The Restaurant Times

NOVEMBER 4, 2021

The greatest commercial kitchen in the world would be for waste if you didn’t take your local norms and laws into account. Source: Sam Tell Companies. With open configuration, all or part of the Back of House (BOH) is exposed to your visitors or customers. Source: Architecture Design. Know Your Local Health Codes .

Design 98

Design Kitchen Safety Back of House Food Safety 98

Apicbase

MAY 8, 2024

It helps you track waste and theft to better control running costs. Apicbase’s food waste tracking capabilities are noteworthy, allowing restaurant operations to align with ESG principles. Kitchen managers can generate fully costed and portioned production plans in seconds, saving time and reducing food waste due to overproduction.

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

The Restaurant Times

MARCH 6, 2023

However, most QSRs increasingly use online orders and delivery as a source of income, which comes at an additional cost. The best way to achieve this is by equipping the front and back-of-house (BOH) staff with efficient tools such as a kitchen display system (KDS) and a point of sale (POS) system.

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 52

7 Shifts

MAY 31, 2021

For a restaurant to operate efficiently, it needs to be stocked up with the right amount of inventory – however, it can't be so stocked up that food waste becomes an issue. Hold frequent walk-in interview days to consistently source interested applicants. If it is overstaffed, the business wastes money on unnecessary labor.

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

SEPTEMBER 19, 2019

For example, play a crucial role in sourcing candidates. Reduce food waste. You can minimize waste in several ways. For example, adopt zero-waste cooking where you use every part of an ingredient. Keep an eye on employee engagement statistics to provide more support to disengaged employees. Control portion sizes.

Management 284

Management Management 2019 Employee Relations 284

Apicbase

FEBRUARY 29, 2024

It is estimated that the US food service sector wasted 13 million tons of food in 2022, up from 9.15 Toast , 2023) 58% of operators said that rising inventory costs was their number one source of financial strain in 2023. Gitnux , 2024) 35% and 34% of baby boomers and Gen Xers respectively are interested in locally sourced food.

2024 52

2024 Operations 2023 Loyalty Program 52

Apicbase

APRIL 5, 2024

Back of house (BOH) operations are complex and have many moving parts. Let’s examine how centralising your restaurant data using BOH management software saves time, reduces costs, and improves restaurant profit margins. Determine precise batch quantities based on actual demand, enabling more accurate food cost control and less waste.

Back of House 52

Back of House Front of House BOH Point of Sale 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%. RoadWarrior App , 2022) Restaurant Food Waste Statistics Reducing food waste = reducing overall costs. Interesting food waste stats: US restaurants generate around 15.5

2023 52

2023 Operations Management Management 52

Apicbase

SEPTEMBER 16, 2022

What data sources to consider? Why combining FoH and BoH data makes analytics more powerful Final thoughts. With analytics, you have a single source of truth for every outlet and every connected data set. What Data Sources Should You Feed to Your Analytics? Here’s what we’ll cover: What is restaurant reporting?

POS 52

POS Operations Back of House FOH 52

Deliverect

JUNE 30, 2020

From managing reservations and planning work schedules to streamlining online delivery and kitchen processes, to fighting food waste: here are some tech solutions and platforms that will help you manage, optimize and monitor your business, easily! Overstocking leads to waste and waste skyrockets your food cost.

Food 94

Food Online Ordering Cash Management Waste 94

Apicbase

MARCH 28, 2024

With more people using the data to organize workflows for purchasing, inventory, production, and even HACCP, the need for a definitive source of truth that is able to capture all the data and connect them in a coherent way has grown exponentially. In short, your single source of truth needs to be accessible for it to be helpful.

Management 52

Management Management Point of Sale Kitchen Safety 52

Apicbase

JUNE 16, 2023

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). Monitoring this number prevents your teams from overstocking or understocking, which can lead to food waste and higher food costs.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Modern Restaurant Management

FEBRUARY 18, 2020

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. Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery.

Mobile Ordering 206

Mobile Ordering Front of House Fast Casual Customer Service 206

Modern Restaurant Management

APRIL 2, 2020

Had a primary source of income in the restaurant industry for the last year. Timer is an easy to use application to create timers for any activity that requires time tracking from cooked and cooled food, to non-food items that require tracking such as routine cleaning and waste removal. Live in the U.S., an overseas U.S. restaurants.

Healthcare 166

Healthcare Employee Relations Online Ordering Customer Service 166

Apicbase

APRIL 20, 2022

Also, monitor no-so-obvious KPIs such as food cost variance , inventory turnover and food waste. Tech organises data from many sources and outlets into insightful dashboards. In addition, it will ensure BOH and FOH efficiency (and consistency) for years to come. Your profit picture may look completely different.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Modern Restaurant Management

DECEMBER 28, 2020

Operators will need to be creative in finding ways to counter the increased restaurant costs and the waste being produced. With leaner teams in place this year, restaurants have taken to automation and supplementary technology in all areas from FOH to BOH and everywhere in between. Angela Hart, Solutions Director North America, Fourth.

2021 164

2021 Kitchen Safety Food Safety Mobile Ordering 164

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Minimizing food waste will continue to be a focus in 2020. Sustainability extends into the kitchen with food waste. Andrew Shearer, Cofounder and CEO at Farmshelf.

2020 126

2020 Kitchen Safety Consumer Goods Point of Sale 126