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 […]
Point Solution vs Platform: What Is The Best F&B Tech Strategy For Your Multi-Site Restaurant?
New technologies, including AI, are revolutionizing the way food companies are run. The tech choices you make today affect your business goals in the long-term. If you are in charge of tech implementation at a multi-unit F&B business, you’ve probably read 100 articles, sales sheets, and white papers telling you that this or that solution […]
Cloud Kitchen Best Practices — How to Set Up Your Ghost Kitchen for Success (& What Pitfalls to Avoid)
What’s cheaper & easier to set up than a regular restaurant AND also cost-efficient AND kind of a smart move considering the topsy-turvy global situation (made more complicated for restaurateurs by shifting consumer habits)? If you’ve answered a hotdog stand cloud kitchen, you’re right. Yes, a ghost kitchen can be a lucrative business… but only […]
How To Run a Successful Cloud Kitchen? We Asked Ghost Kitchen Operators Worldwide
The cloud kitchen industry is going hard. Question is: does the exponential rise of ghost kitchens also mean it is a profitable business? At the moment, it feels like the wild west out there. That is why I got in touch with the topmost operators to help shed light on the dark kitchen situation. Can […]
24 Cost-Reducing Tips That Will Make Your Cloud Kitchen Profitable Within a Year
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
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
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
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 […]
