Apicbase

FEBRUARY 29, 2024

It is estimated that the US food service sector wasted 13 million tons of food in 2022, up from 9.15 Touchbistro , 2024) Another factor, perhaps less alarming, but constantly present regardless of macroeconomic challenges, is employee theft , which accounts for 4% of annual revenue loss in the restaurant industry. trillion and $4.8

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2024 Operations 2023 Loyalty Program 52

Apicbase

APRIL 20, 2022

Franchising is a time-tested business model that allows restaurant owners to scale their business fast and efficiently. In this post, we are NOT exploring the benefits of a restaurant franchise. We’ve included those at the bottom of the page to give you a complete picture of the risks of franchising your foodservice brand.

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Franchise Franchising Cash Management Kitchen Safety 52

Apicbase

JUNE 16, 2023

How to Process Restaurant Metrics To process restaurant metrics, you must gather data on various aspects of your restaurant’s operations, such as sales, expenses, customer satisfaction, and employee performance. There are several vendor management metrics, but an important one is related to timely deliveries.

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Point of Sale Inventory Waste Employee Relations 52

Apicbase

SEPTEMBER 16, 2022

How do they relate to each other? Why combining FoH and BoH data makes analytics more powerful Final thoughts. How Do Reporting & Analytics Relate? It can let you keep on employees that you’d need to fire otherwise. The Importance of Both FoH & BoH Data in Restaurant Analytics. What is restaurant analytics?

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POS Operations Back of House FOH 52

Modern Restaurant Management

FEBRUARY 18, 2020

Third, the onslaught of opioid, vaping, and alcohol combinations have forced the restaurant industry to begin hiring completely different generations of rock star employees, in both the front and back of the house. Technology-enabled franchises are better positioned to continually evolve to meet guests’ changing expectations.

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Mobile Ordering Front of House Fast Casual Customer Service 212

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. Minimizing food waste will continue to be a focus in 2020. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education.

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2020 Kitchen Safety Consumer Goods Point of Sale 134