7 Shifts

MAY 31, 2021

For example, kitchen managers rely on software to let them know how much expected inventory they have in stock. Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. All tasks in a restaurant are interconnected.

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

DECEMBER 18, 2023

Inventory management Inventory management software helps you monitor your restaurant’s stock levels. This helps prevent stockouts, which are frustrating for customers and BOH and can hurt your restaurant’s bottom line. Additionally, inventory management tools can help you prevent unnecessary waste.

Management 195

Management Management Email Marketing Point of Sale 195

7 Shifts

APRIL 3, 2020

During the COVID-19 situation, evaluate how many BOH staff you need to keep up with delivery and takeout demand. Pro tip: Look at implementing an inventory tracking system like Xtra Chef —it might be a new cost, but it will pay for itself in better food costing. Your prices – Last, but surely not least, are your prices.

BOH 368

BOH POS Influencer Point of Sale 368

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

Modern Restaurant Management

OCTOBER 20, 2023

2023 brought new challenges to the table for the restaurant industry, from rising food prices due to inflation to continued disruptions in the supply chain. But, according to the same report, about 40 percent of consumers agree that with rising grocery store prices, it’s not necessarily cheaper to eat at home.

Marketing 197

Marketing Loyalty Program Email Marketing Coupons 197

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. This has inflated prices and made disposables hard to come by. BOH Disposables for Increased Hygiene and Retention. Reading Time: 3 minutes. Consumers Willing to Pay More for Eco Friendly Disposable.

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. This has inflated prices and made disposables hard to come by. BOH Disposables for Increased Hygiene and Retention. Reading Time: 3 minutes. Consumers Willing to Pay More for Eco Friendly Disposable.

Supplies 148

Supplies Food Supply Compost Back of House 148

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. Or, you can turn your puzzles into popular dishes by lowering the price.

Management 284

Management Management 2019 Employee Relations 284

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 Inventory 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

Apicbase

APRIL 18, 2024

A restaurant’s raw data includes sales numbers, inventory data, ingredient pricing, recipe quantities and units, and financial figures. For example, a regular report on your inventory variance tells you the difference between your actual and expected inventory.

Operations 52

Operations Inventory Waste Food Order 52

Apicbase

JANUARY 13, 2023

With smart food ordering — meaning leveraging tech for inventory management and vendor selection — operators can cut down on food waste by 80%. The benefit is even bigger for inventory management — 91% say that automation around inventory/item availability would help them streamline processes and fill business gaps. from 2021).

2023 52

2023 Operations Management Management 52

The Restaurant Group

APRIL 15, 2020

Control methods are placed in a variety of areas and ways, and typically this all starts with an accurate inventory and ordering system. Some vendors update their price list weekly, and it is important to be aware of any rise in costs on products that you regularly purchase.

Bar 78

Bar Inventory BOH Waste 78

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. MarketMan tracks ingredient prices to help optimise menu prices.

Inventory 52

Inventory Food Supply Back of House Kitchen Safety 52

Restaurant365

APRIL 30, 2021

When it comes to writing a restaurant menu, you can’t determine your menu prices by “gut feeling.” Consistent, accurate recipe costing relies on a few key elements: standardized recipes, accurate restaurant inventory management , and up-to-date vendor prices. You need numbers and data to fuel your decisions.

Inventory 78

Inventory Seasonal Menu Waste Point of Sale 78

Sling

MAY 9, 2023

Doing so can help improve the efficiency and effectiveness of both your back-of-house ( BOH ) and front-of-house (FOH) teams. 5) Abide by health and safety standards Abiding by local, state, and federal health and safety standards is essential if you want your restaurant operations to be successful.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Restaurant365

JUNE 9, 2021

You can use data to improve restaurant operations, both in your front of house (FOH) and back of house (BOH). Optimizing your BOH and FOH metrics boosts the efficiency of your labor and food spending. Tracking BOH and FOH data can help you root out issues and discover potential solutions. Increase average spend per guest.

FOH 78

FOH BOH Front of House Customer Experience 78

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.

Management 52

Management Management Point of Sale Kitchen Safety 52

Cheetah

DECEMBER 20, 2021

This low-asset business model is the best way for a new restaurant concept to quickly validate market viability, develop branding and pricing without committing a high capital investment upfront. At CloudKitchens, restaurant brands are responsible for hiring and training their own BOH staff.

Front of House 148

Front of House Food Supply Back of House Delivery 148

Apicbase

SEPTEMBER 16, 2022

Why combining FoH and BoH data makes analytics more powerful Final thoughts. On the back-of-house side of things, we have inventory, purchasing, and menu profitability reports. This ensures low inventory variance and eliminates the cost of frequent outlet-to-outlet transfers. What is restaurant analytics?

POS 52

POS Operations Back of House FOH 52

The Restaurant Group

NOVEMBER 19, 2019

If you’re happy with your menu, you can still reduce food cost by finding the vendors that will offer you the best quality product you need, at the lowest price per unit. Portion control is a responsibility of both FOH and BOH. Because they are not always immediately visible these tend to be seldom addressed.

Management 68

Management Management FOH Fast Casual 68

Apicbase

FEBRUARY 29, 2024

Food costs increased in 2023: according to one survey, 60% of operators reported that all or most suppliers raised their prices , up from 50% in 2022. Most operators raised their menu prices in 2023, but fewer expect to do so in 2024. Although revenue went up (thanks to higher prices), profits went down due to high food costs and debt.

