a point-of-sale (POS) system. It combines the positive features of traditional POS (Point-of-Sale) systems with the following tools: . A POS system that is integrated allows you to: Enhance Guest Experience: Customer information is gathered at the point of sale using CRM software.

Operations

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. Back of house (BOH): The back of the restaurant, where the kitchen, offices, and storage are located. Using a shared vocabulary helps maximize kitchen efficiency.

Front of House

The Restaurant Times

MARCH 6, 2023

As opposed to profit, which is demonstrated as a dollar amount, your restaurant’s profit margins are its profits represented as a percentage of annual sales. As opposed to profit, which is demonstrated as a dollar amount, your restaurant’s profit margins are its profits represented as a percentage of annual sales. Read along!

Food Truck

Lavu

MARCH 11, 2020

From the introduction of point of sale (POS) systems to accounting systems, technology is changing the ways restaurants operate today. Keeping your procedures and systems up-to-date is a great method to streamline your operations, reduce overhead, and increase your day-to-day sales by getting more people through the door.

Management

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%

Operations

SpotOn

JULY 9, 2024

Employer reviews Great Places to Work G2 Based on reviews from real users, G2 reported that SpotOn Restaurant POS had the best support and ease of use of all restaurant point-of-sale systems. stars Capterra reviews: A Good System for the Mone y "The sales and install team were extremely helpful. I highly recommend SpotOn!"

2024

Apicbase

MAY 8, 2024

The right restaurant management software significantly enhances efficiency and control of operating costs. MarketMan offers tools for automating invoicing, recipe costing, and food cost calculations, making it a popular choice among restaurateurs. It runs in the cloud, so these functions are available wherever you are on any device.

Inventory

Modern Restaurant Management

JUNE 25, 2024

" The most common problem new restaurants face is that they open undercapitalized, inKind CEO Johann Moonesinghe pointed out. " The most common problem new restaurants face is that they open undercapitalized, inKind CEO Johann Moonesinghe pointed out. "There are pros and cons to any type of funding a restaurant can take.

Front of House

Restaurant365

JULY 8, 2021

But while off-premise demand has grown, in-person sales are coming back as more regions open up again. For restaurant owners and operators, how do you balance between maintaining off-premise business and rebuilding in-restaurant sales—at the same time? However, in the era of social distancing, these burgeoning trends took off.

Point of Sale

Modern Restaurant Management

DECEMBER 31, 2019

Even cost of sales may go down as the ghost kitchen typically has a smaller, more manageable menu. In FAT Brands restaurants in particular, our franchisees who have ghost kitchens see an additional 10-20 percent in sales each week. The increased kitchen space, brand awareness and sales are a no-brainer for brands looking to scale.

2020

SpotOn

SEPTEMBER 4, 2024

It is both a verb and an adjective, meaning an item is marked as unavailable on the restaurant point-of-sale system. " Back-of-house The back-of-house, or BOH, refers to kitchen and all the restaurant operations guests cannot see. 2-top, 4-top, 8-top. Example: "I seated the couple at our last available 2-top."

Front of House

Lavu

MARCH 16, 2020

Start a “Havana Nights” night to introduce customers to a new rum, offering drink specials of Cuban-inspired cocktails. A couple of weeks before a birthday, send the guest an email with a birthday card from your restaurant—and a special birthday discount. Food and Wine Pairing Event. Themed Nights. Live Music.

Email Marketing

7 Shifts

OCTOBER 24, 2019

Halloween is fast approaching, and whether you’re a server looking for a costume, or a manager trying to get your staff in the spooky spirit, you know that costumes are a great way to attract more diners and boost sales. Read More: 13 Spooky Halloween Ideas for Your Restaurant or Bar: Specials, Promotions, and Parties ??

BOH