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What is Back-of-House at a Restaurant – Everything You Need To Know

The Restaurant Times

The Back of House Lingo The hustle and bustle of the back-of-house, the chaos that sustains the front-of-house (FOH), and the sheer urgency, mingled with various types of noises, create a different word in and of itself. Doing this will also reduce food waste during processing and future purchase decisions.

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Restaurant Operations Overview: What You Need to Know

7 Shifts

For a restaurant to operate efficiently, it needs to be stocked up with the right amount of inventory – however, it can't be so stocked up that food waste becomes an issue. Tools used by restaurants to develop this process include inventory software and checklists for when deliveries arrive. What can 7shifts do for you?

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Mastering Restaurant Metrics: Your Comprehensive Guide to Business Success 

Apicbase

To calculate labour cost percentage: Labour Cost Percentage = Labour Cost / Sales Pro Tip: To identify what’s affecting your labour costs, divide the staff by FOH (front of house) and BOH (back of house). Monitoring this number prevents your teams from overstocking or understocking, which can lead to food waste and higher food costs.

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Decade of Disruption: Restaurant Insiders Dish What’s on the Plate

Modern Restaurant Management

” 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.

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Restaurant Experts’ 2021 Outlook, Part One

Modern Restaurant Management

Operators will need to be creative in finding ways to counter the increased restaurant costs and the waste being produced. While most consumers will eventually shift some of their dining back to on-premise, most consumers will still often opt for the convenience of drive-thru, pick-up and delivery. Touchless pickup and payment.

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Pitfalls Of Starting A Restaurant Franchise — Is Your F&B Concept Fit For Expansion? Are You Ready To Deal With Franchisees?

Apicbase

Recommended Read : How To Recruit Great Franchisees For Your Restaurant Business (And Keep Them On Board). 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. 3 Franchisees don’t hold the reins.

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A Guide to All the Restaurant Safety Guides

EATER

In the meantime, the NRA and others already offer guidance on FOH logistics like food running, customer management, bathroom safety, and customer takeout. Delivery vehicles should be cleaned and sanitized between deliveries. The groups behind Safety First plan to release more front of house guidance soon.