Modern Restaurant Management

AUGUST 22, 2024

With guests searching for value, how can local restaurants compete and thrive in such a competitive market and build trust withconsumers who are more cautious about price and safety than ever? "Value "People tend to go to fast-food restaurants for the speed and lower price point.

Allergens

Modern Restaurant Management

SEPTEMBER 19, 2023

However, the impact that AI is already having on the food industry is without parallel, helping to lower food prices, increase the availability of certain products or ingredients, and prevent supply chain shortages. With AI, food companies can calm ingredients that trigger allergens.

Food Supply

Modern Restaurant Management

FEBRUARY 5, 2024

Nearly all restaurateurs (98 percent) believe AI will solve some of their staffing challenges, particularly around food prep and delivery management (42 percent), voice ordering technology (41 percent), predictive ordering and inventory management (39 percent), and food prep robots (38 percent). percent in 2023.

2024

Modern Restaurant Management

JANUARY 3, 2024

Additionally, it means enacting ways to incentivize guests to order from a brand’s direct ordering channels, with offers like exclusive items and pricing, to drive in-house digital sales and therefore retain owned guest data. – Noah Glass, Founder & CEO, Olo Looking ahead to 2024, we anticipate more change.

2024

Cheetah

JANUARY 20, 2022

Efficient Inventory Management with Bite Size Menus. Protein, for example, has seen a 30% price increase. Of course, a menu should cater to various tastes with a diversity of flavors, textures, allergens, and even calorie count. With fewer ingredients on the menu, less supplies need to be ordered and stored.

Seasonal Menu

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. This should include vendor catalogs and pricing, so you can stay on top of exactly what each recipe will cost — and adjust accordingly. Optimized Purchasing and Inventory. Menu Engineering.

Inventory

The Rail

MAY 15, 2024

Generally lower food prices than full-service restaurants. No restaurant model is perfect, but a counter service restaurant balances convenience and service efficiency while still providing a quality experience at an affordable price point. Lower labor costs with fewer servers/staff needed. More casual, relaxed dining atmosphere.

Fast Casual

Hot Schedules

NOVEMBER 12, 2020

Review your pricing and rebate deals. When negotiating with suppliers, the larger the basket that they receive, the more competitive their pricing should be. If a smaller local supplier is guaranteed business, they are likely to provide better pricing and prioritize your order. Fix Pricing and Building Supplier Relations.

Supplies

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

JULY 26, 2024

With 96% of restaurants planning to expand , operators are looking for the best software to manage BOH operations like inventory, recipes, production, and scheduling. You might be tracking inventory in a spreadsheet, for example, or placing orders via email without sharing this data with other parts of the business.

Back of House

Apicbase

MAY 21, 2024

Operational realities like ingredient sourcing, kitchen workflow, pricing strategy, and branding play a role in menu development. Let’s look at how those two strategies differ: Menu Engineering Menu engineering requires a thorough analysis of price variables and a method to predict costs consistently.

Menu

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. The most comprehensive solutions keep all your ingredients, suppliers, and pricing details in one place.

Back of House

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. TL;DR – The Apic Touch Apicbase extracts sales information from your POS system and compares it to your recipes (ingredients, portion size, real-time supplier pricing). from your POS.

Point of Sale

The Restaurant Times

JUNE 14, 2022

These systems allow restaurateurs to develop or restructure their recipes, provide nutritional & allergen data pertaining to food ingredients, help with dynamic menu pricing, etc. An inherent advantage of this system is that it comes integrated with the billing as well as the inventory management module. Recipe Management.

Menu

Apicbase

MAY 8, 2024

Finally, we will explore the best alternatives to MarketMan, helping you decide which restaurant inventory management platform aligns best with your needs. Inventory management: MarketMan tracks inventory and reports on stock counts and total value. MarketMan tracks ingredient prices to help optimise menu prices.

Inventory

Apicbase

JUNE 11, 2024

Value Consistency Above Lower Prices While a 20% lower price sounds fantastic, it doesn’t help your restaurant if deliveries are regularly late. Insist on Transparency Choose vendors who are upfront about their inventory status and schedules. Book a Demo 2. This approach makes sense. It leads to confusion and errors.

Supplies

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

MARCH 25, 2022

It’s essential for everything you do, from menu pricing to closing the gap between theoretical and actual food costs i.e. detecting the causes of food cost variance. It’s based on painstaking calculations of your ingredient prices and production costs. This is your inventory from which all your recipes are created.

Menu

Apicbase

JULY 22, 2024

It centralises intellectual property (IP) related to recipes and menus, and automates inventory management. Implementing software like Apicbase enables foodservice companies to share critical information with their customers, including food provenance, allergen details , nutritional values, and carbon footprints.

Catering

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

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. By analyzing historical data and real-time customer trends, these systems can predict order patterns, optimize cooking times and even recommend ingredient inventory levels.

2025

Apicbase

MARCH 16, 2025

Menu & recipe data : Ingredients, allergens, nutrition, and sustainability. Procurement & supplier data : Sourcing, pricing, packaging, and order volumes. Inventory & stock levels : Availability, usage, waste, and restocking. Sales & transactions : Order history, payments, peak times, and trends.

Catering