Modern Restaurant Management
MARCH 1, 2023
Is your restaurant up to speed with the latest best practices for back of house (BOH) management? Everything from decreasing food waste to exploring how automation can increase revenue for small business restaurants is related to BOH procedures. – received the majority of customer tips.
The Restaurant Times
MARCH 13, 2023
The back-of-house (BOH) at a restaurant is the behind-the-scenes area of the restaurant — it works like an engine and keeps the restaurant going. A restaurant can improve the BOH operations to increase efficiency and overall performance. A restaurant can improve the BOH operations to increase efficiency and overall performance.
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Cheetah
DECEMBER 20, 2021
Restaurant brands that are looking to tap into the eco- and social-trends in food-waste reduction , sustainable packaging and fair wages should inquire with ghost kitchens as to how they address these issues. Make sure the location can provide proof of live utility hookups, waste removal, recycling, and proper permitting.
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.
Apicbase
APRIL 18, 2024
For example: Reports on the time taken to produce an order, speed of delivery, food cost percentage, inventory variance , and food waste give you insights into the efficiency of your operations. An all-in-one restaurant BOH management platform like Apicbase integrates with other software to share data across the company and its locations.
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? What’s in it for you?
Apicbase
JULY 1, 2022
Consistency is a pillar of any successful brand with multiple units, and it is especially crucial for franchisors that want to build a sustainable restaurant franchise. “A This allows you to optimise inventory and food waste management and cut down on costs. Prep kitchens help you run a leaner human resources operation.
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