BOH Pricing Sustainability Waste 
Apicbase
APRIL 18, 2024
A restaurant’s raw data includes sales numbers, inventory data, ingredient pricing, recipe quantities and units, and financial figures. An item price report lets you see how prices have changed over time. Inventory Restaurant inventory reports help to optimise stock levels, control costs, and minimise waste.
Cheetah
DECEMBER 20, 2021
This low-asset business model is the best way for a new restaurant concept to quickly validate market viability, develop branding and pricing without committing a high capital investment upfront. Make sure the location can provide proof of live utility hookups, waste removal, recycling, and proper permitting.
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Sling
MAY 9, 2023
4) Minimize food waste Minimizing waste is essential because food costs are one of the largest expenses that most restaurants have to contend with. Doing so can help improve the efficiency and effectiveness of both your back-of-house ( BOH ) and front-of-house (FOH) teams.
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).
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 This allows you to optimise inventory and food waste management and cut down on costs.
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.
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%. 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. from 2021).
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