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It’s seen in the data how quickly restaurants are flocking to takeout and delivery options to rebuild their revenue, with 43% more delivery-related roles being scheduled since the pandemic began. Delivery and takeout will continue to be important revenue streams for restaurants. How do you market food delivery and takeout?
The spike of take out and delivery orders that began with covid makes it all too easy to forget that prior to March 2020, guests had already begun moving that direction. These commercial kitchens, without any traditional FOH space or staff, are making it easier to streamline delivery. billion in five years.
Delivery and curbside pick-up reduced on-site staffing. Inventory stock changed significantly. The ingrained customer behavior over the past year, delivery, mobile orders, curbside pick-up, will likely continue. The delivery service trend is expected to continue as consumers have become accustomed to the convenience.
However, pivoting your business model to takeout and delivery is not always the best—or only—option your restaurant has to boost sales during this time. If you have many groceries, inventory, or portioned goods, consider offering meal kits to diners to cook at home. Alcohol delivery ?? Pros of alcohol delivery ?
Restaurants will also explore delivery options beyond costly third-party partnerships, and hike delivery menu prices to make the channel more lucrative as off-premise demand holds steady. A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. Delivery Options.
Or, if you've worked in a restaurant as a chef, line cook, or as part of the FOH (front-of-house), you may have used this hospitality term yourself. Food runners fluctuate between the front and back of the house, and are likely to be the messenger that communicates what is 86'd from BOH to FOH. Keeping enough inventory on hand.
Now, after weeks of relying solely on takeout, delivery, and other business models to bring in revenue, restaurants are seeing some relief as regulations ease and business reopening plans rolling out across the country. Plan your reopening timeline The first question to ask yourself (and your team) when planning a reopen is “when”?
For example, kitchen managers rely on software to let them know how much expected inventory they have in stock. 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. All tasks in a restaurant are interconnected.
After that, the most popular back-office technologies were accounting software (55%), mobile payments (52%), and third-party food delivery services (51%). Delivery, scheduling, inventory management, reservations, and guest management have seen technological advancements over the past few years, and it's just the beginning.
By now, many states and provinces have either mandated reductions in seating or the closure of dining areas, with most restaurants turning to takeout and delivery. During the COVID-19 situation, evaluate how many BOH staff you need to keep up with delivery and takeout demand.
” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. One great thing about the online delivery market is that it produces massive amounts of data. Christopher Baron of RedBaron Consulting.
However, many states that are forcing restaurants to stop their dine-in services are allowing them to operate as takeout and delivery-only establishments. Will running a takeout and delivery-only restaurant be profitable, or will the costs outweigh the revenue this opportunity could generate? Do you have takeout packaging in stock?
Offering additional services, like delivery and takeout, meal kits and subscription boxes, and even catering and hosting special events can unlock new growth opportunities. Delivery and takeout 60% of American consumers reported ordering delivery or takeout once a week. and 15% of the total bill.
For a restaurant to run smoothly and efficiently, you should divide activities into two parts: front of house (FOH)/back of house (BOH). What’s the difference between FOH and BOH, and how can controlling the two help your business improve? What Is Front Of House (FOH)? FOH variables you might not consider include: Decor.
POS systems simplify restaurant workflows by improving communication between front-of-house (FOH) and back-of-house (BOH) teams. Integration with tools: Connects with inventory, online ordering, and delivery platforms for seamless operations. Delivery platforms : Simplify the process of managing delivery orders.
As many restaurant operators transition from dine-in service to delivery and takeout service only, there are many operational decisions to make. However, if you determine that pivoting to a takeout/delivery only model is the best business move for your restaurant business, these 12 tips could help ease your transition.
From AI-driven ordering systems to smart inventory tools and contactless dining experiences, today’s innovations are reshaping how restaurants operate, serve customers, and stay competitive. In the kitchen, the BOH receives the order, and on the floor, the FOH concentrates on delivering exceptional service or keeping the restaurant clean.
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. Optimizing your BOH and FOH metrics boosts the efficiency of your labor and food spending. So, what data should you be tracking around your FOH?
These include food production and inventory management. The back of the house supports the front of the house (FOH), enabling the customer-facing team to focus on serving a memorable experience. The roles of BOH and FOH staff are intertwined yet distinct. Additionally, the BOH handles food safety and restaurant administration.
There are so many things to think about — from inventory management to restaurant payment and billing and more — it can be difficult to keep track of it all. We’ll explore software for inventory management, restaurant payment and billing, food delivery, dashboards, restaurant onboarding, reservation management, and ERP systems.
Of course, you must weigh other things such as amount of deliveries per week, item availability, and terms of payment options. Portion control is a responsibility of both FOH and BOH. FOH employees need to charge the correct price for changes in menu items, they also need to verify orders are correct.
The burgeoning distribution, delivery and ridesharing markets give today’s restaurant employees new job opportunities. Similarly, by training new FOH employees in all FOH roles and all new BOH employees in all BOH roles when they first join the company helps them develop an understanding of how the restaurant functions.
