7 Shifts

NOVEMBER 15, 2024

How do you handle multiple tables and orders at once? What steps would you take if a customer received the wrong order? How do you maintain accuracy when taking orders for large groups? How do you handle multiple tables and orders at once? What does excellent customer service mean to you? How did you resolve it?

Hiring 195

Hiring Dietary Restrictions Customer Service Customer Experience 195

Perfect Daily Grind

JUNE 21, 2020

Women are also more likely to try a new drink or food item, whereas men tend to have favourite drinks that they order again and again. If three people all order a hand brew, we use the SP9 three times and those three are much more likely to taste similar than three made by hand, or by three different staff members.”. Credit: Matt Lee.

Café 178

Café Consumer Goods Customer Experience Sustainability 178

Cheetah

JANUARY 20, 2022

When the Covid-19 delivery boom took off, many restaurants shortened their menu in order to focus on their best, and most delivery-friendly, items. With fewer ingredients on the menu, less supplies need to be ordered and stored. This allows them to rely less on precise forecasting for each specific dish and more on average order count.

Seasonal Menu 148

Seasonal Menu Food Supply Allergens Food Order 148

The Rail

MAY 15, 2024

They provide a hands-on experience that lets customers place their orders and enjoy quality eats at lower costs. You place your order at the counter or kiosk, grab a number or buzzer, and typically receive your food at the counter. The order point is the counter or a self-ordering kiosk.

Fast Casual 130

Fast Casual Customer Service Customer Experience Fine Dining 130

Hot Schedules

NOVEMBER 12, 2020

If a smaller local supplier is guaranteed business, they are likely to provide better pricing and prioritize your order. 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. This ratio is not just limited to the larger nationwide suppliers.

Supplies 78

Supplies Management Management Allergens 78

Hot Schedules

DECEMBER 6, 2019

This will generate less waste, more profit, and happier employees and guests. A robust demand-forecasting engine will create predictive orders. Learn how Fourth’s inventory management solutions can help your restaurant reduce waste and increase profit. An integrated back-office system will make this easier. read more.

White Paper 109

White Paper Inventory Employee Relations Download 109

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. With food allergies on the rise, and more than 15 million Americans affected, it’s critical for your restaurant to be able to deliver clear, accurate allergen information to guests. He’s wily and he’s mean.

Cash Management 78

Cash Management Allergens Employee Relations Download 78

Restaurant365

FEBRUARY 18, 2022

Between self-service, order management, home delivery options, and futuristic robotic servers, there’s no shortage of great ideas for boosting front-of-house productivity. Managers can count and order inventory, create and assign schedules, review P/L data, and more from any mobile device. Allaying allergen fears.

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. Sustainability Practices: Create learning modules about incorporating sustainability practices into the restaurant, including waste management, energy efficiency, and sourcing local produce. This would aid managers in implementing and overseeing these practices.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

Apicbase

APRIL 1, 2025

It replaces spreadsheets and guesswork with one system that manages: Recipes and batch production Stock visibility across all sites Real-time procurement needs Allergen, nutritional and CO data So every site knows what to prep, what to order, and how to stay compliant. Want to see how it works? Book a demo

Catering 52

Catering Front of House Allergens FOH 52

Hot Schedules

OCTOBER 28, 2019

We have a suggestion: stop rogue purchasing, eliminate paper from the entire purchase-to-pay process and tackle waste. You’ll also want them to be ordered according to need, and within pricing agreements. Plus, the more paper you can remove from the process and the more waste you can eliminate, the more you’ll save.

Inventory 60

Inventory Menu White Paper Download 60

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

MARCH 28, 2024

The restaurant profit margin takes into account all your revenue streams, from in-house dining and takeaway orders to branded merchandise and meal kits. It tells you how efficient or wasteful your operations are, helping you reduce waste and lower your food costs. It takes into account your COGS, overheads, and variable costs.

Food Truck 52

Food Truck Front of House Allergens Inventory 52

Apicbase

APRIL 11, 2024

Standard features include inventory management, labour scheduling, waste tracking, accounting, and analytics. For example, restaurant software automatically tracks inventory levels, so your kitchen teams don’t have to count stock every night to order for the next day. This allows managers to perform tasks faster and more accurately.

Operations 52

Operations Back of House Front of House Allergens 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

Hot Schedules

OCTOBER 4, 2019

What happens when something is ordered that then goes to waste? What about when there are discrepancies among what you ordered, what was sold, and what’s left in the walk-in? In order to maintain the highest-possible level of profitability, proper inventory management is vital. It can also be a competitive advantage.

Inventory 60

Inventory Management Management Demo 60

Apicbase

JULY 26, 2024

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. Without visibility into purchase order status , for example, it’s difficult to track when orders were sent, whether goods were received in good condition, or whether invoices have been paid.

Back of House 52

Back of House Allergens Front of House Food Supply 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

JUNE 11, 2024

These items might seem minor, but they deserve attention because optimising how you order these non-central items can result in significant savings. They provide detailed insights into your inventory usage, highlighting opportunities to optimise the ordering process, such as consolidating orders with a single vendor.