2024 52

2024 Operations 2023 Loyalty Program 52

Apicbase

MARCH 3, 2023

Some technologies integrate with the restaurant’s POS, allowing data to be easily shared between front-of-house (FoH) and back-of-house (BoH) systems. This end-to-end solution uses data from your POS to provide insights into sales, food costs, menu engineering and inventory management.

Point of Sale 52

Point of Sale POS Management Management 52

Lavu

JANUARY 21, 2020

Both your front of the house (FOH) and back of the house (BOH) transactions are recorded simultaneously. Helps in Setting Competitive Prices. To be competitive in the market, set a price that is small enough to attract customers but big enough for better profit margins. Provides a Faster and Simpler Way to Reconcile Your Data.

Audits 78

Audits Back of House Point of Sale Front of House 78

Apicbase

JUNE 16, 2023

By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. Get a 360-view of your sales & inventory data Adopt restaurant analytics software. COGS help you determine if you’re pricing your menu items correctly based on the purchase price of the ingredients.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Lavu

NOVEMBER 8, 2019

See the six ways to control your COGS here , and if you find out that the menu prices aren’t right, learn how to price your menu in three steps. The costs should be built into your menu prices so that at the end of the year, you are not in the red for forgetting the insurance fees or the cost of replacing glassware.

Management 101

Management Management Food Truck Cash Management 101

The Restaurant Times

MARCH 6, 2023

Their menu prices also tend to be higher than those of other restaurant types because they have higher labor, overhead, and operational costs than other businesses. Some of those are: Optimize Menu Pricing: Optimizing menu prices is a quick and easy way to raise profit margins at your restaurant.

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 52

Xtra Chef

MAY 13, 2020

Blindly paying foodservice vendor bills without visibility into unit prices and storing paper in a Banker’s Box in the basement is inoperable and inefficient. We offer apps on both the App Store and Google Play so you don’t need to be tethered to the restaurant to reconcile invoices, review inventory, or manage recipes.

Front of House 79

Front of House Back of House FOH BOH 79

Apicbase

MARCH 25, 2022

It’s essential for everything you do, from menu pricing to closing the gap between theoretical and actual food costs i.e. detecting the causes of food cost variance. It’s based on painstaking calculations of your ingredient prices and production costs. This is your inventory from which all your recipes are created.

Menu 52

Menu Point of Sale Pricing Take-out 52

The Restaurant Times

DECEMBER 26, 2020

Inventory-related and on-counter thefts take many forms and bleed the restaurant dry, therefore becoming one of the top reasons why restaurants fail. Use a robust POS system that comes with integrated inventory management and anti-theft features that keep a complete check on all business transactions and inventory transactions.

Operations 52

Operations Loyalty Program Seasonal Menu Employee Relations 52

Touch Bistro

AUGUST 4, 2021

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. A la carte: French for “of the menu” and refers to dishes that are priced separately on a menu, rather than served together for a set price. Culinary Terms.

Front of House 52

Front of House BOH Back of House Point of Sale 52

Sling

AUGUST 9, 2023

June 2020 Front Of House (FOH) Vs. Back Of House (BOH): What’s The Difference? July 2020 How To Create An Effective Project Management Plan July 2020 Work-Life Balance in Our Crazy Busy World June 2020 Keeping Up the Communication June 2020 How Do Employee Benefits Work? | A Guide For Managers June 2020 How Do I Manage Millenials?

Article 78

Article 2023 2022 2021 78

Lavu

MARCH 11, 2020

Whether you are looking for effective inventory management software or just a POS system for your business, restaurant management software is something you cannot afford to miss. They come with tools used to track inventory, restaurant orders, payroll, and analytics. Back-of-house (BOH) management. Employee scheduling.

Management 78

Management Management Cash Management Mobile Ordering 78

Deliverect

JUNE 30, 2020

Take inventory, for example. Real-time inventory status, and. These have to be cross-checked with the inventory and subsequently turned into a well-defined procurement list. Too Good To Go puts consumers in touch with local businesses that can sell them their surplus food and unsold products for a third of the initial price.

Food 94

Food Online Ordering Cash Management Waste 94

Apicbase

OCTOBER 14, 2022

Adjust your pricing. To calculate your actual food cost, add the value of your starting inventory and your purchases, and then subtract the value of your ending inventory from the total. Offer promotions and special deals. Create an upselling program. Boost your table turnover rate by training staff to improve service.

Franchise 52

Franchise Franchising Online Ordering Loyalty Program 52

Apicbase

JULY 1, 2022

Because we have a centralised kitchen we can order larger amounts of ingredients at better prices and have everything delivered to one location” , says Jeremy Deane, operations manager at German-based Brammibals Donuts. “It You can easily keep track of your purchases and inventory because everything is centralised.

Operations 52

Operations Back of House Front of House Food Supply 52

Apicbase

APRIL 5, 2022

In addition, Four Gals provides a complete support package that includes extensive training, marketing and public relations support, advice on pricing, and real-estate know-how. Selecting the right tech will ensure BOH and FOH efficiency for years to come, but it will also help your business scale faster and more efficiently.

Franchise 52

Franchise Franchising Food License 52