Front of House Maintenance Procurement 
Hotel Business
JANUARY 15, 2025
An AI-powered procure-to-pay platform designed for the hospitality industrydesigned with help from a former hotelierhas just received funding that it says will help it continue to make the process easier for hoteliers. Purchasing is one of the most difficult challenges facing hoteliers.
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. Reduce maintenance costs.
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Revenue Hub
DECEMBER 8, 2023
For example, AI can help procurement software compare environmentally friendly and diverse-owned hotel suppliers and monitor outcomes when investing in these businesses. Beyond transforming back-of-house financial duties and front-of-house guest interactions, AI and automation can also optimize the sales process.
Modern Restaurant Management
MAY 27, 2020
Production of PPE through Aramark’s uniforms division and procurement of PPE. Back of the house touchless preparation. Contactless delivery and drop off for catering. Transitioning to single-serve condiment packets and pre-portioned toppings stands. Washroom station installation and servicing. Available and emerging technology.
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.
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