Sling

MAY 9, 2023

Doing so can help improve the efficiency and effectiveness of both your back-of-house ( BOH ) and front-of-house (FOH) teams. 6) Equip your team with the right tools One of the most effective ways to streamline RO is to equip your team with the right tools. You may need to upgrade your POS system to speed up the customer payment process.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Xtra Chef

MAY 13, 2020

No restaurant can afford to do things the old-fashioned way anymore; it’s not sustainable. Seamlessly share information between FOH, BOH, and accounting. No matter where your restaurant or group is located, a member of the xtraCHEF team is always available to help you get up and running. The old-fashioned way is no longer workable.

Front of House 79

Front of House Back of House FOH BOH 79

Modern Restaurant Management

FEBRUARY 4, 2022

Companies such as 7-11, Farmer’s Fridge, and IHOP have chosen to develop new pre-made menu items through vending machines and self-serve bars to reduce queues and cut down on FOH costs while at the same time benefiting from increased demand for ready-made meals.

2022 218

2022 Customer Service Online Ordering Website Management 218

Mad Mobile

MARCH 1, 2024

Environmental impact and sustainability It may not be the first thing that comes to mind when transitioning your establishment to a digital-first POS system. Energy efficiency and sustainability When you’re purchasing the hardware you need to run your tablet-based POS system, you have an opportunity.

Seasonal Menu 40

Seasonal Menu POS Loyalty Program Customer Experience 40

7 Shifts

MAY 11, 2020

You may even need to bring on more FOH staff to act as your delivery drivers if you’re offering direct. The ways in which you schedule staff will depend on what sources of revenue you’ll be focusing on—delivery & takeout mean more BOH staff, but on-site dining will mean balancing it out with FOH staff and managers.

BOH 368

BOH FOH Food Safety Equipment 368

Marketing4Restaurants

MARCH 26, 2020

Today we discuss how to build a sustainable take out business to survive. With Restaurants now forced to turn to Take Out or to shut down completely, many Restaurants are scrambling to get a sustainable take out business. Repurposing your FOH team to deliveries. Take Out in the age of COVID19. Restaurant Loyalty Graphs.

Take-out 98

Take-out Loyalty Program Email Marketing FOH 98

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. 7 Sustainable growth Get reliable data on revenues and costs. Plus, thanks to the automated inventory management system you’ll never run out of food.

Point of Sale 52

Point of Sale POS Management Management 52

Cheetah

JUNE 14, 2021

It’s only going to get harder to find subminimum wage workers who’d be willing to do 12-hour shifts in subpar conditions while denying them the possibility to share in the tips that FOH servers are making. Especially now that the restaurant labor shortage is proving just how essential these BOH workers are to the entire industry.

BOH 148

BOH Back of House Front of House Restaurant Law 148

Apicbase

MAY 18, 2022

Selecting the right tech will ensure BOH and FOH efficiency for years to come, but it will also help your business scale faster and more efficiently. A well-developed and profitable concept is the springboard for a sustainable restaurant franchise. Will franchisees be able to get a good ROI from their restaurant?

Franchise 52

Franchise Franchising Sustainability Document 52

7 Shifts

SEPTEMBER 26, 2022

Recommended Reading: Restaurant Lingo & Slang Guide for FOH and BOH. A plant-based QSR might like to know about your passion for sustainability. Positive teamwork builds strong camaraderie and leaves more staff members satisfied. Making Your Food Service Resume Stand Out. Don't give the same resume to 50 companies.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Modern Restaurant Management

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Consumers are also becoming more conscientious about sustainability, which is primed to disrupt the restaurant business.

Mobile Ordering 215

Mobile Ordering Front of House Fast Casual Customer Service 215

Modern Restaurant Management

DECEMBER 28, 2020

In action: FOODWORKS partners are neighborhood restaurants and women- and minority-owned businesses that share the same commitment to quality, sustainability and community involvement. 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.

2021 199

2021 Kitchen Safety Food Safety Mobile Ordering 199

Lavu

FEBRUARY 19, 2020

Each destination is unique from the next, yet all share “Starr power:” theatrical décor, smooth FOH operations, and superb kitchens. . Nearly 50 years later since she began her movement and Waters’ practices for sustainable, healthy dining is categorically present throughout the country. .

Fast Casual 78

Fast Casual Franchise Franchising Casual 78

Apicbase

APRIL 20, 2022

Investing in the relationship with your franchisees is essential to reach your goals and sustainably scale your operation. In addition, it will ensure BOH and FOH efficiency (and consistency) for years to come. This agreement may discourage franchise owners who feel they lack freedom or independence. The solution.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

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). Reducing food waste will help improve your sustainability practices and reduce environmental impact.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Lavu

MARCH 11, 2020

Front-of-house (FOH) management. However, the approach was not sustainable, especially in an era where customers dictate the kind of service they want. The day-to-day activities of running a restaurant can pile up quickly, and many of those responsibilities fall on the shoulders of the owner or manager. Back-of-house (BOH) management.

Management 78

Management Management Cash Management Mobile Ordering 78