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

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

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

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

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 137

Café Consumer Goods Customer Experience Sustainability 137

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

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

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

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

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

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 Allergens Front of House 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

Modern Restaurant Management

SEPTEMBER 19, 2023

This breakthrough means that these people no longer have to change their diet in order to maintain their health. 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.

Food Supply 125

Food Supply Food Waste Supplies 125

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

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 115

Allergens Kitchen Safety Guest Recovery Customer Service 115

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 Supplies 148

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

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 Waste 60

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

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

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

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 106

Compost Agriculture Recycling Sustainability 106

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 71

2019 Point of Sale Small Business Consumer Goods 71