The Restaurant Times

MAY 12, 2020

Cloud Kitchens, also known as dark kitchens, ghost kitchens, virtual restaurants, and delivery-only restaurants, run entirely on the strength of their back-of-house operations. Inventory Procurement. While procuring inventory, ensure that you are not compromising on the quality of raw materials. Kitchen Management .

Procurement 72

Procurement POS Systems Back of House Housekeeping 72

Lodging Magazine

APRIL 2, 2024

But without streamlined operations and strategic procurement practices, this valued amenity can put a drain on hotel profitability. LODGING Back of the House caught up with four seasoned hotel F&B and operations leaders to discuss how hotels can offer free breakfast without breaking the bank.

Procurement 52

Procurement Magazine Book Back of House 52

Hotel Business

JULY 18, 2024

Aptech has teamed with Birchstreet Systems to deliver efficiency and automation to the procure-to-pay (P2P) process.

Accounting 52

Accounting Procurement Budgeting Customer Service 52

The Restaurant Times

DECEMBER 16, 2020

procuring the right restaurant equipment is also one of the leading startup costs to look for. Operational equipment such as a Kitchen Display System(KDS) provides access to the back of house staff in real-time, without any confusion. The startup costs of a restaurant can add up fast. Kitchen Display System (KDS).

POS Systems 59

POS Systems Procurement Sanitation Back of House 59

The Restaurant Times

OCTOBER 24, 2021

Since there is no real storefront or dining area with ghost kitchens, you just need a few back-of-house employees to fulfil online orders. With a Supply Chain Management solution, you can automate your procurement and inventory management processes to better understand your wastage, food costs, and material stock.

Kitchen Operations 52

Kitchen Operations Procurement Back of House Marketing 52

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. El Taco de Mexico (714 Santa Fe Drive, Denver, CO; Owner: Sasha Zanabria).

Front of House 139

Front of House Marketing Scheduling Back of House 139

The Restaurant Times

MARCH 7, 2023

Michelin-starred chefs have been known to source unique, difficult-to-find ingredients, directly partnering with farmers, artisan bakers, cheese-makers, and so forth to procure only the best, most unique ingredients to achieve this. The Finest Ingredients Any great chef can attest to the importance of ingredients.

Front of House 52

Front of House Procurement Back of House Training 52

Modern Restaurant Management

MAY 27, 2020

Aramark examined front and back of house processes to establish tailored playbooks for all of its businesses and market segments, leveraging innovative solutions, new service methods, and rigorous safety protocols. Production of PPE through Aramark’s uniforms division and procurement of PPE.

L&D 176

L&D Sanitation Marketing Download 176

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.

Portion Control 52

Portion Control Scheduling Pricing Training 52