7 Shifts

MAY 25, 2020

Chefs pride themselves on their sparkling kitchens, and during COVID-19, customers need more than ever to be reassured of the cleanliness and safety of ordering from your restaurant. Create (or update) your cleaning task list for both FOH and BOH staff to double down on sanitization in your restaurant. Cover all your bases ???

FOH 338

FOH BOH Kitchen Safety Cash Management 338

7 Shifts

DECEMBER 18, 2023

With tip payouts, servers share portions of their tips with other staff members, such as bartenders, hosts, and food runners. Kiosk ordering Your busy customers don’t always have time to wait in line. Kiosk ordering tools speed up the ordering process, making it easier to keep up during a mealtime rush.

Management 397

Management Management Email Marketing Point of Sale 397

Modern Restaurant Management

FEBRUARY 18, 2020

Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

7 Shifts

JULY 14, 2020

Consider specialty sanitization services In addition to hourly sanitization of all high-contact surfaces (FOH and BOH), ensuring you have access to professional specialty sanitization will provide more confidence and peace of mind to your staff and guests. Small problems can be identified before they become big problems.

Management 370

Management Management Kitchen Safety Equipment 370

Modern Restaurant Management

APRIL 2, 2020

They include PepsiCo, Uber Eats, Constellation Brands, Moët Hennessy USA, Robin Hood Foundation, Ecolab, Cargill, Boston Beer Company, Shift4 Payments, P&G Professional, Ventura Foods, United HealthCare, The Elliot Group, Davis Wright Tremaine LLP, and the Light Foundation. makes it easy for guests to support local restaurants. .

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

7 Shifts

JULY 25, 2024

One of the best things to do is to find additional revenue streams to supplement your core food and beverage sales. Delivery and takeout 60% of American consumers reported ordering delivery or takeout once a week. To maximize this revenue stream, you must have an efficient online ordering system.

2024 243

2024 Loyalty Program Point of Sale Online Ordering 243

Restaurant365

JUNE 15, 2021

Your restaurant is constantly generating data, whether from your sales revenue, food costs, or labor hours. Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. Get the data you need to grow your profitability by reviewing critical FOH and BOH restaurant KPIs.

BOH 78

BOH FOH Back of House Point of Sale 78

Qu

OCTOBER 17, 2024

In today’s fast-paced and highly competitive restaurant industry, staying ahead means more than just offering great food; it requires delivering delightful guest experiences every time! Enhance order accuracy Sixty-four percent of brands surveyed say that order accuracy is mediocre or weak, which has a direct impact on guest satisfaction.

Food Order 52

Food Order Waste Technology BOH 52

Qu

NOVEMBER 25, 2024

In today’s fast-paced and highly competitive restaurant industry, staying ahead means more than just offering great food; it requires delivering delightful guest experiences, every time. Enhance order accuracy Sixty-four percent of brands surveyed say that order accuracy is mediocre or weak, which has a direct impact on guest satisfaction.

Food Order 52

Food Order Waste Technology BOH 52

Lavu

JUNE 4, 2019

From placing orders to delivering the dishes and processing the bill, each step should be smooth and convenient. When it comes to meal ordering and preparation, kitchen display systems (KDS) are replacing the need for handwritten and verbally communicated tickets in restaurants. This helps reduce human error. Efficiency.

BOH 112

BOH FOH Front of House Back of House 112

7 Shifts

DECEMBER 18, 2023

With tip payouts, servers share portions of their tips with other staff members, such as bartenders, hosts, and food runners. Kiosk ordering Your busy customers don’t always have time to wait in line. Kiosk ordering tools speed up the ordering process, making it easier to keep up during a mealtime rush.

Management 195

Management Management Email Marketing Point of Sale 195

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. Supply chain disruptions , coupled with the unprecedented use of gloves and masks, and the 130% increase in take-out and delivery orders, have caused a packaging shortage. Reading Time: 3 minutes.

