Learn how food service companies across the globe rely on Apicbase to manage their back-of-house.
With over 24,000 students, 5,000 employees and 18 catering outlets, the restaurant operation of Radboud University is an immense undertaking. The F&B management is centralized in Apicbase. Radboud is the only university in the Netherlands to have the entire catering operation in-house.
Two elements are essential to Beiruti's business strategy: quality and data. While other restaurant brands seem to struggle with the combo, Beiruti flawlessly marries a deep-rooted appreciation for traditional dishes with a data-driven approach to menu engineering.
Pentahotels is a +200 room lifestyle hotel with properties across Europe, the UK and China. Executive chef John King is the big boss of all Pentahotels kitchens. All 27 head chefs of the group report to John directly.
Since December 2018 John has been using Apicbase to streamline information for each hotel and kitchen.
Oceanwide Expeditions organises expedition cruises to the polar regions. Ingrid van de Loo is F&B manager for Oceanwide Expeditions and uses Apicbase because she needed an efficient way to manage procurement and get a clear overview of the stock on each ship. Getting the stocks on the boats in a small window of time requires hyper-efficiency.
ICE+FRIES, a new fast-casual concept bar in the heart of Reykjavik, the capital city of Iceland, opened in March 2020 and has been blowing minds ever since. This bionic bar is a place like no other, with cocktail shaking robots, a charming AI dog, top of the range Icelandic-fusion street food and a back-of-house that runs entirely on one platform.
Alberts® is on a mission. The company aims to market healthy food in an accessible and affordable way. Healthy food choices should also be easy choices. That’s where the vending machines come in. The machines produce on the spot healthy and personalised smoothies with fresh ingredients.