Apicbase

JULY 22, 2024

The corporate catering sector faces a host of challenges, including labour shortages and the Herculean task of making the supply chain more sustainable. There is more remote work, sustainability has become essential for business, and competition from food delivery services, local restaurants, and retail is fierce.

Catering 52

Catering Sustainability Technology Employee Relations 52

Culinary Digital

FEBRUARY 23, 2023

We also discuss how modern approaches have improved consumption habits and nutritional awareness – while, resolving issues around wastage and costs and promoting sustainable practices for all. Global agriculture wastes over 28% of its products, according to reports. ranks 13th. is far from ideal. Annually, the U.S.

Sustainability 52

Sustainability Food Agriculture Food Safety 52

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.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

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. When you decide to give your order to a supplier it is always a good idea to fix your pricing for as long as possible to sustain an accurate business forecast.

Supplies 78

Supplies Management Management Allergens 78

Apicbase

MAY 21, 2024

Menu development is the process of aligning back-of-house culinary talent with operations management to design a profitable, sustainable menu that aligns with the brand. Make sure your team understands cross-contamination risks, training them to avoid allergen exposure by following safe food handling practices.

Menu 52

Menu Dietary Restrictions Allergens Seasonal Menu 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 shift reflects a broader cultural trend toward wellness and sustainability, forcing QSR brands to innovate and adapt their menus to meet these demands.

2025 52

2025 Mobile Ordering Food Customer Service 52

Apicbase

JUNE 11, 2024

by installing an additional cooler) helps minimise food waste. Maintaining a tight grip on these practices minimises waste, cuts costs, and ensures smooth operations across all locations. If the goal is to reduce food costs and waste, this is not the best way. This ensures each outlet gets what it needs on time.

Supplies 52

Supplies Management Management Food Supply 52

The Rail

DECEMBER 2, 2022

By Denise Langenegger, Contributor With sustainability at the forefront of modern consumer minds, all businesses should take active measures to reduce their carbon footprint. 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.

Compost 266

Compost Agriculture Recycling Sustainability 266

Culinary Digital

MAY 10, 2023

Modern technology has transformed food systems for improved nutrition and healthy, wholesome, affordable, and sustainable diets. The software can automatically generate purchase orders, track inventory levels, and monitor food waste. State correctional institutions are responsible for providing millions of inmates with daily meals.

Dietary Restrictions 52

Dietary Restrictions Healthcare Food 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.

Point of Sale 52

Point of Sale POS Management Management 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

They come together to support each other and spur innovation sustainably. 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. What is a tech ecosystem?

Hotels 52

Hotels Technology Hospitality Back of House 52

Modern Restaurant Management

AUGUST 28, 2020

Today, her success has finally proven to her parents that cooking is a viable and sustainable career for women. Nutrition and allergen data are mapped from MenuTrinfo®’s proprietary analysis software into Trabon’s My Meal, My Way™ Nutrition Calculator and Allergen Filter platform.

Allergens 364

Allergens Kitchen Safety Guest Recovery Customer Service 364

EATER

JUNE 17, 2020

The space and the fridge at 234 Glenmore Avenue have become hubs for organizers in the Black Lives Matter movement since the protests began at the end of May, and protesters who have taken to the streets to demand justice have inherited boxes of donated fresh produce to sustain their energy in the fight.

Food 328

Food Food Safety Government 2014 328

Apicbase

MARCH 16, 2025

And we have to cater to generational differences, dietary preferences, and sustainability concerns. We need to continually innovate to meet consumer expectations, whether thats AI-assisted ordering, automated meal planning, or real-time sustainability tracking. Inventory & stock levels : Availability, usage, waste, and restocking.

Catering 52

Catering Dietary Restrictions Back of House Front of House 52

Modern Restaurant Management

DECEMBER 17, 2024

As economic pressures and fluctuating food costs persist, these technologies will be critical for maintaining profitability and ensuring long-term sustainability. Younger generations are increasingly favoring restaurants that prioritize sustainability… local sourcing, reducing food waste, energy efficient operations.

2025 419

2025 Back of House Front of House Customer Experience 419

Modern Restaurant Management

OCTOBER 15, 2019

Different rules on allergens, trace components and pesticides have proved to be a hurdle for the global chained consumer foodservice market. Interestingly, despite the media coverage and government-initiated campaigns in the UK to deal with plastic waste, there is still a lag in younger Britons’ awareness.

2019 211

2019 Point of Sale Small Business Consumer Goods 211