7 Shifts

JULY 14, 2020

Consider specialty sanitization services In addition to hourly sanitization of all high-contact surfaces (FOH and BOH), ensuring you have access to professional specialty sanitization will provide more confidence and peace of mind to your staff and guests.

Management 370

Management Management Kitchen Safety Equipment 370

7 Shifts

NOVEMBER 29, 2022

Everything was built into the menu price. I wanna point out, part of the challenge was that building everything into the menu price for an Asian restaurant was met with pushback that an ethnic restaurant needed to be a little cheaper. Take care of your BOH. The restaurant initially opened with no tipping or service charge.

BOH 195

BOH Restaurant Law Back of House Front of House 195

Modern Restaurant Management

OCTOBER 20, 2023

2023 brought new challenges to the table for the restaurant industry, from rising food prices due to inflation to continued disruptions in the supply chain. But, according to the same report, about 40 percent of consumers agree that with rising grocery store prices, it’s not necessarily cheaper to eat at home.

Marketing 198

Marketing Loyalty Program Email Marketing Coupons 198

7 Shifts

JANUARY 10, 2024

Ron Hsu explained to us that at Humble Pie, their pizzeria with a lower price point, they opted for a 3.14% kitchen appreciation fee instead. There are advantages and disadvantages to using each method: Pros Cons Service Charge Guaranteed percentage for every cover More control over how money is used for staff (e.g.,

FOH 221

FOH Front of House Customer Service Back of House 221

7 Shifts

JANUARY 10, 2024

Ron Hsu explained to us that at Humble Pie, their pizzeria with a lower price point, they opted for a 3.14% kitchen appreciation fee instead. There are advantages and disadvantages to using each method: Pros Cons Service Charge Guaranteed percentage for every cover More control over how money is used for staff (e.g.,

FOH 195

FOH Front of House Customer Service Back of House 195

Black Box Intelligence

SEPTEMBER 21, 2021

Another trend we’re watching is pricing. Many restaurants are raising prices to deal with higher expenses, and it’s changing the way guests perceive value. In our examination of restaurant reviews from popular rating sites, we see fewer mentions of “good” and “reasonable” prices when compared to 2019. fewer BOH and 2.8

Fast Casual 89

Fast Casual Fine Dining BOH FOH 89

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 196

Dietary Restrictions Influencer Back of House BOH 196

Lavu

JUNE 4, 2019

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. Efficiency.

BOH 109

BOH FOH Front of House Back of House 109

7 Shifts

DECEMBER 6, 2023

The Colorado minimum wage can potentially change every January , based on cost of living increases (as measured by Colorado’s Consumer Price Index). Restaurants that use mandatory tip pools and then share those tips with non-tipped workers (like BOH staff) can’t use tip credits. What is the minimum wage in Colorado? an hour.

Tip Distribution 221

Tip Distribution Restaurant Law Employee Relations 2024 221

Restaurant365

JUNE 9, 2021

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. Tracking BOH and FOH data can help you root out issues and discover potential solutions. Increase average spend per guest.

FOH 78

FOH BOH Front of House Back of House 78

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. But Restaurants can still significantly reduce product costs by adjusting to price fluctuations in the market. Finally, look for suppliers who are upfront about prices. Is it fair towards customers? Know Your Product Costs.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. But Restaurants can still significantly reduce product costs by adjusting to price fluctuations in the market. Finally, look for suppliers who are upfront about prices. Is it fair towards customers? Know Your Product Costs.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

7 Shifts

DECEMBER 6, 2023

The Colorado minimum wage can potentially change every January , based on cost of living increases (as measured by Colorado’s Consumer Price Index). Restaurants that use mandatory tip pools and then share those tips with non-tipped workers (like BOH staff) can’t use tip credits. What is the minimum wage in Colorado? an hour.

Tip Distribution 195

Tip Distribution Restaurant Law Employee Relations 2024 195

Apicbase

APRIL 18, 2024

A restaurant’s raw data includes sales numbers, inventory data, ingredient pricing, recipe quantities and units, and financial figures. An item price report lets you see how prices have changed over time. Price Evolution Track ingredient prices for proactive cost management and menu optimisation.

