7 Shifts

NOVEMBER 15, 2024

Aside from providing the best dining experience, order-taking accuracy can help you avoid food waste and unnecessary costs. Mistakes in these situations can lead to delays, wasted food, and a poor guest experience. In a busy restaurant, your wait staff must be able to handle multiple tables and manage orders efficiently.

Hiring 195

Hiring Dietary Restrictions Customer Service Customer Experience 195

Cheetah

JANUARY 20, 2022

Efficient Inventory Management with Bite Size Menus. Of course, a menu should cater to various tastes with a diversity of flavors, textures, allergens, and even calorie count. Fewer ingredients bought and prepped means less food waste, lower transport costs, and less single use plastic packaging etc.

Seasonal Menu 148

Seasonal Menu Food Supply Allergens Food Order 148

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. What happens when something is ordered that then goes to waste? What happens when something is ordered that then goes to waste? Find one that works for . Another Way.

Inventory 60

Inventory Management Management Demo 60

The Rail

MAY 15, 2024

Supply chain management , inventory control, and minimizing food waste are key strategies to lower overhead costs and offer savings to customers. In the restaurant kitchen, automated food prep systems, robotic assistants, and inventory management software optimize efficiency and quality.

Fast Casual 130

Fast Casual Customer Service Customer Experience Fine Dining 130

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. An integrated back-office system will make this easier. read more.

White Paper 109

White Paper Inventory Employee Relations Download 109

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.

Inventory 60

Inventory Menu White Paper Download 60

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. Plus, manual back-ups and lost information, buried notices and wasted paper. . You’re not the first to meet this foe. Find out how you can defeat the Busywork Beast once and for all. read more.

Cash Management 78

Cash Management Allergens Back of House Front of House 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. The right inventory management solution can show him who the sheriff is in town. Watch out: he’s wily and he’s mean. Find out how you can defeat the Rogue Spender and hang on to your cash. read more.

Cash Management 78

Cash Management Allergens Employee Relations Download 78

Hot Schedules

NOVEMBER 12, 2020

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. To find out how to cut costs, not corners, to effectively manage your supply chain check out our procurement and inventory guide. Keep Stock Levels to a Minimum. Related Posts.

Supplies 78

Supplies Management Management Allergens 78

Restaurant365

FEBRUARY 18, 2022

Managers can count and order inventory, create and assign schedules, review P/L data, and more from any mobile device. Allaying allergen fears. You can optimize food usage and reduce waste. Cloud-based management solutions that provide 24/7 access to critical business data is transforming the business.

Technology 78

Technology Dietary Restrictions Back of House Front of House 78

Ken Burgin

JUNE 6, 2023

Questions could range from ingredients of dishes to potential allergens. Business Operations Overview : Create comprehensive educational content about restaurant operations like supply chain management, inventory control, and financial management. This will help train staff in customer service skills and problem-solving.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

Apicbase

MARCH 28, 2024

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. It’s worth, therefore, investing in improving operations to boost your margin.

Food Truck 52

Food Truck Front of House Allergens Inventory 52

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 52

Operations Back of House Front of House Allergens 52

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 52

Back of House Allergens Front of House Food Supply 52

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.

Sustainability 52

Sustainability Food Agriculture Food Safety 52

Culinary Digital

DECEMBER 19, 2024

How AI tames supply chains Modern supply chains are long, unwieldy, and can be difficult to understand – and that goes double for ingredients, which have a host of unique concerns around freshness, exposure to allergens, and potential recalls and contamination to manage.

Management 52

Management Management Food Supply Food 52

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

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. Inventory Management Tracking ingredients from distributor to plate, reduces waste and helps to control costs.

Menu 52

Menu Dietary Restrictions Allergens Seasonal Menu 52

Apicbase

JUNE 11, 2024

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. by installing an additional cooler) helps minimise food waste. This ensures each outlet gets what it needs on time.

Supplies 52

Supplies Management Management Food Supply 52

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 52

Point of Sale POS Management Management 52

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. It helps you track waste and theft to better control running costs.

Inventory 52

Inventory Food Supply Back of House Kitchen Safety 52

Apicbase

JULY 22, 2024

He cited proprietary research that the global food services and facilities management company has conducted on sustainable eating programs, sustainable ingredients, and carbon-neutral dishes, plus partner programs focusing on food waste avoidance and sustainable eating. The software provides answers to managing food waste.

Catering 52

Catering Sustainability Technology Employee Relations 52

Culinary Digital

MAY 10, 2023

Source : Adobe Stock CulinarySuite can also streamline procurement and inventory management. The software can automatically generate purchase orders, track inventory levels, and monitor food waste. This can help reduce costs and ensure inmates receive nutritious meals.

Dietary Restrictions 52

Dietary Restrictions Healthcare Food 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. In addition, Apicbase enables you to register waste events. allergen data for every product.

Tip Distribution 52

Tip Distribution Kitchen Safety Food Supply Food Safety 52

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 52

POS 2022 Point of Sale Mobile Ordering 52

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

Apicbase

AUGUST 25, 2023

Tools like Apicbase, for instance, offer support in areas like recipe costing, allergen management, and inventory control. With this efficiency, your team can focus on improving customer experience and store profitability without wasting time chasing numbers in spreadsheets.

Cash Management 52

Cash Management Technology Front of House Allergens 52

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 52

2025 Mobile Ordering Food Customer Experience 52

Apicbase

MARCH 25, 2022

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. Learn more: Restaurant Inventory Management Software. You’re done. Apicbase fixes this clunky process.

Menu 52

Menu Point of Sale Pricing Take-out 52

Apicbase

AUGUST 19, 2022

A restaurant’s back of house was essentially a black box with a multitude of overlapping processes, ranging from menu engineering, supply chain management, on-demand production and a vast inventory system. It was chaos. Hotels can take things a step further even with a data-driven marketing approach.

Hotels 52

Hotels Technology Hospitality Back of House 52

Apicbase

OCTOBER 25, 2024

Did you know a poorly managed menu could cost you thousands in wasted food and lost profits each month? You need to manage everything from costs and inventory to menu design to get this balance right. All information—technical sheets, recipes, allergens, and food costs—was entered by hand for each country.

Menu 52

Menu Management Management Allergens 52

Apicbase

MARCH 16, 2025

We have to track food waste, carbon footprint , and procurement sustainability. Menu & recipe data : Ingredients, allergens, nutrition, and sustainability. Inventory & stock levels : Availability, usage, waste, and restocking. More and more data requirements are coming into play, Sandra says.

Catering 52

Catering Dietary Restrictions Back of House Front of House 52

Modern Restaurant Management

DECEMBER 17, 2024

From inventory management to predictive labor scheduling, AI tools will help restaurants cut costs and adapt in real-time, while providing operators valuable data to help inform business decisions. I think 2025 will be the year restaurants focus on turning insight to action through integrations. The other element would be plant-based foods.

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2025 Back of House Front of House Customer Experience 419