Supplies 148

Supplies Food Supply Compost Back of House 148

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. Supply chain disruptions , coupled with the unprecedented use of gloves and masks, and the 130% increase in take-out and delivery orders, have caused a packaging shortage. Reading Time: 3 minutes.

Supplies 148

Supplies Food Supply Compost Back of House 148

Cheetah

DECEMBER 20, 2021

The company is also dealing with shutdowns and fines due to lack of permits, food supply disruptions , and the enduring labor crisis. In most instances, restaurateurs provide staff and food supplies. For example, one for morning and brunch menus, another for healthy lunches, and a third for late-night comfort food.

Front of House 148

Front of House Food Supply Back of House Delivery 148

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Knowing what food is going to cost in the near future enables restaurants to plan accordingly. Cheetah’s bi-weekly Market Watch report, offered to all our clients, summarizes food cost trends and competitive intelligence.

Customer Experience 148

Customer Experience Front of House Customer Service Fine Dining 148

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Knowing what food is going to cost in the near future enables restaurants to plan accordingly. Cheetah’s bi-weekly Market Watch report, offered to all our clients, summarizes food cost trends and competitive intelligence.

Customer Experience 148

Customer Experience Front of House Customer Service Fine Dining 148

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. Food safety.

Back of House 52

Back of House FOH BOH Front of House 52

Deliverect

JUNE 30, 2020

Running a successful restaurant business isn’t just about preparing tasty food and serving it to your diners. Today’s consumer wants a unique, personalized food experience that may not even take place in your restaurant. The answer is food technology. Streamlining online food ordering with Deliverect.

Food 94

Food Online Ordering Cash Management Waste 94

Restaurant365

JUNE 22, 2021

As a restaurant owner or operator, keeping your food costs low is a continual challenge. Food cost is one of the largest expenses for your restaurant, and because it is a controllable cost, you can influence how it impacts your bottom line. The biggest factor in reducing food waste is how invested your store-level managers are.

Compost 88

Compost Food Waste Front of House 88

The Restaurant Group

APRIL 15, 2020

Food and Beverage is a relative term concerning a large part of the hospitality industry, and what goes into the development of these critical aspects of the bar and restaurant business involves much more than typical startup costs. Ordering should be performed consistently on the same day(s) each week. Pay attention to waste.

Bar 78

Bar Inventory BOH Waste 78

Lavu

MARCH 13, 2020

If your staff relies on outdated methods of placing orders, it’s likely that restaurant communications are strained, which means your restaurant is operating below its potential. If customers are waiting in line for a table, you can take their drink orders as they wait, and even transfer their tab to their table once seated.

Mobile Ordering 78

Mobile Ordering FOH BOH Front of House 78

The Restaurant Times

NOVEMBER 4, 2021

A restaurant kitchen’s design and layout should allow food to flow smoothly from the prep area to the line. Include precise measurements of food preparation, display, refrigeration, and storage equipment, and be smart in determining what is most critical. Create a location where food can be safely consumed.

Design 98

Design Kitchen Safety Back of House Food Safety 98

The Restaurant Group

NOVEMBER 19, 2019

Food Cost Management. Not much can spell disaster for a food establishment faster than high or fluctuating food cost. Food cost goals change depending what style of food service you provide; fast food, fast casual, casual dining, or fine dining. This allows you to find the food cost per diner.

Management 68

Management Management FOH Fast Casual 68

Clover - Restaurants

MAY 7, 2024

While your customers may never meet BOH team members, these restaurant jobs are essential to delivering a fantastic hospitality experience. Here are a few sample back-of-house job descriptions you can use to jumpstart your own job descriptions to help attract top notch BOH staff.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

The Restaurant Times

MARCH 13, 2023

The back-of-house (BOH) at a restaurant is the behind-the-scenes area of the restaurant — it works like an engine and keeps the restaurant going. A restaurant can improve the BOH operations to increase efficiency and overall performance. A restaurant can improve the BOH operations to increase efficiency and overall performance.

