Keep track of orders. Inventories at all sites are updated instantly. Match sourcing and production at your central production unit with the orders from local restaurants.
The back of house data of every new location is integrated with the CPU to ensure timely deliveries, seamless production and consistent quality.
Drop the admin and steam ahead.
Local units have access to first class back of house tools to support operations and communicate efficiently with your central kitchen and vice versa
Every step of the internal supply chain is visible in the system, making it easy to identify opportunities for process optimisation, detect margin leakages and curb inflated food costs.
No more bodged stock counts or bogus food cost calculations because of missing items or ghost deliveries.
Align production plans at your central kitchen with the orders from multiple outlets. Chefs and kitchens teams have quick access to menus, SOPs and tech sheets to ensure product consistency.
Always meet the demand. Add items to orders from outlets on the fly to keep shelves stacked with just the right amount of (semi)-finished products. Inventory status on both ends is updated automatically..
Go from multiple internal orders to clean bills of materials and purchase orders in just two clicks. The commissary kitchens are always ready to kick production into gear.
Every purchase order automatically takes your stock levels into account, both at your central kitchen and the local restaurant, so you never purchase more than you need. Put a lit on wastage.
Set minimum inventory levels and receive a notification when stocks are running low. Stock up to par levels in a flash.
Get a simple and efficient way for your restaurant locations to purchase goods from your central kitchen.
After much research and feedback from industry people, we knew Apicbase was the solution we needed. It is the most complete and professional package.
Sous chef
