Modern Restaurant Management

FEBRUARY 15, 2022

Here are a few examples of tech-centered solutions to ease the ongoing labor crisis in restaurants by putting more functionality directly in the hands of customers: Digital Tableside Ordering to Support Service Staff. Enter digital tableside ordering. For fast-casual or QSR brands, digital tableside ordering is equally beneficial.

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Technology Loyalty Program Fast Casual Email Marketing 563

Modern Restaurant Management

FEBRUARY 18, 2020

We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery. You can see which other restaurants they frequent, too, and the types of items they order from those places.

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The Restaurant Times

NOVEMBER 4, 2021

With open configuration, all or part of the Back of House (BOH) is exposed to your visitors or customers. While the physical well-being of team members is a key benefit of such designs, minimizing mobility improves productivity and decreases accidents. To keep up with the workload, you’ll need to recruit additional dishwashers.

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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.

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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%. For 62% of restaurants , automation could help fill critical gaps in managing orders. IMARC Group , 2022) Global food ordering is expected to top $365 billion by 2030. ( billion by 2028.

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Apicbase

FEBRUARY 29, 2024

71% of restaurant customers prefer to order food delivery directly from the restaurant rather than using third-party apps. Restaurant UK , 2024) A 2023 study found that 37% of dine-in guests and 40% of takeout guests would order more often from restaurants if they found less expensive options alongside promotions and discounts.

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Apicbase

JUNE 16, 2023

The metrics and calculations in this list will help you bring order to the chaos and manage the performance of each unit in the chain. To calculate labour cost percentage: Labour Cost Percentage = Labour Cost / Sales Pro Tip: To identify what’s affecting your labour costs, divide the staff by FOH (front of house) and BOH (back of house).

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Point of Sale Inventory Waste Employee Relations 52