Cheetah

JANUARY 20, 2022

When the Covid-19 delivery boom took off, many restaurants shortened their menu in order to focus on their best, and most delivery-friendly, items. One of the most pressing issues currently influencing all aspects of food-service is the labor shortage. With fewer ingredients on the menu, less supplies need to be ordered and stored.

Seasonal Menu 148

Seasonal Menu Food Supply Allergens Supplies 148

Perfect Daily Grind

JUNE 21, 2020

According to UK-based consumer intelligence firm Brandwatch, one of the biggest challenges for the food and beverage industry is staying up to date with consumers’ wants and needs. They state , “The food and beverage industry is seemingly one of the most susceptible to changing trends, micro-trends, and local trends.”.

Café 137

Café Consumer Goods Customer Experience Beverage 137

Hot Schedules

DECEMBER 6, 2019

This will generate less waste, more profit, and happier employees and guests. A robust demand-forecasting engine will create predictive orders. Learn how Fourth’s inventory management solutions can help your restaurant reduce waste and increase profit. An integrated back-office system will make this easier. read more.

White Paper 109

White Paper Inventory Employee Relations Download 109

Hot Schedules

JANUARY 8, 2020

They take the form of wasted time, effort and cash, and cause havoc and frustration for your employees and guests alike. The Rise of Food Allergies – and How to Keep Your Guests Safe and Happy. Watch out: he’s wily and he’s mean. Find out how you can defeat the Rogue Spender and hang on to your cash. read more.

Cash Management 78

Cash Management Allergens Employee Relations Download 78

Restaurant365

FEBRUARY 18, 2022

Between self-service, order management, home delivery options, and futuristic robotic servers, there’s no shortage of great ideas for boosting front-of-house productivity. Managers can count and order inventory, create and assign schedules, review P/L data, and more from any mobile device. Allaying allergen fears.

Technology 78

Technology Dietary Restrictions Back of House Front of House 78

Ken Burgin

JUNE 6, 2023

Questions could range from ingredients of dishes to potential allergens. Wine and Food Pairing Training : AI can create materials and quizzes on wine and food pairing, helping staff make better recommendations to customers. This will help train staff in customer service skills and problem-solving.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

Apicbase

APRIL 1, 2025

Changes in Contract Catering Whats changing across the board: Rising labour and food costs Growing pressure around compliance and reporting Evolving expectations from both clients and guests A need for digital clarity across departments These arent isolated challenges. But, at least, the priorities are clear to everyone. Book a demo

Catering 52

Catering Front of House FOH Allergens 52

Hot Schedules

OCTOBER 28, 2019

We have a suggestion: stop rogue purchasing, eliminate paper from the entire purchase-to-pay process and tackle waste. You’ll also want them to be ordered according to need, and within pricing agreements. Plus, the more paper you can remove from the process and the more waste you can eliminate, the more you’ll save.

Inventory 60

Inventory Menu White Paper Download 60

Culinary Digital

DECEMBER 19, 2024

While several kitchens are experimenting with AI-powered point-of-sale systems, like this self-checkout station at Dartmouth Tuck School of Business , the most promising AI technologies for food service management are behind the counter. Thats why we built a platform that delivers across industries with tailor-made features to fit your needs.

Management 52

Management Management Food Supply Food 52

Apicbase

MARCH 28, 2024

The restaurant profit margin takes into account all your revenue streams, from in-house dining and takeaway orders to branded merchandise and meal kits. They also include variable costs such as food costs, hourly staff wages, and equipment maintenance. Food truck : Food truck profit margins usually fall between 6% and 8%.

Food Truck 52

Food Truck Front of House Allergens Inventory 52

Apicbase

JULY 22, 2024

There is more remote work, sustainability has become essential for business, and competition from food delivery services, local restaurants, and retail is fierce. “We help our customers streamline their back-of-house processes, achieve a healthy bottom line, and go for zero waste.” Markets and demand have changed.

