As a restaurant manager, we know you want to have more time to run your restaurant. You want to attract more revenue, increase the number of customers you can serve, and ease the stress on your employees. At the same time, you wish there was a way to make inventory management and your employees' work schedules painless.
If you're internet savvy, you've probably started looking into restaurant management software solutions. However, when you do your research, you'll find that the term has many definitions and service offerings vary greatly. In this article, we're going to provide an overview of the two main focuses of most restaurant software: front of house and back of house.
Back of House Restaurant Management Software
BOH Management Software includes all the tools you need to run your restaurant efficiently. Key features include menu design and price control. Restaurant management software for your BOH operations streamlines everything in a digital format so you can save time and more easily make informed decisions about managing inventory and food costs. Work force management, Food cost management, Inventory Management etc. Are some of the BOH areas thar are benefit from a quality restaurant software platform
Restaurant Front of House Operations
This is where your customers order and eat. It includes everything from the host stand and waiting area to the dining room, bar, outdoor seating and lounges. Your front-of-house staff may include a host or hostess, servers, bartenders, and a general manager — basically anyone who interacts with customers. Simply put, front of house departments face guests. They work directly with guests and handle operational tasks such as check-ins and check-outs. Front of house staff work in shifts, some of them are including night shifts and day shifts so an employee is always available whenever a guest needs assistance. Front of house workers guarantee a seamless and quality client expertise for guests at venues as well as restaurants, bars and gastropubs. They manage bookings, greet guests, escort them to tables and square measure there to resolve any client problems or complaints.