Restaurant365

JUNE 9, 2021

After all, it’s hard to improve a metric if you don’t know your starting point. You can use data to improve restaurant operations, both in your front of house (FOH) and back of house (BOH). Tracking key FOH metrics can help provide a path to healthy revenue levels.

FOH 78

FOH BOH Front of House Back of House 78

7 Shifts

AUGUST 7, 2020

Restaurant staff members who are engaged in their work are better able to create memorable experiences for guests — even if they don’t interact with them directly. Team members who aren’t engaged create subpar experiences for guests and are more likely to quit. Who you hire to execute your vision can make or break your business.

2020 312

2020 Kitchen Safety FOH BOH 312

Apicbase

MARCH 3, 2023

Although the point-of-sale system (POS) remains the technological heart of restaurants, numerous technologies run behind the scenes these days. These back-of-house software systems have become indispensable for modern restaurants because they enhance profitability and simplify work for restaurant managers and kitchen staff.

Point of Sale 52

Point of Sale POS Management Management 52

Modern Restaurant Management

MARCH 10, 2021

From guest management software to kitchen display systems and even finding the right point of sale (POS), these are the digital tools that simplify life for staff and guests alike. In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff.

Management 186

Management Management BOH Front of House 186

Restaurant365

APRIL 19, 2022

Calculating your restaurant labor cost and sales for a specific period indicates how your employee labor hours are matching with customer demand. Use the following restaurant labor cost formula to determine your labor cost percentage: Total Labor Cost ÷Total Sales = Labor cost as a percentage of total sales.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

Restaurant365

OCTOBER 15, 2021

Because sales and labor needs can change by the hour, day, week, and month, it can be difficult to control your labor budget over time. With the help of actionable data and reporting, store managers can help control labor costs, without negatively impacting the customer experience or employee retention rates. Salaried Employees.

Management 148

Management Management Point of Sale Employee Relations 148

Restaurant365

JUNE 15, 2021

Your restaurant is constantly generating data, whether from your sales revenue, food costs, or labor hours. Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. Want to know more about FOH data? Read Part 1 here ).

BOH 78

BOH FOH Point of Sale Back of House 78

Lavu

MARCH 13, 2020

Your staff is hard-working and diligent—but tensions are high, and sales are lower than expected. This permits your restaurant—both front and back of the house—to work at the fast pace of consumer spending. For fast-casual restaurants, opting for a mobile point-of-sale system makes the most sense.

FOH 78

FOH Mobile Ordering BOH Front of House 78

7 Shifts

NOVEMBER 29, 2022

There are 101 ways to dole out restaurant tips - from percentages to points to whether kitchen staff gets a share. But we kept the back-of-house revenue share program for our kitchen teams, where regardless of what position you work in the kitchen, you get a certain percentage of revenue earned. Table of Contents. 5 Tips on Tipping.

BOH 195

BOH Restaurant Law Back of House Front of House 195

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. While it is not visible to the customers, the restaurant’s services get hampered without back-of-house. Why is Back of House Important? The aim is to avoid a collision.

Back of House 52

Back of House BOH Front of House FOH 52

Modern Restaurant Management

MARCH 25, 2021

From guest management software to kitchen display systems and even finding the right point of sale (POS), these are the digital tools that simplify life for staff and guests alike. In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff.

Management 88

Management Management BOH Front of House 88

Lavu

JUNE 4, 2019

As a restaurateur, you want to provide your customers with the best dining experience you can. 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. Let’s get started!

BOH 109

BOH FOH Front of House Back of House 109

The Restaurant Times

SEPTEMBER 16, 2021

In turn, it leaves more time and energy to focus on delighting guests with delicious food and new memorable dining experiences, be they in-house or off-premise. According to a report by Grand View Research , the global restaurant point-of-sale terminal market size is expected to reach US$25.95 billion by 2028.

Technology 52

Technology Guest Recovery Front of House Point of Sale 52

Black Box Intelligence

SEPTEMBER 21, 2021

For our clients, we offer granular data on financials, consumers, customers and workforce, as well as competitive intelligence that they use to benchmark against the competition. At limited-service restaurants, customers order their food at a counter or drive-thru and pay before eating it. That’s who we serve at Black Box Intelligence.

