Culinary Digital

FEBRUARY 23, 2023

Global agriculture wastes over 28% of its products, according to reports. World hunger, climate change, economic insecurity, and increasing stress on limited resources are all caused by food loss and waste. Poor inventory visibility across multiple locations results in food waste when transferring it to another site in need.

Sustainability 52

Sustainability Food Agriculture Food Safety 52

Apicbase

MAY 21, 2024

Tailoring your menu to varying expectations based on these factors will enhance guest satisfaction and loyalty, helping your restaurant become a favourite among the diverse diners you serve. 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

Apicbase

APRIL 11, 2024

Standard features include inventory management, labour scheduling, waste tracking, accounting, and analytics. This automation saves time and leads to more accurate production and less waste. As a result, costs are lower, and your teams can serve more customers, improving the business’s profitability.

Operations 52

Operations Back of House Front of House Allergens 52

Culinary Digital

MAY 10, 2023

This low cost of food preparation has contributed to the low nutritional value of meals served in state correctional institutions. The software can automatically generate purchase orders, track inventory levels, and monitor food waste. In 2017, the Pew Charitable Trust estimated the average daily cost of feeding an inmate to be $3.02.

Dietary Restrictions 52

Dietary Restrictions Healthcare Food Allergens 52

Clover - Restaurants

APRIL 25, 2024

To serve as training: Using detailed recipe cards help new hires avoid making errors and gain confidence more quickly. To help control cost: By precisely documenting ingredient quantities, recipe cards can help minimize food waste –and as a result, optimize profitability. For menu development: Wanting to spice up your offerings?

Design 52

Design Loyalty Program Social Media Document 52

Apicbase

APRIL 5, 2024

Restaurants use software and smart hardware to automate everyday tasks and management duties, such as purchasing ingredients, managing inventory, making production lists, dealing with allergens, and calculating costs. Determine precise batch quantities based on actual demand, enabling more accurate food cost control and less waste.

Back of House 52

Back of House Front of House BOH Point of Sale 52

Rocket Fuel

JANUARY 18, 2025

Consumers are demanding choices that cater to a variety of dietary needs, including plant-based, low-carb and allergen-free options. This reduces food waste, lowers costs and guarantees consistent quality, which is critical in maintaining customer satisfaction. Robotics is another area making significant headway.

2025 52

2025 Mobile Ordering Food Customer Service 52

The Restaurant Times

OCTOBER 13, 2021

Workers can also use their tablets to search for questions regarding the menu that they might not be asked frequently, such as allergen information, pricing adjustments, and calorie counts. .

Loyalty Program 52

Loyalty Program POS Allergens Mobile Ordering 52

Apicbase

MARCH 3, 2023

This helps to ensure that the restaurant has the necessary ingredients at all times while avoiding overstocking and reducing waste. Your restaurant managers have access to real-time inventory data at every location , allowing them to minimise over- and underbuying, which massively reduces food waste and food costs.

Point of Sale 52

Point of Sale POS Management Management 52

Apicbase

NOVEMBER 28, 2022

Virtual brands that have entered a host kitchen partnership also distribute semi-finished products to their restaurant partners, who have to add the final touches to finish and serve these dishes. In addition, Apicbase enables you to register waste events. Logging waste ensures a closed traceability data loop.

Tip Distribution 52

Tip Distribution Kitchen Safety Food Supply Food Safety 52

The Restaurant Times

AUGUST 30, 2022

and guest-facing content (such as allergens, nutritional content, etc.) You can stop wasting precious resources and time on menial tasks by automating your inventory management system with a restaurant POS system that can track stock and improve order efficiency. due to the lack of adequate storage capacities.

POS 52

POS 2022 Point of Sale Mobile Ordering 52

Apicbase

MARCH 28, 2024

Product development – clean data on ingredients, allergens, and nutritional values along with recipe and menu optimization tools. Automated inventory management software allows you to easily track stock levels, organise inventory data, and generate food waste reports forecast procurement.

Management 52

Management Management Point of Sale Kitchen Safety 52

Modern Restaurant Management

AUGUST 28, 2020

He served on countless non-profit boards throughout Frederick County and the state of Maryland. He graduated in 1954 from the School of Hotel Administration at Cornell University, where he had served as president of the Delta Kappa Epsilon (DKE) fraternity and was a catcher on the baseball team. 20, 1955, and served in the U.S.

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 menu serves as the blueprint that keeps kitchen operations running smoothly.

Menu 52

Menu Management Management Allergens 52

EATER

JUNE 17, 2020

At one point, there were 350 fridges around Germany, with 25 in Berlin alone, all with the purpose of saving and redistributing perfectly good food that would otherwise go to waste. The free fridge model is one way that communities can work together to support each other, while also mitigating the omnipresent excess of food waste in America.

Food 326

Food Food Safety Government 2014 326

Perfect Daily Grind

OCTOBER 31, 2019

It doesn’t always take large amounts of an allergen to cause sickness or even death. This means that using the same jug to handle different milks could trigger a reaction in someone – even if the jug has been rinsed and contains only microscopic amounts of the offending allergen. Accidental cross-contact can put a person at risk.

Allergens 79

Allergens Food Document Food Safety 79

Clover - Restaurants

MAY 3, 2024

Enforce age limitations: Each state has minimum age requirements for working in a restaurant, as well as for various duties that can be performed based on age , and for serving and bartending beer, wine, and spirits. Use the first-in, first-out method to use ingredients that are closer to spoiling first, so that you can decrease food waste.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Apicbase

MARCH 16, 2025

ISS A/S, a global giant, has 37,000 employees in the UK and Ireland alone, serving industries from education to corporate facilities. If you ran a contract catering operation in the 2000s, the job was straightforward: serve good food, on time, at a reasonable cost. The Fixed Lunch Hour? That’s over. The fixed lunch hour is dead.

Catering 52

Catering Dietary Restrictions Back of House Front of House 52

Modern Restaurant Management

OCTOBER 15, 2019

Different rules on allergens, trace components and pesticides have proved to be a hurdle for the global chained consumer foodservice market. Interestingly, despite the media coverage and government-initiated campaigns in the UK to deal with plastic waste, there is still a lag in younger Britons’ awareness.

2019 211

2019 Point of Sale Small Business Consumer Goods 211