Back of House 52

Back of House BOH Front of House FOH 52

Apicbase

APRIL 1, 2025

Changes in Contract Catering Whats changing across the board: Rising labour and food costs Growing pressure around compliance and reporting Evolving expectations from both clients and guests A need for digital clarity across departments These arent isolated challenges. But, at least, the priorities are clear to everyone. Book a demo

Catering 52

Catering Front of House FOH Allergens 52

Sling

MAY 9, 2023

ADD_THIS_TEXT Restaurant operations (or RO for short) is the collective term for all the activities that go into managing a food-service business — everything from the daily responsibilities that need to be done to the long-term planning that keeps the business on track. Doing so involves more than just the food your diners leave behind.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Qu

OCTOBER 17, 2024

In today’s fast-paced and highly competitive restaurant industry, staying ahead means more than just offering great food; it requires delivering delightful guest experiences, every time. Enhance order accuracy Sixty-four percent of brands surveyed say that order accuracy is mediocre or weak, which has a direct impact on guest satisfaction.

Food Order 52

Food Order Waste Technology BOH 52

Apicbase

JANUARY 13, 2023

This 85+ item list of food service statistics results from meticulous combing through dozens of industry reports. OUR TOP 10 In 2022, 31% of restaurants cut the number of menu items on offer to deal with the inflation and rising food costs. For 62% of restaurants , automation could help fill critical gaps in managing orders.

2023 52

2023 Operations Management Management 52

Apicbase

APRIL 5, 2024

When thinking about restaurant automation, imagining a future where AI-powered androids shake cocktails and drones drop food deliveries through your skylight is fun. But automation in food service is much more than that. Back of house (BOH) operations are complex and have many moving parts.

Back of House 52

Back of House Front of House BOH Point of Sale 52

Apicbase

APRIL 18, 2024

This snapshot helps you prevent overstocking and reduce food costs. For large food service operations with 100s of units, a 1% reduction in food costs alone could already lead to several hundred thousands of euros in additional gross profit. These actionable insights are critical to minimising food waste.

Operations 52

Operations Inventory Food Order Waste 52

The Restaurant Times

JANUARY 18, 2023

Independent platforms, such as online ordering platforms, rewards programs, food delivery, and customer relationship management systems (CRM), should work together to offer a seamless experience. You can tailor marketing campaigns to what they’re ordering at what times, leading to more successful campaigns.

Operations 52

Operations Loyalty Program Point of Sale Online Ordering 52

Apicbase

MARCH 28, 2024

Most successful food businesses are now multi-unit and multi-channel. 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. In this post, we’ll help you narrow down the options.

Management 52

Management Management Point of Sale Kitchen Safety 52

Apicbase

JULY 26, 2024

With 96% of restaurants planning to expand , operators are looking for the best software to manage BOH operations like inventory, recipes, production, and scheduling. You might be tracking inventory in a spreadsheet, for example, or placing orders via email without sharing this data with other parts of the business.

Back of House 52

Back of House Allergens Front of House Food Supply 52

Apicbase

MAY 8, 2024

MarketMan offers tools for automating invoicing, recipe costing, and food cost calculations, making it a popular choice among restaurateurs. However, with numerous similar systems available, tailored to various types of food service operations and specific use cases, you might ask, ‘Which software is the best fit for my business?

Inventory 52

Inventory Food Supply Back of House Kitchen Safety 52

Apicbase

APRIL 11, 2024

The success of a food service business depends on how well its restaurant managers manage purchasing and inventory and how good the chefs are at creating profitable recipes. The restaurant back office, or back of house (BOH), is the non-customer-facing side of the restaurant business.

Operations 52

Operations Back of House Front of House Allergens 52

Touch Bistro

AUGUST 4, 2021

If, for example, you ask a colleague to broil something, when you actually want it braised, you could end up with costly food waste and unhappy customers. If you’re a chef trying to communicate with fellow back of house (BOH) team members but are using culinary terms you’ve made up, you’re creating a recipe for disaster.

Front of House 52

Front of House BOH Back of House Point of Sale 52