Front of House Kitchen Safety Operations Point of Sale 
7 Shifts
JANUARY 31, 2024
Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible.
Apicbase
MARCH 28, 2024
Restaurant back-of-house operations form the backbone of a restaurant’s success. The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. Additionally, the BOH handles food safety and restaurant administration. What Is Back of House in a Restaurant? Food safety.
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7 Shifts
SEPTEMBER 20, 2021
The first technologies that restaurants often invest in are the cloud-based point of sale (POS) systems and payroll processing. Scheduling software like 7shifts can also pull data from your POS to track labor against sales and get a more accurate picture of your labor cost—saving your restaurant money and time. SkiptheDishes.
Culinary Cues
FEBRUARY 22, 2021
There are numerous multi-billion dollar chains along with countless mom and pop operations that do a great job on this front. During the pandemic – those operators who have been able to convert their operations to take out, curb side, or delivery using third party providers like GrubHub and Uber Eats have hit the nail on the head.
7 Shifts
JANUARY 26, 2021
From a projected record growth at the top of the year to a decline of nearly $240 billion in sales and 2.5 Far-and-away the biggest change for the hospitality industry has been the widespread adoption of technology, which has gone from a luxury to a necessity for restaurants to operate. Embrace Digital Hospitality ??
7 Shifts
JANUARY 31, 2024
Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible.
Culinary Cues
SEPTEMBER 26, 2020
What needs to be addressed is: “ How do we build trust among customers, trust that the restaurant will keep them safe, and how do we generate enough sales and in turn – profit, to keep the operation moving forward? They know that at this point their primary job is to make the customer feel safe.
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