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IT TAKES BACK OF HOUSE GUTS TO POWER FRONT OF HOUSE GLORY.  LET US HELP.

This blog supplements our Resource Center content.  We hope you visit often to learn more about how back office software can help your restaurant optimize food and labor costs and minimize waste.

Meeting the Challenge of Optimizing Restaurant Labor Costs

Posted on Wed, August 06, 2014

As seen Aug 6, 2014 | FsVoice inside Nation’s Restaurant News

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Tags: labor management, labor cost, back of house

The Labor Puzzle: Piecing Together a Manager Schedule

Posted on Mon, December 09, 2013

Management coverage is a major consideration when piecing together a labor schedule for a restaurant.

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Tags: restaurant back office, restaurant food prep, restaurant inventory control, workforce management, labor management, task lists

Why is Zero-Footprint Important in the Back Office?

Posted on Wed, December 04, 2013

Every restaurant has two kinds of back offices.  There's the physical one - you know, the prototypical restaurant back office that's so uncomfortable and small it barely fits the manager and his or her computer inside.  And, there's the virtual back office - that's the software that literally creates the 'playbook' and task lists for your manager on a daily basis.

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Tags: restaurant back office, labor management, task lists, restaurant supply chain, restaurant food safety, nutritional information, back office solution, POS

How Preparing a Labor Schedule is a Balancing Act

Posted on Tue, November 26, 2013

As mentioned earlier, labor scheduling is a balancing act, ensuring that customers receive the services they expect within a cost model that allows the restaurant to operate profitably

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Tags: workforce management, labor management, task lists, back office solution, labor cost

Importance of "Right-Sizing" Your Staff - Labor Management

Posted on Fri, November 22, 2013

Assuming that management has a sound methodology for establishing expected sales and traffic, local general managers in the restaurant space should think seriously about managing the two largest controllable items of their profit and loss statements: cost of goods and direct and supervisory labor.  I will speak later about theory and practice around purchasing, but here I want to focus on staffing and labor

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Tags: workforce management, labor management, labor cost

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