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You can use data to improve restaurant operations, both in your front of house (FOH) and back of house (BOH). Tracking key FOH metrics can help provide a path to healthy revenue levels. Optimizing your BOH and FOH metrics boosts the efficiency of your labor and food spending. So, what data should you be tracking around your FOH?
Another approach is to integrate an online ordering feature or plugin into your website and leverage your FOH as delivery drivers. 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.
These include food production and inventory management. The back of the house supports the front of the house (FOH), enabling the customer-facing team to focus on serving a memorable experience. The roles of BOH and FOH staff are intertwined yet distinct. Additionally, the BOH handles food safety and restaurant administration.
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. Want to know more about FOH data? Read Part 1 here ). Conclusion.
But how do you track FOH performance over time? Schedule a free demo of Restaurant365 today. Understanding the optimal goal for SPLH or guest count, broken down by day part, can help you maximize the results of your labor spend. Sales Per Server Hour.
Or, in another example, if inventory is stored improperly or mislabeled in the walk-in, you may need to dispose of food that has been contaminated. Much of a restaurant’s inventory is highly perishable, so to optimize shelf life for perishable goods, make sure your staff is well-trained on proper storage techniques.
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. Seamlessly share information between FOH, BOH, and accounting.
Finally, as you implement different marketing tactics, focus on your FOH metrics to continue optimizing the new customer experience. If you are successful at attracting customers back to your dining room, you need to have the right FOH and BOH team to support increased sales levels. Ask for a free demo of Restaurant365 today.
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?
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.
Applying tools like smart employee scheduling based on SPLH percentage goals to your management, FOH, and BOH teams individually helps you optimize each part of your labor cost. Ask for a free demo of R365’s Smart Ops Release today. Leverage this information by scheduling the different areas of your restaurant separately.
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.
Concession owners will be able to take advantage of the collective buying power of your franchise to negotiate lower inventory prices, reduced delivery costs, and discounts from suppliers. 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.
Data sharing via API ensures that all tech within the restaurant ecosystem is using the same numbers for sales, labour and inventory. Also, monitor no-so-obvious KPIs such as food cost variance , inventory turnover and food waste. In addition, it will ensure BOH and FOH efficiency (and consistency) for years to come.
Streamlined, easy to access, and loaded with the info your BoH staff needs for prep and everything your FoH staff needs to make the sale and answer customer questions. This is your inventory from which all your recipes are created. Learn more: Restaurant Inventory Management Software. Click on the link to fill out the demo form.
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. And inventory management tools can help you keep track of inventory at each location to keep food and beverage stock accurate down to the raw ingredients.
Inventory management integration Creating your digital menu in your tablet-based POS system makes it possible to track food usage more accurately. For instance, CAKE easily integrates with Orca , a leading inventory management system. Learn more about tableside ordering and schedule a demo today!
Run through our guide to reopening your restaurant to plan your labor, inventory, marketing, and more so you can reopen with a bang. Book a demo to learn more. With many restaurants opening at the same time, there are bound to be delays in delivery of supplies and inventory, so it’s better to get ahead. Suppliers: ??
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