7 Shifts

DECEMBER 18, 2023

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. It integrates with your POS system and other restaurant tools to keep track of your stock and let you know when you’re running low.

Management 397

Management Management Email Marketing Point of Sale 397

Restaurant365

JUNE 15, 2021

Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. You may have a hunch that you are doing fewer table turns on the weekend, or that your inventory has gotten wasteful recently. What are the crucial areas of BOH data? Want to know more about FOH data?

BOH 78

BOH FOH Back of House Point of Sale 78

7 Shifts

NOVEMBER 15, 2024

Hiring a great kitchen manager can transform your BOH operations with outstanding culinary and leadership skills. Let’s dive into our list of essential questions to ask kitchen manager candidates so you can find the best person who’ll make your BOH more productive and efficient. How did you ensure nothing was wasted?

Back of House 195

Back of House Management Management Operations 195

7 Shifts

NOVEMBER 15, 2024

How do you maintain smooth communication between FOH and BOH staff? How do you maintain smooth communication between FOH and BOH staff? A good restaurant manager makes sure that both FOH and BOH teams work together easily by having clear communication channels. How do you manage the restaurant’s budget and control costs?

Leadership 195

Leadership Management Management Operations 195

Modern Restaurant Management

JULY 18, 2024

Food industry managers should maintain regular check-ins with their FOH and BOH team members, providing constructive feedback and actively listening to employees' concerns. This sets a positive example for the FOH and BOH alike. Communication Open and honest communication is essential in preventing burnout.

Management 189

Management Management FOH BOH 189

7 Shifts

JULY 25, 2024

This way, you reduce food waste and generate revenue from products that would otherwise go unused. Additionally, catering large events can help you manage your inventory more efficiently, reducing food waste and maximizing profit. Combos also help manage inventory and cut down on food waste.

2024 243

2024 Loyalty Program Point of Sale Online Ordering 243

Modern Restaurant Management

JUNE 15, 2021

Source More Smartly by Linking FOH to the BOH. By optimizing inventory to meet demand and menu offers, restaurants can also minimize costs and waste. Tying the inventory management platform to the AI structures can help keep restaurants nimble and margin-positive by reducing labor and cutting back on waste.

Technology 203

Technology Loyalty Program Front of House Online Ordering 203

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.

Back of House 52

Back of House FOH BOH Front of House 52

Lavu

JUNE 4, 2019

A kitchen display screen shows the pending orders that are being prepared and streamlines communication between the front-of-the-house (FOH) and back-of-the-house (BOH) sections of a restaurant. A kitchen display system makes it easy for staff members in the FOH to communicate with staff in the BOH, and vice versa. Efficiency.

BOH 112

BOH FOH Front of House Back of House 112

Modern Restaurant Management

SEPTEMBER 2, 2020

and BOH (including cooks, chefs, etc.). Another idea would be to offer a prix-fixe at a discount (making sure you still have profitability) that includes a few choices from 3 different categories from the same menu you are already using for delivery and takeout (this cuts down on waste and labor). Set seating times.

Outdoor 203

Outdoor Fine Dining Dine-in FOH 203

Modern Restaurant Management

JUNE 7, 2023

It saves time by decreasing the manpower needed for back-of-house (BOH) operations, enabling staff to focus on higher-value tasks such as serving customers and enhancing overall operational efficiency.

Food Safety 167

Food Safety Kitchen Safety Food Customer Service 167

Cheetah

JANUARY 30, 2022

The global trends towards healthier eating and waste reduction are an opportunity for restaurateurs to not only do good for the planet, but also profit while doing so. BOH Disposables for Increased Hygiene and Retention. How Disposable Restaurant Supplies Can Increase Profits.

Supplies 148

Supplies Food Supply Compost Back of House 148

Cheetah

JANUARY 30, 2022

The global trends towards healthier eating and waste reduction are an opportunity for restaurateurs to not only do good for the planet, but also profit while doing so. BOH Disposables for Increased Hygiene and Retention. How Disposable Restaurant Supplies Can Increase Profits.

Supplies 148

Supplies Food Supply Compost Back of House 148

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Important hidden costs that operators sometimes overlook include waste, gas money and countless billable hours spent on roaming the aisles of wholesale warehouses like Restaurant Depot. Is it fair towards customers?

Customer Experience 148

Customer Experience Front of House Fine Dining Customer Service 148

Cheetah

DECEMBER 20, 2021

Restaurant brands that are looking to tap into the eco- and social-trends in food-waste reduction , sustainable packaging and fair wages should inquire with ghost kitchens as to how they address these issues. Make sure the location can provide proof of live utility hookups, waste removal, recycling, and proper permitting.

Front of House 148

Front of House Food Supply Back of House Delivery 148

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Important hidden costs that operators sometimes overlook include waste, gas money and countless billable hours spent on roaming the aisles of wholesale warehouses like Restaurant Depot. Is it fair towards customers?

Customer Experience 148

Customer Experience Front of House Fine Dining Customer Service 148

Hot Schedules

MAY 21, 2020

David, said, “One thing I’ve done with the PPP money, and forecasting it on my budget, is we are having the FOH and BOH come in an extra hour in the morning, and stay later whenever we break down at night to make sure the place is at a high standard of cleanliness. We can apply it to get the numbers up.”.

