Apicbase

MARCH 28, 2024

The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. These include food production and inventory management. In this article, we explore the key differences between the front and back of the house in a restaurant and discuss the best ways to integrate FOH and BOH operations.

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Back of House FOH BOH Front of House 52

Culinary Cues

NOVEMBER 17, 2020

The chef will likely be the most experienced culinarian with responsibility for the financial operation of the kitchen, menu planning, ordering and inventory control, training, and quality control. Underneath the façade of independence lies a system that keeps all of this personal activity integrated into a bigger picture.

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Seasonal Menu Back of House Customer Service Front of House 517

360Training

JULY 11, 2018

These devices are going a long way to ensure food remains safe to consume, streamline inventory management and give owners real time data especially if they are overseeing different locations. The exciting part is that you can also track your food en route from the back of a tractor trailer that is bringing it down a highway!

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Technology Food Food Safety Food Truck 60

Ordyx

DECEMBER 19, 2019

Investigate Bar Inventory Variance Variance (i.e., shrinkage) is any foreseen or unforeseen loss of inventory which results in lost revenue. Protect Your Bar Inventory Loss of inventory because of rejected drinks can be avoided with better sanitation standards. Here are four easy ways to do it: 1. ​ II.

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Bar Operations Point of Sale 2020 52

Apicbase

MARCH 28, 2024

Kitchen management software comes in all shapes and sizes. 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. In this post, we’ll help you narrow down the options.

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Management Management Point of Sale Kitchen Safety 52

Apicbase

FEBRUARY 6, 2023

Successful ghost kitchens lean heavily on integrated technology systems to accept online orders, process payments, and manage back-end operations. This post outlines the different types of cloud kitchen management software you need to knock your delivery-only restaurant out of the park. That’s where tech comes in.

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Delivery Management Management Online Ordering 52

Margin Edge

OCTOBER 19, 2021

There are two main ways you can calculate the variance: manually or with a back-office integration tool like a restaurant management system (RMS). To calculate food waste you will need food cost information from your invoices (recent ones), up-to-date inventory counts, recipe ingredient amounts, and up-to-date sales data from your POS.

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Waste Food Inventory POS 75