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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.
Use planters and other sturdy dividers to make sure your space is presentable and doesn’t look haphazardly put together. and BOH (including cooks, chefs, etc.). If your area is going out onto the street, make sure you have some reflective tape so that in the evening, it is clearly marked off for traffic and bikes.
VR onboarding spares the restaurant from wasting food or spending excessive time on training sessions. The most immediate improvement realized is the reduction in food waste. Upselling and cross-selling options are also present. Notifications are sent to a device when something is out of the ordinary.
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.
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?
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?
Your FOH and BOH staff members are also major players. This way, you can reduce waste and identify where you can cut costs. By tracking and recording your food waste accurately, you will be able to reduce their instances. Effective financial management helps reduce waste, improve margins, and guide smart expansion.
While your customers may never meet BOH team members, these restaurant jobs are essential to delivering a fantastic hospitality experience. Here are a few sample back-of-house job descriptions you can use to jumpstart your own job descriptions to help attract top notch BOH staff.
Back of house (BOH) operations are complex and have many moving parts. Let’s examine how centralising your restaurant data using BOH management software saves time, reduces costs, and improves restaurant profit margins. Determine precise batch quantities based on actual demand, enabling more accurate food cost control and less waste.
With 96% of restaurants planning to expand , operators are looking for the best software to manage BOH operations like inventory, recipes, production, and scheduling. However, this approach also presents unique challenges. But building the right tech stack to support scalability is easier said than done.
Why combining FoH and BoH data makes analytics more powerful Final thoughts. Generally, reporting deals with organising and summarising large quantities of data and presenting them in a digestible, easy-to-understand format — reports. The Importance of Both FoH & BoH Data in Restaurant Analytics.
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.
Direct deposit is more convenient and safer than check payments during the COVID-19 pandemic, as employees don’t need to be physically present to be paid. Both front-of-house (FOH) and back-of-house (BOH) staff will benefit from having first-hand experience with your menu. Hands-on menu training and tasting. Compliance. Clarification.
Reporting tools take all of this information and present it as clear charts, graphs, lists, searchable tables, and other easily understood formats. For example: Reports on the time taken to produce an order, speed of delivery, food cost percentage, inventory variance , and food waste give you insights into the efficiency of your operations.
The right BOH system allows you to integrate all of your tech elements and make sure they talk to each other effectively to save time and avoid costly errors. Automated inventory management software allows you to easily track stock levels, organise inventory data, and generate food waste reports forecast procurement.
It is estimated that the US food service sector wasted 13 million tons of food in 2022, up from 9.15 Touchbistro , 2024) Another factor, perhaps less alarming, but constantly present regardless of macroeconomic challenges, is employee theft , which accounts for 4% of annual revenue loss in the restaurant industry. trillion and $4.8
To calculate labour cost percentage: Labour Cost Percentage = Labour Cost / Sales Pro Tip: To identify what’s affecting your labour costs, divide the staff by FOH (front of house) and BOH (back of house). Monitoring this number prevents your teams from overstocking or understocking, which can lead to food waste and higher food costs.
" – Connor Perry, Tuscano's Italian Kitchen, Monroe, WA "SpotOn is the first POS/BOH Management/Scheduling system that works seamlessly with our business model. Wasted a ton of money with another vendor prior to finding SpotOn. " Brian B., This one integrates with my payroll company seamlessly. " Brandy R.,
This allows you to optimise inventory and food waste management and cut down on costs. With most of the cooking done in the central kitchen, restaurant employees in your units can focus on following the SOPs of putting together each meal and presenting it well to customers. Prep kitchens help you run a leaner human resources operation.
It saves time by decreasing the manpower needed for back-of-house (BOH) operations, enabling staff to focus on higher-value tasks such as serving customers and enhancing overall operational efficiency.
Operators will need to be creative in finding ways to counter the increased restaurant costs and the waste being produced. all present new usage occasions which will be as valuable as any new product in the near future. Delivery/ mobile pickup/ new product categories/ family meals etc. Fifteen-square-foot spaces is the new.
They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Minimizing food waste will continue to be a focus in 2020. Sustainability extends into the kitchen with food waste. Andrew Shearer, Cofounder and CEO at Farmshelf.
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