Apicbase

MAY 8, 2024

Finally, we will explore the best alternatives to MarketMan, helping you decide which restaurant inventory management platform aligns best with your needs. Inventory management: MarketMan tracks inventory and reports on stock counts and total value. MarketMan tracks ingredient prices to help optimise menu prices.

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

Apicbase

APRIL 11, 2024

The success of a food service business depends on how well its restaurant managers manage purchasing and inventory and how good the chefs are at creating profitable recipes. The restaurant back office, or back of house (BOH), is the non-customer-facing side of the restaurant business.

Operations 52

Operations Back of House Allergens Front of House 52

Cheetah

DECEMBER 20, 2021

The company is also dealing with shutdowns and fines due to lack of permits, food supply disruptions , and the enduring labor crisis. In most instances, restaurateurs provide staff and food supplies. Some ghost kitchens provide basic supplies like delivery packaging and cutlery. What to Consider When Comparing Ghost Kitchens.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

Apicbase

JANUARY 13, 2023

With smart food ordering — meaning leveraging tech for inventory management and vendor selection — operators can cut down on food waste by 80%. The benefit is even bigger for inventory management — 91% say that automation around inventory/item availability would help them streamline processes and fill business gaps. from 2021).

2023 52

2023 Operations Management Management 52

Sling

MAY 9, 2023

Doing so can help improve the efficiency and effectiveness of both your back-of-house ( BOH ) and front-of-house (FOH) teams. 8) Improve vendor management Vendor management is the process of improving the way you interact with the businesses that supply the food, goods, materials, and services that keep your restaurant running.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Apicbase

MARCH 28, 2024

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. All come with their own data sets and metrics – food cost, inventory variance, sales numbers, the list goes on.

Management 52

Management Management Point of Sale Kitchen Safety 52

Apicbase

FEBRUARY 29, 2024

Food costs increased in 2023: according to one survey, 60% of operators reported that all or most suppliers raised their prices , up from 50% in 2022. Most operators raised their menu prices in 2023, but fewer expect to do so in 2024. Although revenue went up (thanks to higher prices), profits went down due to high food costs and debt.

2024 52

2024 Operations 2023 Loyalty Program 52

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.

Point of Sale 52

Point of Sale POS Management Management 52

Lavu

JANUARY 21, 2020

Both your front of the house (FOH) and back of the house (BOH) transactions are recorded simultaneously. Helps in Setting Competitive Prices. To be competitive in the market, set a price that is small enough to attract customers but big enough for better profit margins. Provides a Faster and Simpler Way to Reconcile Your Data.

Audits 78

Audits Back of House Point of Sale Front of House 78

Apicbase

JUNE 16, 2023

By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. Get a 360-view of your sales & inventory data Adopt restaurant analytics software. COGS help you determine if you’re pricing your menu items correctly based on the purchase price of the ingredients.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Deliverect

JUNE 30, 2020

Take inventory, for example. Real-time inventory status, and. These have to be cross-checked with the inventory and subsequently turned into a well-defined procurement list. Technology tremendously helps food services deal with their flow of clients and orders, and plan their supply of provisions accordingly.

Food 94

Food Online Ordering Cash Management Waste 94

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 based on painstaking calculations of your ingredient prices and production costs. This is your inventory from which all your recipes are created.

Menu 52

Menu Point of Sale Pricing Take-out 52

Apicbase

JULY 1, 2022

Because we have a centralised kitchen we can order larger amounts of ingredients at better prices and have everything delivered to one location” , says Jeremy Deane, operations manager at German-based Brammibals Donuts. “It You can easily keep track of your purchases and inventory because everything is centralised.

Operations 52

Operations Back of House Front of House Food Supply 52

Apicbase

APRIL 5, 2022

In addition, Four Gals provides a complete support package that includes extensive training, marketing and public relations support, advice on pricing, and real-estate know-how. They’ll have a supply of loyal diners ready to try out your latest restaurant. That brand recognition will work to the advantage of your franchisees.

Franchise 52

Franchise Franchising Food License 52

Modern Restaurant Management

FEBRUARY 18, 2020

Table stakes today requires a POS system that fully integrates and automates: Inventory management – recipe management and COGS insights. Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212

Modern Restaurant Management

DECEMBER 31, 2019

Low priced / value perceived / big ticket items brought down to a fixed low price. The utilization of ghost kitchens means more money and opportunity for restaurant operators, without large price or labor hikes. With the loss of foot traffic, restaurants are forced to increase menu prices to compensate.

2020 136

2020 Kitchen Safety Consumer Goods Point of Sale 136