Front of House Server Service Management Supply Chain 
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
MAY 27, 2020
The interface is easy to use and allows the guest to complete the entire payment process in 60 seconds or less, without the server’s involvement. This eliminates the need for the guest and server to transfer paper, pens, or credit cards and maintains a safe environment for the restaurant and its patrons.
Modern Restaurant Management
OCTOBER 29, 2020
In March of 2020, faced with a statewide executive order to shut down dine-in operations, supply chain shortages, and safety concerns for their staff, the Cookseys made the hard decision to close Krazy Hog BBQ. as the restaurant group’s front-of-house platform. Giordano's Selects SevenRooms.
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