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. It integrates with your POS system and other restaurant tools to keep track of your stock and let you know when you’re running low.

Management 397

Management Management Email Marketing Point of Sale 397

7 Shifts

MAY 25, 2020

Create (or update) your cleaning task list for both FOH and BOH staff to double down on sanitization in your restaurant. Your cleaning checklist should cover the entire restaurant—from FOH to BOH. Create task items for each high-traffic surface (doors, chairs, etc.), Cover all your bases ??? Guest and employee restrooms.

FOH 338

FOH BOH Kitchen Safety Cash Management 338

7 Shifts

AUGUST 5, 2020

Ordering too much food leads to waste, while not having enough food or packaging inventory limits your earnings by blocking you from fulfilling all the orders you receive. Many have POS integrations and can automate tickets for the back-of-house (BOH) team. However, these tools usually come with steep fees.

Delivery 341

Delivery Food Email Marketing Front of House 341

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.

Back of House 52

Back of House BOH Front of House FOH 52

7 Shifts

JULY 14, 2020

Consider specialty sanitization services In addition to hourly sanitization of all high-contact surfaces (FOH and BOH), ensuring you have access to professional specialty sanitization will provide more confidence and peace of mind to your staff and guests.

Management 370

Management Management Kitchen Safety Equipment 370

Modern Restaurant Management

JUNE 7, 2023

It saves time by decreasing the manpower needed for back-of-house (BOH) operations, enabling staff to focus on higher-value tasks such as serving customers and enhancing overall operational efficiency.

Food Safety 167

Food Safety Kitchen Safety Food Customer Service 167

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

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. It integrates with your POS system and other restaurant tools to keep track of your stock and let you know when you’re running low.

Management 195

Management Management Email Marketing Point of Sale 195

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. Reduce food waste.

Management 284

Management Management 2019 Employee Relations 284

Lavu

JUNE 4, 2019

A kitchen display screen shows the pending orders that are being prepared and streamlines communication between the front-of-the-house (FOH) and back-of-the-house (BOH) sections of a restaurant. A kitchen display system makes it easy for staff members in the FOH to communicate with staff in the BOH, and vice versa. Efficiency.

BOH 109

BOH FOH Front of House Back of House 109

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

Modern Restaurant Management

JUNE 15, 2021

Source More Smartly by Linking FOH to the BOH. By optimizing inventory to meet demand and menu offers, restaurants can also minimize costs and waste. Tying the inventory management platform to the AI structures can help keep restaurants nimble and margin-positive by reducing labor and cutting back on waste.

Technology 203

Technology Loyalty Program Front of House Online Ordering 203

Restaurant365

SEPTEMBER 4, 2020

Here are 9 tips for writing job descriptions that will attract the best employees for your restaurant business, plus a pack of seven FOH and BOH job description templates to get you started. You’ll just waste your time if you describe your restaurant as “fun” when it’s not, or “fine dining” when it’s QSR. Be truthful. Conclusion.

FOH 97

FOH BOH Hiring Fine Dining 97

Cheetah

JANUARY 30, 2022

The global trends towards healthier eating and waste reduction are an opportunity for restaurateurs to not only do good for the planet, but also profit while doing so. BOH Disposables for Increased Hygiene and Retention. How Disposable Restaurant Supplies Can Increase Profits.

Supplies 148

Supplies Food Supply Compost Back of House 148

Cheetah

JANUARY 30, 2022

The global trends towards healthier eating and waste reduction are an opportunity for restaurateurs to not only do good for the planet, but also profit while doing so. BOH Disposables for Increased Hygiene and Retention. How Disposable Restaurant Supplies Can Increase Profits.

Supplies 148

Supplies Food Supply Compost Back of House 148

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

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.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

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.

Operations 52

Operations Inventory Waste Food Order 52

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

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Important hidden costs that operators sometimes overlook include waste, gas money and countless billable hours spent on roaming the aisles of wholesale warehouses like Restaurant Depot. 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. Important hidden costs that operators sometimes overlook include waste, gas money and countless billable hours spent on roaming the aisles of wholesale warehouses like Restaurant Depot. Is it fair towards customers?

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

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

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

The Restaurant Group

APRIL 15, 2020

When administrating cost controls for back-of-house (BOH) operations, pay specific attention to portion control. Pay attention to waste. A moderate amount of spill waste is expected, but it is imperative to keep an active record of all waste as this is deducted from profit. Downsize where appropriate.

Bar 78

Bar Inventory BOH Waste 78

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

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? Make the everyday procedures and communications fluid for your staff, and they will be less tense and more organized.

FOH 78

FOH Mobile Ordering BOH Front of House 78

The Restaurant Group

NOVEMBER 19, 2019

Portion control is a responsibility of both FOH and BOH. That is waste; known and unknown. A good start is to track returned food, waste from spoilage, comped or replaced food and inventory turns. FOH employees need to charge the correct price for changes in menu items, they also need to verify orders are correct.

Management 68

Management Management FOH Fast Casual 68

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

Modern Restaurant Management

SEPTEMBER 2, 2020

and BOH (including cooks, chefs, etc.). Another idea would be to offer a prix-fixe at a discount (making sure you still have profitability) that includes a few choices from 3 different categories from the same menu you are already using for delivery and takeout (this cuts down on waste and labor). Set seating times.

Outdoor 203

Outdoor Fine Dining Dine-in FOH 203

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 A Glimpse Into The Future Restaurant Food Waste Statistics Apart from environmental concerns, food waste puts enormous pressure on restaurant margins. In other words, the more people eat out, the more food is wasted.

2024 52

2024 Operations 2023 Loyalty Program 52

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 . Technology . Walk-in storage .

Design 98

Design Kitchen Safety Back of House Food Safety 98

Restaurant365

APRIL 30, 2021

Automating accurate pricing through a full integration with your vendor invoicing ensures your team doesn’t waste time updating prices whenever there is a price change. As you dial in your recipe costs and track what’s causing the variance, you can fine tune your BOH operations. Reducing food waste.

Inventory 78

Inventory Seasonal Menu Waste Point of Sale 78

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

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. Operators can lessen shrinkage that results from waste and theft by using its accurate tracking of sales, purchases, and inventory.

Operations 52

Operations Loyalty Program Point of Sale Online Ordering 52

Apicbase

SEPTEMBER 16, 2022

Why combining FoH and BoH data makes analytics more powerful Final thoughts. It’s your first line of defence against erratic food costs — if you have a tight grip on your stock, avoiding waste due to overstocking, poor plating, or theft becomes much easier. The Importance of Both FoH & BoH Data in Restaurant Analytics.

POS 52

POS Operations Back of House FOH 52

The Restaurant Times

MARCH 6, 2023

The best way to achieve this is by equipping the front and back-of-house (BOH) staff with efficient tools such as a kitchen display system (KDS) and a point of sale (POS) system. trillion in revenue due to food waste by 2030. According to a report , restaurants are expected to lose about $1.5

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 52

Rocket Fuel

DECEMBER 9, 2022

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. Keeping your system metrics handy with an operational data dashboard is the best way to see how performance in one area (like SoS) is impacting performance in another (like VOC).

2024 52

2024 Point of Sale Customer Service Seasonal Menu 52