Modern Restaurant Management

JUNE 15, 2021

Digitizing your menus can have a powerful impact because the information is typically scraped online by third-party affinity sources, such as Yelp and TripAdvisor, who collect data for their customers. Source More Smartly by Linking FOH to the BOH. AI and digital technology aren’t just for the front of house.

Technology 199

Technology Loyalty Program Front of House Online Ordering 199

Sling

MAY 9, 2023

But as businesses go online, a good security program will also address (and help prevent) the theft of valuable digital information from restaurant computers. 4) Minimize food waste Minimizing waste is essential because food costs are one of the largest expenses that most restaurants have to contend with. and storage spaces.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

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). Preventing food waste from happening in the first place is the best thing you can do to save on your food cost. 12 tips to keep your kitchen staff focused on food waste reduction.

Compost 88

Compost Food Waste Front of House 88

Apicbase

MARCH 28, 2024

That vital piece of information is your recipe. With multiple stakeholders needing access to the information held in the system, accessibility is all-important. Information from different outlets – and departments – is shared effectively throughout the business as a whole.

Management 52

Management Management Point of Sale Kitchen Safety 52

Modern Restaurant Management

SEPTEMBER 2, 2020

Restaurant staff and employees wearing masks and disposable gloves, including FOH (servers, bartenders, cashiers, etc.) Handling this well means you inform guests ahead of time that in order to accommodate as many diners as reasonably possible (and given the situation), please limit your time to 90 minutes.

Outdoor 199

Outdoor Fine Dining Dine-in FOH 199

The Restaurant Times

AUGUST 25, 2020

Implement an enhanced hand washing schedule for both Front-of-House (FOH) and kitchen staff to promote hand hygiene. Explain the importance of social distancing and provide information on different types of Personal Protective Equipment (PPE) and how to use them. . Promote the use of gloves for both the kitchen and FOH staff.

Training 97

Training Kitchen Safety FOH Front of House 97

Lavu

JUNE 4, 2019

A kitchen display screen shows the pending orders that are being prepared and streamlines communication between the front-of-the-house (FOH) and back-of-the-house (BOH) sections of a restaurant. Simply put, FOH is all of the areas that a customer is exposed to during their dining experience, like the host area and dining area.

BOH 109

BOH FOH Front of House Back of House 109

Apicbase

SEPTEMBER 16, 2022

Problems like knowing the what but not the why behind it; non-existent or limited back-of-house visibility; and essential information buried under a mountain of trivia. You can use the information here to get started with any restaurant business intelligence and analytics software. So raw numbers and jumbled data become information.

POS 52

POS Operations Back of House FOH 52

Lavu

MARCH 13, 2020

Streamline BOH and FOH Communications. The fastest way to boost productivity is by improving communications between the FOH and the kitchen. If the FOH and BOH are working hand in hand, why should their communications be limited? The wrong information is written out. Overall, their performance becomes optimized.

FOH 78

FOH Mobile Ordering BOH Front of House 78

Restaurant365

MARCH 25, 2020

Before repurposing your FOH staff for delivery, check with your insurance carrier to ensure that you’re covered for off-premise activity. If you’re properly insured for delivery, you can keep your servers, bartenders and other FOH staff working during this uncertain time. Use staff for delivery. Conclusion.

Delivery 107

Delivery FOH Front of House Mobile Ordering 107

Touch Bistro

MARCH 25, 2021

Instead, we want to provide you with the tools and information you need to prevent turnover and create a great first impression with new hires. Some restaurants (those with a small staff, for example) might assume that an informal onboarding process – something semi-structured but largely ad hoc – will suffice.

Hiring 52

Hiring Employee Relations FOH BOH 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. TL;DR – The Apic Touch Apicbase extracts sales information from your POS system and compares it to your recipes (ingredients, portion size, real-time supplier pricing).

Point of Sale 52

Point of Sale POS Management Management 52

Mad Mobile

MARCH 1, 2024

Using this data, you can make informed decisions about when to make changes to your menu for maximum revenue. But you can’t ignore that a traditional system produces a lot of waste! billion pounds of paper waste yearly, just in receipts. Dynamic pricing strategies are a hot topic in the industry.

Seasonal Menu 40

Seasonal Menu POS Loyalty Program Customer Experience 40

Apicbase

JUNE 16, 2023

It gives you valuable information but doesn’t tell you if you’re getting closer to your goal, which is arriving at the restaurant at 8 pm sharp. Once you have collected the information, you can analyse the data to gain insights into your restaurant’s performance and identify areas for improvement.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

EATER

MAY 20, 2020

In the meantime, the NRA and others already offer guidance on FOH logistics like food running, customer management, bathroom safety, and customer takeout. The guide also includes recommendations to: Install partitions to separate food prep, washing, PPE storage, and waste for disposable containers and used PPE. Fisher Phillips.

Kitchen Safety 102

Kitchen Safety Food Safety Food Supply Healthcare 102

EATER

MAY 14, 2020

In the meantime, the NRA and others already offer guidance on FOH logistics like food running, customer management, bathroom safety, and customer takeout. The guide also includes recommendations to: Install partitions to separate food prep, washing, PPE storage, and waste for disposable containers and used PPE. Fisher Phillips.

Kitchen Safety 98

Kitchen Safety Food Safety Food Supply Healthcare 98

Apicbase

MARCH 25, 2022

It’s a theoretical number — how much do your menu and recipes cost in an ideal world where everything is done right, and there are no variations in costs or waste. Streamlined, easy to access, and loaded with the info your BoH staff needs for prep and everything your FoH staff needs to make the sale and answer customer questions.

Menu 52

Menu Point of Sale Pricing Take-out 52

Modern Restaurant Management

DECEMBER 28, 2020

Operators will need to be creative in finding ways to counter the increased restaurant costs and the waste being produced. such as using mobile messaging to keep customers informed while their food is being prepared and provide a mechanism for informing restaurants when they have arrived to pick up their order.

2021 190

2021 Kitchen Safety Food Safety Mobile Ordering 190

Apicbase

APRIL 20, 2022

Also, monitor no-so-obvious KPIs such as food cost variance , inventory turnover and food waste. Additionally, provide franchisees with all the resources and information to thrive. In addition, it will ensure BOH and FOH efficiency (and consistency) for years to come. Your profit picture may look completely different.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Modern Restaurant Management

FEBRUARY 18, 2020

As the owner of a food establishment, this is very valuable information to you. Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery. The sleeping giant is virtual kitchens.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212