Allergen Training: 5 Things Restaurants Need to Cover (+ Allergen Quiz)
Every restaurant operation should periodically take stock of its food allergen training methods. In today’s post, we’ll talk about things to focus on in food allergy training, how to design that training, and why being an allergy-friendly foodservice business pays off. Let’s dig in! These are the topics we will be looking at: We’ve also […]
How to turn your dine-in restaurant into a takeout and delivery business?
Governments all over the world are taking bold but necessary measures to slow down the spreading of the coronavirus. One of those actions is to close down the dine-in service of restaurants (or to discourage people from visiting food businesses). Restaurant owners are making the best out of the situation by turning their businesses into […]
Coronavirus: what to do with inventory when your restaurant has to close down suddenly?
The measures to contain the effects of the coronavirus are drastic. Schools are closing, cultural institutions are shutting down, and events are being cancelled or postponed due to the COVID-19 outbreak. In Belgium, France and many other European countries, restaurants and other hospitality businesses are forced to close down. It is likely that food businesses […]
How to Use a Food Allergen Notice in Your Restaurants
Most restaurant owners and chefs go to great lengths to ensure that customers feel welcome and safe when dining at their establishment. This includes publicising the potential food allergens that recipes call for, both online and at the premises, by visibly featuring food allergen notices. In this article, we explain how to inform customers about […]
14 Common Food Allergens – Information for Restaurants & Chefs (Poster Included)
It’s no secret that restaurant visitors have become more and more demanding when it comes down to knowing which allergens could be present in their meals. This shouldn’t be a surprise. In the last decade, reported food allergy cases have gone up by 50%, and hospitals are seeing a 700% increase in anaphylaxis-related admissions. As […]
Case Study: Executive chef John King of Pentahotels
Executive chef John King is the big boss of all Pentahotels kitchens. Pentahotels is a +200 room lifestyle hotel with properties across Europe, the UK and China. All 27 head chefs of the group report to John directly. As we say in the restaurant business, he has a full plate. He manages food and production […]
When to switch to restaurant management software?
Professional kitchens are digitizing rapidly. The big question is: when is the right time for you to invest in specialised kitchen software? When do you trade in Excel spreadsheets or pen and paper for automated food cost calculation, smart ordering and digital inventory? We talked to chefs, F&B managers and food service professionals and discovered […]
APICBASE pioneers AI project of 780,000 euros for the hospitality industry
APICBASE is working on the world’s most intelligent food management platform. We have started a research project into artificial intelligence (AI) for the hospitality industry, with the support of industry partners. APICBASE allocates a total of 780,000 euros for this research with the support of VLAIO, Flemish Agency for Innovation and Entrepreneurship. The new AI […]
Yeah! We won the Premium Usability and Rising Star Award 2019
FinancesOnline, the popular software review platform, elected APICBASE their Rising Star of 2019 and awarded us with the Premium Usability Award. Our restaurant management software was thoroughly reviewed by both experts and actual users. This recognition from users and experts makes us incredibly proud. We are working hard to make APICBASE the best restaurant management […]
