Accounting Back of House Construction Front of House 
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. While it is not visible to the customers, the restaurant’s services get hampered without back-of-house. Why is Back of House Important?
OpenTable
JULY 8, 2022
They each have pros and cons that your lawyer and accountant will be able to explain to you in the context of your specific business. Construction costs (contractor). Fees (legal, accounting, consulting, licenses and permits—including liquor license). Front-of-house smallwares. Back-of-house smallwares.
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OpenTable
OCTOBER 20, 2023
Whether you’re leaning towards digital accounting solutions or considering the expertise of a financial advisor, staying clued in on your cash flow—both outgoing and incoming—is pivotal for your restaurant’s triumph. Take note of the feedback, both positive and constructive. These people are the backbone of your operation.
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. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.
Modern Restaurant Management
MARCH 11, 2020
We’re also supporting operators with the right tools to help front-of-house staff sell new menu items and deliver the highest-quality experience every day.” The new Tipping Point resources include server tip cards, back-of-house posters and 30-second videos for every Scoop item included in Tipping Point.
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