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

Perfect Daily Grind

OCTOBER 31, 2019

It doesn’t always take large amounts of an allergen to cause sickness or even death. This means that using the same jug to handle different milks could trigger a reaction in someone – even if the jug has been rinsed and contains only microscopic amounts of the offending allergen. Train Your Staff.

Allergens 79

Allergens Food Document Food Safety 79

Hot Schedules

NOVEMBER 26, 2019

Find out how you can defeat the Busywork Beast once and for all. They take the form of wasted time, effort and cash, and cause havoc and frustration for your employees and guests alike. Plus, manual back-ups and lost information, buried notices and wasted paper. . You’re not the first to meet this foe. read more.

Cash Management 78

Cash Management Allergens Front of House Back of House 78

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. You should ensure your suppliers are able to provide you with allergen data to load into your procurement system against your recipes so you can track the allergens in every dish.

Supplies 78

Supplies Management Management Allergens 78

Hot Schedules

JANUARY 8, 2020

Watch out: he’s wily and he’s mean. Find out how you can defeat the Rogue Spender and hang on to your cash. They take the form of wasted time, effort and cash, and cause havoc and frustration for your employees and guests alike. Meet the Villains Part Two: The Rogue Spender. He’s wily and he’s mean.

Cash Management 78

Cash Management Allergens Employee Relations Download 78

Hot Schedules

FEBRUARY 1, 2020

They take the form of wasted time, effort and cash, and cause havoc and frustration for your employees and guests alike. He scribbles all over the calendar, smacks some sticky notes on notice board, and slinks off into the night, snatching up important reminders and stuffing them into his pocket on his way out. read more.

Allergens 78

Allergens Cash Management Employee Relations Download 78

Apicbase

AUGUST 25, 2023

Let me Explain with an Example If you stick to the old ways of thinking, you’ll get by but miss out on many opportunities. If you stick to the old ways of thinking, like the analogue cash register, you’ll get by but miss out on many opportunities. Take the Step

Cash Management 52

Cash Management Technology Front of House Allergens 52

Hot Schedules

DECEMBER 6, 2019

This will generate less waste, more profit, and happier employees and guests. It also takes into account exactly how much time employees need to deliver each activity. This helps you figure out how many people you need when scheduling kitchen staff. Many managers miss out on opportunities to optimize as a result.

White Paper 109

White Paper Inventory Employee Relations Download 109

Modern Restaurant Management

AUGUST 28, 2020

In following his entrepreneurial ambitions, he struck out on his own in 1979 and established Plamondon Enterprises Inc., "We have a business that is 40 years old thanks to Dad taking the chance after leaving a huge job at Marriott,” added Pete Plamondon Jr. "We Pete Plamondon, Sr., 40 in Frederick, Md.

Allergens 116

Allergens Kitchen Safety Guest Recovery Customer Service 116

Apicbase

MAY 8, 2024

It helps you track waste and theft to better control running costs. Expense tracking: MarketMan Snap is an app that lets you take photos of receipts and invoices and upload them to the system. Apicbase calculates recipe costs and nutritional values and keeps track of allergens. MarketMan works great out of the box.

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

Apicbase

MARCH 28, 2024

Here are the key considerations to look out for when making your decision. That means it needs to be able to integrate with other tech solutions, it needs to be able to take in data, make sense of it, and share it with the whole system, and it needs to give you enough flexibility to make changes for constant improvement.

Management 52

Management Management Point of Sale Kitchen Safety 52

Apicbase

MARCH 3, 2023

Let’s find out how. Check out Apicbase’s POS integrations. This helps to ensure that the restaurant has the necessary ingredients at all times while avoiding overstocking and reducing waste. It ensures you never run out of supplies or carry more than needed. Together, they ensure that your bottom line continues to grow.

Point of Sale 52

Point of Sale POS Management Management 52

Perfect Daily Grind

JUNE 21, 2020

In addition, coffee shop visits will probably be shorter, and fewer people will seek it out as a working space until it’s been confirmed that the virus has stopped spreading. Let’s take a look at what today’s coffee shop consumer cares about. Caffeine Goes Out of Fashion. Credit: Ana Valencia. Credit: Nicole Motteux.

Café 137

Café Consumer Goods Customer Experience Sustainability 137

Hot Schedules

OCTOBER 28, 2019

Steps to take: Know your sales trends. Errors in formulas, out-of-date prices and large, unwieldy spreadsheets will impact the effectiveness of the entire exercise. We have a suggestion: stop rogue purchasing, eliminate paper from the entire purchase-to-pay process and tackle waste. Steps to take: Trade electronically.

Inventory 60

Inventory Menu White Paper Waste 60

Apicbase

NOVEMBER 28, 2022

But there are many more advantages for food-service businesses that take the time to set up a traceability strategy and systems to support it. When the production levels in your kitchens increase, so do the number of products that enter and go out of your kitchen daily. In addition, Apicbase enables you to register waste events.

Tip Distribution 52

Tip Distribution Kitchen Safety Food Supply Food Safety 52

Hot Schedules

OCTOBER 4, 2019

What happens when something is ordered that then goes to waste? Or when you run out of something you need, and have to rely on more expensive, ad-hoc purchases to fill in? Along with forecasting inventory to meet demand, how you track what’s coming in/going out can make or break your margins. Managing Stock-Counting Frequencies.

Inventory 60

Inventory Management Management Demo 60

Apicbase

MARCH 25, 2022

Menu costings go out of date as soon as you launch a menu! Menu costing is the process of finding out what each menu — [or recipe, in which case it’s called recipe costing] — costs you in preparation. But… this doesn’t mean that it’s a number you pull out of the hat. And to get to it, you need accurate menu costings.

Menu 52

Menu Point of Sale Pricing Take-out 52

EATER

JUNE 17, 2020

At these community-run sites, anyone is welcome to take or leave food One afternoon in May, artist and community gardener Sade Boyewa was scrolling through her Instagram feed when she caught a photo of a commercial fridge sitting outside a brownstone in Bed-Stuy, Brooklyn. The sign on the door read, “Take what you need.

Food 119

Food Food Safety Government 2014 119

The Restaurant Times

AUGUST 30, 2022

A restaurant POS system helps you manage everything from inventory to staff members, easing out a lot of the complexities involved in running a restaurant business. While scouting for a restaurant POS system, the first thing you must look out for is whether or not it uses cloud technology. What is a Restaurant POS System?

POS 52

POS 2022 Point of Sale Mobile Ordering 52

Apicbase

AUGUST 19, 2022

For example: when the finance team is looking at the P&L report, the numbers on the screen don’t appear out of thin air. CitizenM, one of the fastest growing hotel groups in the world, recognises food & drink as their second most important revenue source and takes it seriously.

Hotels 52

Hotels Technology Hospitality Back of House 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 106

Compost Agriculture Recycling Sustainability 106

Modern Restaurant Management

OCTOBER 15, 2019

Stakeholders Invest Efforts in Reaching out to Varied Consumer Demographics. Different rules on allergens, trace components and pesticides have proved to be a hurdle for the global chained consumer foodservice market. The presence of a number of companies, including Brinker International Inc. Whether Giving or Receiving, Dining Wins.

2019 71

2019 Point of Sale Small Business Consumer Goods 71