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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.

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

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

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

Who Should Own Forecasting in Your Company?

Posted on Fri, November 15, 2013

Forecast Cycles and Frequency - The benefits of developing an accurate forecast have been reviewed in earlier blogs and are, at the most basic level, the best way to predict both product and labor needs to meet and exceed customer demand and expectations.  While product shipments may only occur once to twice a week, labor needs are based upon expected daily sales and traffic.  Given that both food and labor costs are based upon daily sales and activity, the forecasts need to operate on a daily basis.

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Tags: restaurant reporting, workforce management, forecasting, labor cost, restaurant sales forecasting, waste

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