FOH Inventory POS Reference 
Apicbase
MARCH 28, 2024
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.
Apicbase
MARCH 3, 2023
POS integration is essential. Although the point-of-sale system (POS) remains the technological heart of restaurants, numerous technologies run behind the scenes these days. 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 site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Modern Restaurant Management
FEBRUARY 4, 2022
A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. Consider, removing processed or pre-packaged ingredients from their inventory. Ghost kitchens of 2019 almost exclusively referred to restaurants that worked only through third-party delivery services.
Restaurant365
JUNE 22, 2021
Cross-contamination refers to when food becomes unusable during prep or storage because of unsafe practices. 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. Is your POS organization set up intuitively for servers?
The Restaurant Times
DECEMBER 26, 2020
Inventory-related and on-counter thefts take many forms and bleed the restaurant dry, therefore becoming one of the top reasons why restaurants fail. Use a robust POS system that comes with integrated inventory management and anti-theft features that keep a complete check on all business transactions and inventory transactions.
Touch Bistro
AUGUST 4, 2021
A la carte: French for “of the menu” and refers to dishes that are priced separately on a menu, rather than served together for a set price. Front of house (FOH): The front of the restaurant, where guests are served and the host and servers work. . # Culinary Terms. A to D Cooking Terms. A Cooking Terms. H Culinary Terminology.
7 Shifts
MAY 31, 2021
For example, kitchen managers rely on software to let them know how much expected inventory they have in stock. Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. All tasks in a restaurant are interconnected.
Expert insights. Personalized for you.
52 
Let's personalize your content