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A sudden drop in what was once a customer favorite can signal a dish being out of sync with what customers want, or you need a long-overdue menu update. To learn what’s happening, your first step is to dig into your POS data to confirm the drop-off in sales. A shift in dining trends. And it’s not just about the food itself.
But simply gathering data points isnt enough. 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. Specify what data points you want to track and what numbers qualify as an exception. In any industry, information is power.
You may feel that they are pulling you away from where the real action is, out front and in the kitchen. Understanding Accounting for Restaurant Business Methods Although accounting for restaurant businesses is a topic that many restaurateurs try to avoid, it is an essential element of running a business.
From information in delivery service provider portals such as DoorDash, Uber Eats and Grubhub to BOH operations and store sales figures tracked via POS systems, the data generated by everyday business operations is highly valuable but complex. The key to unlocking the next echelon of success? Restaurant data analytics.
While a modern KDS is a solid starting point, adopting a holistic kitchen management system will take your operations even further. Enhance order accuracy Sixty-four percent of brands surveyed say that order accuracy is mediocre or weak, which has a direct impact on guest satisfaction. It’s truly a no-brainer investment!
With a restaurant POS system , studying restaurant metrics becomes much more comfortable, and is vital to standing out in a competitive industry. Here are the top four sales KPIs every restaurant should study.) On average, the labor costs of a full-service restaurant should remain within 25% and 35% of total sales.
Monthly Restaurant Trends Review Out of the Box: June 2025 Same-store sales rose 2.0% Only three of the past 22 months have posted stronger sales growth results than June 2025. The weakest regions in sales growth border the southern edge of the country; the strongest? Comp Sales -0.9% Comp Sales -0.9%
While a modern KDS is a solid starting point, adopting a modern kitchen management system will take your operations even further. Enhance order accuracy Sixty-four percent of brands surveyed say that order accuracy is mediocre or weak, which has a direct impact on guest satisfaction. The best part? billion in 2024 from USD 6.08
"As awful as it was, the pandemic pushed restaurants to completely rethink their operations in order to survive, and some of the changes they made during the pandemic have continued to be beneficial to those restaurants and industry at large." Landlord/Tenant Disputes : in my practice, I have seen a huge increase in lease disputes.
In fact, the number of consumers who dine out weekly or more often was actually up slightly from 39 percent to 42 percent, according to TouchBistro's 2025 American Diner Trends Report , surveying 1,500 diners across the country. Key data points: The demand for takeout and delivery has slightly outpaced the demand for dining in.
Off-Premises Dining Is Essential Nearly 75 percent of all restaurant traffic now happens off-premises—meaning that almost three out of four restaurant orders are taken to go. More than 60 percent say they’re ordering off-premises more often than a year ago. Older adults still prefer in-person ordering.
But while some may predict a future with burger-flipping robots, it’s hard to imagine tech taking the place of a skilled line cook, experienced server, or seasoned marketer. Across the United States, businesses are suffering from unprecedented staffing shortages in the aftermath of COVID. Enter digital tableside ordering.
Find the full guide to restaurant tip outs here. Tip Out Methods and Systems. Possibility of an uneven tip out and wage gaps. Ensures that BOH staff receives a share of tips. Ensures that BOH staff receives a share of tips. Takes away a considerable portion of server's share requiring higher hourly wages.
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. The most common reason for an item to be 86'd is simply when the ingredients for a menu item run out. For instance, BOH staff may use it to communicate in any interaction they have.
Restaurants have responded to capture more off-premises sales by improving digital menus, whether found in-app, through a Google search or on store screens. More restaurants are also considering hiring their own courier service to deliver food directly to customers or linking up with aggregating sales platforms as a way to preserve margin.
Comparing 7shifts’ internal data of 10,000+ restaurants, restaurants are seeing an average weekly decrease in sales of 50% across the board in North America. Evaluate your restaurant scheduling practices to see if you are consistently over-budgeting on labor needs based on your sales.
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. Problems often arise in your schedule, from your head chef calling out sick to the unexpected influx of customers on a Tuesday afternoon. Cross-Train Your Employees.
There’s nothing better than a tidy workstation and clean range hood before service hour; and the post-shift scrub down of the kitchen can be a form of meditation for stressed out chefs. Create (or update) your cleaning task list for both FOH and BOH staff to double down on sanitization in your restaurant.
Restaurants will adopt mobile-first hardware architectures and API-connected software platforms that can be unified at every digital touchpoint, from order taking at POS or self-service, to food prep in smart kitchens, to service in-house, and finally delivery to in-restaurant tables or the customer’s front door.
