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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.

Virtual Back Office Restaurant Software

Posted on Fri, February 27, 2015

By Paul Molinari

There are two kinds of back offices in a restaurant.  There's the one that's so uncomfortably crowded it barely fits the manager, a desk and a Blu-ray copy of Chef.  Then, there's the virtual back office – this is the restaurant software system that literally creates the playbook and task lists for the manager on a daily basis.

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Tags: restaurant back office software, restaurant food cost, restaurant system

New Year’s Resolutions for Restaurant Technology Executives

Posted on Mon, January 13, 2014

Matt Klyman here.  To all my blog readers, a Happy, Healthy and Prosperous New Year!  As I counted down the seconds this New Year’s eve and watched the ball drop in Times Square, I found myself reflecting on resolutions, both personal and professional, that I would be making this year of 2014.  In no specific order, they are:

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Tags: enterprise reporting, restaurant food cost, restaurant food costs, restaurant back office, workforce management, business intelligence, actual vs. theoretical report

Is the Marketing Holy Grail Hidden in Your Restaurant's Back Office?

Posted on Fri, September 06, 2013

Restaurants, cruise lines, hotels and casinos, as well as contract foodservice companies have access to the most powerful business intelligence tools the world has ever seen.  In fact, the hospitality industry is probably the closest to fully realizing all of what digital marketing has to offer.

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Tags: restaurant reporting, enterprise reporting, restaurant food cost, menu and recipe engineering, food costing tools, restaurant back office, restaurant inventory software, LTO

Restaurant Food Costs – Hard to Control with Spreadsheets (Part 1)

Posted on Mon, August 06, 2012

For restaurant companies with only one or two locations, spreadsheets can be a cost effective method for handling inventory, calculating general food costs, and creating basic reports. But when the number of locations rises, the problems with using spreadsheets can easily outweigh their low cost. Following are some difficulties associated with trying to use spreadsheets as the basis for a restaurant food cost control system.

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Tags: restaurant reporting, enterprise reporting, restaurant food cost, restaurant food costs, restaurant inventory control, food cost reduction, restaurant inventory software

How “Restaurant Inventory Control” is like counting cards

Posted on Fri, July 13, 2012

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Tags: restaurant food cost, restaurant food costs, restaurant inventory control, food cost reduction

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