New technologies, including AI, are revolutionizing the way food companies are run. The tech choices you make today affect your…
What’s cheaper & easier to set up than a regular restaurant AND also cost-efficient AND kind of a smart move…
The cloud kitchen industry is going hard. Question is: does the exponential rise of ghost kitchens also mean it is…
You’re running (or thinking of running) a cloud kitchen, and you’re here trying to figure out how to keep your…
Ingrid van de Loo is F&B manager for Oceanwide Expeditions. The shipping company organises expedition cruises to the polar regions.…
Whether you make it or break it ultimately depends on how expertly you can control your food cost. Whether you’re…
The digitalisation of food and beverage management in hotels has increased menu margins, product quality and employee happiness. Specifically, the…
Inventory losses are still an everyday occurrence for a lot of restaurant owners and operators. A bottle of wine here,…
Restaurant inventory challenges are the Gordian knot that almost all restaurant operators struggle with — they’re what keeps even the…