Revenue Hub
DECEMBER 15, 2023
NB: This is an article from Craftable Subscribe to our weekly newsletter and stay up to date Optimizing back-of-house processes like procurement and using data to manage current inventory and help predict future trends can help operators control purchase orders, reduce financial risks and anticipate and adjust to future needs based on past trends.
SiteMinder
SEPTEMBER 6, 2023
Wholesale hotel supplies serve as the backbone of a hotel’s day-to-day operations, enabling a seamless transition from behind-the-scenes management to front-of-house guest satisfaction. Evaluate the supplier’s delivery schedules and lead times to ensure they can meet your operational demands.
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The Restaurant Times
JUNE 3, 2020
According to industry experts, the dark kitchen model is more cost-effective than front-of-house restaurants. Rather than procuring raw materials on credit from your suppliers, check if they are willing to offer a discount if you make an immediate payment. A restaurant makes a profit only when the sales exceed the expenses. .
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. Beverage Costs: The costs associated with alcoholic and non-alcoholic beverages served in your restaurant.
Modern Restaurant Management
MARCH 11, 2020
This edition of MRM News Bites features a double dose from US Foods, SpotOn Transact, DoorDash Kitchens, Virtual Restaurant Consulting, Tripleseat and Gather, wagamama, Toast, The Gluten Intolerance Group, Instawork and StaffMate Online, Procurant and Yellofin, Sift, 7shifts, ParTech, Revel Systems and Como, Kabbage, Bluecrew and Cuboh.
Modern Restaurant Management
FEBRUARY 25, 2020
There’s always sinigang; Leila adapts the classic tamarind-sour soup to its Northwest surroundings with salmon collars procured from neighboring fish vendors. Yelp Reservations and Waitlist are helping to optimize restaurant operations by improving front-of-house efficiency.
Modern Restaurant Management
AUGUST 11, 2021
The total investment can be reduced further if franchise partners can procure reasonable tenant improvement (TI) concessions from their landlord if one wishes to lease rather than buy a property. Operating a stand in a food hall, for instance, would eliminate the need for a dining area, front-of-house staff, fountain machines and more.
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