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

Hot Schedules

MAY 21, 2020

Designate a single employee per shift—ideally with a clearly identifiable uniform or badge for customers to recognize—to oversee safety and sanitation measures.”. We don’t have to drop menus on the table, and in TX right now all menus have to be disposable anyway so we don’t have to waste any money on paper.”.

Back of House 148

Back of House Employee Relations FOH BOH 148

Touch Bistro

MARCH 25, 2021

Go over important topics like: Job responsibilities COVID-19 safety procedures Hygiene Uniform Systems and tech Attendance Customer service Security – including your restaurant loss prevention strategy Opening and closing shift procedures. Studies have found that 50% of millennials haven’t read their employee handbooks. Compliance.

Hiring 52

Hiring Employee Relations FOH BOH 52

Apicbase

JULY 1, 2022

This allows you to optimise inventory and food waste management and cut down on costs. 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.

Operations 52

Operations Back of House Front of House Food Supply 52