The Restaurant Times

MARCH 13, 2023

For example, you can streamline kitchen processes, optimize inventory management , provide staff training, and implement scheduling systems by focusing on your BOH. The back-of-house (BOH) at a restaurant is the behind-the-scenes area of the restaurant — it works like an engine and keeps the restaurant going. Why is Back of House Important?

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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.

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Seasonal Menu POS Loyalty Program Customer Experience 40

7 Shifts

DECEMBER 18, 2023

The role of a restaurant manager is always in motion. There’s always something else to get done, a new fire to put out, and broken things to fix. All of that on top of the everyday tasks from scheduling to payroll to reporting can catch up to you. From cleaning flat tops to refilling sanitizers, it’s easy for tasks to get lost in the shuffle.

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7 Shifts

DECEMBER 18, 2023

The role of a restaurant manager is always in motion. There’s always something else to get done, a new fire to put out, and broken things to fix. All of that on top of the everyday tasks from scheduling to payroll to reporting can catch up to you. From cleaning flat tops to refilling sanitizers, it’s easy for tasks to get lost in the shuffle.

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Management Management Email Marketing Point of Sale 195

Touch Bistro

AUGUST 4, 2021

If, for example, you ask a colleague to broil something, when you actually want it braised, you could end up with costly food waste and unhappy customers. Whether you’re a chef, restaurateur, or server, you need to be familiar with a vast vocabulary of culinary terms to communicate with teammates and customers. Culinary Terms. Culinary Terms.

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BOH Front of House Back of House Point of Sale 52

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. Table of Contents. What does it mean?

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Apicbase

JUNE 16, 2023

By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. Whether you’re looking to improve customer satisfaction, increase sales, or reduce costs, tracking these metrics will bring clarity to your restaurants’ performance and help you achieve your goals.

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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?

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POS Operations Back of House FOH 52

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.

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Management Management Point of Sale Kitchen Safety 52

Modern Restaurant Management

FEBRUARY 18, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?” Elo’s Sonal Apte, vice president of retail and hospitality. Guests will demand a personalized journey when food is delivered to their door.

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Mobile Ordering Front of House Fast Casual Customer Service 215

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. 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. And that’s because….

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Menu Point of Sale Pricing Take-out 52

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.

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Franchise Franchising Cash Management Kitchen Safety 52

Modern Restaurant Management

DECEMBER 28, 2020

Predictive analytics, AI and ML streamline and expand the omnichannel dining experience – Restaurants have pivoted their businesses this year to greatly expand the digital dining experience, to a point where customers can interact however they want, whenever they want. Here are their responses. To read part two, click here. generation.

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