🚀 Webinar: 4 enterprise F&B transformation programmes: the numbers, and the work behind them. →
Log In
Talk to our Team

Four enterprise F&B transformation programmes: the numbers, and the work behind them.

We take you inside four transformation projects: an international restaurant chain, a multi-country holiday park operator, an events and entertainment group, and an international hotel group. 

You’ll see what each one changed, what it took to get there, and what it returned.

Save your spot

See the work behind the results

Enterprise software is bought on a business case and judged on what it returns.

This session reconstructs four of them: the problem each group started from, the processes they redesigned, the data they did not have, and where Apicbase sits in the way they run today.

  • €4.1M in margin identified in ten weeks: An international restaurant chain ran a structured pilot across its estate, found six places where margin was leaking, and costed a fix for each one.
  • Food cost from 28% to 24%: A multi-country holiday park operator retired Excel as the system of record for recipes, purchasing and stock, and standardised all three from head office.
  • €26M in annual F&B spend, run at 19% food cost: An events and entertainment group replaced hundreds of radio orders per event with a single controlled ordering process.
  • Food cost reduction of 7%: An international hotel group runs F&B centrally across every property, and has kept opening without adding to its central team.

What you'll leave with

  • Before and after numbers: Food cost, waste, margins and how they improved them. But also which data was missing.
  • What actually changed: The processes, controls and reporting lines that had to move before the numbers did.
  • Where Apicbase fits: Which manual work it takes out, which controls it builds into the process, and what it puts in front of head office each morning.
  • How enterprise operators achieve ROI: A reconstruction of the journey from the first conversations through to the new way of working.

Who's this for

Finance, operations and IT leaders in restaurant groups, hotel groups and catering organisations.

If you are building the business case for foodservice technology, redesigning back-of-house processes, or trying to get more out of the systems you already run, these four cases show what the work looks like from the inside.

Your hosts

Carl Jacobs

CEO

Register Now:

Seats are limited for the live session. Register now to secure your spot and submit questions in advance.