If a restaurant wants to succeed, it must improve its back-office procedures continuously. Many believe that operating a restaurant is simple and only requires serving delicious meals in a prime location. Operating a restaurant involves more than just serving cuisine in a prime location. This makes it important to have a good Restaurant Back Office management system. The back-of-house (BOH) activities in your restaurant are what most guests do not see. These are the systems and procedures that must function well in order to assist your front-of-house (FOH) activities. The BOH crew is the employees who prepare and assemble the goods that the cashier and server advise and serve. They work directly behind your counter. Your sales and customer experience can be significantly impacted by the way you run your back-office operations. In order to constantly provide your guests with excellent cuisine and polite service, every system and procedure in your BOH operations must operate efficiently, especially during peak hours.

We’ll guide you through how to enhance your BOH operations in this post. These are simple to put into practice, and they will undoubtedly improve customer satisfaction and boost sales.

 

Tips For Successful Restaurant Back Office Management

 

1 – Make Pre-Shift Plans For The Games

 

Engaging in pre-shift game-planning exercises can assist in guaranteeing that your team stays productive all day. You will be astonished at how motivated your team will be when you discuss with them the issues and difficulties from prior shifts and provide them with doable solutions. Additionally, you may convey to them the praise that your clients have given you. Employees at the back of the house don’t often interact with your clients. They will work more effectively and correctly if they understand how their actions may improve the customer experience.

 

2 – Invest In The Education And Training Of Your Staff

 

The employees working in the back of the house are responsible for putting food safety procedures into practice when preparing and assembling the goods you serve to your patrons. In order to guarantee that food safety regulations are observed throughout the whole process, from handling raw materials to preparing food, they also keep your production and non-production areas hygienic and clean. Enrolling your personnel in courses related to their employment, such as seminars on food quality, equipment maintenance, and food safety, is crucial and vital because of this. You may reassure your clients that you prepare food in a safe atmosphere and serve them safe food by taking this action.

Furthermore, some businesses claim that by offering training to their employees, turnover rates have decreased as a result of happier and more contented workers. 

 

3 – Make Manufacturing And Storage Spaces More Efficient

 

Examine how your employees work and behave when your restaurant is at its busiest. Exist bottlenecks in certain equipment or facilities? When constructing things, are there many crisscrossing actions involved?
The way equipment and facilities are arranged in your production area can have an impact on how quickly consumers get their orders. When raw ingredients are transported, for example, their temperature may drop if the holding equipment is situated far from the cooking equipment. This can be one of the causes of the chilly meals that consumers are complaining about. Another example is that you need to make sure heavy things that are needed regularly, like cooking oil, are placed appropriately in your non-production areas. This includes cold storage and stock rooms. It is not ideal for your employees to always be carrying large objects since this might quickly wear them out and reduce their productivity. 

To improve the efficiency of operations, it is your responsibility as a manager to advocate for the best use of your production and non-production space.

 

4 – Update The Restaurant Back Office Management Software In Your Restaurant

 

Now is the ideal moment to update your restaurant software if you are still tracking sales and inventory manually in order to enhance back-office operations. By utilizing the newest technology in restaurant operations, your crew will be able to work more productively if you invest in modern Restaurant Back Office management software. To ensure that your kitchen crew doesn’t overlook any products, one feature you should have is your orders showing on kitchen display screens. Orders will only show up on the screen when they are paid for by front-of-house employees, and they will be moved off the screen after the client is served. This kind of setup even allows you to track how long it takes to assemble things.

To ensure that your kitchen runs smoothly, you may plan process improvement projects by knowing how long each product takes to assemble. To cut down on the amount of time your employees spend on administrative duties, you also need to automate your inventory process procedures. An up-to-date inventory software readily decreases food waste and running expenses. By transferring products that are about to expire, you may minimize food waste when you manage and record your inventory correctly.

Utilize the technologies that might assist you in managing your inventory.

To avoid spoiling, you may also restrict how many of these products you have in store. You will be able to predict when, what, and how much to order more accurately if you know how much and how long you are able to store your raw materials.

 

5 – Establish Quantifiable Objectives

 

Creating an achievable goal for your employees to meet each shift is a simple method to help them feel motivated in their work. You may set objectives based on data from the prior day. This makes employees motivated to meet that goal throughout their shift rather than merely going through the motions. It might be as easy as having no complaints from patrons about the calibre of meals. Your team will be more motivated to follow standard operating procedures for food safety and to prepare and assemble your items if they have a clear, achievable goal. You may also set zero waste on inventory goods as one of your goals. Your workers will be more aware of watching your raw materials and transferring those that are about to expire as a result of this. After you’ve updated your restaurant software, you may utilize the analytics data your system produces to set more precise targets for yourself to meet.

6 – Simplify The Items On Your Menu

 

The majority of restaurant owners believe that increasing the number of menu items would improve their back-office operations by increasing revenue. They neglected to take into account the complexity that each menu item adds to your business’s operations. Your restaurant’s operations will become less complicated if you streamline your menu. In the restaurant business, you want your employees to consistently provide food that meets your requirements. Your employees can more quickly become proficient at preparing and assembling all of your products when there are fewer things on the menu. They can also do these tasks regularly. A menu list that is simplified also results in reduced inventory waste. When you have fewer inventory items to keep track of, you may utilize them sooner and keep an easy eye on which ones are about to expire.

If you worry that your patrons could lose interest in what you have to offer, consider rotating new products on your menu for a shorter period of time. Not only will this thrill your clientele, but it will also enable you to determine whether adding new products results in higher sales and transaction volumes.

Get A Restaurant Back Office Management System Today!

The tips we mentioned above are very helpful. But the best way to manage your back office is to get a back office management system. CherryBerry RMS offers the best and the latest kitchen management and restaurant management systems. This helps to keep things organized at the back of the house as well as at the front of the house. This way, you have more satisfied customers and greater revenues.