Supplies 52

Supplies Management Management Food Supply 52

Rocket Fuel

JANUARY 18, 2025

This transformation encompasses everything from automated kitchen systems to streamlined digital ordering platforms. Digital ordering systems in particular play a key role in enhancing customer experience and operational efficiency. This increases order accuracy and improves preparation efficiency, especially during peak hours.

2025 52

2025 Mobile Ordering Food Customer Service 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

MARCH 3, 2023

Finally, Apicbase optimises your purchasing decisions by adjusting your order quantities based on your desired stock levels and sales history. This can include connecting the restaurant’s inventory management system, customer relationship management (CRM) system, payment processing system, and even online ordering systems to its POS.

Point of Sale 52

Point of Sale POS Management Management 52

Culinary Digital

MAY 10, 2023

The software can automatically generate purchase orders, track inventory levels, and monitor food waste. The software solution along with the capabilities to automatically calculate the nutrition, allergens and other dietary details, can provide production records and prep lists to capture and track food preparation.

Dietary Restrictions 52

Dietary Restrictions Healthcare Food 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. Bars and restaurants must take action to reduce their carbon footprint in order to stay relevant, according to Jess Grelle, SVP of Innovation, at leading plant-based food company Safe + Fair.

Compost 266

Compost Agriculture Recycling Sustainability 266

Apicbase

MAY 8, 2024

It helps you track waste and theft to better control running costs. Purchasing and order management: The software digitises purchasing and ordering. You can set alerts and order to PAR. Apicbase calculates recipe costs and nutritional values and keeps track of allergens. MarketMan works great out of the box.

Inventory 52

Inventory Food Supply Back of House Kitchen Safety 52

The Restaurant Times

OCTOBER 13, 2021

When you know your customer’s tastes and likes as a restaurateur, you can adapt the menu to suit the majority and offer appropriate meal order suggestions based on their interests. . Connecting Customers With Security. As a restaurant owner, you are responsible for the data that your customers share with you.

Loyalty Program 52

Loyalty Program POS Allergens Mobile Ordering 52

Apicbase

AUGUST 25, 2023

Tools like Apicbase, for instance, offer support in areas like recipe costing, allergen management, and inventory control. Apicbase automates key tasks like recipe management, ordering, stocktaking, and F&B cost analysis. Apicbase automates key tasks like recipe management, ordering, stocktaking, and F&B cost analysis.

Cash Management 52

Cash Management Technology Front of House Allergens 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. Product development – clean data on ingredients, allergens, and nutritional values along with recipe and menu optimization tools.

Management 52

Management Management Point of Sale Kitchen Safety 52

The Restaurant Times

AUGUST 30, 2022

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. and guest-facing content (such as allergens, nutritional content, etc.) They look for options for online ordering and curbside pickup as well as delivery.

POS 52

POS 2022 Point of Sale Mobile Ordering 52

Apicbase

NOVEMBER 28, 2022

Additionally, one of the essential features you should look out for is the generation of traceability records throughout all the different stages of the production process: When receiving a supplier delivery; at the start and finish of a production cycle; when repackaging; for food waste management; for customer distribution.

Tip Distribution 52

Tip Distribution Kitchen Safety Food Supply Food Safety 52

Apicbase

AUGUST 19, 2022

Employees also experience it when they have to wade through three spreadsheets on a desktop at work to place one order with a supplier; when at home, they can do complex bank transactions with a few taps on their phones. It’s a tall order. It’s a frustration not only felt by guests. And that is a good thing.

Hotels 52

Hotels Technology Hospitality Back of House 52

Modern Restaurant Management

AUGUST 28, 2020

“Over the years, I have met countless people who have shared their deep love and gratitude for Tortas Frontera, many even routing their flights through O’Hare in order to enjoy their favorite torta,” said Chef Bayless. Consumers can order for delivery or pick-up through digital channels, or on-site using kiosks.

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

Clover - Restaurants

MAY 3, 2024

A recent survey by P&G Professional found more than 92% of Americans say it’s very important to see a visibly clean restaurant when they’re dining indoors, outdoors, and when ordering takeout. Use the first-in, first-out method to use ingredients that are closer to spoiling first, so that you can decrease food waste.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Apicbase

MARCH 16, 2025

Takeout, grab-and-go, pre-ordering, coffee cornerscaterers are looking at every option to meet employees where they are, instead of expecting them to follow a fixed routine. Employees want personalisation, pre-ordering, and the freedom to eat whenever and wherever they want. And its not just when and where employees eat.

Catering 52

Catering Dietary Restrictions Back of House Front of House 52

Modern Restaurant Management

DECEMBER 17, 2024

While features like ordering and paying via QR codes have become the norm, Back-of-House systems have lagged in sophistication. Younger generations are increasingly favoring restaurants that prioritize sustainability… local sourcing, reducing food waste, energy efficient operations. The other element would be plant-based foods.

2025 419

2025 Back of House Front of House Customer Experience 419

Modern Restaurant Management

OCTOBER 15, 2019

." As consumer lifestyles' are continuously driven by the convenience and speed of online and app-based ordering in other industries, approximately 60 percent of restaurant occasions are now off-premises across all forms, including drive-thru, takeout, and delivery. 34 percent of consumers utilize delivery more often than a year ago.

2019 211

2019 Point of Sale Small Business Consumer Goods 211