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

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Getting your supplies from Cheetah can help you get the most competitive, up-front prices in the Bay Area. JIT also guarantees you get 100% usable product, which translates to zero waste. Is it fair towards customers?

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. Getting your supplies from Cheetah can help you get the most competitive, up-front prices in the Bay Area. JIT also guarantees you get 100% usable product, which translates to zero waste. Is it fair towards customers?

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

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. Doing so can help improve the efficiency and effectiveness of both your back-of-house ( BOH ) and front-of-house (FOH) teams.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Modern Restaurant Management

SEPTEMBER 2, 2020

Supply synthetic tee's or other clothing that is light and helps to wick away perspiration and keep you cool (like running / gym attire). and BOH (including cooks, chefs, etc.). Have pest control options in place and have the area serviced often. Tips to help employees deal with heat: Set up a rotation that ?allows

Outdoor 203

Outdoor Fine Dining Dine-in FOH 203

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. Know Your Local Health Codes . ii) Open Configuration . Energy Efficiency . Technology .

Design 98

Design Kitchen Safety Back of House Food Safety 98

Lavu

MARCH 13, 2020

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? When you run out of a key ingredient or supplies for your restaurant, your productivity takes a heavy hit.

FOH 78

FOH Mobile Ordering BOH Front of House 78

Rocket Fuel

DECEMBER 9, 2022

Get visual: Make clear what items have been 86’d Two words: Supply chain. Restaurant operators are more than familiar with the American supply chain and the shortage of ingredients, paper products, and miscellaneous menu items. Instead, consider a data dashboard that gives you everything you need in seconds.

2024 52

2024 Point of Sale Customer Service Seasonal Menu 52

Rocket Fuel

DECEMBER 9, 2022

Two words: Supply chain. Restaurant operators are more than familiar with the American supply chain and the shortage of ingredients, paper products, and miscellaneous menu items. 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

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. They include everything from back-of-house supplies like gloves and containers, to customer-facing single use-items like takeout packaging, utensils, napkins, and straws. Restaurant Supplies.

Supplies 148

Supplies Food Supply Compost Back of House 148

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. They include everything from back-of-house supplies like gloves and containers, to customer-facing single use-items like takeout packaging, utensils, napkins, and straws. Restaurant Supplies.

Supplies 148

Supplies Food Supply Compost Back of House 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. Additionally, inventory management tools can help you prevent unnecessary waste. Food cost tracking The cost of food changes regularly based on supply and demand.

Management 397

Management Management Email Marketing Point of Sale 397

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. Automating inventory management also saves time.

Point of Sale 52

Point of Sale POS Management Management 52

Apicbase

JULY 1, 2022

Here are some back-of-house operations that benefit from greater efficiency when running a central kitchen: By centralising purchasing into your CPU, you can order food and supplies in large batches, increasing your restaurant’s purchasing power. This allows you to optimise inventory and food waste management and cut down on costs.

Operations 52

Operations Back of House Front of House Food Supply 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. Additionally, inventory management tools can help you prevent unnecessary waste. Food cost tracking The cost of food changes regularly based on supply and demand.

Management 195

Management Management Email Marketing Point of Sale 195

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%. trillion in 2023… though macroeconomic elements such as supply chain issues and increased labour costs could put a damper on that. Sales will continue to grow in 2023.

2023 52

2023 Operations Management Management 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

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

FEBRUARY 29, 2024

It is estimated that the US food service sector wasted 13 million tons of food in 2022, up from 9.15 On top of this, many struggled with ingredient shortages and supply chain disruptions. After a significant decrease in 2020, the rate of food waste started to grow again. Restaurant sales in the US grew from $842.3

2024 52

2024 Operations 2023 Loyalty Program 52

Deliverect

JUNE 30, 2020

From managing reservations and planning work schedules to streamlining online delivery and kitchen processes, to fighting food waste: here are some tech solutions and platforms that will help you manage, optimize and monitor your business, easily! Overstocking leads to waste and waste skyrockets your food cost.

Food 94

Food Online Ordering Cash Management Waste 94

Hot Schedules

MAY 21, 2020

David, said, “One thing I’ve done with the PPP money, and forecasting it on my budget, is we are having the FOH and BOH come in an extra hour in the morning, and stay later whenever we break down at night to make sure the place is at a high standard of cleanliness. We can apply it to get the numbers up.”.

Back of House 148

Back of House Employee Relations FOH BOH 148

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

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. Bergdorf Goodman launched a new cocktail bar this winter, and a tasting bar I designed in a recent menswear store, Union Hall Supply Co.,

Mobile Ordering 215

Mobile Ordering Front of House Fast Casual Customer Service 215

Apicbase

MARCH 25, 2022

It’s a theoretical number — how much do your menu and recipes cost in an ideal world where everything is done right, and there are no variations in costs or waste. Streamlined, easy to access, and loaded with the info your BoH staff needs for prep and everything your FoH staff needs to make the sale and answer customer questions.

Menu 52

Menu Point of Sale Pricing Take-out 52

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. Food safety will focus on the supply chain.

2020 138

2020 Kitchen Safety Consumer Goods Point of Sale 138