BOH Demo Waste 
Restaurant365
JUNE 15, 2021
Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. You may have a hunch that you are doing fewer table turns on the weekend, or that your inventory has gotten wasteful recently. What are the crucial areas of BOH data? Want to know more about FOH data?
7 Shifts
JULY 25, 2024
This way, you reduce food waste and generate revenue from products that would otherwise go unused. Additionally, catering large events can help you manage your inventory more efficiently, reducing food waste and maximizing profit. Combos also help manage inventory and cut down on food waste.
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Modern Restaurant Management
APRIL 2, 2020
Timer is an easy to use application to create timers for any activity that requires time tracking from cooked and cooled food, to non-food items that require tracking such as routine cleaning and waste removal. Mark guests and delivery drivers as “arrived” and automatically notify BOH staff via CSK screens. restaurants.
Apicbase
MARCH 28, 2024
The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. Additionally, the BOH handles food safety and restaurant administration. In this article, we explore the key differences between the front and back of the house in a restaurant and discuss the best ways to integrate FOH and BOH operations.
Restaurant365
SEPTEMBER 4, 2020
Here are 9 tips for writing job descriptions that will attract the best employees for your restaurant business, plus a pack of seven FOH and BOH job description templates to get you started. You’ll just waste your time if you describe your restaurant as “fun” when it’s not, or “fine dining” when it’s QSR. Schedule a free demo.
Apicbase
APRIL 1, 2025
Integration with Back-of-House Systems In fact, the majority of respondents say that FoH and BoH are at least partially connected. Whether you manage 30 school kitchens or 200 workplace sites, Apicbase ensures your teams can move fast, waste less, and stay in sync. Book a demo Want to see how it works?
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.
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