FOH Information Inventory Kitchen Safety 
Apicbase
MARCH 28, 2024
These include food production and inventory management. Additionally, the BOH handles food safety and restaurant administration. 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.
7 Shifts
MAY 11, 2020
Run through our guide to reopening your restaurant to plan your labor, inventory, marketing, and more so you can reopen with a bang. Keeping your dining and kitchen area clean is critical in keeping your employees and guests safe. Social distancing and protective equipment ?? Book a demo to learn more. Sanitization and cleaning ??
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7 Shifts
MAY 31, 2021
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.
7 Shifts
SEPTEMBER 26, 2022
Health, Allergen, and Food Safety Training and Certifications. Commercial kitchen equipment safety. Examples include a TIPS certification , ServSafe Allergen , or a local accredited restaurant safety course. Food Service, Kitchen, & Hospitality Tech. Cross-contamination. Undercooking. Food allergies.
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. Inventory, procurement, production, they all depend on one another.
The Restaurant Times
MARCH 14, 2022
Typically, a restaurant’s operation can be categorized into two parts – front-of-house (FOH) and back-of-house (BOH). The FOH operations refer to activities that involve interaction with the customer, such as the waiting staff, lobby area, dining arrangement, etc. Managing Inventory. Implementing COVID-19 Safety Protocols.
Restaurant365
JUNE 22, 2021
Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Here are some practical tips to implement with your restaurant kitchen staff to grow your food cost savings. 12 tips to keep your kitchen staff focused on food waste reduction.
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