How to Replace an Ingredient Across Hundreds of Recipes in Seconds
A few weeks ago, Chris, Head of Procurement at a restaurant chain with 83 locations, called me. “We finally locked in a deal for olive oil,” he said. “One supplier, better price, and they can deliver to all our outlets.” A smart move. Olive oil prices had surged, hitting food costs hard. By negotiating a […]
ISS & Vermaat on Workplace Catering: What Works, What Fails, and Why
For years, workplace catering followed a simple formula. Guests showed up at set times, ate what was on the menu, and went back to work. That world is gone. Expectations have shifted. Employees want flexibility, choice, and an experience that fits their workday. For caterers, that means rethinking everything: how they plan, operate, and engage […]
How to Track a Drop in Restaurant Profit Margins – A Step-by-Step Investigation
For thousands of foodservice operators, the Apicbase sales dashboard is the first stop of the day. Why? Because it answers a fundamental question: How are we doing? Apicbase provides deep insights into every back-of-house metric. But when you need a quick pulse on business performance, the sales dashboard is where you go. At a glance, […]
74 Restaurant Industry Statistics for 2025
So, how did 2024 go for restaurants? While the challenges of 2023—like inflation and its impact on costs and consumer spending—haven’t disappeared, they’ve eased somewhat. There’s a growing sense that the industry might finally be seeing a light at the end of the tunnel. To give you a full view of the positives, negatives, and […]
Autumn Budget 2024: What UK Restaurant Chains Need to Know to Protect Their Margins
When the Autumn Budget landed, food and drink leaders warned ministers that the tax increase would cost the British Hospitality industry £3 billion and force businesses to reduce investments, cut jobs, and raise customer prices. Our own calculation puts the impact of the Autumn budget at £1,365,445 annually for a 30-unit restaurant chain with 500 […]
Top Strategies for Effective Restaurant Menu Management
Did you know a poorly managed menu could cost you thousands in wasted food and lost profits each month? The more locations you operate, the bigger the loss. Menu management touches all core aspects of running a restaurant. It starts with accurate pricing, clear dish descriptions, and consistent nutritional information. Your dishes must delight customers, […]
Buy or Build Software? How Leading CIOs Make The Right Call For Their Restaurants
As your company grows and market demands evolve, your current systems may struggle to keep up. At this point, you’re faced with a crucial decision: which parts of your tech stack should you buy off-the-shelf, and which should you custom-build? At first, I thought the answer was obvious: Why build what you can buy? Developing […]
Streamline Scope 3 Carbon Emissions Reporting In Foodservice Operations and Stay Compliant With CSRD
The new CSRD regulations require large food service companies to report on Scope 3 emissions, which can be difficult to manage. Scope 3 emissions come from areas outside your direct operations, like your suppliers and logistics, yet they account for about 70% of your restaurant’s total carbon footprint. Tracking them is tough, but it’s essential […]
Why Multi-Site Restaurants Need a Central Production Kitchen
Multi-unit restaurant operators continually work to reduce overhead costs, minimise food waste, and uphold brand consistency. To achieve those objectives, many restaurants have moved most food preparation to a central production kitchen. With a central kitchen, multi-site operators can ensure consistency in food quality, portioning, plating, and production. They can also tap into new revenue […]
