Restaurant365

OCTOBER 15, 2021

But how do you track FOH performance over time? Understanding the optimal goal for SPLH or guest count, broken down by day part, can help you maximize the results of your labor spend. Sales Per Server Hour. You know that your front-of-house team is critical to healthy sales levels and a positive customer experience.

Management 148

Management Management Point of Sale Employee Relations 148

Lavu

JANUARY 21, 2020

Your restaurant POS system should seamlessly integrate both the back-of-the-house (BOH) and front-of-the-house (FOH) operations. The system will help you track your labor and inventory costs, methods of payment, and other important information. . Track Restaurant Inventory. Check Sales Regularly.

Point of Sale 78

Point of Sale Inventory Restaurant Law Front of House 78

Restaurant365

APRIL 19, 2022

Your FOH team is essential to maximum sales levels and a great customer experience, so it’s important to track FOH performance over time. Tracking FOH and BOH labor percentage individually helps you optimize each part of your labor cost. Sales Per Server Hour. Back of House vs. Front of House Labor Percentage.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

Restaurant365

JUNE 22, 2021

Or, in another example, if inventory is stored improperly or mislabeled in the walk-in, you may need to dispose of food that has been contaminated. Much of a restaurant’s inventory is highly perishable, so to optimize shelf life for perishable goods, make sure your staff is well-trained on proper storage techniques.

Compost 88

Compost Food Waste Front of House 88

Restaurant365

JULY 8, 2021

Finally, as you implement different marketing tactics, focus on your FOH metrics to continue optimizing the new customer experience. If you are successful at attracting customers back to your dining room, you need to have the right FOH and BOH team to support increased sales levels. Ask for a free demo of Restaurant365 today.

Point of Sale 78

Point of Sale Fine Dining FOH Online Ordering 78

Lavu

JANUARY 21, 2020

By showing both the FOH and BOH variable cost to sales ratio, you can determine whether you are under- or over-staffing your restaurant. Some of the assets include equipment, premises, inventory, and straight cash. It also shows how this revenue will be split between food and beverage. Concluding Remarks.

Cash Management 78

Cash Management Point of Sale Information Beverage 78

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. This end-to-end solution uses data from your POS to provide insights into sales, food costs, menu engineering and inventory management.

Point of Sale 52

Point of Sale POS Management Management 52

Restaurant365

FEBRUARY 4, 2021

Applying tools like smart employee scheduling based on SPLH percentage goals to your management, FOH, and BOH teams individually helps you optimize each part of your labor cost. Leverage this information by scheduling the different areas of your restaurant separately. Familiarize Yourself with Labor Laws.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

Lavu

MARCH 11, 2020

Whether you are looking for effective inventory management software or just a POS system for your business, restaurant management software is something you cannot afford to miss. They come with tools used to track inventory, restaurant orders, payroll, and analytics. Front-of-house (FOH) management. Employee scheduling.

Management 78

Management Management Cash Management Mobile Ordering 78

Aaron Allen & Associates

MARCH 29, 2024

Coffee and Snack chains are among the most frequent innovators, with Krispy Kreme, Dutch Bros, Dunkin’, Starbucks, and Tim Hortons leading the pack — especially with a focus on LTOs for beverages. This requires updated and accurate training for baristas and FOH staff that needs to be considered in the investment for developing the new item.

Innovation 52

Innovation Menu 2024 FOH 52

Apicbase

MARCH 28, 2024

The F&B director works with the order forms, the COO analyses the profit and loss statements, the inventory manager checks the stock counts, the executive chef works in the recipes database and so on. All come with their own data sets and metrics – food cost, inventory variance, sales numbers, the list goes on.

Management 52

Management Management Point of Sale Kitchen Safety 52

Apicbase

JUNE 16, 2023

By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. Get a 360-view of your sales & inventory data Adopt restaurant analytics software. It includes the cost of ingredients, packaging, and other costs associated with producing the food and beverages.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Apicbase

APRIL 20, 2022

So take the time to optimise your workflows, implement solid protocols and map out your food and beverage tech strategy before you start to look for investors. Data sharing via API ensures that all tech within the restaurant ecosystem is using the same numbers for sales, labour and inventory. 3 Franchisees don’t hold the reins.

Franchising 52

Franchising Franchise Cash Management Kitchen Safety 52

Apicbase

MARCH 25, 2022

Streamlined, easy to access, and loaded with the info your BoH staff needs for prep and everything your FoH staff needs to make the sale and answer customer questions. This is your inventory from which all your recipes are created. Learn more: Restaurant Inventory Management Software. You’re done. But how does this go?

Menu 52

Menu Point of Sale Pricing Take-out 52

Apicbase

OCTOBER 14, 2022

This number reflects the unit’s total food, beverage, and merchandise sales through all the different revenue streams. To calculate your actual food cost, add the value of your starting inventory and your purchases, and then subtract the value of your ending inventory from the total. What is revenue? Why should you care?

Franchising 52

Franchising Franchise Online Ordering Loyalty Program 52

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. And inventory management tools can help you keep track of inventory at each location to keep food and beverage stock accurate down to the raw ingredients.

Franchising 52

Franchising Franchise Sustainability Document 52

Mad Mobile

MARCH 1, 2024

These visuals not only enhance the dining experience but also present a golden opportunity for guests to discover and crave appetizers, desserts, or beverages they might have overlooked otherwise. For instance, CAKE easily integrates with Orca , a leading inventory management system.

Seasonal Menu 40

Seasonal Menu POS Customer Experience Loyalty Program 40

Touch Bistro

AUGUST 4, 2021

Front of house (FOH): The front of the restaurant, where guests are served and the host and servers work. Mull: To steep a beverage, typically alcoholic, with spices and fruit ingredients like nutmeg or orange juice. Fold: Combining light and heavy ingredients, like whipped cream and flour, by stirring the mixture from bottom to top.

Front of House 52

Front of House BOH Back of House Point of Sale 52

Modern Restaurant Management

APRIL 1, 2025

Turnover Costs : The expense of replacing staff can be as much as $1,056 per FOH position and $1,491 per BOH position. Uplift vs 2025 Sales by value across On Premise food and beverage sales uplifted +17 percent on Monday 17th March compared to the average Monday of 2025 to date. Non-alcoholic beverages, with a 5.6 percent YoY.

Pricing 251

Pricing Technology 2025 Point of Sale 251