Modern Restaurant Management

SEPTEMBER 19, 2023

With AI, food companies can calm ingredients that trigger allergens. The good news is that AI could reduce food waste in several ways such as notifying and assisting sellers in re-pricing perishable food automatically so that it can be sold at a discount before it goes bad. This enables businesses to avoid buying too much inventory.

Food Supply

The Rail

OCTOBER 18, 2022

Customers can now interact with a digital or virtual assistant to make their meal selection, get information about menu items ( such as allergens ), place orders or make reservations, and receive notifications when orders are ready for pick-up. The simpler, the better. Customization.

Online Ordering

Hot Schedules

OCTOBER 4, 2019

Managing Inventory — and Your Time . Aside from the cost of the items themselves, there are many expenses associated with managing inventory. In order to maintain the highest-possible level of profitability, proper inventory management is vital. Inventory management is an inherently reactive piece of the business.

Inventory

Apicbase

APRIL 11, 2024

The success of a food service business depends on how well its restaurant managers manage purchasing and inventory and how good the chefs are at creating profitable recipes. Standard features include inventory management, labour scheduling, waste tracking, accounting, and analytics.

Operations

Apicbase

APRIL 5, 2024

Restaurants use software and smart hardware to automate everyday tasks and management duties, such as purchasing ingredients, managing inventory, making production lists, dealing with allergens, and calculating costs. Inventory management Streamline inventory management and boost purchasing precision with software.

Back of House

Apicbase

MAY 21, 2024

Understand your target audience Define your audience’s demographics, dining occasions, and dietary preferences to create a menu that caters to their needs—considering regional tastes and preferences to ensure a good fit if expanding into a new market. Kitchens always have what they need to consistently execute menus as designed.

Menu

Apicbase

NOVEMBER 28, 2022

These businesses are accountable for any safety issues in their supply chain and must have information on traceability for the goods they grow, distribute, and sell. In addition, consumers have grown more concerned about the food they eat, where it comes from, and which nutritional values it offers. Virtual brands.

Tip Distribution

Apicbase

JUNE 11, 2024

Build Good Vendor Relationships People respond to honesty, transparency, and respect. Insist on Transparency Choose vendors who are upfront about their inventory status and schedules. When deciding between vendors, choose the one willing and able to be upfront about their inventory and schedules.

Supplies

Apicbase

MARCH 3, 2023

This end-to-end solution uses data from your POS to provide insights into sales, food costs, menu engineering and inventory management. Additionally, Apicbase updates your inventory levels based on sales data and provides real-time stock-level reports for each location. You instantly get the actual profit margin for each menu item.

Point of Sale

The Restaurant Times

AUGUST 30, 2022

A restaurant POS system helps you manage everything from inventory to staff members, easing out a lot of the complexities involved in running a restaurant business. It allows you to manage sales, inventory, supply chain, production, orders, kitchen operations, staff, and customers with the help of a digital interface of the software.

POS

Apicbase

AUGUST 19, 2022

And that is a good thing. Unfortunately, despite all the good intentions, these jack-of-all-trades solutions are usually excellent at one trade and deliver jack at most others. It is as if you expect the gardener to be as good at trimming the hedges as he is putting together a bill of materials for a dinner service of 500 people.

Hotels

Apicbase

MARCH 28, 2024

The F&B director works with the order forms, the COO analyses the profit and loss statements, the inventory manager checks the stock counts, the executive chef works in the recipes database and so on. All come with their own data sets and metrics – food cost, inventory variance, sales numbers, the list goes on.

Management

Apicbase

JULY 22, 2024

Mann acknowledged, however, that there remains “a challenge around consumers’ readiness to adapt to climate-friendly dishes.” It centralises intellectual property (IP) related to recipes and menus, and automates inventory management. The answer, he says, is raising awareness. “We’re We believe in partnerships.

Catering

Apicbase

MARCH 16, 2025

If you ran a contract catering operation in the 2000s, the job was straightforward: serve good food, on time, at a reasonable cost. But, people dont want caterers telling them whats good for them, like Try our healthy, high-protein salad for ultra-runners. We need to keep innovating to meet consumer expectations.

Catering