Demo, FOH, Inventory and Point of Sale - Restaurateur Connection

Back of House Restaurant Guide: Integrating FOH and BOH for Seamless Operations

Apicbase

MARCH 28, 2024

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 back of the house supports the front of the house (FOH), enabling the customer-facing team to focus on serving a memorable experience.

Back of House

Back of House FOH BOH Front of House

Essential FOH Restaurant KPIs That Increase Profitability, Part 1

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. Focus on the customer experience.

FOH

FOH BOH Front of House Back of House

Maximise Your Restaurant’s Efficiency with POS Integration: 7 Benefits of Combining Point of Sales with F&B Management Software

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. Some technologies integrate with the restaurant’s POS, allowing data to be easily shared between front-of-house (FoH) and back-of-house (BoH) systems. POS integration is essential.

Point of Sale

Point of Sale POS Management Management

Critical BOH Restaurant KPIs That Optimize Labor Costs and CoGs, Part 2

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. Get the data you need to grow your profitability by reviewing critical FOH and BOH restaurant KPIs.

BOH

BOH FOH Point of Sale Back of House

Restaurant Labor Costs Every Store Manager Should Track

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. Your total labor cost is a dollar figure that may shift over time as sales fluctuate (we’ll discuss calculating this labor cost as a percentage below). Salaried Employees.

Management

Management Management Point of Sale Employee Relations

Meeting Off-Premise Demand While Rebuilding In-Restaurant Sales to Boost Profitability

Restaurant365

JULY 8, 2021

But while off-premise demand has grown, in-person sales are coming back as more regions open up again. For restaurant owners and operators, how do you balance between maintaining off-premise business and rebuilding in-restaurant sales—at the same time? However, in the era of social distancing, these burgeoning trends took off.

Point of Sale

Point of Sale FOH Fine Dining Online Ordering

Restaurant Kitchen Staff is Key to Food Cost Savings

Restaurant365

JUNE 22, 2021

Critically, knowing your AvT numbers through your restaurant operations reporting gives you a concrete starting point to identify the foods that are commonly wasted. As a restaurant owner or operator, keeping your food costs low is a continual challenge. And yet, it’s such a big topic, it can be difficult to understand where to begin.

Compost

Compost Food Waste Front of House

The Impact of Restaurant Tablets on Table Turnover and Revenue

Mad Mobile

MARCH 1, 2024

In a study by the Wharton School , researchers found that using tabletop technology can improve sales by 9.74% and productivity by 10.77%. Beyond that, it can also increase table turnover by nearly 17%! As a restaurateur, you know that these metrics are more than just numbers. It’s not just about one aspect of the customer journey either.

Seasonal Menu

Seasonal Menu POS Loyalty Program Customer Experience

8 Tips to Optimize Restaurant Labor Costs Despite Higher Minimum Wages

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

Restaurant Law Point of Sale BOH Customer Service

Beyond Restaurant POS Reports: Why Your F&B Operation Needs Insights-Rich Analytics to Grow

Apicbase

SEPTEMBER 16, 2022

Why combining FoH and BoH data makes analytics more powerful Final thoughts. Some POS-side examples include sales, payment, and footfall reports. On the back-of-house side of things, we have inventory, purchasing, and menu profitability reports. Here’s what we’ll cover: What is restaurant reporting? What is restaurant analytics?

POS

POS Operations Back of House FOH

How to Choose the Best Kitchen Management Software for Your Multi-Unit Restaurant Business

Apicbase

MARCH 28, 2024

That means you are collaborating with multiple stakeholders who each have their own data points to focus on. 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.

Management

Management Management Point of Sale Kitchen Safety

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

Apicbase

APRIL 20, 2022

Instead, we embrace the dark side and look at the pain points and pitfalls. Franchising is a time-tested business model that allows restaurant owners to scale their business fast and efficiently. However, like every business model, it has a few drawbacks you should consider. Brace yourself. Here we go. 4 Signs You Are Not Ready To Franchise.

Franchise

Franchise Franchising Cash Management Kitchen Safety

Restaurant Menu Costing — How to Automate Recipe Calculations & Eliminate Low-Margin Items

Apicbase

MARCH 25, 2022

It’s an ironclad rule in the hospitality industry and menu costing is no exception. The most important of those details is your cost baseline. It’s essential for everything you do, from menu pricing to closing the gap between theoretical and actual food costs i.e. detecting the causes of food cost variance. And that’s because….

Menu

Menu Point of Sale Pricing Take-out

How To Run A Successful Restaurant Franchise — 10 Essentials For Sustainable Growth

Apicbase

MAY 18, 2022

We’ve studied small and midsize restaurant groups and found ten essential elements for running a successful restaurant franchise business. Managing a chain of company-owned restaurants is very different from working with franchisees. Your goal as a restaurant business owner is to deliver the best possible guest experience.

Franchise

Franchise Franchising Sustainability Document

Restaurateur Connection

Back of House Restaurant Guide: Integrating FOH and BOH for Seamless Operations

Essential FOH Restaurant KPIs That Increase Profitability, Part 1

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Maximise Your Restaurant’s Efficiency with POS Integration: 7 Benefits of Combining Point of Sales with F&B Management Software

Critical BOH Restaurant KPIs That Optimize Labor Costs and CoGs, Part 2

Restaurant Labor Costs Every Store Manager Should Track

Meeting Off-Premise Demand While Rebuilding In-Restaurant Sales to Boost Profitability

Restaurant Kitchen Staff is Key to Food Cost Savings

The Impact of Restaurant Tablets on Table Turnover and Revenue

8 Tips to Optimize Restaurant Labor Costs Despite Higher Minimum Wages

Beyond Restaurant POS Reports: Why Your F&B Operation Needs Insights-Rich Analytics to Grow

How to Choose the Best Kitchen Management Software for Your Multi-Unit Restaurant Business

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

Restaurant Menu Costing — How to Automate Recipe Calculations & Eliminate Low-Margin Items

How To Run A Successful Restaurant Franchise — 10 Essentials For Sustainable Growth

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