Culinary Digital

FEBRUARY 23, 2023

Global agriculture wastes over 28% of its products, according to reports. World hunger, climate change, economic insecurity, and increasing stress on limited resources are all caused by food loss and waste. Poor inventory visibility across multiple locations results in food waste when transferring it to another site in need.

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Sustainability Food Agriculture Food Safety 52

Hot Schedules

NOVEMBER 26, 2019

They take the form of wasted time, effort and cash, and cause havoc and frustration for your employees and guests alike. Stay tuned as we introduce you to the villains who thrive on operational inefficiencies. Plus, manual back-ups and lost information, buried notices and wasted paper. . Welcome to our Meet-the-Villain series.

Cash Management 78

Cash Management Allergens Front of House Back of House 78

Modern Restaurant Management

APRIL 21, 2020

As reported every day in the news, kitchens across the country are shuttering often with inventory on hand and retailers cannot stock their shelves fast enough to meet consumer demand as panic-buying abounds. allergen information required by the Food Allergen Labeling and Consumer Protection Act.

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Menu Allergens Document Food 164

Apicbase

MARCH 3, 2023

The integrations, through API endpoints or otherwise, increase operational efficiency and significantly simplify day-to-day, as no more time is lost updating spreadsheets or apps. This end-to-end solution uses data from your POS to provide insights into sales, food costs, menu engineering and inventory management.

Point of Sale 52

Point of Sale POS Management Management 52

Hot Schedules

NOVEMBER 12, 2020

There are a number of suppliers to the industry who sadly have not survived the crisis, making operating more challenging for hospitality businesses who cannot function without their suppliers. As business levels continue to fluctuate since early Spring, it is important to keep stock levels to a minimum to preserve cash and minimize waste.

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Supplies Management Management Allergens 78

Hot Schedules

JANUARY 8, 2020

They take the form of wasted time, effort and cash, and cause havoc and frustration for your employees and guests alike. In our Meet-the-Villain series, we introduce you to the villains who thrive on operational inefficiencies and share our tips for how to fight the good fight. T here are many foes in the hospitality industry.

Cash Management 78

Cash Management Allergens Employee Relations Download 78

Apicbase

AUGUST 25, 2023

Digitisation is more than introducing new technology; it requires a digital mindset – a new way of thinking that changes how restaurants operate. Historically, restaurant operators have (often) been resistant to change. Many aspects of this industry have remained unchanged for centuries. Hospitality is expanding through technology.

Cash Management 52

Cash Management Technology Front of House Allergens 52

Apicbase

NOVEMBER 28, 2022

Recommended reading : Restaurant Analytics Software — Get a 360-view of your sales, inventory, procurement and food cost data. Unfortunately, that makes inventory management and purchasing much more complex and time-consuming. You want your system to be able to grow along with your operation. allergen data for every product.

Tip Distribution 52

Tip Distribution Kitchen Safety Food Supply Food Safety 52

Apicbase

APRIL 11, 2024

Customers generate revenue, but effective back-of-house operations keep costs in check , ensuring that your restaurants are also profitable in the long term. 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.

Operations 52

Operations Back of House Allergens Front of House 52

Apicbase

AUGUST 19, 2022

Digital data are the foundation on which modern hotel operations rest. If data management is fundamental to hotel operations, then it is counterintuitive that long lists of apps would provide the much-needed data. A platform solution gives hotel operators the ultimate flexibility and scalability. And that is a good thing.

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Hotels Technology Hospitality Back of House 52

Apicbase

MARCH 28, 2024

It’s worth, therefore, investing in improving operations to boost your margin. In this guide, we’ll examine the definitions and calculations for different types of restaurant profit margins and discuss the best ways to improve them through better inventory and purchasing management, tech integrations, and analytics.

Food Truck 52

Food Truck Front of House Allergens Inventory 52

Modern Restaurant Management

SEPTEMBER 19, 2023

Industries ranging from banking to healthcare have integrated one or more AI tools in their operations. With AI, food companies can calm ingredients that trigger allergens. Food Waste Reduction The World Economic Forum estimates that humanity wastes about 74 kg (163 pounds) of food per person, per year.

Food Supply 128

Food Supply Food Waste Supplies 128

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. Automate your restaurant’s operation for efficiency and scalability. What Is Restaurant Automation?

Back of House 52

Back of House Front of House BOH Point of Sale 52

Hot Schedules

OCTOBER 28, 2019

As you work to increase your profitability, two areas to explore are recipe and menu engineering, and purchasing and inventory optimization. Optimized Purchasing and Inventory. What it is: There are many ways to streamline the purchasing and inventory process. Start tracking waste. Menu Engineering. We can help.

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Inventory Menu White Paper Waste 60

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 52

Management Management Point of Sale Kitchen Safety 52

Cheetah

JANUARY 20, 2022

But as supply chain issues, labor shortages and health concerns persist, the small menu trend is making increasingly more economic and operational sense as a long term strategy. Smaller menus are an opportunity for operators to reinvent their restaurant’s concept, improve forecasting and boost profit margins.

Seasonal Menu 148

Seasonal Menu Food Supply Allergens Supplies 148

Restaurant365

FEBRUARY 18, 2022

Now more than ever, due to the huge lack of staff, food inflation, and supply chain shortages, automation is becoming a major advantage in execution for back-of-house operations as well. Managers can count and order inventory, create and assign schedules, review P/L data, and more from any mobile device. Allaying allergen fears.

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Technology Dietary Restrictions Back of House Front of House 78

Hot Schedules

DECEMBER 6, 2019

This will generate less waste, more profit, and happier employees and guests. Inventory Management and Prep Planning. Managed prep planning” is the science of purchasing the right inventory and managing kitchen production using analysis and calculation. We often find operators comparing the forecast to actuals on a weekly basis.

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White Paper Inventory Employee Relations Download 109

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. A restaurant POS system makes the management of operations in a restaurant smoother and much more convenient. Inventory Management.

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POS 2022 Point of Sale Mobile Ordering 52

Apicbase

MARCH 25, 2022

For restaurant operators and F&B operations managers, the devil really is in the details. It’s a theoretical number — how much do your menu and recipes cost in an ideal world where everything is done right, and there are no variations in costs or waste. This is your inventory from which all your recipes are created.

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Menu Point of Sale Pricing Take-out 52