Apicbase

APRIL 18, 2024

This snapshot helps you prevent overstocking and reduce food costs. For large food service operations with 100s of units, a 1% reduction in food costs alone could already lead to several hundred thousands of euros in additional gross profit. These actionable insights are critical to minimising food waste.

Operations 52

Operations Inventory Waste Food Order 52

Restaurant Clicks

AUGUST 12, 2021

Brunch is that magical time between breakfast and lunch where we get to have our favorite breakfast foods without having to wake up too early in the morning, plus there’s alcohol! Besides the standard mimosas and bloody Marys, they have a myriad of other hand-crafted cocktails that pair phenomenally with their brunch food menu.

Hotels 78

Hotels Online Ordering Back of House BOH 78

EATER

SEPTEMBER 3, 2020

My partner and I decided to grab a drink and a bite at a local wine bar, assuming we could order at the sidewalk window and then take the food to one of the high-tops set up in the street. The pandemic not only stifled “Look at what I ordered!” It’s hard not to feel like you need to apologize in advance,” said Maria P.,

Social Media 116

Social Media Back of House Outdoor Dine-in 116

Apicbase

MARCH 3, 2023

Some technologies integrate with the restaurant’s POS, allowing data to be easily shared between front-of-house (FoH) and back-of-house (BoH) systems. This end-to-end solution uses data from your POS to provide insights into sales, food costs, menu engineering and inventory management. Check out Apicbase’s POS integrations.

Point of Sale 52

Point of Sale POS Management Management 52

Lavu

NOVEMBER 8, 2019

Even if you’re new to the restaurant industry, if you have made a purchase order, you’re already familiar with the cost of goods sold (COGS): It’s the amount you spend on all ingredients (and that’s it, this figure doesn’t show how much is spent on labor to prepare and deliver the food or drinks). Commissions. Chart of Accounts.

Management 85

Management Management Food Truck Cash Management 85

Apicbase

OCTOBER 14, 2022

To develop a food franchise built to last, you must ensure that franchise outlets perform well. This number reflects the unit’s total food, beverage, and merchandise sales through all the different revenue streams. Partner with delivery and online ordering services. What is food cost? How to calculate food cost.

Franchise 52

Franchise Franchising Loyalty Program Online Ordering 52

The Restaurant Times

DECEMBER 26, 2020

Internal thefts add to the overall food costs of the restaurant and poorly affect the restaurant’s profits. . Poor customer experience comprises anything that makes the customer unhappy such as poor hygiene standards, inadequate sanitization, rude and hostile servers, delayed or mixed-up orders, etc. How To Avoid. How To Avoid.

Operations 52

Operations Loyalty Program Seasonal Menu Employee Relations 52

Restaurant365

DECEMBER 1, 2021

In Ponderay, guests enjoy home-style comfort food, made with high-quality ingredients served in generous portions, a full bar featuring specialty drinks and 16 beers on tap in a convivial atmosphere surrounded by twenty 4K televisions for great game viewing. ” Challenge.

Hiring 78

Hiring Demo Communication Back of House 78

Restaurant365

MARCH 12, 2021

In Ponderay, guests enjoy home-style comfort food, made with high-quality ingredients served in generous portions, a full bar featuring specialty drinks and 16 beers on tap in a convivial atmosphere surrounded by twenty 4K televisions for great game viewing. ” Challenge.

Hiring 78

Hiring Demo Communication Back of House 78

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. Supply chain disruptions , coupled with the unprecedented use of gloves and masks, and the 130% increase in take-out and delivery orders, have caused a packaging shortage. Reading Time: 3 minutes.

Supplies 148

Supplies Food Supply Compost Back of House 148

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. Supply chain disruptions , coupled with the unprecedented use of gloves and masks, and the 130% increase in take-out and delivery orders, have caused a packaging shortage. Reading Time: 3 minutes.

Supplies 148

Supplies Food Supply Compost Back of House 148

ChefMod

MARCH 28, 2021

A restaurant’s order history is a “treasure island”. Our own data shows that restaurants that do not follow any formality in procurement spend 15% more on food and supply purchases than their peers who do. I always say, a restaurant’s order history is a “treasure island”.

Ordering 52

Ordering BOH Food Supply Food Order 52

Apicbase

MARCH 28, 2024

Most successful food businesses are now multi-unit and multi-channel. 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. In this post, we’ll help you narrow down the options.

Management 52

Management Management Point of Sale Kitchen Safety 52

Apicbase

OCTOBER 14, 2022

These days, restaurant owners realise that the process of selling great food in a great location is only part of running a successful restaurant. API definition. Orders, menus, reservations, events, customers, procurement, and payments are tasks that take time, and time is money in the restaurant industry.

BOH 52

BOH Customer Service Technology Online Ordering 52

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. The economic model makes more sense than traditional brick and mortar so many food businesses are moving in this direction. FAT Brands Chairman and CEO Andy Wiederhorn.

2020 136

2020 Kitchen Safety Consumer Goods Point of Sale 136