Rocket Fuel

JANUARY 18, 2025

Consumers are demanding choices that cater to a variety of dietary needs, including plant-based, low-carb and allergen-free options. This shift reflects a broader cultural trend toward wellness and sustainability, forcing QSR brands to innovate and adapt their menus to meet these demands.

2025 52

2025 Mobile Ordering Food Customer Service 52

Apicbase

MAY 21, 2024

Consider dietary restrictions Offering vegetarian, vegan, and gluten-free options and clearly flagging allergens in your menu will help attract a wide range of customers affected by allergies or lifestyle restrictions. When designing a menu, be sure to balance innovation with practicality.

Menu 52

Menu Dietary Restrictions Allergens Seasonal Menu 52

The Rail

DECEMBER 2, 2022

In the food industry, a great deal of unnecessary waste can be caused by single-use plastics, such as cups, cutlery, food packaging, and more. Bars and restaurants must take action to reduce their carbon footprint in order to stay relevant, according to Jess Grelle, SVP of Innovation, at leading plant-based food company Safe + Fair.

Compost 266

Compost Agriculture Recycling Sustainability 266

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. Determine precise batch quantities based on actual demand, enabling more accurate food cost control and less waste.

Back of House 52

Back of House Front of House BOH Point of Sale 52

Apicbase

AUGUST 25, 2023

They stress that employees need to use these skills for innovation. Tools like Apicbase, for instance, offer support in areas like recipe costing, allergen management, and inventory control. Yet, it’s only a piece of the puzzle. Embracing digital technology is about enhancing roles, not replacing them.

Cash Management 52

Cash Management Technology Front of House Allergens 52

Apicbase

MAY 8, 2024

It helps you track waste and theft to better control running costs. Apicbase calculates recipe costs and nutritional values and keeps track of allergens. Apicbase’s food waste tracking capabilities are noteworthy, allowing restaurant operations to align with ESG principles. It can analyse the images and extract information.

Inventory 52

Inventory Food Supply Back of House Kitchen Safety 52

The Restaurant Times

AUGUST 30, 2022

and guest-facing content (such as allergens, nutritional content, etc.) You can stop wasting precious resources and time on menial tasks by automating your inventory management system with a restaurant POS system that can track stock and improve order efficiency. due to the lack of adequate storage capacities.

POS 52

POS 2022 Point of Sale Mobile Ordering 52

Apicbase

MARCH 28, 2024

Product development – clean data on ingredients, allergens, and nutritional values along with recipe and menu optimization tools. Smart ordering – innovative procurement tools offer suggestions based on sales data and reduce the time your managers and chefs spend on tedious tasks.

Management 52

Management Management Point of Sale Kitchen Safety 52

Apicbase

AUGUST 19, 2022

They come together to support each other and spur innovation sustainably. Moreover, they finally have a better handle on food waste and can improve the guest experience by offering nutritional value and allergen information – both automated by the F&B management platform. What is a tech ecosystem?

Hotels 52

Hotels Technology Hospitality Back of House 52

Modern Restaurant Management

AUGUST 28, 2020

Trabon, menu management and publishing solutions, and MenuTrinfo®, nutritional analyst and food allergen expert, have forged a strategic alliance that enables an end-to-end solution for the calculation and presentation of menu item nutrition facts and allergen declarations. Ready Partners with FreedomPay.

Allergens 364

Allergens Kitchen Safety Guest Recovery Customer Service 364

Apicbase

OCTOBER 25, 2024

Did you know a poorly managed menu could cost you thousands in wasted food and lost profits each month? With the right tools, you can keep your menus consistent, appealing, and profitable—resulting in higher margins, less waste, and smoother operations. The more locations you operate, the bigger the loss. We have one source of truth.

Menu 52

Menu Management Management Allergens 52

Apicbase

MARCH 16, 2025

Token Healthy Option Innovation isnt only about when people eat, its also about how they decide what to eat. We need to keep innovating to meet consumer expectations. We need to continually innovate to meet consumer expectations, whether thats AI-assisted ordering, automated meal planning, or real-time sustainability tracking.

Catering 52

Catering Dietary Restrictions Back of House Front of House 52

Clover - Restaurants

MAY 3, 2024

With an increased focus on consumer safety post-pandemic, many restaurant owners are exploring the use of innovative cleaning solutions. Use the first-in, first-out method to use ingredients that are closer to spoiling first, so that you can decrease food waste. Frequently empty and wash waste bins. Clean areas around furniture.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Modern Restaurant Management

DECEMBER 17, 2024

This strategic shift can attract a new wave of health-conscious customers and, surprisingly, may boost overall revenue as smaller portions allow for creative menu diversification, reduced food waste, and better customer satisfaction. Restaurants that adapt quickly could find themselves in a prime position to capture this emerging trend.

2025 419

2025 Back of House Front of House Customer Experience 419

Modern Restaurant Management

OCTOBER 15, 2019

Different rules on allergens, trace components and pesticides have proved to be a hurdle for the global chained consumer foodservice market. Interestingly, despite the media coverage and government-initiated campaigns in the UK to deal with plastic waste, there is still a lag in younger Britons’ awareness.

2019 211

2019 Point of Sale Small Business Consumer Goods 211