Back of House 148

Back of House Employee Relations FOH BOH 148

7 Shifts

DECEMBER 18, 2023

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. It integrates with your POS system and other restaurant tools to keep track of your stock and let you know when you’re running low.

Management 195

Management Management Email Marketing Point of Sale 195

Restaurant365

SEPTEMBER 4, 2020

Here are 9 tips for writing job descriptions that will attract the best employees for your restaurant business, plus a pack of seven FOH and BOH job description templates to get you started. You’ll just waste your time if you describe your restaurant as “fun” when it’s not, or “fine dining” when it’s QSR. Be truthful. Conclusion.

FOH 97

FOH BOH Hiring Fine Dining 97

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. .

Back of House 64

Back of House Technology BOH Kitchen Safety 64

7 Shifts

SEPTEMBER 6, 2024

You can place the dishwashing station at the back of the kitchen near an exit to make waste removal easier. As you develop your kitchen layout, help your BOH staff stay on top of their tasks with 7shifts. Plus, it also keeps the noise and steam from the dishwasher away from the main cooking areas.

Design 195

Design Kitchen Safety Food Safety Equipment 195

Restaurant365

JUNE 22, 2021

Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Preventing food waste from happening in the first place is the best thing you can do to save on your food cost. 12 tips to keep your kitchen staff focused on food waste reduction.

Compost 88

Compost Food Waste Front of House 88

The Restaurant Group

APRIL 15, 2020

When administrating cost controls for back-of-house (BOH) operations, pay specific attention to portion control. Pay attention to waste. A moderate amount of spill waste is expected, but it is imperative to keep an active record of all waste as this is deducted from profit. Downsize where appropriate.

Bar 78

Bar Inventory BOH Waste 78

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? Make the everyday procedures and communications fluid for your staff, and they will be less tense and more organized.

Mobile Ordering 78

Mobile Ordering FOH BOH Front of House 78

PathSpot

JANUARY 17, 2024

Technology improves back-of-house (BOH) operations by bringing efficiency, accuracy, and streamlined processes. This blog will explore the details of the tech tools and technologies used in the restaurant’s BOH. Advanced software solutions are vital in automating inventory tracking, reducing waste, and optimizing efficiency.

Back of House 52

Back of House BOH Operations Food Safety 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

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. With open configuration, all or part of the Back of House (BOH) is exposed to your visitors or customers. Know Your Local Health Codes . ii) Open Configuration . Technology . Walk-in storage .

Design 98

Design Kitchen Safety Back of House Food Safety 98

Rocket Fuel

DECEMBER 12, 2024

You may also want to integrate data from: Inventory management software that supplies data points about inventory levels, ordering patterns, and waste. Armed with the results, you can then act on red flags by investigating video feeds, adjusting policies, creating new layers of oversight, or removing or retraining flagged team members.

Point of Sale 52

Point of Sale BOH Inventory POS 52

The Restaurant Group

NOVEMBER 19, 2019

Portion control is a responsibility of both FOH and BOH. That is waste; known and unknown. A good start is to track returned food, waste from spoilage, comped or replaced food and inventory turns. FOH employees need to charge the correct price for changes in menu items, they also need to verify orders are correct.

Management 68

Management Management FOH Fast Casual 68

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

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

Restaurant365

APRIL 30, 2021

Automating accurate pricing through a full integration with your vendor invoicing ensures your team doesn’t waste time updating prices whenever there is a price change. As you dial in your recipe costs and track what’s causing the variance, you can fine tune your BOH operations. Reducing food waste.

Inventory 78

Inventory Seasonal Menu Waste Point of Sale 78

Qu

NOVEMBER 25, 2024

Reduce food waste Advanced kitchen technology can significantly boost both the guest experience and operational efficiency. As a result, you’ll improve speed of service and significantly reduce food waste by preventing over-preparation. The Future of Kitchens: Introducing the Smart, Connected Kitchen Download Now 4.

Food Order 52

Food Order Waste Technology BOH 52

Sling

MAY 9, 2023

4) Minimize food waste Minimizing waste is essential because food costs are one of the largest expenses that most restaurants have to contend with. Doing so can help improve the efficiency and effectiveness of both your back-of-house ( BOH ) and front-of-house (FOH) teams.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Qu

OCTOBER 17, 2024

Reduce food waste Advanced kitchen technology can significantly boost both the guest experience and operational efficiency. As a result, you’ll improve speed of service and significantly reduce food waste by preventing over-preparation. Qu’s platform natively incorporates AI capabilities from Day One. Download Now 4.

Food Order 52

Food Order Waste Technology BOH 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

Qu

OCTOBER 17, 2024

Reduce food waste Advanced kitchen technology can significantly boost both the guest experience and operational efficiency. As a result, you’ll improve speed of service and significantly reduce food waste by preventing over-preparation. The Future of Kitchens: Introducing the Smart, Connected Kitchen Download Now 4.

Food Order 52

Food Order Waste Technology BOH 52