Back of House Related Topics 
Modern Restaurant Management
JANUARY 10, 2022
Here are six things you can expect to see in back-of-house tech in 2022. After adopting better delivery and takeout technology in 2020, restaurants are now turning their tech budgets toward bringing in back of house. We expect to see more operators investing in back-of-house as they fully flesh out their tech stack.
Modern Restaurant Management
MARCH 1, 2023
Is your restaurant up to speed with the latest best practices for back of house (BOH) management? So, which back of office trends should restaurant ownership and management be concerned with heading into 2023? Here are some back of office trends to watch for in 2023. – received the majority of customer tips.
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Modern Restaurant Management
MARCH 11, 2025
While working hard to bring customers back into the restaurant is very important for success, it has become more important to figure out the third-party equation in terms of pricing, commissions and fees, and value – which is ultimately the difference between success and failure. This trend has held on in the last five years.
Modern Restaurant Management
JANUARY 27, 2025
Back-of-House (BOH) : Sharing with BOH staff is less common but increasingly considered to ensure equity. Tipping policies affect morale, teamwork, and the overall success of your establishment. Here's a detailed guide on how to navigate this important issue effectively. Mediation : Use a neutral party (e.g.,
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fewer back-of-house employees and 2.8 fewer front-of-house employees. Restaurants are operating with 6.2 Learn what thriving brands are doing to address labor shortages, streamline operations, and maximize efficiency, all while increasing their bottom line.
Modern Restaurant Management
MARCH 5, 2025
Looking back, I was optimistic—perhaps a bit naïve—about what scaling would require. I also picked up a lot of new vocabulary—lumper, FOB, EDLP, and scan back all became part of my vernacular. Scaling an artisan food business is no easy feat. Through this relatively simple idea, High Point Creamery was born.
Modern Restaurant Management
MARCH 11, 2025
Restaurant owners negotiated payment plans with their landlords, many of which had prolonged forgiveness dates, but were often not able to pay back rent. " As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. ." – Pooja S.
Speaker: Shawn Imbeault and Geoff Loukes, Sculpture Hospitality
Back of house analytics. In the past year, we've learned that maximizing profit margins can determine whether your restaurant stays afloat when times get hard. It takes a lot of perspective and a ton of experience to optimize your net profit from within, so that's where we come in. Managing proper PAR levels.
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The list goes on well beyond the restaurant back of house or food and beverage related challenges. Advanced analytics and forecasting. automated procurement. you name it, tech companies (like Apicbase) are already working on it. Think, a 25-75% reduction in food waste that translates to millions of dollars in savings.
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