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How do you maintain smooth communication between FOH and BOH staff? How do you maintain smooth communication between FOH and BOH staff? A good restaurant manager makes sure that both FOH and BOH teams work together easily by having clear communication channels. How do you manage the restaurant’s budget and control costs?
VR onboarding spares the restaurant from wasting food or spending excessive time on training sessions. With the price available for them to see, it makes ordering their favorite meals a whole lot easier. The most immediate improvement realized is the reduction in food waste. Upselling and cross-selling options are also present.
For a more thorough breakdown, we recommend performing the same calculation for each department: FOH staff BOH staff Bar staff Cleaning staff Delivery staff Management The top two departments to look at are the FOH and BOH. Or you might find that the menu prices are just too low to support the optimal staff needed.
Your FOH and BOH staff members are also major players. Your FOH staff will be using your POS system, which means they need to process transactions correctly and report their tips. This way, you can reduce waste and identify where you can cut costs. Your front-of-house and back-of-house staff.
And customers questioned the value they got for their money at all three chains in written reviews, citing high prices, watery drinks and dissatisfying customer service. The median price they would pay for a medium cup of coffee was $4. A common complaint was that drinks were not full or had too much ice. percent for Starbucks, 4.3
The company's Beastro was designed to use AI to create personalized dishes, thereby cutting labor costs and cutting food waste. Cost remains another major barrier, as the pricing of robotic solutions often remains unrealistic, and the unit economics may not be sustainable, making it difficult for operators to justify the investment.
Restaurants will also explore delivery options beyond costly third-party partnerships, and hike delivery menu prices to make the channel more lucrative as off-premise demand holds steady. A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. Simplified Menus.
Consider specialty sanitization services In addition to hourly sanitization of all high-contact surfaces (FOH and BOH), ensuring you have access to professional specialty sanitization will provide more confidence and peace of mind to your staff and guests.
For a restaurant to operate efficiently, it needs to be stocked up with the right amount of inventory – however, it can't be so stocked up that food waste becomes an issue. For prep, cooks would restock their work stations and FOH staff might prep tables and utensils for the first dinner guests. Reduce Food Waste.
These kiosks not only created a positive customer service environment but also helped the chain navigate FOH labor shortages in recent years. Additionally, inventory management tools can help you prevent unnecessary waste. You’ll get detailed daily reports on price changes and even price forecasting.
Profitability remains a challenge for many restaurants, especially with prices for ingredients and labor going up. Another approach is to integrate an online ordering feature or plugin into your website and leverage your FOH as delivery drivers. In fact, only 27% of restaurant owners expect to be more profitable this year.
Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery. With some estimates that foodservice waste accounts for 25 – 30 percent of CO2 emmissions, we're seeing industry leaders diving in to tackle how to reduce their own impact.
These kiosks not only created a positive customer service environment but also helped the chain navigate FOH labor shortages in recent years. Additionally, inventory management tools can help you prevent unnecessary waste. You’ll get detailed daily reports on price changes and even price forecasting.
The back of the house supports the front of the house (FOH), enabling the customer-facing team to focus on serving a memorable experience. 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.
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.
Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. You may have a hunch that you are doing fewer table turns on the weekend, or that your inventory has gotten wasteful recently. Want to know more about FOH data? This can lead to food waste or poor food quality.
If you’re happy with your menu, you can still reduce food cost by finding the vendors that will offer you the best quality product you need, at the lowest price per unit. Portion control is a responsibility of both FOH and BOH. That is waste; known and unknown. The final area to examine is overlooked by many restaurateurs.
4) Minimize food waste Minimizing waste is essential because food costs are one of the largest expenses that most restaurants have to contend with. Doing so can help improve the efficiency and effectiveness of both your back-of-house ( BOH ) and front-of-house (FOH) teams.
Why combining FoH and BoH data makes analytics more powerful Final thoughts. It’s your first line of defence against erratic food costs — if you have a tight grip on your stock, avoiding waste due to overstocking, poor plating, or theft becomes much easier. The Importance of Both FoH & BoH Data in Restaurant Analytics.
This requires updated and accurate training for baristas and FOH staff that needs to be considered in the investment for developing the new item. It’s about more than tactical design, merchandising techniques, promotional tactics, and pricing strategies though.
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. 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.
COGS help you determine if you’re pricing your menu items correctly based on the purchase price of the ingredients. It tells you if you’re pricing an item correctly and whether it will be profitable or not. This will also improve supply chain efficiency, reducing waste and improving stock management.
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).
Platform – Build a Reliable Tech Ecosystem Your restaurant kitchen software should be part of your overall ecosystem linking seamlessly with front-of-house (FOH) systems – reservations, ePOS, loyalty, and ordering tech – as well as accounting, payroll, and HR tech. Improve accuracy and save a bunch of time on stock counts.
Dynamic pricing strategies Most restaurants and bars use digital menus because of their flexibility. Restaurant tablets and kiosks allow for dynamic pricing that changes based on your needs. 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.
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. A la carte: French for “of the menu” and refers to dishes that are priced separately on a menu, rather than served together for a set price. Let’s get started. .
That’s where an extensive operations manual comes in, including your processes, recipes, portion sizes, suppliers, safety and hygiene guidelines, equipment, pricing, appropriate furnishings, etc. Also, monitor no-so-obvious KPIs such as food cost variance , inventory turnover and food waste. 3 Franchisees don’t hold the reins.
Operators will need to be creative in finding ways to counter the increased restaurant costs and the waste being produced. I see flat-fee QSR, hybrid or fast casual restaurants with fixed-price approachable menus of typically unattainable offerings, such as Burger Lobster (lobster) and Sugarfish (sushi, omakase) becoming more popular.
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