Restaurant365
JUNE 15, 2021
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.
The Restaurant Times
MARCH 13, 2023
The Back of House Lingo The hustle and bustle of the back-of-house, the chaos that sustains the front-of-house (FOH), and the sheer urgency, mingled with various types of noises, create a different word in and of itself. Doing this will also reduce food waste during processing and future purchase decisions.
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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.
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.
Apicbase
APRIL 20, 2022
Recommended Read : How To Recruit Great Franchisees For Your Restaurant Business (And Keep Them On Board). Also, monitor no-so-obvious KPIs such as food cost variance , inventory turnover and food waste. In addition, it will ensure BOH and FOH efficiency (and consistency) for years to come. 3 Franchisees don’t hold the reins.
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.
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. 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.
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