New FOH positions will be created to sanitarily conduct business. Services such as Sky Tab will allow for the application of off-premise delivery within minutes. We are looking at narrowing our menu and beverage offerings and shallowing inventory, thus creating a cause-and-effect on the entire foodservice operation.
However, we already know that the rise of take-out and delivery will limit front of house labor costs and other overhead expenses, placing an even greater emphasis on squeezing every last ounce of profit from your production. Seamlessly share information between FOH, BOH, and accounting. The world as we know it has changed.
For example, you can streamline kitchen processes, optimize inventory management , provide staff training, and implement scheduling systems by focusing on your BOH. Delivery Driver: They are responsible for delivering packages and food parcels to different locations within a specified period. And, well, every world needs its own lingo.
The need to facilitate multiple payment options, inventory tracking, automated analysis, quick service, centralised recipe and menu management, and customer relationship management (CRM) is boosting the demand for restaurant point-of-sale (POS) software over this period. billion by 2028. It is likely to expand at a CAGR of 6.4
Even when your customers can’t come out and visit your restaurant in person, they can still stay in touch — and perhaps order delivery — through the power and reach of the internet. Restaurant social media marketing is more important for the success of your business than ever before. 6) Perfect Your Photos.
Delivery/Takeout : COVID created a shift from in-person dining to takeout and delivery options, increasing reliance on third party delivery services, and on attractive takeout options. Furthermore, digital tools for inventory and labor management became crucial for navigating supply chain disruptions and staffing challenges.
Why combining FoH and BoH data makes analytics more powerful Final thoughts. On the back-of-house side of things, we have inventory, purchasing, and menu profitability reports. This ensures low inventory variance and eliminates the cost of frequent outlet-to-outlet transfers. What is restaurant analytics?
The F&B director works with the order forms, the COO analyses the profit and loss statements, the inventory manager checks the stock counts, the executive chef works in the recipes database and so on. All come with their own data sets and metrics – food cost, inventory variance, sales numbers, the list goes on.
Moreover, there is no need to hire expensive consultants or Front Of House (FOH) staff. . Easy to manage a cloud kitchen: As most orders are received from aggregator platforms, tracking inventory consumption, marketing spend, which items are doing well, etc directly from the dashboard becomes much easier.
Whether you are looking for effective inventory management software or just a POS system for your business, restaurant management software is something you cannot afford to miss. They come with tools used to track inventory, restaurant orders, payroll, and analytics. Front-of-house (FOH) management. Employee scheduling.
By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. Get a 360-view of your sales & inventory data Adopt restaurant analytics software. Inventory Turnover Ratio This restaurant inventory metric measures how often your business depletes its total inventory.
Partner with delivery and online ordering services. To calculate your actual food cost, add the value of your starting inventory and your purchases, and then subtract the value of your ending inventory from the total. Offering food delivery and takeaway provides an additional revenue stream for your restaurants.
Concession owners will be able to take advantage of the collective buying power of your franchise to negotiate lower inventory prices, reduced delivery costs, and discounts from suppliers. If you want to ensure consistent menu execution and keep an eye on food costs, sales and inventory levels at your franchise units, get in touch.
Data sharing via API ensures that all tech within the restaurant ecosystem is using the same numbers for sales, labour and inventory. Also, monitor no-so-obvious KPIs such as food cost variance , inventory turnover and food waste. In addition, it will ensure BOH and FOH efficiency (and consistency) for years to come.
Selecting the right tech will ensure BOH and FOH efficiency for years to come, but it will also help your business scale faster and more efficiently. And inventory management tools can help you keep track of inventory at each location to keep food and beverage stock accurate down to the raw ingredients. 9 Be Open To Feedback.
Take a look at your customer loyalty programs, email lists, website management and analytics tools and restaurant management systems, such as POS data, inventory management, CRM or reservation system. In addition to the abovementioned sources of data, an increase in reservation and food delivery app use has led to a surplus of diner data.
For example, to level-up the fan experience you can combine first-party transaction data with player stats, weather conditions, and inventory to better predict game-day sales. With this in-house request comes the need for Open Tabs, QR codes to scan for menu access and delivery options, for say a hotel or resort.
For instance, the increase in customer expectations for convenience or the rise of online ordering for takeout or delivery already existed before the pandemic. Restaurants had to change business models, pivoting to a larger focus on takeout food and food delivery. Is off-premise dining here to stay?
Key data points: The demand for takeout and delivery has slightly outpaced the demand for dining in. 28 percent of consumers say they are ordering takeout and delivery more frequently than last year. Among delivery apps, DoorDash is the clear favorite. That is five percent less than the average tip from Boomers (18 percent).
New data from the National Restaurant Association’s 2025 Off-Premises Restaurant Trends report highlights how off-premises dining has become both a consumer preference and business essential, with the convenience and availability of takeout, delivery, and drive-thru now deeply embedded in everyday life.
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