Operations 52

Operations Inventory Waste Food Order 52

The Restaurant Group

APRIL 15, 2020

Inventory systems are all unique to the business owner or general manager, but adhering to these simple principals will ensure a business owner stays on top of his or her financial system: Maintain accurate price point lists for ordering. You don’t want to be using a 10 ounce ladle for a 5 ounce portion.

Bar 78

Bar Inventory BOH Waste 78

Cheetah

DECEMBER 20, 2021

This low-asset business model is the best way for a new restaurant concept to quickly validate market viability, develop branding and pricing without committing a high capital investment upfront. At CloudKitchens, restaurant brands are responsible for hiring and training their own BOH staff.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

The Restaurant Group

NOVEMBER 19, 2019

If you’re happy with your menu, you can still reduce food cost by finding the vendors that will offer you the best quality product you need, at the lowest price per unit. Portion control is a responsibility of both FOH and BOH.

Management 68

Management Management FOH Fast Casual 68

Apicbase

MAY 8, 2024

MarketMan tracks ingredient prices to help optimise menu prices. You can track spending over time and receive alerts on price changes. It allows for better financial oversight, reduces discrepancies between theoretical and actual stock levels, and supports more informed purchasing and menu pricing decision-making.

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

Sling

MAY 9, 2023

Doing so can help improve the efficiency and effectiveness of both your back-of-house ( BOH ) and front-of-house (FOH) teams. Doing so involves more than just the food your diners leave behind. 6) Equip your team with the right tools One of the most effective ways to streamline RO is to equip your team with the right tools.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

The Restaurant Times

MARCH 6, 2023

Their menu prices also tend to be higher than those of other restaurant types because they have higher labor, overhead, and operational costs than other businesses. Some of those are: Optimize Menu Pricing: Optimizing menu prices is a quick and easy way to raise profit margins at your restaurant.

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 52

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. A la carte: French for “of the menu” and refers to dishes that are priced separately on a menu, rather than served together for a set price. Culinary Terms.

BOH 52

BOH Front of House Back of House Point of Sale 52

Lavu

NOVEMBER 8, 2019

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 costs should be built into your menu prices so that at the end of the year, you are not in the red for forgetting the insurance fees or the cost of replacing glassware.

Management 85

Management Management Food Truck Cash Management 85

Xtra Chef

MAY 13, 2020

Blindly paying foodservice vendor bills without visibility into unit prices and storing paper in a Banker’s Box in the basement is inoperable and inefficient. Seamlessly share information between FOH, BOH, and accounting. The old-fashioned way is no longer workable. Instead, critical business details can be tracked in xtraCHEF.

Front of House 79

Front of House Back of House FOH BOH 79

Restaurant Clicks

AUGUST 12, 2021

The bottomless deal here is terrific: $17 All you can drink Mimosas, bloody Marys, Natty Boh, and even screwdrivers! The Rowhouse Grille’s brunch on Saturdays and Sundays lasts from 11:00 AM to 2:30 PM so it lasts quite a while and the price is only $14, making it one of the most affordable bottomless spots in the city.

Hotels 78

Hotels Online Ordering Back of House BOH 78

Apicbase

MARCH 3, 2023

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. TL;DR – The Apic Touch Apicbase extracts sales information from your POS system and compares it to your recipes (ingredients, portion size, real-time supplier pricing).

Point of Sale 52

Point of Sale POS Management Management 52

7 Shifts

DECEMBER 18, 2023

This helps prevent stockouts, which are frustrating for customers and BOH and can hurt your restaurant’s bottom line. You’ll get detailed daily reports on price changes and even price forecasting. You can then use this information to adjust your menu, make purchasing decisions, or change your pricing.

Management 397

Management Management Email Marketing Point of Sale 397

The Restaurant Times

DECEMBER 26, 2020

While a poor location does not generate enough customer footfall, prime locations come at a high price. You can streamline both FOH and BOH operations through your restaurant POS, help you save on both money and labor. Restaurants may not be able to cover the costs or tend to overspend. . How To Avoid.

