Are you tired of spending hours searching for restaurant solutions?
Our new website offers an easy-to-use platform to help you find what your restaurant needs quickly and efficiently.
Discover hundreds of restaurant solutions, access unbiased solution comparisons and real operator reviews, and even secure free consultations - all in one place! https://backofhouse.io/
Back of House now offers free 1:1 tech consultations for restaurant operators. Book a consult here: https://bit.ly/3UqsMJy
Happy Thanksgiving from the Back of House team!
We've made it really easy to search our website for insights and service providers (with reviews!). Try it out for yourself by heading to http://backofhouse.io and searching for whatever you need.
We've made it really easy to search our website for insights and service providers (with reviews!). Try it out for yourself by heading to https://hubs.li/Q01jm9p60 and searching for whatever you need.
Creating a schedule that works, from a myriad of individual lives, is complicated. If you're already using scheduling software, more power to you. We chatted with Stacey Sikorski from 7shifts on how to optimize using
Creating a schedule that works, from a myriad of individual lives, is complicated. If you're already using scheduling software, more power to you. We chatted with Stacey Sikorski from 7shifts on how to optimize using restaurant scheduling software to your advantage. Her tips are great for any scheduling software or even if you'd rather stick to pen and paper: https://hubs.li/Q01h200D0
Popular food delivery website GoldBelly is a valuable additional revenue stream for some operators. We spoke to Cynthia Wong of Life Raft Treats which does 60 percent of its business through the platform, on what she
Popular food delivery website GoldBelly is a valuable additional revenue stream for some operators. We spoke to Cynthia Wong of Life Raft Treats which does 60 percent of its business through the platform, on what she's learned and how to stand out: https://hubs.li/Q01gBk330
Our Automation Week took a deep dive into the many ways automation is shaping the restaurant industry. If you missed a day, or just want to share something cool, here's a roundup of all the pieces from this past week: https://bit.ly/3yctmm1
Our Automation Week took a deep dive into the many ways automation is shaping the restaurant industry. If you missed a day, or just want to share something cool, here's a roundup of all the pieces from this past week: https://hubs.li/Q01fyp2h0
Are you ready? Because Automation Week is here! Tune into our social channels for a look into how automation is shaping the restaurant industry. We can't wait to show you what we've been working on!
Are you ready? Because Automation Week is here! Tune into our social channels for a look into how automation is shaping the restaurant industry. We can't wait to show you what we've been working on!
In three-and-a-half years, Charisse McGill's French Toast Bites has grown from an annual pop-up to a six-figure enterprise called Lokal Artisan Foods Group with treats like French toast ale and strawberry French toas
In three-and-a-half years, Charisse McGill's French Toast Bites has grown from an annual pop-up to a six-figure enterprise called Lokal Artisan Foods Group with treats like French toast ale and strawberry French toast gelato.
We chatted with McGill to learn more about the backstory behind her French toast concept, the importance of building industry relationships to grow, and the role the pandemic played in shaping her business.
Read more: https://hubs.li/Q01cYTY50
Yehuda Sichel gave his two-week notice on March 2nd....2020, a week before it was announced that we had entered into a global pandemic. But Sichel didn't panic. Instead, he was looking toward the future. We sat down with Sichel to talk about what he's le
Yehuda Sichel gave his two-week notice on March 2nd....2020, a week before it was announced that we had entered into a global pandemic. But Sichel didn't panic. Instead, he was looking toward the future.
We sat down with Sichel to talk about what he's learned since breaking off on his own and about the launch of his first restaurant, HUDA, during the middle of the pandemic.
Read more: https://hubs.li/Q01cv-Xw0
Have you heard of CORE (Children of Restaurant Employees)? CORE provides grants to restaurant employees with children when the employee, their spouse, or child faces a medical crisis, injury, death, or natural disast
Have you heard of CORE (Children of Restaurant Employees)?
CORE provides grants to restaurant employees with children when the employee, their spouse, or child faces a medical crisis, injury, death, or natural disaster.
Read more https://hubs.li/Q01ctGSr0 to find out how they work and the ways in which restaurants can help.
Staffing is still an issue in the restaurant industry. But what if you could empower your existing talent to draw in new hires? We spoke with Michael Lennox of Electric Hospitality, Kelly Phillips of Destination Unkn
Staffing is still an issue in the restaurant industry. But what if you could empower your existing talent to draw in new hires? We spoke with Michael Lennox of Electric Hospitality, Kelly Phillips of Destination Unknown Restaurants, Erick Williams of @virtuerestaurant & Mustard Seed Kitchen, Tina Eskenazi of Mission Yogurt, Inc. and Carla Changwailing of 101 Hospitality to see how they're currently utilizing this tactic. https://hubs.li/Q01b9g3G0
Back of House helps independent restaurants select the technology they need for success.
