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.

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Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Increase Profit Margins with Smart Menu Engineering. Raising menu prices is not simply a matter of adding higher-value items or raising the price of all menu items. To go around this, consider the ‘Specials Menu’.

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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. Increase Profit Margins with Smart Menu Engineering. Raising menu prices is not simply a matter of adding higher-value items or raising the price of all menu items. To go around this, consider the ‘Specials Menu’.

Customer Experience 148

Customer Experience Front of House Customer Service Fine Dining 148

Restaurant365

JUNE 22, 2021

Efficient food usage involves everything from strategic menu planning to coordinating back of house and front of house teams. Your AvT variance shows you the difference between what you should have spent on food in theory, versus what you actually spent to make the menu items. Avoid Cross-Contamination That Leads to Food Waste.

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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. Servers also need to be able to understand how food is prepared and be ready to explain cooking methods, ingredients, and flavors to customers who inquire about menu items.

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Front of House BOH Back of House Point of Sale 52

SpotOn

SEPTEMBER 4, 2024

This refers to how many guests are in a party or table size (how many guests can sit at a table). " 86 This means the menu item or ingredient is no longer available. The kitchen has run out of this particular menu item. It can also refer to what the server needs from a particular station. 2-top, 4-top, 8-top.

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The Restaurant Times

DECEMBER 26, 2020

Take reviews and references from multiple sources and analyze the market to understand the spending habits of people frequenting the target location. Monitor the time taken to accept, prepare, and serve menu items with the Kitchen Display System and POS reports. Complex Menu. Poor Customer Experience.

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Apicbase

APRIL 11, 2024

The restaurant back office, or back of house (BOH), is the non-customer-facing side of the restaurant business. Restaurant back office software refers to digital tools used by restaurants to manage back of house operations and administrative tasks. This makes the menu roll-out across all restaurant units exceptionally efficient.

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Operations Back of House Front of House Allergens 52

Touch Bistro

MARCH 25, 2021

The process is sometimes referred to as organizational socialization and includes collecting paperwork, orienting new hires within your company’s culture, and providing restaurant employees with hands-on training. Hands-on menu training and tasting. Familiarize both teams with a menu tasting and training.

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Restaurant365

DECEMBER 1, 2021

Guests at the Coeur d’Alene location find the same delicious menu paired with 32 beers on tap and a great wine selection, offered in a casual space for watching sports. However, “if a manager decided to deactivate somebody, I can actually reference back to that,” he added.

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Restaurant365

MARCH 12, 2021

Guests at the Coeur d’Alene location find the same delicious menu paired with 32 beers on tap and a great wine selection, offered in a casual space for watching sports. However, “if a manager decided to deactivate somebody, I can actually reference back to that,” he added.

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Hiring Demo Communication Back of House 78

Rocket Fuel

MAY 1, 2023

How to optimize each QSR channel to success To maximize the potential of each sales channel, QSR operators should consider the following strategies: Kiosk Invest in self-service kiosks to reduce wait times, improve order accuracy, and enable upselling through customized menu options.

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Operations Guest Recovery Mobile Ordering Point of Sale 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. What is POS system integration?

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Point of Sale POS Management Management 52

Apicbase

JUNE 16, 2023

For example, you can use sales data to track trends in customer spending and identify your most profitable menu items. On the other hand, if your restaurant operates with a seasonal menu, quarterly metrics could be more revealing. Consider menu engineering software as your strategic ally.

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Point of Sale Inventory Waste Employee Relations 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?

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Apicbase

OCTOBER 14, 2022

If you see that one of your franchise outlets is struggling to bring in sales, there are several actions you can take: Work on improving your menu. Food cost is what it costs in materials to produce the items on your menu. You could also look into adding more menu modifiers, like sauces, toppings, and sides to your offering.

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Franchise Franchising Online Ordering Loyalty Program 52

Lavu

MARCH 11, 2020

Back-of-house (BOH) management. It can also help in running the restaurant outside the daily service, including services like billing, employee scheduling, and menu creation. . For the staff in the kitchen, they can use the system to create a menu, receive tickets, make when certain menu items are unavailable, and manage inventory. .

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Management Management Cash Management Mobile Ordering 78

Gourmet Marketing

SEPTEMBER 22, 2021

Jobs On The Menu. The site is perfect for advertising BOH and FOH positions. Jobs On The Menu. Managers can get more detailed profiles on high-quality candidates that include references, social influence, and referrals. Let’s look at several of the best sites where you can post restaurant jobs. The Restaurant Zone.

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Hiring Website Management Advertising Social Media 52

Touch Bistro

APRIL 7, 2021

For instance, you might find that one of your core values is putting the customer first or having a strong passion for your menu. An employee referral program is a hiring strategy where your current team members refer people they know as potential hires for your team. Revamp your onboarding process. Increase employee engagement.

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Apicbase

JULY 1, 2022

Central kitchens are commonly referred to as central production kitchens, centralised kitchens, central production units or CPUs, commissary kitchens, or prep kitchens. You can take advantage of increased kitchen operations efficiency to develop new menu ideas , virtual brands, and signature dishes and flavours for your brand.

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Modern Restaurant Management

APRIL 1, 2025

Turnover Costs : The expense of replacing staff can be as much as $1,056 per FOH position and $1,491 per BOH position. Across the 29 states where First Watch has a restaurant, coffee was hands down the #1 ordered menu item. “These restaurants are building sustainable business models for the future. ”

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