7 Shifts

NOVEMBER 17, 2021

Both situations could have been prevented with proper restaurant inventory management, which gives restaurant operators better oversight over what's in stock and how it is used. There are plenty of good reasons to take inventory on a regular basis: Your restaurant can avoid running out of a key ingredient mid-service. Inventory Basics.

Inventory 370

Inventory Management Management Point of Sale 370

Squirrel Systems

JUNE 24, 2024

Strategy: Standardize Recipes: Create detailed recipe cards for every dish to ensure uniform preparation. Strategy: Staff Training: Invest in comprehensive training programs for front-of-house staff to enhance customer service skills. This includes managing food costs, labor costs, and overhead expenses.

Operations 52

Operations Loyalty Program Kitchen Safety Food Safety 52

Apicbase

NOVEMBER 16, 2023

Automating processes like inventory and workforce management. That includes “automating manual processes such as inventory management with Apicbase and workforce management. At the forefront of the UK’s culinary scene, Heavenly Desserts shines as a beacon of innovation. Let’s unwrap Heavenly Desserts’ sweet success story.

Franchise 52

Franchise Franchising 2008 Mobile Ordering 52

Apicbase

NOVEMBER 16, 2023

Automating processes like inventory and workforce management. That includes “automating manual processes such as inventory management with Apicbase and workforce management. At the forefront of the UK’s culinary scene, Heavenly Desserts shines as a beacon of innovation. Let’s unwrap Heavenly Desserts’ sweet success story.

Franchise 52

Franchise Franchising 2008 Mobile Ordering 52

Cheetah

SEPTEMBER 9, 2019

Exquisite interior, highly skilled staff and specialty drinks are always great, but the decoration, menu choices, bartenders’ uniform and all other elements still need to match. Number of customers, sales per menu item, personnel costs, waste recording, breakage, inventory costs and even the weather, all need to be in the report.

Bar 60

Bar Management Management Front of House 60

Cheetah

SEPTEMBER 9, 2019

Exquisite interior, highly skilled staff and specialty drinks are always great, but the decoration, menu choices, bartenders’ uniform and all other elements still need to match. Number of customers, sales per menu item, personnel costs, waste recording, breakage, inventory costs and even the weather, all need to be in the report.

Bar 60

Bar Management Management Front of House 60

Apicbase

JULY 1, 2022

With these expansions, the importance of the back-of-house is growing exponentially. The thinking used to be 70% front of the house and 30% back of the house, but now some operators are saying it should be 30% max front of the house and 70% back of the house , hence the rise of centralised kitchens.

Operations 52

Operations Back of House Front of House Food Supply 52