BOH Catering Inventory Waste 
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.
Apicbase
MAY 8, 2024
Finally, we will explore the best alternatives to MarketMan, helping you decide which restaurant inventory management platform aligns best with your needs. Inventory management: MarketMan tracks inventory and reports on stock counts and total value. It helps you track waste and theft to better control running costs.
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Restaurant365
JUNE 22, 2021
Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Preventing food waste from happening in the first place is the best thing you can do to save on your food cost. 12 tips to keep your kitchen staff focused on food waste reduction.
The Restaurant Group
NOVEMBER 19, 2019
With a food cost range of 28 to 35 percent , it is important to first determine what segment your restaurant caters to, then, dig into the grunt work. Portion control is a responsibility of both FOH and BOH. That is waste; known and unknown. The best place to start is by creating recipes with costings for each item on your menu.
The Restaurant Times
MARCH 6, 2023
Catering Catering businesses, like food trucks, profit from low overhead expenses but have food costs similar to FSRs. The typical profit margin for a high-end catering business is 15% or more. trillion in revenue due to food waste by 2030. How To Increase Your Restaurant Profit Margin?
Apicbase
JULY 1, 2022
Initially, central production units were primarily used by institutional and large-scale catering companies such as airline and cruise companies, hospitals, schools, and military kitchens. You can easily keep track of your purchases and inventory because everything is centralised. In this article, we’ll use these terms interchangeably.
7 Shifts
SEPTEMBER 19, 2019
Inventory management: Monitor and maintain food and beverage stock levels. Innovating: Identify issues in your restaurant—whether inventory or systems-related— and be willing to create solutions and processes to improve efficiency. Use the right inventory management systems. Reduce food waste. Control portion sizes.
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