Apicbase Explained | Why Its The Backbone Of Multi-Site Restaurants
“What can Apicbase do for our _______?” Fill in the blank with: … and you get a question that lands in my inbox a few times every week. And, every time I see it, I have to resist the urge to type a one-sentence response: ‘Everything!’ Because that’s the answer. But it’s also an unhelpful […]
Secrets To Restaurant Success With Daniel Spinath of Crêpeaffaire
“You can have a strong brand but still be locally sensitive.” Apicbase CEO Carl Jacobs asked Daniel Spinath, the founder of Crêpeaffaire, how he grew the brand and successfully entered the international market with a niche product: crêpes. From a single location in downtown London to 30 stores across the UK and the Middle East, […]
How Apicbase Helps Restaurant Operators Create Accurate Bills of Materials With a Push of a Button
Love ‘em or hate ‘em, accurate restaurant bills of materials (BoM) are the backbone of every large and profitable F&B business. If you’re involved in restaurant back-of-house — in any capacity — you constantly use BoMs for everything from ensuring production and pricing accuracy to informing decisions around inventory and procurement. F&B BoMs are an […]
Inventory and Procurement Management for Multi-Unit Restaurants (Or ‘How to Add up to 10% to Your Bottom Line in a Few Months’)
For the most part, running F&B for a multi-unit operation is exhilarating. It’s a rush. It gets your blood pumping from the moment you deal with that first delivery crisis in the morning to the moment when you exhaustedly curl up to watch the Chef’s Table on Netflix in the evening. It’s a great gig…. […]
The Future of the Restaurant Industry after COVID-19: 7 Trends that will Outlast the Pandemic
The past two years have brought countless challenges for the restaurant industry. The pandemic forced restaurant operators across the globe to think on their feet as shutdown orders brought dine-in business to a standstill. Proving once again that agility plays a crucial role in their survival, restaurants had to reinvent themselves countless times. They had […]
Restaurant ERP Systems for Multi-unit and Enterprise Operations
Running a multi-location foodservice enterprise can feel like spinning plates while juggling lit torches. Just when the chefs are comfortable with the ordering system at one location, there’s a problem with the menu cycle at another. Each new location and sales channel adds another level of complexity to an already rich operation. Like someone throwing yet […]
11 Essential Restaurant KPIs for Multi-Unit Operators
You must understand your key restaurant performance indicators (KPIs) to manage costs, improve margins, and drive growth effectively. KPIs offer valuable insights into team performance, cash flow, and the overall success of your restaurant. Regularly monitoring these metrics lets you find opportunities to optimise performance, boost profitability, or prepare for potential investment. But with so […]
7 Restaurant Purchasing Mistakes That Affect Food Costs (& How to Avoid Them)
Procurement mistakes in a restaurant setting are insidious… … they are small and unnoticeable (when you don’t know where to look)… … but they pile up quietly (a couple of euros here, a few bucks there)… … until you’re bleeding thousands monthly & only a complete audit and Jesus can save you. Not a position […]
Multi-Site F&B Management: How To Keep The Back Of House On Track (And Secure Dish Margins)?
Managing food and beverage operations in a multi-site business is a monumental task. Keeping all the plates spinning while dealing with spreadsheet woes, multiple production plans, food cost worries and complex admin is a challenge to even the most seasoned managers in hospitality. Ask any caterer, restaurant owner or ghost kitchen operator, and they will […]
