7 Shifts

SEPTEMBER 1, 2022

If you're standing in line waiting to order the special of the night, the seasonal Panzanella Salad, you don't want to hear “86 the special”. 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. How to stop 86ing menu items.

Definition 360

Definition BOH FOH Front of House 360

Clover - Restaurants

MAY 7, 2024

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 52

Back of House BOH Kitchen Safety Front of House 52

7 Shifts

MAY 31, 2021

For a restaurant to operate efficiently, it needs to be stocked up with the right amount of inventory – however, it can't be so stocked up that food waste becomes an issue. By relying on historical sales data, you can get a better grasp on how many of which menu items might be sold in a given day, month, holiday, or season.

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

SEPTEMBER 19, 2019

Maybe you're over-scheduling employees on a quiet night, or perhaps you don't have proper systems in place to control food waste Problem 4: High Staff Turnover According to the United States Bureau of Labor Statistics , the annual employee turnover for restaurant staff was close to 75% in 2018. Sure, you have.

Management 284

Management Management 2019 Employee Relations 284

The Restaurant Group

NOVEMBER 19, 2019

The best place to start is by creating recipes with costings for each item on your menu. The result from these calculations will be used along with your menu mix to determine the food cost goal for your restaurant. Improper preparation, portion control, and seasonal changes can lead to big fluctuations in food cost.

Management 68

Management Management FOH Fast Casual 68

Apicbase

MARCH 28, 2024

Here are some eye-opening findings: The National Restaurant Association found that 53% of restaurants report they cut menu items because of higher food costs 53% of successful operators cite food costs as their number one challenge A study by Champions 12.3 Apicbase calculates the nutritional values and generates a label ready for print.

Management 52

Management Management Point of Sale Kitchen Safety 52

Restaurant365

APRIL 30, 2021

When it comes to writing a restaurant menu, you can’t determine your menu prices by “gut feeling.” An accurate recipe cost informs nearly every element of your food costs, and it can also help you optimize your profit margin on all menu items. You need numbers and data to fuel your decisions. How do you get started?

Inventory 78

Inventory Seasonal Menu Waste Point of Sale 78