Catering 52

Catering Sustainability Technology Employee Relations 52

Hot Schedules

OCTOBER 4, 2019

A long with labor, food and beverage is one of the highest costs within a hospitality organization. What happens when something is ordered that then goes to waste? What about when there are discrepancies among what you ordered, what was sold, and what’s left in the walk-in? Find one that works for . read more.

Inventory 60

Inventory Management Management Demo 60

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. Standard features include inventory management, labour scheduling, waste tracking, accounting, and analytics.

Operations 52

Operations Back of House Front of House Allergens 52

Apicbase

JUNE 11, 2024

Implementing these will improve your system, resulting in: Increased value for your operation through higher purchasing power and lower food costs. Recommended reading : 7 Restaurant Purchasing Mistakes That Affect Food Costs (& How to Avoid Them) 4. by installing an additional cooler) helps minimise food waste.

Supplies 52

Supplies Management Management Food Supply 52

Apicbase

JULY 26, 2024

You might be tracking inventory in a spreadsheet, for example, or placing orders via email without sharing this data with other parts of the business. This fragmentation prevents restaurants from gaining a comprehensive understanding of their sales, inventory, recipe, and food cost data.

Back of House 52

Back of House Allergens Front of House Food Supply 52

Apicbase

MAY 21, 2024

That means balancing brilliant ideas with practicality and taking the time to consider all variables that can impact food costs , menu scalability, and customer first impressions. Make sure your team understands cross-contamination risks, training them to avoid allergen exposure by following safe food handling practices.

Menu 52

Menu Dietary Restrictions Allergens Seasonal Menu 52

Rocket Fuel

JANUARY 18, 2025

As fast food chains strive to stay ahead of the competition, QSR industry trends like digital transformation, menu diversification and enhanced delivery options are reshaping how these businesses operate. Here’s an in-depth look at how certain trends are restyling the fast food sector. Another key trend is menu diversification.

2025 52

2025 Mobile Ordering Food Customer Service 52

Apicbase

APRIL 5, 2024

When thinking about restaurant automation, imagining a future where AI-powered androids shake cocktails and drones drop food deliveries through your skylight is fun. But automation in food service is much more than that. Production planning software transforms food production from a paper-based chore to a digital process.

Back of House 52

Back of House Front of House BOH Point of Sale 52

Apicbase

MAY 8, 2024

MarketMan offers tools for automating invoicing, recipe costing, and food cost calculations, making it a popular choice among restaurateurs. However, with numerous similar systems available, tailored to various types of food service operations and specific use cases, you might ask, ‘Which software is the best fit for my business?

Inventory 52

Inventory Food Supply Back of House Kitchen Safety 52

Apicbase

MARCH 3, 2023

This end-to-end solution uses data from your POS to provide insights into sales, food costs, menu engineering and inventory management. Finally, Apicbase optimises your purchasing decisions by adjusting your order quantities based on your desired stock levels and sales history. Check out Apicbase’s POS integrations. There are 7 ways.

Point of Sale 52

Point of Sale POS Management Management 52

Culinary Digital

MAY 10, 2023

Modern technology has transformed food systems for improved nutrition and healthy, wholesome, affordable, and sustainable diets. It has helped automate food handling processes like procurement, management, and consumption activities to curb costs and to address a host of other legacy challenges.

Dietary Restrictions 52

Dietary Restrictions Healthcare Food Allergens 52

The Rail

DECEMBER 2, 2022

In the food industry, a great deal of unnecessary waste can be caused by single-use plastics, such as cups, cutlery, food packaging, and more. Taking steps to reduce your restaurant’s plastic waste is the simplest way to lessen your carbon footprint. Making the Switch to Biodegradable Alternatives.

Compost 266

Compost Agriculture Recycling Sustainability 266

Apicbase

MARCH 28, 2024

Most successful food businesses are now multi-unit and multi-channel. 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. In this post, we’ll help you narrow down the options.

