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Your Restaurants Are Ordering. Do You Know What They're Paying?

Restaurant purchasing is still a black box.

Even multi-site operators often rely on manual ordering. That means guesswork instead of control.

The results are rogue purchases, overstocks, stockouts, higher food costs, and lower margins.

In this webinar, you’ll see six simple ways teams can order from suppliers in Apicbase. GMs get time back. Head office gets full visibility into spend at every site.

What you'll see

 
  • Shopping cart
    Your team can see exactly what’s in stock and what’s available to order. They build and submit orders directly in Apicbase.
  • PAR Level Ordering
    Set minimum stock levels. Apicbase compares current stock to that target and builds the order for your team to review and submit.
  • Bill of Materials (BOM)
    Enter the number of portions you need, and Apicbase works back from your recipes to calculate what to order. Current stock is included.
  • Demand Forecasting
    Apicbase uses your sales history to forecast what you'll need. Your team can then fine-tune the numbers to account for unexpected changes.
  • Menu Planning
    Plan recipes and menus in advance, and Apicbase calculates everything you need to order for the full period.
  • Internal Ordering
    Outlets order from your CPU through Apicbase. The CPU sees total demand across all sites and Apicbase production accordingly.

Close the loop: order > receive > invoice

Apicbase gives you a complete procurement record. It matches deliveries to purchase orders and checks invoices against what was actually received. That means you can trust your food cost data.

Chat with your purchasing data

Apicbase standardises your purchasing data. With our MCP, you can query that data securely using plain language. For example: “What’s our most expensive ingredient?”

This is for you

This session is built for teams who feel the strain of accurate procurement in a multi-site restaurant operation. This webinar is for you if: 

  • You manage procurement or purchasing across multiple locations
  • Your outlets are still ordering by email, phone, or spreadsheet
  • Food costs are hard to track because ordering data is scattered
  • You run a catering operation and need to plan procurement around menus and events
  • You have a central kitchen and want to streamline how outlets request from it
  • You're evaluating Apicbase and want to see the full ordering picture

Meet your host

Carl Jacobs

CEO

Register Now:

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