Touch Bistro

MARCH 25, 2021

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.

Hiring 52

Hiring Employee Relations FOH BOH 52

Apicbase

JULY 1, 2022

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.

Operations 52

Operations Back of House Front of House Food Supply 52

Apicbase

FEBRUARY 29, 2024

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

2024 52

2024 Operations 2023 Loyalty Program 52

Apicbase

APRIL 5, 2024

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.

Back of House 52

Back of House Front of House BOH Point of Sale 52

Apicbase

SEPTEMBER 16, 2022

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.

POS 52

POS Operations Back of House FOH 52

Apicbase

JUNE 16, 2023

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.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Apicbase

MARCH 28, 2024

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.

Management 52

Management Management Point of Sale Kitchen Safety 52

Modern Restaurant Management

DECEMBER 28, 2020

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.

2021 179

2021 Kitchen Safety Food Safety Mobile Ordering 179

Modern Restaurant Management

DECEMBER 31, 2019

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.

2020 133

2020 Kitchen Safety Consumer Goods Point of Sale 133