Restaurant365

JUNE 15, 2021

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. If you can unify your FOH and BOH data, you can contribute to a healthier restaurant profitability in the long-term.

BOH 78

BOH FOH Back of House Point of Sale 78

Black Box Intelligence

SEPTEMBER 21, 2021

Workforce data: tracking trends for FOH and BOH staff. Front-of-house (FOH) workers are customer-facing, such as restaurant servers, bartenders and hosts. fewer FOH employees. This is likely due to the fact that it’s harder to control food quality when it’s being taken off-premise, and some menu items may not travel well.

Fast Casual 98

Fast Casual Fine Dining BOH FOH 98

Apicbase

MARCH 25, 2022

It’s an ironclad rule in the hospitality industry and menu costing is no exception. 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 to get to it, you need accurate menu costings. What is menu costing?

Menu 52

Menu Point of Sale Pricing Take-out 52

Restaurant365

MARCH 12, 2021

Guests at the Coeur d’Alene location find the same delicious menu paired with 32 beers on tap and a great wine selection, offered in a casual space for watching sports. If you’d like to achieve the types of results that Sweet Lou’s has achieved with Restaurant365 HIRE, schedule a demo. Schedule a Demo Schedule My R365 Demo.

Hiring 78

Hiring Demo Communication Back of House 78

Restaurant365

JUNE 22, 2021

Efficient food usage involves everything from strategic menu planning to coordinating back of house and front of house teams. Your AvT variance shows you the difference between what you should have spent on food in theory, versus what you actually spent to make the menu items. Schedule a demo of Restaurant365 today.

Compost 88

Compost Food Waste Front of House 88

Restaurant365

DECEMBER 1, 2021

Guests at the Coeur d’Alene location find the same delicious menu paired with 32 beers on tap and a great wine selection, offered in a casual space for watching sports. Schedule a Demo Schedule My R365 Demo. The owners, Chad and Meggie Foust, created Sweet Lou’s so that the entire family can enjoy the dining experience.

Hiring 78

Hiring Demo Communication Back of House 78

Restaurant365

FEBRUARY 4, 2021

For example, dinner, with multiple courses and drinks, may require a different SPLH than a quick-turnaround breakfast menu. Applying tools like smart employee scheduling based on SPLH percentage goals to your management, FOH, and BOH teams individually helps you optimize each part of your labor cost. If your SPLH is quite.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

Apicbase

SEPTEMBER 16, 2022

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. Or that your high-ticket menu items are flying out of the kitchen on Wednesdays and Thursdays but not on Fridays. What is restaurant analytics?

POS 52

POS Operations Back of House FOH 52

Apicbase

MARCH 28, 2024

Here are some eye-opening findings: The National Restaurant Association found that 53% of restaurants report they cut menu items because of higher food costs 53% of successful operators cite food costs as their number one challenge A study by Champions 12.3 The recipe cost, menu cost, and profit margins are all calculated automatically.

Management 52

Management Management Point of Sale Kitchen Safety 52

Apicbase

MARCH 3, 2023

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. This end-to-end solution uses data from your POS to provide insights into sales, food costs, menu engineering and inventory management. The second type is static information.

Point of Sale 52

Point of Sale POS Management Management 52

Apicbase

APRIL 5, 2022

While franchisees run the day-to-day operations of their outlet, they must adhere to the company guidelines, serve the same menu, and use the same branding as all other restaurants within the franchise. Typically, all branches serve the same menu, although there may be slight regional differences. Example of a franchise restaurant.

Franchise 52

Franchise Franchising Food License 52

Mad Mobile

MARCH 1, 2024

High-quality menu imagery per dish In the age of digital dining, restaurant tablets offer a tantalizing upgrade to traditional menus with their ability to showcase high-quality imagery for each dish. If your chef is running an in-demand special, you can easily adjust the price or remove it from the menu when it’s sold out.

Seasonal Menu 40

Seasonal Menu POS Customer Experience Loyalty Program 40

Apicbase

APRIL 20, 2022

They also expect a consistent menu, interior design, and ambience across restaurants. Don’t create an elaborate menu to prepare. While there can be minor regional differences in the menu, all your outlets should serve the same food, use the same branding, and follow general operating procedures. Schedule your demo today!

Franchising 52

Franchising Franchise Cash Management Kitchen Safety 52

Apicbase

MAY 18, 2022

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. Can a new (and potentially inexperienced) team consistently replicate my brand, menu, and overall guest experience? Schedule your free demo today!

Franchising 52

Franchising Franchise Sustainability Document 52