7 Shifts

MAY 25, 2020

Create (or update) your cleaning task list for both FOH and BOH staff to double down on sanitization in your restaurant. each surface that comes into contact with food, and any supplies or equipment that’s used through the day. Scrape: scrape food or other residue from the surface completely and dispose of it.

FOH 338

FOH BOH Kitchen Safety Cash Management 338

Modern Restaurant Management

SEPTEMBER 2, 2020

Supply synthetic tee's or other clothing that is light and helps to wick away perspiration and keep you cool (like running / gym attire). and BOH (including cooks, chefs, etc.). On your side, get the food out in a timely manner, without having the guest feel rushed, so that the timeframe requested is possible.

Outdoor 508

Outdoor Fine Dining Dine-in FOH 508

7 Shifts

APRIL 3, 2020

Here’s a quick refresher: Labor Food Utilities Equipment and supplies POS systems Restaurant cost breakdown These five categories typically make up nearly 100% of your operating costs, and are the cost “levers” you can pull or manipulate as a business in order to drastically reduce expenses.

BOH 368

BOH POS Influencer Point of Sale 368

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. Many fast food chains already have successful kiosk setups, with McDonald’s being the most prominent. Food cost tracking The cost of food changes regularly based on supply and demand.

Management 397

Management Management Email Marketing Point of Sale 397

7 Shifts

SEPTEMBER 25, 2019

Yes, the back of house (BOH) is where food is prepped, cooked, and plated, but it’s also where chaos can quickly ensue if roles, responsibilities, and tasks aren’t communicated well. There’s no need to guess how much food is needed. Your prep cook now knows exactly what she has to do and when. skills in your staff.

Back of House 276

Back of House Management Management BOH 276

Sling

DECEMBER 6, 2019

For a restaurant to run smoothly and efficiently, you should divide activities into two parts: front of house (FOH)/back of house (BOH). What’s the difference between FOH and BOH, and how can controlling the two help your business improve? What Is Back Of House (BOH)? We’re not suggesting that your BOH be chaotic and messy.

Front of House 88

Front of House Back of House FOH BOH 88

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

JANUARY 14, 2021

From their real-world experiences and honest feedback, we can supply you with actionable insights and statistics for one of the industry’s biggest elephants: third-party delivery. Even restaurants who never considered it—full service and fine dining—found themselves offering food to go, meal kits, and delivery as a means to survive.

2021 195

2021 Delivery Front of House FOH 195

Modern Restaurant Management

FEBRUARY 15, 2024

To uphold food safety mandates and warrant uninterrupted service, consider the following: Optimize Refrigeration Systems Ascertain that your cooling units are prepared to function under increased duress. The harmony between these two will dictate your kitchen's efficiency.

Kitchen Safety 294

Kitchen Safety Equipment Food Safety Fine Dining 294

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. They include everything from back-of-house supplies like gloves and containers, to customer-facing single use-items like takeout packaging, utensils, napkins, and straws. Restaurant Supplies.

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. They include everything from back-of-house supplies like gloves and containers, to customer-facing single use-items like takeout packaging, utensils, napkins, and straws. Restaurant Supplies.

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. Some ghost kitchens provide basic supplies like delivery packaging and cutlery. 4 Leading Ghost Kitchens Compared.

Front of House 148

Front of House Food Supply Back of House Delivery 148

7 Shifts

SEPTEMBER 6, 2024

With 54% of diners saying they would avoid a restaurant with table wait times over 30 minutes, you must develop an efficient kitchen floor plan that helps you serve food quickly and consistently. Segment your storage areas further into cold, dry, and non-food storage sections. What should a restaurant kitchen floor plan include?

Design 195

Design Kitchen Safety Food Safety Equipment 195

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. Many fast food chains already have successful kiosk setups, with McDonald’s being the most prominent. Food cost tracking The cost of food changes regularly based on supply and demand.

Management 195

Management Management Email Marketing Point of Sale 195

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 Fine Dining Customer Service 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 Fine Dining Customer Service 148

PathSpot

OCTOBER 31, 2024

In today’s food service industry, maintaining cleanliness goes beyond simply meeting regulations—it’s about creating a safe and healthy environment for both customers and employees while safeguarding your business’s reputation. Food service businesses need real-time, actionable data that ensures hygiene standards are being met consistently.

