Back of House

06/25/2025

https://link.backofhouse.io/4eqOpFc surveyed over 5,000 restaurant customers and uncovered surprising truths about how guests really discover, order from, and stay loyal to restaurants. (Spoiler: It’s not through delivery apps.) Keep reading: https://link.backofhouse.io/4ni0nVu

06/23/2025

Restaurant lingo isn’t just jargon—it’s a language of survival with a side of sass. Whether you're FOH, BOH, or just an “apps” enthusiast who yells “Behind!” in your own kitchen, you’ve probably heard some of this slang before. From “86” to “in the weeds,” we’ve broken down the essential terms every industry pro—and food lover—should know.

06/18/2025

Restaurant equipment repairs are getting pricier—fast. The average emergency service request now runs $754, and it’s only climbing. According to 86 Repairs CEO Daniel Estrada, rising parts costs, a shrinking technician workforce, and delayed maintenance are pushing margins to the brink.

But there’s good news: Proactive equipment management can help you cut costs, prevent downtime, and make smarter decisions with your repair dollars.

Read the article now:

Learn how being proactive about restaurant equipment repair can play a valuable role in reducing your operational costs and helping your bottom line.

06/05/2025

Labor costs are climbing—some restaurants are spending up to 60% of gross sales on staffing. With minimum wage hikes and tip credit changes on the horizon, it's time to get smart about saving. From table-side POS to AI phone agents and smart scheduling software, we've broken down the tech that's helping restaurants stay profitable. Read the full article ⤵️

06/02/2025

Every mile, every fry, every fill-up cuts deeper into already razor-thin margins. But the spirit of the street food scene isn’t going down without a fight. Here's how operators are adapting and staying afloat in the face of skyrocketing costs.

Read the story behind the struggle—and the hustle.

05/27/2025

A huge thank you to everyone who stopped by the Back of House booth at the Utility Show, lounged with us in the tech-forward cafe, or chatted with our team at the Expert Bar. We had a blast connecting with so many who are shaping the future of the restaurant industry.

Miss us at the show? Back of House is your go-to resource for expert-vetted restaurant tech. We help you solve real problems—from staffing to POS to marketing—so you can focus on running your restaurant, not chasing solutions.

05/15/2025

Catch us at UTILITY 2025!

Back of House + Trust20 are teaming up at this year’s most forward-thinking hospitality trade show. From tech that tackles your biggest restaurant pain points to real-talk food safety solutions, we’re bringing expert insights, interactive demos, and exclusive offers to the show floor.

✅ Stop by the Expert Bar to chat with a BOH expert
✅ Test-drive vetted tech that actually works
✅ Learn how Trust20 can simplify your food safety training
✅ Refuel in our future-forward lounge powered by Owner & Loman AI

We’ll be on the floor all weekend—come say hi and leave with smarter tools for your business.

05/12/2025

We’re heading to one of ’ top networking events of the year — Meet the Experts — and you should too. This is your chance to connect with leaders in HR, PR, law, licensing, insurance, and some of the biggest names in the restaurant game.

Our very own Nick Florek, Director of Ops at Back of House, will be one of the featured experts in the speed networking sessions!

05/08/2025

Big thanks to everyone who joined our AI Labor Challenges Webinar — and a special shoutout to our amazing panelists from Push Operations and Libro plus our partners at Gordon Food Service and Florida Restaurant & Lodging Association for making it all happen!

From smarter scheduling to reducing burnout, we loved diving into how AI is changing the game for restaurant labor.

Missed it? Watch the full recording here: https://link.backofhouse.io/4m91Dd4

05/04/2025

Feeling the pressure of staffing shortages, high turnover, or finding the right talent in today's foodservice landscape? 🤔 You're not alone.

Join Back of House and the Florida Restaurant & Lodging Association on May 7th at 3 PM EST for a FREE webinar tackling the industry's toughest labor challenges head-on. Gain valuable insights and actionable strategies you can implement in your business right away.

This expert session is open to everyone in the industry, regardless of location! Don't miss out on solutions that can transform your operations.

➡️ Register for FREE today: https://bit.ly/42UdZwG

05/02/2025

Struggling with staffing, scheduling, or keeping up with labor costs?

Join us for a FREE webinar: Optimizing Restaurant Labor with AI-Driven Tools— hosted by Back of House, in partnership with Gordon Food Service and the Florida Restaurant & Lodging Association.

Learn how AI tools from Push and Libro are helping operators optimize scheduling, reduce burnout, and improve team performance in real time.

📅 May 7 at 3PM EST
🔗 https://link.backofhouse.io/431Qou9
💬 Live Q&A with the experts + replay for all registrants!

04/26/2025

Front of House vs. Back of House – What’s the Difference?

A restaurant is like a well-oiled machine—every part needs to work together seamlessly to create a smooth operation. But what exactly separates the Front of House (FOH) from the Back of House (BOH)?