Operations 52

Operations Loyalty Program Seasonal Menu Employee Relations 52

Apicbase

OCTOBER 14, 2022

Adjust your pricing. Common tactics to do so include: portion control; using tech to keep tabs on inventory ; keeping your menus focused; changing vendors (or negotiating better prices); reducing shrinkage and wastage. Offer promotions and special deals. Create an upselling program. Partner with delivery and online ordering services.

Franchise 52

Franchise Franchising Loyalty Program Online Ordering 52

7 Shifts

JANUARY 5, 2024

Any money a customer leaves voluntarily above the ticket price (including tax) is a tip or gratuity. BOH employees can’t be included because they already receive minimum wage and don’t customarily receive tips. These New York-specific laws include mandatory service charges, tip credits, tip pooling, and the minimum wage.

Restaurant Law 195

Restaurant Law Cash Management Tip Distribution Employee Relations 195

7 Shifts

JANUARY 5, 2024

Any money a customer leaves voluntarily above the ticket price (including tax) is a tip or gratuity. BOH employees can’t be included because they already receive minimum wage and don’t customarily receive tips. So tip pooling arrangements are a way to ensure both categories are compensated fairly.

Restaurant Law 195

Restaurant Law Cash Management Tip Distribution Employee Relations 195

Sling

AUGUST 9, 2023

June 2020 Front Of House (FOH) Vs. Back Of House (BOH): What’s The Difference? July 2020 How To Create An Effective Project Management Plan July 2020 Work-Life Balance in Our Crazy Busy World June 2020 Keeping Up the Communication June 2020 How Do Employee Benefits Work? | A Guide For Managers June 2020 How Do I Manage Millenials?

Article 78

Article 2023 2022 2021 78

7 Shifts

SEPTEMBER 19, 2019

Or, you can turn your puzzles into popular dishes by lowering the price. Not only does food cost impact your prime cost—a key performance indicator that determines profitability and is the sum of direct labor and cost of goods sold—but it helps you price your menu and remain profitable. Keep an eye on the price of seasonal ingredients.

Management 284

Management Management 2019 Employee Relations 284

Apicbase

APRIL 5, 2022

In addition, Four Gals provides a complete support package that includes extensive training, marketing and public relations support, advice on pricing, and real-estate know-how. Selecting the right tech will ensure BOH and FOH efficiency for years to come, but it will also help your business scale faster and more efficiently.

Franchise 52

Franchise Franchising Food License 52

Cheetah

JUNE 14, 2021

Increasing wages, gradually introducing automatic gratuity, sharing the tip pool with back-of-the-house (BOH) employees, improving the working conditions, investing in cross-training, and reducing staff are all good solutions. There are two ways: Sharing the tip pool with BOH Auto gratuity Before you blow a gasket, consider the following.

BOH 148

BOH Back of House Front of House Restaurant Law 148

7 Shifts

DECEMBER 18, 2023

This helps prevent stockouts, which are frustrating for customers and BOH and can hurt your restaurant’s bottom line. You’ll get detailed daily reports on price changes and even price forecasting. You can then use this information to adjust your menu, make purchasing decisions, or change your pricing.

Management 195

Management Management Email Marketing Point of Sale 195

Apicbase

JULY 1, 2022

Because we have a centralised kitchen we can order larger amounts of ingredients at better prices and have everything delivered to one location” , says Jeremy Deane, operations manager at German-based Brammibals Donuts. “It There are many reasons for commissary kitchens’ growing success among F&B brands with multiple locations.

Operations 52

Operations Back of House Front of House Food Supply 52

Apicbase

APRIL 11, 2024

The restaurant back office, or back of house (BOH), is the non-customer-facing side of the restaurant business. As a result, your restaurant managers have access to real-time supplier prices. This will help facilitate more robust relationships with your suppliers, making securing better deals and negotiating better prices easier.

Operations 52

Operations Back of House Allergens Front of House 52