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Build a BOH-First Foundation that Fuels FOH Success

As we enter what could be another unpredictable stretch, operational readiness is everything. Doubling down on BOH operations is the smartest move restaurant leaders can make right now. Explore this six-part series to learn why—and what happens when you don’t.

BLOG SERIES:

A Profit-First Approach to Resilient Restaurant Operations

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[Part 1] Here We Go Again

Understand the importance of shifting focus to BOH ops to plug profit leaks.

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[Part 2] Plug the Labor Leak

Learn how to build a smart labor strategy that supports both margins and morale.

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[Part 3] Consistency & Control

Tackle the hidden toll of inconsistent ops to drive better bottom-line results.

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[Part 4] Disappearing Margins

Learn how to cut waste, forecast more accurately, and stretch every dollar.

COMING SOON

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[Part 5] Hidden Profit Center

See how a strong L&D program improves speed, accuracy, and retention.

COMING SOON

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[Part 6] Building Resilience

Set the stage for long-term growth and profitability with a strong, resilient BOH.

COMING SOON

Restaurant Spotlight

How Sweetgreen Reduced Labor Costs and Cut Scheduling Time in Half

Sweetgreen, a popular fast-casual salad chain, completely transformed its scheduling processes, resulting in a 50% reduction in scheduling time, a decrease in labor costs, and improved guest experience.

LEARN HOW THEY DID IT
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The Time to Future-Proof Your Ops is Now

If you're serious about scaling—or just surviving the next wave of uncertainty—it starts behind the scenes.

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