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.
Candidates get bonus points for discussing this role and past roles passionately. Check out 7shifts’ Employee Health Check & Symptoms Screening tool FOH Pose these questions to candidates for server, bartender, barista, and host roles. Tell me about a time when you went out of your way to delight a guest.
There’s always something else to get done, a new fire to put out, and broken things to fix. With time-clocking software, employees clock in and out with the touch of a button. The role of a restaurant manager is always in motion. All of that on top of the everyday tasks from scheduling to payroll to reporting can catch up to you.
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. Regarding operations, restaurants tend to utilize sales forecasts to polish their purchasing and ordering processes. Table of Contents. What does it mean?
During the pandemic, many service workers either left or were forced out of the industry and never returned. They’ll take pride in the shout-out and you can showcase the faces of your restaurant. Use this in combination with your POS sales data to identify your best employees based on stats as well as intuition.
Your bartender forgetting to make a drink for one of your tables or your server bringing a plate to the wrong table is all it takes to throw off the rhythm of your staff. It's time to bust out that clipboard and write a checklist. Instead, you should hit all on the following points: Any promotions you have running.
To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. The National Restaurant Association Educational Foundation has launched the Restaurant Employee Relief Fund to support U.S. Live in the U.S., an overseas U.S.
Outdoor dining One way they evolved their operations was by taking advantage of San Francisco’s new shared spaces program to extend their dining outdoors in order to keep revenue up. “San So the warm weather has been very good to us out there, and we’re investing a lot to make it look nice and be comfortable.”
Customer service: Interact with guests, solve customer complaints, and ensure the service is on point. Restaurant management covers several duties and responsibilities—from hiring team members, to dealing with customer complaints, to making on-the-fly decisions to control labor costs. If it gets the job done, why change it, right?
Making Your Resume Stand Out. 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.
Check us out on social media. 20 Restaurant Skills You'll Quickly Learn on the Job : If you're not sure how to list working at a restaurant on your resume, check out the 20 most sought-after restaurant skills. BOH Resources. Restaurant Lingo: FOH, BOH & General Terms : The restaurant industry is loaded with slang.
There are 101 ways to dole out restaurant tips - from percentages to points to whether kitchen staff gets a share. Honestly, that's more of a point of pride for them.It Kelly Phillips - Founder and Hospitality Director @ Destination Unknown Restaurants in Washington, D.C. Table of Contents. Tip management constantly evolves.
One of the best things to do is to find additional revenue streams to supplement your core food and beverage sales. For example, you can take orders from your social media profiles, like Facebook and Instagram, using a form or direct message. In fact, only 27% of restaurant owners expect to be more profitable this year.
The pandemic pushed a lot of people out of the industry. The pandemic pushed a lot of people out of the industry. She knows while it takes time to hire the right people, it ultimately leads to less turnover. Piper admits that it's harder to hire for skilled positions, like management and BOH.
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!
There’s always something else to get done, a new fire to put out, and broken things to fix. With time-clocking software, employees clock in and out with the touch of a button. The role of a restaurant manager is always in motion. All of that on top of the everyday tasks from scheduling to payroll to reporting can catch up to you.
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.
Practices that were common in the restaurant business, only a few years ago are gradually being phased out in favor of more efficient and quicker methods of operating. Consider this: what if you had a single setup that provided you with 360 degree visibility across the enterprise? What Is Restaurant Management Software?
Brands that stand out are able to use big data to spot trends, measure performance and create strategies that will drive profits. Many are pointingout frustrations with cleanliness and wait times, both of which are indicators of teams being stretched thin. These are fast-changing times for all types of restaurants.
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. Let’s find out how.
Your staff is hard-working and diligent—but tensions are high, and sales are lower than expected. For fast-casual restaurants, opting for a mobile point-of-sale system makes the most sense. For fast-casual restaurants, opting for a mobile point-of-sale system makes the most sense. Is it your staff?
The pandemic has exacerbated the restaurant labor crisis and there is only one way out – offering staff higher wages and improving benefits. 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.
The pandemic has exacerbated the restaurant labor crisis and there is only one way out – offering staff higher wages and improving benefits. 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.
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.
See the six ways to control your COGS here , and if you find out that the menu prices aren’t right, learn how to price your menu in three steps. The all-out working liability for an organization incorporates the costs of products sold and working costs such as utility payments. 5 Concepts of Restaurant Accounting. Cost of Goods Sold.
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