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24 Cost-Reducing Tips That Will Make Your Cloud Kitchen Profitable Within a Year

24 cost-reducing hacks

You’re running (or thinking of running) a cloud kitchen, and you’re here trying to figure out how to keep your costs down? (Or a ghost kitchen. Errm, virtual kitchen? Or maybe a dark kitchen? For this post, let’s just all agree that we can use these terms interchangeably, or we won’t get anything done.) Anyway, […]

Ingrid manages F&B in the Arctic from the Netherlands with Apicbase

OMS cruises whale 2

Ingrid van de Loo is F&B manager for Oceanwide Expeditions. The shipping company organises expedition cruises to the polar regions. Ingrid has been using Apicbase for a year now. “I needed an efficient way to manage procurement and get a clear overview of the stock on each ship.” The fleet is away for nearly six […]

Inventory Turnover Ratio & Days’ Sales in Inventory – The Two Restaurant Inventory Metrics That Will Help You Squash Food Cost & Maximize Profits

inventory turnover ratio for restaurants

Whether you make it or break it ultimately depends on how expertly you can control your food cost. Whether you’re managing a chain of exclusive restaurants… a dozen hotel eateries… or an award-winning catering service… And how expertly you control food costs ultimately comes down to how expertly you control your food inventory. That’s why, […]

How Hotels are Benefiting from a Single Source of Truth for F&B Management

Food and beverage management in hotels

The digitalisation of food and beverage management in hotels has increased menu margins, product quality and employee happiness. Specifically, the introduction of a single source of truth has helped hotel chains to streamline the clunky processes and communications that deal with food cost, inventory management and purchasing. The restaurant inventory statistics below highlight that progress […]

5 Restaurant Inventory Challenges That Are Costing You Money (Keep an Eye On #4)

Restaurant inventory mistakes

Restaurant inventory challenges are the Gordian knot that almost all restaurant operators struggle with — they’re what keeps even the most experienced owners, F&B managers and chefs up at night, often more so than staff training, admin, or menu engineering. You hack away at them but, try as you might, you just can’t get your […]