Antwerp, Belgium – The Belgian start-up APICBASE.COM, developers of innovative food management software in Europe, has rapidly grown over the last 6 months: a capital raise, a change from private owned start-up to public company, a launch in the UK, expanding the team, and so on.
APICBASE is a venture backed company that helps food businesses to centralise and standardise their recipe management, optimising procurement, menu planning and customer communication through an online platform and a specially designed cloud connected photo studio, the APIC Studio, dedicated to food photography.
The company was co-founded in 2014 by Michelin starred chef Julien Burlat in Antwerp and has since expanded its business in more than 15 countries, helping more than 200 companies. Among their clients are industry leaders such as Unilever Food Solutions UK, LSG Sky Chefs, Puratos and Cuisine Solutions. APICBASE is also trusted by numerous gastronomy-defining restaurants, like El Celler de Can Roca*** (Spain), La Mère Brazier** (France), The Ivy Collection (UK) and Thomas Keller Restaurant Group*** (USA). APICBASE solutions help guarantee consistency and quality of execution at every step of their planning, procurement and production processes. According to Alex Hall, Executive Chef at Unilever Food Solutions UK, “APICBASE is an amazing tool to capture the complete creative process of developing new products. Using APICBASE we optimised our run-through time for publishing recipe images on our website to virtually no time. The studio and software give me the ability to keep control of every aspect of the creative process”.
As reported in June, the company raised over £500,000 in venture capital to expand its business in the UK and to support its customers even better. This changed the company from a privately-owned start-up to a public company with the ability to expand into new markets. The first official appearance in the UK was at the Commercial Kitchen Show in June and they will be exhibiting and giving demonstrations at The Restaurant Show (stand UJ21), Casual Dining (stand A208), Hotelympia (stand 3333) and The Northern Restaurant and Bar Show (stand E29). You can also book a personal demonstration at a location to suit you by contacting UK Sales Director Miller Fitzgerald or on the website, get.apicbase.com/demo.
“We believe our software and hardware solutions are a perfect match for the UK market.”, says Carl Jacobs, CEO and co-founder of the company. “We want to help bar, restaurant, foodservice, hotel and hospitality companies streamline their food management processes, delivering a consistently high quality customer experience while ensuring they are in line with dish specification, food cost, allergen control and many more things. These processes can be labour intensive, requiring considerable manual intervention. We have developed modular software solutions allowing food businesses to optimize their procurement, time management and recipe management in an automated way.”
What makes APICBASE truly unique is the APIC Studio, a compact photo studio that allows food companies to capture culinary creations, instantly, producing standardised, high resolution images. Companies can build clear menu specifications with highly visual, step by step, training and execution guides for their kitchen teams and apprentices. Maintaining culinary excellence across multiple propositions and outlets has never been easier. The software has been developed by chefs for chefs with utter simplicity in mind which makes it loved by those who work with it.
Just last week, APICBASE launched their first customer story in which French Michelin starred chef Julien Burlat explains why he loves to use APICBASE in his kitchen. Working as the Head of Culinary Excellence at the Zannier Hotel Group and running his own 2 high end bakeries in Antwerp, he explains how the APIC Kitchen Manager Software helps him to work more efficiently. With a specific goal not to direct advertise, but to tell the story of the value that APICBASE brings, it has organically reached over 17,000 people.
