Transact

OCTOBER 2, 2019

Food waste, countless hours spent taking inventory, complicated employee onboarding processes—and even worse, sick customers due to food safety issues—they’re nightmares for any dedicated restaurant manager. . Read on to learn three ways upgrading your BOH technology can benefit your foodservice operation. .

Back of House 64

Back of House Technology BOH Kitchen Safety 64

Restaurant365

JUNE 22, 2021

Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Preventing food waste from happening in the first place is the best thing you can do to save on your food cost. 12 tips to keep your kitchen staff focused on food waste reduction.

Compost 88

Compost Food Waste Front of House 88

Sling

MAY 9, 2023

4) Minimize food waste Minimizing waste is essential because food costs are one of the largest expenses that most restaurants have to contend with. As a general concept, these health and safety standards dictate the appropriate ways to store, prepare, and serve the food your customers order.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Lavu

MARCH 13, 2020

The benefit of a mobile POS system is the freedom of mobility it gives your serving staff. Streamline BOH and FOH Communications. Meanwhile, the BOH is tasked with responding to orders. If the FOH and BOH are working hand in hand, why should their communications be limited? Update to Mobile POS System.

FOH 78

FOH Mobile Ordering BOH Front of House 78

The Restaurant Times

NOVEMBER 4, 2021

The greatest commercial kitchen in the world would be for waste if you didn’t take your local norms and laws into account. With open configuration, all or part of the Back of House (BOH) is exposed to your visitors or customers. Heat lamps should be installed in the serving area to keep the food warm. Technology .

Design 98

Design Kitchen Safety Back of House Food Safety 98

The Restaurant Times

MARCH 6, 2023

Just like a restaurant’s success is not entirely determined by the food or beverages it serves, the average profit margin for restaurants is influenced by various factors. The more clients you serve for each service, the more profit you stand to make. trillion in revenue due to food waste by 2030.

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 52

Touch Bistro

AUGUST 4, 2021

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.

BOH 52

BOH Front of House Back of House Point of Sale 52

Rocket Fuel

DECEMBER 9, 2022

Speed of Service is the measurement of the time that it takes for a restaurant to serve its customers. Having POS, BOH, labor, VOC, and SOS metrics available in one place allows you to easily compare metrics and get a clear picture of your areas of improvement.

2024 52

2024 Point of Sale Customer Service Seasonal Menu 52

Rocket Fuel

DECEMBER 9, 2022

Speed of Service is the measurement of the time that it takes for a restaurant to serve its customers. Having POS, BOH, labor, VOC, and SOS metrics available in one place allows you to easily compare metrics and get a clear picture of your areas of improvement.

2023 52

2023 Point of Sale Customer Service Seasonal Menu 52

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. This helps to ensure that the restaurant has the necessary ingredients at all times while avoiding overstocking and reducing waste. What’s in it for you?

Point of Sale 52

Point of Sale POS Management Management 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. 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.

Operations 363

Operations Inventory Hiring Customer Service 363

Apicbase

JULY 1, 2022

That’s where the meals are finished, plated, and served to the customer (or prepped for delivery). This allows you to optimise inventory and food waste management and cut down on costs. First, identify the right location for your commissary kitchen, depending on the restaurants or units you want it to serve.

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. Standard features include inventory management, labour scheduling, waste tracking, accounting, and analytics. This automation saves time and leads to more accurate production and less waste.

Operations 52

Operations Back of House Allergens Front of House 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

JANUARY 13, 2023

With smart food ordering — meaning leveraging tech for inventory management and vendor selection — operators can cut down on food waste by 80%. RoadWarrior App , 2022) Restaurant Food Waste Statistics Reducing food waste = reducing overall costs. Interesting food waste stats: US restaurants generate around 15.5

2023 52

2023 Operations Management Management 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

Deliverect

JUNE 30, 2020

Running a successful restaurant business isn’t just about preparing tasty food and serving it to your diners. Overstocking leads to waste and waste skyrockets your food cost. Fighting food waste with Too Good To Go. A third of all the food produced goes to waste. The answer is food technology.

Food 94

Food Online Ordering Cash Management Waste 94

The Restaurant Times

JANUARY 18, 2023

From cost-cutting to tracking and organizing sales, you’ll be able to make better modifications based on reports to eliminate wasteful spending and boost your bottom line. A restaurant’s back-office system is unquestionably the most crucial data management component, serving as the information center for all others.

Operations 52

Operations Loyalty Program Point of Sale Online Ordering 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. At the same time, it will be a time of opportunity and change as the industry is trying to do what we do best – serve our customers. In 2021, safety and quality standards will give customers peace of mind.

2021 185

2021 Kitchen Safety Food Safety Mobile Ordering 185

Modern Restaurant Management

APRIL 2, 2020

The Foundation will administer the grants, offered on a first-come, first-served basis. Timer is an easy to use application to create timers for any activity that requires time tracking from cooked and cooled food, to non-food items that require tracking such as routine cleaning and waste removal. restaurants.

Healthcare 178

Healthcare Employee Relations Online Ordering Customer Service 178

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. Also, monitor no-so-obvious KPIs such as food cost variance , inventory turnover and food waste. The solution.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Modern Restaurant Management

FEBRUARY 18, 2020

Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery. There will be a large knowledge transfer (or gap) from ecommerce that will either help restaurant groups earn an edge in finding and serving customers or leave others behind.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212

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. To increase customer satisfaction, the restaurant model will have to shift to serve customers wanting a basic recipe with new customizable add-ons. Enter dark kitchens.

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2020 Kitchen Safety Consumer Goods Point of Sale 135