Modern Restaurant Management
JUNE 30, 2021
Personalized offers deliver the right incentive to the right people at the right time, optimizing promotion budgets and appeasing franchisees, who loathe to lose margin unnecessarily. Managing down third-party fees will improve margins as labor costs continue to rise.
Synergy Suite
MARCH 20, 2024
Front of House vs. Back of House When you walk into a restaurant, you might immediately notice the friendly hostess greeting you at the door and the waitstaff bustling about to take orders and deliver food. This is the front of the house, where the customer-facing actions happen. Restaurant management is a big job.
Synergy Suite
NOVEMBER 30, 2023
Labor costs can be further divided into two main categories: Back-of-House (BOH) Labor: This includes kitchen staff, such as chefs, cooks, and dishwashers, who are responsible for food preparation and maintaining kitchen cleanliness.
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