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The Restaurant Technology Ecosystem: Back Of House

The Restaurant Technology Ecosystem: Back Of House

Improving Back Of House Efficiencies

The kitchen, or back of house (BOH), is another area of the restaurant that utilises technology to improve efficiencies and create innovative dishes. There are tools for the way ingredients are handled all the way from when they are received to when they reach a guest’s plate.

Inventory management is essential to keeping food costs under control and making sure you have enough ingredients in stock so you don’t have to adjust menu items. Using a POS platform that includes an inventory management functionality is beneficial in tracking and monitoring inventory in real-time. You can even receive automatic alerts and purchase orders, so you are always optimally stocked.

To make sure you don’t miss a beat with your inventory tracking, Revel’s inventory management has an intermediate inventory feature, which allows you to prepare ingredients, modifiers, and products in advance by running recipes for each, ahead of time. From large supply vendors to last minute recipe adjustments, you can ensure that you’re getting a detailed picture of your inventory numbers.  

Part art, part science, molecular gastronomy is the trending technology of the culinary world, where the principles of chemistry are applied to further understand and enhance cooking. Catalan Chef Ferran Adria pioneered this culinary movement with techniques such as foams and spherification. Other techniques include gels, the use of liquid nitrogen to rapidly freeze food, and sous-vide to cook food to the optimal temperature. Applications of molecular gastronomy are most commonly seen in fine dining, however, many ice cream shops have taken to using liquid nitrogen to make ice cream to order.

The kitchen display system (KDS) is another technology that increases efficiency when expediting. They are used to track how long it takes for menu items to be prepared, and can also organise kitchen flows. The KDS sends digital tickets to the various kitchen stations and the bump capabilities feature prioritises orders to optimise the queue. This way, line cooks can quickly understand how much to make of what and when. It can increase speed of service and also help reduce waste from errors in firing times.

Back of house operations are half of the recipe for a successful restaurant operation. With all the opportunities that new technologies provide to impress your guests with innovative cuisine and well-timed speed of service, choosing all-in-one point of sale platform that meets your business needs is essential to have your BOH running like clockwork.