7 Shifts

MAY 31, 2021

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. Human Resources Management.

Operations 363

Operations Inventory Hiring Customer Service 363

Apicbase

JUNE 16, 2023

To calculate labour cost percentage: Labour Cost Percentage = Labour Cost / Sales Pro Tip: To identify what’s affecting your labour costs, divide the staff by FOH (front of house) and BOH (back of house). Monitoring this number prevents your teams from overstocking or understocking, which can lead to food waste and higher food costs.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Modern Restaurant Management

FEBRUARY 18, 2020

Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery. Larger box restaurants will be disrupted as the competition for dining seats continues to grow over the next decade. The sleeping giant is virtual kitchens.

Mobile Ordering 215

Mobile Ordering Front of House Fast Casual Customer Service 215

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. With leaner teams in place this year, restaurants have taken to automation and supplementary technology in all areas from FOH to BOH and everywhere in between. Angela Hart, Solutions Director North America, Fourth.

2021 199

2021 Kitchen Safety Food Safety Mobile Ordering 199

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. A few other suggestions: Limit party sizes and consider switching to reservation-only seating to space diners. Display cleaning logs in plain sight of guests.

Kitchen Safety 101

Kitchen Safety Food Safety Food Supply Healthcare 101

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. A few other suggestions: Limit party sizes and consider switching to reservation-only seating to space diners. Display cleaning logs in plain sight of guests.

Kitchen Safety 98

Kitchen Safety Food Safety Food Supply Healthcare 98