Home
Product
Solutions
Inventory Management
Keep stock lean and mean.
Sales Analytics
Know what to offer when.
Staff Training
Bring employees up to speed.
Order Management
Get order suggestions based on stock.
Production Planning
Automate planning of mise en place.
Menu Engineering
Create popular and profitable menus.
Recipe Library
Organise ingredients, recipes & menus.
HACCP – Task Management
Comply with food safety regulations.
Media Management
Your food photos, ready for action.
Food Cost Control
Automate calculations & grow profit.
Allergen Reporting
Keep track of allergens in all menus.
Pricing
Industries
Fast Casual Restaurants
Make success repeatable.
Hotels
Distribute menus group-wide.
Dark Kitchens
Streamline production.
Restaurants
Boost your bottom line.
Catering
Optimise production for your catering business
Food Production
Collaborate with technical teams.
Resources
Integrations
Connect with the tools you already use.
Customers
What clients are saying.
Blog
Stay ahead of the curve.
Downloads
Keep costs down & quality up.
Help Center
Customer support is here for you.
Partners
Log In
Schedule a Demo
EN
NL
DE
Category: Case Studies
Case Studies
Ingrid manages F&B in the Arctic from the Netherlands with Apicbase
Geert Merckaert
Case Studies
Cocktail shaking robots in a bionic street food bar
Joris Brabants
Case Studies
Case Study: Executive chef John King of Pentahotels
Geert Merckaert
CATEGORIES
Categories
Case Studies
F&B Inventory Management
Food Allergen Management
Food Cost Control
Press
Restaurant Management
Technology
TRENDING ARTICLES
Why we built APIC.
27 July 2014
When to switch to restaurant management software?
5 November 2019
Restaurant Trends 2021 – What Innovations Are Here To Stay
11 January 2021
Point Solution vs Platform: What Is The Best F&B Tech Strategy For Your Multi-Site Restaurant?
3 February 2021
Nutri-Score – A Simple Science-Based Nutritional Value Labelling System for the Food Industry
31 August 2020
