Join Jeremy and Carl Jacobs, the CEO of Apicbase, where they talk back-of-house and why this is critical for a restaurant’s bottom line.
Carl helps restaurant chains and dark kitchens to automate time-consuming back-of-house operations such as inventory & procurement in order to make them more profitable.
In this episode Jeremy and Carl talk about:
- The gap between actual and theoretical food cost, and how to close it
- How a restaurant group lost 1 million dollars because of inventory variance and how they solved it
- Why data-driven optimization of your back of house will be at the forefront of restaurant digitalization
- Why you need software when you start scaling your restaurant business
To download Carl’s ebook on Digital Transformation in the Restaurant industry, follow this link : https://get.apicbase.com/digital-transformation-guide/
For a Full Transcript of the Show Click Here
