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 71% of restaurant customers prefer to order food delivery directly from the restaurant rather than using third-party apps. It is estimated that the US food service sector wasted 13 million tons of food in 2022, up from 9.15

2024 52

2024 Operations 2023 Loyalty Program 52

7 Shifts

NOVEMBER 19, 2019

Before restaurants can record a profit, they need to take several expenses into account—inventory, kitchen equipment, building utilities, and of course, labor. Notice that quick service and fast casual restaurants’ labor cost percentage is below 30%. Fast casual: 28.9%. Casual: 33.2%. Casual: 33.2%. Upscale casual: 30.4%. Pizza: 31.3%.

Management 253

Management Management Employee Relations Restaurant Law 253

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.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Goliath Consulting

JANUARY 6, 2019

Management companies provide restaurants with a franchise like operating system without having a franchise agreement. Britt Cloud, Goliath’s Consulting Chef, directs back of house operations and works with the current chef/kitchen manager to restructure inventory, food costing, menu, labor, and health policies.

Management 60

Management Management Front of House Back of House 60

Apicbase

JANUARY 13, 2023

This 85+ item list of food service statistics results from meticulous combing through dozens of industry reports. With smart food ordering — meaning leveraging tech for inventory management and vendor selection — operators can cut down on food waste by 80%. The F&B industry grew in 2022… and it will keep growing in 2023.

2023 52

2023 Operations Management Management 52

Modern Restaurant Management

DECEMBER 28, 2020

Predictive analytics, AI and ML streamline and expand the omnichannel dining experience – Restaurants have pivoted their businesses this year to greatly expand the digital dining experience, to a point where customers can interact however they want, whenever they want.

2021 197

2021 Kitchen Safety Food Safety Mobile Ordering 197

The Restaurant Times

JUNE 30, 2021

In addition to managing internal operations, he is also the interface between customers and the staff. The front of the house refers to anything the customer interacts with, be it the waiting staff, the dining arrangement, lobby area, etc. Optimum coordination and optimization between the two will increase customer satisfaction. .

Operations 52

Operations Management Management Front of House 52

MBB Hospitality

APRIL 25, 2018

The customer is always the central focus for the hospitality employee so they really need to be passionate about giving the ultimate customer experience. When dealing with customers and other staff, your communication skills of course have to be on pointe. MBB Management also specializes in restaurant and franchise consulting.

Hospitality 40

Hospitality Franchise Franchising Recruiting 40

Apicbase

JUNE 16, 2023

From customer satisfaction to profitability, there are countless metrics that restaurant owners and managers should track to gain a better understanding of their operations. By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

The Restaurant Times

SEPTEMBER 28, 2021

As more customers began ordering food online, third-party delivery applications became increasingly popular. The costs of maintenance, labour, and eating area rentals are thus removed, reducing overheads and allowing for more direct interaction with customers. . The COVID-19 pandemic has changed the food industry forever.

Kitchen Safety 52

Kitchen Safety Consumer Goods Mobile Ordering Delivery 52

Modern Restaurant Management

FEBRUARY 18, 2020

Restaurants will adopt mobile-first hardware architectures and API-connected software platforms that can be unified at every digital touchpoint, from order taking at POS or self-service, to food prep in smart kitchens, to service in-house, and finally delivery to in-restaurant tables or the customer’s front door.

Mobile Ordering 214

Mobile Ordering Front of House Fast Casual Customer Service 214

Modern Restaurant Management

MARCH 16, 2020

Rakuten Ready surveyed over 100 customers to measure how behaviors around dining have or are anticipated to change. “There are still a lot of unknowns to fully determine the impact of the coronavirus on the supply chain,” NRF Vice President for Supply Chain and Customs Policy Jonathan Gold said. Top Trends Impacting QSRs.

Mobile Ordering 118

Mobile Ordering Online Ordering Point of Sale POS 118

Modern Restaurant Management

DECEMBER 31, 2019

Traditional restaurants are already seeing profit losses between eight and 25 percent when using food delivery services such as Uber Eats, we expect more restaurants to prioritize finding solutions that allow them to incorporate delivery methods and meet demand, without losing out on revenue. Dark kitchens gain more real estate.

2020 137

2020 Kitchen Safety Consumer Goods Point of Sale 137

Restaurant365

MAY 30, 2022

These latest innovations and enhancements will be of great value to our customers as they continue to optimize their post-pandemic operations.” . Recruit Your Team to Recruit . Customers can easily tell when restaurants enact broad brush price increases, and traffic and the bottom line often suffer further.

2022 29

2022 Front of House Recruiting Back of House 29

Modern Restaurant Management

OCTOBER 16, 2019

Customers simply approach Ono’s ordering kiosk, place their custom order, and watch as robotic systems create their blends from scratch. Quality Control – Ono can ensure orders are to the customers' standards 100 percent of the time. Within 60 seconds, blends are ready at Ono’s pick-up area.

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Food Truck Customer Service Customer Experience Front of House 126