Cheetah

JANUARY 20, 2022

Protein, for example, has seen a 30% price increase. 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

The Rail

MAY 15, 2024

Generally lower food prices than full-service restaurants. No restaurant model is perfect, but a counter service restaurant balances convenience and service efficiency while still providing a quality experience at an affordable price point. Lower labor costs with fewer servers/staff needed. More casual, relaxed dining atmosphere.

Fast Casual 130

Fast Casual Customer Service Customer Experience Fine Dining 130

Hot Schedules

NOVEMBER 12, 2020

Review your pricing and rebate deals. When negotiating with suppliers, the larger the basket that they receive, the more competitive their pricing should be. If a smaller local supplier is guaranteed business, they are likely to provide better pricing and prioritize your order. Fix Pricing and Building Supplier Relations.

Supplies 78

Supplies Management Management Allergens 78

Hot Schedules

OCTOBER 28, 2019

This should include vendor catalogs and pricing, so you can stay on top of exactly what each recipe will cost — and adjust accordingly. Errors in formulas, out-of-date prices and large, unwieldy spreadsheets will impact the effectiveness of the entire exercise. Start tracking waste. And, you can see where tweaks can be made.

Inventory 60

Inventory Menu White Paper Download 60

Apicbase

APRIL 11, 2024

Standard features include inventory management, labour scheduling, waste tracking, accounting, and analytics. This automation saves time and leads to more accurate production and less waste. You will have clear menus with accurate allergen information and everything available to order.

Operations 52

Operations Back of House Front of House Allergens 52

Apicbase

MAY 21, 2024

Operational realities like ingredient sourcing, kitchen workflow, pricing strategy, and branding play a role in menu development. Let’s look at how those two strategies differ: Menu Engineering Menu engineering requires a thorough analysis of price variables and a method to predict costs consistently.

Menu 52

Menu Dietary Restrictions Allergens Seasonal Menu 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

Apicbase

JULY 26, 2024

Executive chefs and menu developers can be creative while also seeing the effects different ingredients and quantities have on food costs, profit margins, allergen occurrence and carbon footprint. Standardised recipes Having a single source of truth for your recipes eliminates doubt about ingredients, suppliers, portion sizes, or allergens.

Back of House 52

Back of House Allergens Front of House Food Supply 52

Apicbase

JUNE 11, 2024

Value Consistency Above Lower Prices While a 20% lower price sounds fantastic, it doesn’t help your restaurant if deliveries are regularly late. Small price fluctuations can lead to substantial changes in overall costs, making them a primary focus for managers aiming to control expenses and maximise profits. Book a Demo 2.

Supplies 52

Supplies Management Management Food Supply 52

Apicbase

MARCH 3, 2023

TL;DR – The Apic Touch Apicbase extracts sales information from your POS system and compares it to your recipes (ingredients, portion size, real-time supplier pricing). This helps to ensure that the restaurant has the necessary ingredients at all times while avoiding overstocking and reducing waste. Let’s find out how. from your POS.

Point of Sale 52

Point of Sale POS Management Management 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

MARCH 25, 2022

It’s essential for everything you do, from menu pricing to closing the gap between theoretical and actual food costs i.e. detecting the causes of food cost variance. 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.

Menu 52

Menu Point of Sale Pricing Take-out 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.

Design 52

Design Loyalty Program Social Media Document 52

Apicbase

MAY 8, 2024

It helps you track waste and theft to better control running costs. MarketMan tracks ingredient prices to help optimise menu prices. You can track spending over time and receive alerts on price changes. Apicbase calculates recipe costs and nutritional values and keeps track of allergens.

Inventory 52

Inventory Food Supply Back of House Kitchen Safety 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. This reduces food waste, lowers costs and guarantees consistent quality, which is critical in maintaining customer satisfaction. Robotics is another area making significant headway.

2025 52

2025 Mobile Ordering Food Customer Service 52

The Restaurant Times

AUGUST 30, 2022

Besides, some of them don’t possess the ability to manage POS data (such as menu item prices, promotions, discounts, etc.) and guest-facing content (such as allergens, nutritional content, etc.) You can leverage these reports to analyze your sales & operating costs, conduct in-depth analysis, optimize your menu pricing, etc.

POS 52

POS 2022 Point of Sale Mobile Ordering 52

Apicbase

MARCH 28, 2024

Product development – clean data on ingredients, allergens, and nutritional values along with recipe and menu optimization tools. Real-time costing – keep your ingredient costs accurate and up-to-date with live price updates. With that in mind, here are the core modules to look for: The backbone of your multi-site restaurant operation.

Management 52

Management Management Point of Sale Kitchen Safety 52

Apicbase

MARCH 16, 2025

We have to track food waste, carbon footprint , and procurement sustainability. Menu & recipe data : Ingredients, allergens, nutrition, and sustainability. Procurement & supplier data : Sourcing, pricing, packaging, and order volumes. Inventory & stock levels : Availability, usage, waste, and restocking.

Catering 52

Catering Dietary Restrictions Back of House Front of House 52

Modern Restaurant Management

OCTOBER 15, 2019

16 being World Food Day and restaurant prices rising 3.2 Potential Product Shortages and Price Uncertainty May Continue to Halt Market Growth. Fluctuating food commodity prices are detrimental to the global chained consumer foodservice market. Best Foodie Cities in America. cities across 30 key metrics.

2019 211

2019 Point of Sale Small Business Consumer Goods 211

The Restaurant Times

OCTOBER 13, 2021

Workers can also use their tablets to search for questions regarding the menu that they might not be asked frequently, such as allergen information, pricing adjustments, and calorie counts. . As a result, this saves time and can be better spent conversing with customers about promotions or upselling beverages and sides.

Loyalty Program 52

Loyalty Program POS Allergens 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. 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