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, […]
Benefits of the omnichannel strategy for restaurants
Just a few years ago, omnichannel was a concept that was applied mainly by e-commerce and retail brands in an effort to align their channels and offer customers a better experience. Today, it is a successful operational model that is used in more and more industries, including the restaurant industry. The omnichannel approach goes further […]
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, […]
StoreKit partners with world-leading F&B management platform Apicbase
StoreKit is the first UK reseller to earn a certification for the recently launched Apicbase reseller programme. StoreKit’s hospitality customers now have easy access to a world-leading F&B management platform. The StoreKit offer has grown extensively over the past years. Our mission is to help merchants build the perfect technology stack for their business. As […]
Restaurant Food Waste Management — How Smart Operators Drive Down Food Waste & Costs
According to a ReFED report from 2018, in the US, the foodservice industry generates around 11.4 million tonnes of restaurant food waste per year, which translates to $25 billion. In the UK, restaurant food waste clocks in at about one million tonnes (that’s £682 million). Both numbers are so mind-numbingly huge that they almost mean […]
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 […]
