The front of house refers to the customer-facing areas of a business where employees deal directly with guests and customers. This includes the dining room, the customer waiting area, the bar, the restrooms, the check-out counter, the reception, etc.
A food franchise is a restaurant owned and operated by an individual (the franchisee), but branded and overseen by a much larger business owner (the franchisor). Franchisees typically get the rights to the restaurant group’s name, trademarks, and business model. In exchange, the franchisor gets a percentage of their sales revenue. Many of the world’s […]
Food cost variance is the difference between the theoretical food cost (the food cost based only on the food sold during a specific period) and the actual food cost (the food cost based on the food sold and factoring in unexpected wastage, shrinkage or inventory or accounting errors). Food cost variance tells you if your […]
Food Cost Percentage is the ratio of ingredients and the revenue those ingredients generate when sold, expressed as a percentage. A profitable restaurant’s Food Cost Percentage on average is anywhere between 28 and 35% of revenue. To calculate the Food Cost Percentage of your restaurant, you need to divide your actual food cost (the value […]
An F&B management platform aims to help food and beverage operators run their business as efficiently as possible. These platforms typically connect with companies’ internal business systems to exchange data seamlessly and give operators a centralized business overview.
Food allergen management is a documented system that restaurants and other food businesses need to develop to: identify and control food allergens in their recipes; train employees on handling allergenic ingredients; communicate the risk and presence of food allergens in meals to customers.