Food Safety 40

Food Safety Food Customer Service Technology 40

Goliath Consulting

FEBRUARY 2, 2021

This group would include those in food & agriculture, which includes food service employees. For example, those in front of the house may be required to have the vaccine, while those in BOH may be allowed to take it or not voluntarily. Unfortunately, vaccine supply is still limited, even though new orders arrive each week.

Healthcare 150

Healthcare Food Food Safety Front of House 150

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. Know Your Local Health Codes . ii) Open Configuration .

Design 98

Design Kitchen Safety Back of House Food Safety 98

Transact

OCTOBER 2, 2019

Food waste, countless hours spent taking inventory, complicated employee onboarding processes—and even worse, sick customers due to food safety issues—they’re nightmares for any dedicated restaurant manager. . Read on to learn three ways upgrading your BOH technology can benefit your foodservice operation. . Win-win. .

Back of House 64

Back of House Technology BOH Kitchen Safety 64

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

Lavu

MARCH 13, 2020

Streamline BOH and FOH Communications. Meanwhile, the BOH is tasked with responding to orders. If the FOH and BOH are working hand in hand, why should their communications be limited? Know when an order is ready, so food doesn’t sit idle (and get cold). Overall, their performance becomes optimized.

Mobile Ordering 78

Mobile Ordering FOH BOH Front of House 78

Future Food

APRIL 20, 2022

Food, Hospitality & Wellness ‘Places’ Transcending the Resources & Mining Village Work-Life Experience. Source: Future Food. Source: Future Food. Source: www.food-management.com.

Hospitality 78

Hospitality Food Safety Front of House Food 78

ChefMod

MARCH 28, 2021

Our own data shows that restaurants that do not follow any formality in procurement spend 15% more on food and supply purchases than their peers who do. In my previous article, I suggested that restaurants should seek out BOH management services. I always say, a restaurant’s order history is a “treasure island”.

Ordering 52

Ordering BOH Food Supply Food Order 52

Sling

JULY 14, 2020

In this article, the restaurant-management experts at Sling have created the ultimate checklist to help you keep your eating establishment — be it a food truck or a seven-course restaurant — as clean and safe as possible. Before eating or preparing food. Bathroom supplies. How To Clean A Restaurant: Pro Tip. Hand sanitizer.

Front of House 78

Front of House Back of House Food Supply Recycling 78

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

Modern Restaurant Management

MARCH 11, 2025

Furthermore, digital tools for inventory and labor management became crucial for navigating supply chain disruptions and staffing challenges. For hiring platforms like foh&boh, the name of the game was volume, volume, volume. Running a successful restaurant isn’t measured solely by what’s on the menu anymore.

Mobile Ordering 418

Mobile Ordering Kitchen Safety Fine Dining Food Safety 418

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

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. IMARC Group , 2022) Global food ordering is expected to top $365 billion by 2030. (

2023 52

2023 Operations Management Management 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. This fragmentation prevents restaurants from gaining a comprehensive understanding of their sales, inventory, recipe, and food cost data.

Back of House 52

Back of House Allergens Front of House Food Supply 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

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. This could be the cost of buying food ingredients, beverages, taxes, staffing, and benefits. Restaurant labor costs, alongside food and beverage, comprise the largest expenses. Check Sales Regularly.

Point of Sale 78

Point of Sale Inventory Restaurant Law Front of House 78

Lavu

JANUARY 15, 2020

The better the equipment, the more quality is the food and the more satisfied are the customers. Buy or replace back of house (BOH) and front of house (FOH) equipment. Restock food, drinks, ingredients, cleaning supplies, alcohol, and more. Equipment Financing. Make payments to employees, from managers to dishwashers.

Cash Management 78

Cash Management Equipment Small Business Front of House 78

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

Rocket Fuel

DECEMBER 9, 2022

Most often measured by fast food—or QSR (Quick Service Restaurant)—restaurants with drive-thrus to measure the time it takes from ordering to receiving their food. Get visual: Make clear what items have been 86’d Two words: Supply chain. What is the industry average speed of service?

2024 52

2024 Point of Sale Customer Service Seasonal Menu 52

Rocket Fuel

DECEMBER 9, 2022

Most often measured by fast food—or QSR (Quick Service Restaurant)—restaurants with drive-thrus to measure the time it takes from ordering to receiving their food. Two words: Supply chain. Speed of Service is the measurement of the time that it takes for a restaurant to serve its customers.

2023 52

2023 Point of Sale Customer Service Seasonal Menu 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. What Is Restaurant Back Office Software?

Operations 52

Operations Back of House Front of House Allergens 52