Fast Casual 89

Fast Casual BOH Fine Dining FOH 89

Restaurant365

FEBRUARY 4, 2021

Your labor cost is one of your biggest expenses, but it can be difficult to track, since sales and labor needs may fluctuate by the day, week, and quarter. Looking at the cost of labor as a percentage of sales shows how your employee labor hours are matching with customer demand (sales). How to calculate labor cost.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

Lavu

JANUARY 21, 2020

Preparing good meals and serving customers is always an exciting part of running a restaurant. Since accounting in the restaurant industry is quite different from other industries, look for someone who has experience or specialization in restaurant accounting. However, this does not mean that accounting is too difficult to understand.

Point of Sale 78

Point of Sale Inventory Restaurant Law Front of House 78

Touch Bistro

JULY 1, 2021

But with takeout being one of the most accessible ways for diners to access restaurant food right now – or maybe the way they feel most comfortable doing so for the time being – there’s a lot of pressure on restaurants to provide the right online ordering system , both for their customer experience and for their bottom line.

Online Ordering 52

Online Ordering Ordering Back of House Front of House 52

7 Shifts

SEPTEMBER 26, 2022

If you're new to the industry and are wondering what experience you'll acquire in a restaurant job, or if you're an industry vet looking to clearly communicate your abilities and skills on a restaurant resume, read on for 20 distinct skills learned while working in a restaurant. Table of Contents. Skills for Your Resume. Cross-contamination.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Lavu

JANUARY 15, 2020

Owning a restaurant is both an exciting and challenging experience. Restaurant Financing and Restaurant Loans. Before the challenge of making a profit, you also have to identify sources of financing. Restaurant financing and restaurant loans are crucial to successful running of a restaurant. Types of restaurant financing.

Cash Management 78

Cash Management Equipment Small Business Front of House 78

7 Shifts

FEBRUARY 7, 2024

The first technologies that restaurants often invest in are cloud-based point of sale (POS) systems and payroll processing. Scheduling software like 7shifts can also pull data from your POS system to track labor against sales and get a more accurate picture of your labor cost— saving your restaurant money and time.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

7 Shifts

AUGUST 5, 2021

After tracking sales, calculating inventory, and just trying to keep your head above water, restaurant scheduling can take up a chunk out of your week. Problems often arise in your schedule, from your head chef calling out sick to the unexpected influx of customers on a Tuesday afternoon. Cross-Train Your Employees.

Front of House 370

Front of House Restaurant Law Employee Relations Point of Sale 370

Modern Restaurant Management

FEBRUARY 15, 2022

With a critically shrunken talent pool, restaurants are racing to fill positions in every part of the business — front of house, back of house, and corporate teams. Across the United States, businesses are suffering from unprecedented staffing shortages in the aftermath of COVID. Enter digital tableside ordering.

Technology 224

Technology Loyalty Program Fast Casual Email Marketing 224

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. With this efficiency, staff knows exactly what to do and when to do it, and guests enjoy a delightful experience with your brand. Table of Contents. What does it mean?

Operations 363

Operations Inventory Hiring Customer Service 363

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212

The Restaurant Times

SEPTEMBER 30, 2021

Running a restaurant comes with long and short-term problems that will exhaust you if you don’t have any assistance or prior experience. The restaurant management ecosystem now covers every aspect of restaurant operations, allowing you to focus your time and energy on the quality of your cuisine and customer service.

Management 98

Management Management Cash Management Front of House 98

Apicbase

JUNE 16, 2023

From customer satisfaction to profitability, there are countless metrics that restaurant owners and managers should track to gain a better understanding of their operations. In practice, however, successfully managing a group of busy restaurants is an awfully tough undertaking. Why Are Metrics Important?

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Apicbase

SEPTEMBER 16, 2022

Problems like knowing the what but not the why behind it; non-existent or limited back-of-house visibility; and essential information buried under a mountain of trivia. Why combining FoH and BoH data makes analytics more powerful Final thoughts. Some POS-side examples include sales, payment, and footfall reports.

POS 52

POS Operations Back of House FOH 52

Apicbase

MARCH 28, 2024

That means you are collaborating with multiple stakeholders who each have their own data points to focus on. All come with their own data sets and metrics – food cost, inventory variance, sales numbers, the list goes on. But with so many kitchen management systems vying for your attention, you need to narrow down the options.

Management 52

Management Management Point of Sale Kitchen Safety 52

Lavu

MARCH 11, 2020

From the introduction of point of sale (POS) systems to accounting systems, technology is changing the ways restaurants operate today. Keeping your procedures and systems up-to-date is a great method to streamline your operations, reduce overhead, and increase your day-to-day sales by getting more people through the door.

Management 78

Management Management Cash Management Mobile Ordering 78