BOH Catering Inventory Loyalty Program 
Apicbase
MARCH 28, 2024
The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. These include food production and inventory management. Additionally, the BOH handles food safety and restaurant administration. The roles of BOH and FOH staff are intertwined yet distinct.
The Restaurant Times
SEPTEMBER 16, 2021
The need to facilitate multiple payment options, inventory tracking, automated analysis, quick service, centralised recipe and menu management, and customer relationship management (CRM) is boosting the demand for restaurant point-of-sale (POS) software over this period. billion by 2028. It is likely to expand at a CAGR of 6.4
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Sling
AUGUST 9, 2023
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7 Shifts
FEBRUARY 7, 2024
Delivery, scheduling, inventory management, reservations, and guest management have seen technological advancements over the past few years, and it's just the beginning. Lunchbox : Open, scalable online ordering solution supporting B2B catering, multi-channel ordering, and more. Ideal for venues with simpler or more limited offerings.
Apicbase
FEBRUARY 29, 2024
85% of operators use POS data to engage with customers via text or email, while 60% use it for their loyalty programs. Toast , 2023) 58% of operators said that rising inventory costs was their number one source of financial strain in 2023. million tons in 2020 and 12 million tons in 2021.
Modern Restaurant Management
FEBRUARY 18, 2020
Table stakes today requires a POS system that fully integrates and automates: Inventory management – recipe management and COGS insights. In fact, customers are even rewarded through generous loyalty programs and restaurants can improve the efficiency of its operations in the process. Historical and predictive Sales data.
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.
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