The Role of IT in Hospitality Has Fundamentally Changed
IT has moved from the sidelines to the centre of hospitality operations. For a long time, technology was viewed as a support function. It was something you upgrade when workflows break or legacy systems become too painful to manage. In fact, 94% of restaurants only adopt new tech when absolutely necessary. That mindset has created […]
How Leading Restaurant Groups Are Rebuilding Their Tech Stack with Best-of-Breed Systems
Most restaurant tech stacks weren’t really planned. Tools get added when something breaks, or keeps breaking, and people need a quick fix. It’s a reactive process. In fact, 94% of restaurant companies say they won’t replace or upgrade technology unless they absolutely have to. The consequence is that hospitality businesses get locked into outdated systems. […]
Why Starting with a Demo Leads to Poor SaaS Decisions in Enterprise Foodservice
When restaurant companies start the buying process with demos and feature checklists, they often end up digitising flawed workflows instead of improving them. This is how tech procurement usually goes: build a longlist → schedule demos → compare features → request pricing → make a decision. It’s clean, structured, and helps align the buying committee. […]
Purchasing Flexibility: Link Multiple Packaging Options Under One Ingredient
Some of the best features in Apicbase are so foundational that we almost forget how rare they are elsewhere. Take this one: You can link multiple suppliers and pack sizes to a single ingredient. Whether it’s a box, a kilo, or just a few pieces, your team picks whatever fits best when placing the order. […]
How Overportioning Silently Drained €91.000 in 3 Months (And How Apicbase Stopped It)
Even when recipes are standardised across locations, food cost can spiral. And when it does, the P&L won’t tell you why. That’s what happened at this 24-location pizza chain. Sales were up. Quality consistent. No complaints. On the surface, everything looked fine. But underneath, something was off, and no one could see it. That changed […]
Poll Results: Where Contract Catering Stands on Digitalisation and Challenges
The pressure is real and shared. During our recent webinar on scaling digital operations in contract catering, we asked 100+ operators where they stand. The result?82% said they’re “working on it but still have a long way to go.” Solving Challenges in Contract Catering Not surprising, the pressures are everywhere. But, at least, the priorities are […]
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, […]
