7 Shifts

OCTOBER 22, 2021

For example, extra help might be needed to prepare, deliver, and serve catering. Regardless of if these new hires are temporary or permanent,part-time or full-time, or BOH or FOH , they should be hired promptly and confidently. Gathering Employee Availability & Feedback. Holiday Referral Sprints.

Seasonal Menu 370

Seasonal Menu Hiring Reference Mobile Ordering 370

The Restaurant Times

NOVEMBER 4, 2021

Source: Sam Tell Companies. With open configuration, all or part of the Back of House (BOH) is exposed to your visitors or customers. Source: Architecture Design. Source: iStock. Make an appointment with a local inspector to learn more about how to comply with the regulations in your region. . ii) Open Configuration .

Design 98

Design Kitchen Safety Back of House Food Safety 98

Apicbase

JANUARY 13, 2023

A large percentage of these investments are driven by food service industry startups that help businesses streamline BoH operations to reduce food waste. Many are turning to locally sourced foods to combat the issue. Champions 123 , 2019) Investments in curbing food waste peaked in 2021 ($2.2 billion invested YTD).

2023 52

2023 Operations Management Management 52

Apicbase

APRIL 20, 2022

If one of your franchise locations or host kitchens isn’t serving food that is up to standard or isn’t creating the experience your brand is known for, you risk losing clientele and destroying your reputation. Recommended Read : How To Recruit Great Franchisees For Your Restaurant Business (And Keep Them On Board). The solution.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 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). For example, if you’re a fast-food restaurant serving hundreds of meals a day, you might choose meals served as your cost driver.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

7 Shifts

MAY 31, 2021

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. Recruiting, hiring, onboarding, scheduling, engaging, paying, and losing employees all surface up into restaurant HR management. Human Resources Management.

Operations 363

Operations Inventory Hiring Customer Service 363

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212