The Back Office Blog

The Back Office Blog

5 Ways Inventory Management is Essential to Your Growth Strategy

Posted on Fri, June 13, 2014

A critical part of any restaurant growth plan, Inventory Management is essential to introducing precision and business rigor to the enterprise. The following article explains the benefits restaurant chains will achieve when they implement an inventory management tool using a web-based back office system.

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Tags: restaurant inventory software, inventory management, vendor management

Mapping Iconic Restaurant Brands

Posted on Mon, June 09, 2014

If you're like us, you like infographics.  What can be better than an infograpic in the form of a US map depicting the most "iconic" restaurant chain from each state?  

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Tags: restaurant chain

When the Physical and Virtual Collide in the Back Office

Posted on Mon, June 02, 2014

There are two kinds of back offices.  There's the one we all try to avoid - you know, the prototypical restaurant manager’s back office and then there's the virtual back office...

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Peter Cancro, Founder and CEO of Jersey Mike’s Talks Business

Posted on Mon, May 12, 2014

We love it when our customers succeed.  It's the smart finance, operations, and technology teams that understand it takes a lot more than just great food to grow into an industry power-player.  Jersey Mike's Subs is proof-positive that technology can be leveraged to help a brand support it's franchise base with tools and services that help their franchisees win -- long-term.

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Tags: restaurant back office, actual vs. theoretical report, restaurant point of sale, restaurant system

What Should Your Restaurant Data Be Telling You?

Posted on Thu, February 06, 2014

As restaurant owners and management teams look at 2014 and beyond, there a series of key questions that they should be asking and need to ensure their ability to track and respond to the answers.  The focus of this blog will be about the real world issues and responses and not as much about the much hyped "Big Data" discussion.

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Tags: business intelligence, forecasting, sales forecasting, labor cost, restaurant sales forecasting

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

Intelligent Menu Engineering: How to Get Started and Where to Focus

Posted on Mon, December 23, 2013

Let’s face it; everyone in the restaurant industry is looking for a leg up on the competition and trying to maximize profits. Having worked with Business Intelligence (BI) and Analytics tools over the past decade, I’ve found restaurant chains are pushing the envelope by assembling an optimized menu mix using a back office technique called Menu Engineering.

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Tags: menu and recipe engineering, menu engineering, business intelligence, sales forecasting

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

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