Cheetah

JANUARY 20, 2022

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. Featuring only 2-3 options for each clientele segment is enough to make everyone happy.

Seasonal Menu 148

Seasonal Menu Food Supply Allergens Food Order 148

The Rail

MAY 15, 2024

You can also leverage content marketing strategies to enhance customer engagement and satisfaction. Supply chain management , inventory control, and minimizing food waste are key strategies to lower overhead costs and offer savings to customers.

Fast Casual 130

Fast Casual Customer Service Customer Experience Fine Dining 130

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. Supplier relationships are key in getting a good deal so keep in contact with your account manager to ensure they understand what your business looks like as the market constantly evolves.

Supplies 78

Supplies Management Management Allergens 78

Ken Burgin

JUNE 6, 2023

Questions could range from ingredients of dishes to potential allergens. Marketing and Promotion Training: Use ChatGPT to generate content on various marketing strategies, social media promotion, and special event planning. This will help train staff in customer service skills and problem-solving.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

Apicbase

MAY 21, 2024

Whether launching a new concept or expanding into a different market, menu development is critical for a restaurant’s success. It’s about crafting an overall experience that resonates with the restaurant’s target market and concept. Setting a final menu takes time, because there are many factors to juggle beyond recipes.

Menu 52

Menu Dietary Restrictions Allergens Seasonal Menu 52

Culinary Digital

DECEMBER 19, 2024

AI is everywhere, including in kitchens AI has been a hot topic, but people most often associate it with disruptions in the tech industry, or in communications and marketing.

Management 52

Management Management Food Supply Food 52

Apicbase

JULY 22, 2024

Markets and demand have changed. Mann says Sodexo wants to be “a market maker and really lead” in sustainability. Carl Jacobs explains how using restaurant data analytics to control and reduce food costs helps operators adopt sustainable practices, manage and prevent waste and prompt environmentally conscious sourcing decisions.

Catering 52

Catering Sustainability Technology Employee Relations 52

Apicbase

APRIL 11, 2024

Then, we move on to the essential features to look for when in the market for back of house software systems and valuable tips for when you’re ready to buy. Standard features include inventory management, labour scheduling, waste tracking, accounting, and analytics. Below, we discuss restaurant back office software and its benefits.

Operations 52

Operations Back of House Front of House Allergens 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 Food Safety Agriculture 52

Hot Schedules

OCTOBER 4, 2019

What happens when something is ordered that then goes to waste? Yet many restaurants default to daily or weekly counts, even for inventory that doesn’t spoil as quickly as a local market peach. A long with labor, food and beverage is one of the highest costs within a hospitality organization. It can also be a competitive advantage.

Inventory 60

Inventory Management Management Demo 60

Rocket Fuel

JANUARY 18, 2025

These systems also offer valuable industry insights into customer behavior and preferences, allowing QSRs to optimize staffing, refine menu offerings and create data-driven marketing strategies. Consumers are demanding choices that cater to a variety of dietary needs, including plant-based, low-carb and allergen-free options.

2025 52

2025 Mobile Ordering Food Customer Service 52

Clover - Restaurants

APRIL 25, 2024

To help control cost: By precisely documenting ingredient quantities, recipe cards can help minimize food waste –and as a result, optimize profitability. But, you may also want to include auxiliary information like allergens/substitutions, prep time, storage notes, and drink pairings. But chefs never share their secrets, right?

Design 52

Design Loyalty Program Social Media Allergens 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. With so much focus on sustainability, allergen-free foods and more, all businesses in the food sector must prioritize eco-friendly values to retain consumer respect and trust,” Grelle said.

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

And companies that have one react faster to shifts in the market and are well positioned to take advantage of new business opportunities. Tools like Apicbase, for instance, offer support in areas like recipe costing, allergen management, and inventory control. Embracing digital technology is about enhancing roles, not replacing them.

Cash Management 52

Cash Management Technology Front of House Allergens 52

Apicbase

MARCH 3, 2023

This helps to ensure that the restaurant has the necessary ingredients at all times while avoiding overstocking and reducing waste. Your restaurant managers have access to real-time inventory data at every location , allowing them to minimise over- and underbuying, which massively reduces food waste and food costs. Request a demo!

Point of Sale 52

Point of Sale POS Management Management 52

Apicbase

MARCH 28, 2024

Product development – clean data on ingredients, allergens, and nutritional values along with recipe and menu optimization tools. Automated inventory management software allows you to easily track stock levels, organise inventory data, and generate food waste reports forecast procurement.

Management 52

Management Management Point of Sale Kitchen Safety 52

Apicbase

AUGUST 19, 2022

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. Hotels can take things a step further even with a data-driven marketing approach.

Hotels 52

Hotels Technology Hospitality Back of House 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. NOTE: You can [and should] go real granular here, adding prep steps, production notes, images, and allergen/dietary info data to all your recipes. It is as easy as it looks!

Menu 52

Menu Point of Sale Pricing Take-out 52

Modern Restaurant Management

AUGUST 28, 2020

. “Over the last century, women, despite their incredible contributions, have struggled to make it in professional kitchens — held back by inequalities unfairly put upon them,” said Rob Sundy, Head of Brand Marketing & Creative Studios at Whirlpool Corporation, the parent company of the KitchenAid brand.

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

EATER

JUNE 17, 2020

At one point, there were 350 fridges around Germany, with 25 in Berlin alone, all with the purpose of saving and redistributing perfectly good food that would otherwise go to waste. These fears are stoked by a technocratic risk regime that places trust in businesses, scientists, and markets, but not the public,” she writes.

Food 326

Food Food Safety Government 2014 326

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

They will also provide a superior service experience to their guests, which ultimately is what wins the restaurant market share battle. Global Chained Consumer Foodservice Market. Growing investments in online food delivery applications is leveraging the global chained consumer foodservice market. Best Foodie Cities in America.

2019 211

2019 Point of Sale Small Business Consumer Goods 211