Management 52

Management Management Point of Sale Kitchen Safety 52

Apicbase

NOVEMBER 28, 2022

Food traceability is compulsory for many food companies in the US, Europe, and the UK. But that’s not the only reason why food traceability has gone mainstream. The demand for food safety and transparency has been skyrocketing over the past few years. And that, in turn, drives more interest in food traceability software.

Tip Distribution 52

Tip Distribution Kitchen Safety Food Supply Food Safety 52

Apicbase

AUGUST 25, 2023

The Push for Digital Transformation Restaurants today face many challenges, from rising food and labour costs to intensifying competition. Similarly, 92% find food costs daunting, while 89% express concerns over labour expenses. Apicbase automates key tasks like recipe management, ordering, stocktaking, and F&B cost analysis.

Cash Management 52

Cash Management Technology Front of House Allergens 52

The Restaurant Times

AUGUST 30, 2022

The food service industry across the world is saturated with a large number of players without much variation in terms of offerings. It allows you to manage sales, inventory, supply chain, production, orders, kitchen operations, staff, and customers with the help of a digital interface of the software. Detailed Performance Reports.

POS 52

POS 2022 Point of Sale Mobile Ordering 52

Apicbase

AUGUST 19, 2022

Without a long-term approach, hotels – and large-scale food service companies – run into all sorts of problems down the line, leading to: costly software patch-ups, difficulties with staff training, low adoption by employees, and underwhelming ROI. It’s a tall order. We disagree. It’s a frustration not only felt by guests.

Hotels 52

Hotels Technology Hospitality Back of House 52

Modern Restaurant Management

AUGUST 28, 2020

He began his life-long career in the hospitality business at the food service division of Stouffer in Newark, N.J., and joined the Marriott Corporation in 1965 to help launch its fast-food division, beginning with Hot Shoppes Jr., It’s fun to be able to offer the city food from such a great brand through our Kitchen Center.”

Allergens 364

Allergens Kitchen Safety Guest Recovery Customer Service 364

Apicbase

OCTOBER 25, 2024

Did you know a poorly managed menu could cost you thousands in wasted food and lost profits each month? With the right tools, you can keep your menus consistent, appealing, and profitable—resulting in higher margins, less waste, and smoother operations. The more locations you operate, the bigger the loss.

Menu 52

Menu Management Management Allergens 52

Clover - Restaurants

MAY 3, 2024

Recent surveys confirm the importance of cleaning and sanitizing in food industry establishments for building customer confidence and in influencing diner choice. City and state health departments monitor local restaurants to ensure they’re following food safety management program guidelines.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Apicbase

MARCH 16, 2025

Sandra and Daniel face the same pressing challenges: rising costs, stricter regulations, and the push for more flexible, engaging food service. If you ran a contract catering operation in the 2000s, the job was straightforward: serve good food, on time, at a reasonable cost. And theyre making real changes to meet those demands.

Catering 52

Catering Dietary Restrictions Back of House Front of House 52

7 Shifts

NOVEMBER 15, 2024

How do you handle multiple tables and orders at once? What steps would you take if a customer received the wrong order? How do you maintain accuracy when taking orders for large groups? How do you handle special dietary requests or food allergies? How do you handle multiple tables and orders at once?

Hiring 195

Hiring Customer Service Dietary Restrictions Customer Experience 195

Modern Restaurant Management

DECEMBER 17, 2024

While features like ordering and paying via QR codes have become the norm, Back-of-House systems have lagged in sophistication. As economic pressures and fluctuating food costs persist, these technologies will be critical for maintaining profitability and ensuring long-term sustainability. The other element would be plant-based foods.

2025 419

2025 Back of House Front of House Customer Experience 419

Modern Restaurant Management

OCTOBER 15, 2019

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features dismal restaurant sales traffic, best foodie cities , top breakfast foods in America, food fraud and why Brits love chicken shops. 16 being World Food Day and restaurant prices rising 3.2 Challenging Q3. Best Foodie Cities in America.

2019 211

2019 Point of Sale Small Business Consumer Goods 211