Allergens Inventory Retail Waste 
Modern Restaurant Management
MARCH 28, 2024
Food manufacturers and retailers are embracing a whole new world of opportunities for consumer engagement that are enabled by this newer technology. Fast, accurate, trustworthy product identification enables targeted recalls and helps avoid unnecessary removal of unaffected products, reducing food waste. What’s My Role?
Modern Restaurant Management
SEPTEMBER 19, 2023
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. Restaurants and retailers can also use AI to accurately predict demand for any given food item.
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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.
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.
Apicbase
NOVEMBER 28, 2022
Other catering companies cook in a central production kitchen, distributing meal components or (semi-)finished dishes to different outlets and retailers. This kitchen prepares large batches of food and distributes it to franchise restaurants, business-owned locations, or retail customers. Central Production Units (CPUs).
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