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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.

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

Chasing Your Tail With Duplicate Data and Disparate Systems

Posted on Tue, September 17, 2013

Nobody ever said restaurant operations is easy.  Seemingly simple things like restaurant performance reporting can make you feel like a puppy chasing your own tail.  All you want is a solid operational foundation with access to real-time inventory, sales, and labor reporting.  You want to understand your true costs so you and your team can make smart decisions that will grow the business.

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Tags: restaurant reporting, restaurant food costs, food costing tools, restaurant back office, restaurant inventory control, labor cost, actual vs. theoretical report

Restaurant Food Costs – Hard to Control with Spreadsheets (Part 2)

Posted on Wed, September 05, 2012

This is our second post regarding some of the challenges of using spreadsheets to manage multi-unit restaurant food costs and inventory. Following are some common hurdles that our clients have had to overcome in the past, when using patchwork systems of spreadsheets and other “home grown” apps vs. a true restaurant back office solution.

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Tags: restaurant back office software, restaurant reporting, restaurant food costs, restaurant back office, restaurant inventory control, restaurant inventory software

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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