Apicbase

JANUARY 13, 2023

To combat inflation in 2022, 39% of restaurants started tracking the price of key ingredients; 22% adjusted the number of vendors; 36% increased menu prices. In 2022, operators faced a myriad of macroeconomic issues — labour shortages and high wholesale food prices — that have made turning a profit difficult. 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. Doing so involves more than just the food your diners leave behind. 6) Equip your team with the right tools One of the most effective ways to streamline RO is to equip your team with the right tools.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Xtra Chef

MAY 13, 2020

No restaurant can afford to do things the old-fashioned way anymore; it’s not sustainable. Blindly paying foodservice vendor bills without visibility into unit prices and storing paper in a Banker’s Box in the basement is inoperable and inefficient. Seamlessly share information between FOH, BOH, and accounting.

Front of House 79

Front of House Back of House FOH BOH 79

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

Modern Restaurant Management

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Consumers are also becoming more conscientious about sustainability, which is primed to disrupt the restaurant business.

Mobile Ordering 214

Mobile Ordering Front of House Fast Casual Customer Service 214

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. TL;DR – The Apic Touch Apicbase extracts sales information from your POS system and compares it to your recipes (ingredients, portion size, real-time supplier pricing).

Point of Sale 52

Point of Sale POS Management Management 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. Low priced / value perceived / big ticket items brought down to a fixed low price. Big and high-end players are getting (and are in) the game.

2020 137

2020 Kitchen Safety Consumer Goods Point of Sale 137

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 There are many reasons for commissary kitchens’ growing success among F&B brands with multiple locations.

Operations 52

Operations Back of House Front of House Food Supply 52

Modern Restaurant Management

DECEMBER 28, 2020

I see flat-fee QSR, hybrid or fast casual restaurants with fixed-price approachable menus of typically unattainable offerings, such as Burger Lobster (lobster) and Sugarfish (sushi, omakase) becoming more popular. For now, it's just a matter of figuring out how we're going to survive. Vegan and Veggie forward will continue to grow.

2021 197

2021 Kitchen Safety Food Safety Mobile Ordering 197

Apicbase

JUNE 16, 2023

COGS help you determine if you’re pricing your menu items correctly based on the purchase price of the ingredients. It tells you if you’re pricing an item correctly and whether it will be profitable or not. Reducing food waste will help improve your sustainability practices and reduce environmental impact.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Modern Restaurant Management

APRIL 2, 2020

MenuDrive allows restaurants to add their own delivery services, or utilize Lavu’s national partner for fixed-price, commission-free deliveries. The customer can then see the menu on offer, the prices and can place an order by adding an item to their shopping basket. restaurants. Quickly send updates to the kitchen in real-time.

Healthcare 203

Healthcare Employee Relations Online Ordering Customer Service 203

Apicbase

APRIL 20, 2022

That’s where an extensive operations manual comes in, including your processes, recipes, portion sizes, suppliers, safety and hygiene guidelines, equipment, pricing, appropriate furnishings, etc. Investing in the relationship with your franchisees is essential to reach your goals and sustainably scale your operation. The solution.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Lavu

MARCH 11, 2020

Back-of-house (BOH) management. However, the approach was not sustainable, especially in an era where customers dictate the kind of service they want. With order management features, you can transfer tickets quickly, split bills, change prices, and more. Front-of-house (FOH) management. Employee scheduling. Employee tips.

Management 78

Management Management Cash Management Mobile Ordering 78