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APIC STUDIO
APIC Studio made by apicbase The Essence of Food Photography Put the Apic Studio in your (development) kitchen and start taking perfect pictures at the touch of a button. The APIC Studio is beautifully designed, easy to use and connects wirelessly with Apicbase. The studio is an essential tool for recipe development, staff training and ALLERGEN MANAGEMENT SOFTWARE FOR FOOD BUSINESSES The Apicbase allergen management software has built-in tools to make communicating food allergens easy. First: FoH-staff can quickly check the allergens on their device, phone or tablet. Second: printing labels for the BoH or menus requires no more than a click. HOW TO CALCULATE FOOD COST? FORMULAS FOR CHEFS AND F&B Calculate food cost and boost profit; it is the first lesson anyone working in the restaurant business learns. And rightly so. The average restaurant food cost percentage is between 28% and 32% of total food sales, with peaks up to 45%.. That is enormous. FOOD COST CALCULATION IN APICBASE 1. Cost of One Serving: The cost for one serving/portion will give you a summary of your food cost, personnel cost and combine both into your recipe’s prime cost. Food cost = ingredient cost + waste percentage. The ingredient cost is calculated based on the prices attached to the ingredients in the recipe. These prices can be imported when LOGICIEL DE GESTION DE RESTAURANT Logiciel de gestion de restaurant Gérez votre activité d’hôtellerie facilement et avec efficacité Centralisez vos recettes, vos menus, vos coûts et vos stocks ainsi que vos analyses de commandes et de ventes au sein d’un tableau de bord unique. Suivez le rendement de chacun de vos points de vente. Demandez dès aujourd’hui une démonstration Allez-y HOW DO I GENERATE A BILL OF MATERIALS (BOM) FOR A RECIPE? Select the recipe you want to use in the grid or list and click on it. Under the "General info" of the recipe, you find the "Ingredients & Sub Recipes" section. Click the "Bill of Materials" button in this section. The "Assistive Ordering" popup will now appear. In step 1 youcan
GESTION DES ALLERGÈNES ALIMENTAIRES Tout ce que vous devez savoir sur la gestion des allergènes alimentaires dans les restaurants - lois et réglementations, formation, pratiques et outils pour les opérations multi-sites. COMMENT AJOUTER DES CATÉGORIES, DES SOUS …TRANSLATE THIS PAGE Vous pouvez ajouter la catégorie, la sous-catégorie et la catégorie comptable des ingrédients soit manuellement, soit en utilisant l'importation Excel. Cependant, vous devez d'abord créer les catégories, sous-catégories et catégories comptables comme un champpersonnalisé.
#1 RESTAURANT MANAGEMENT SOFTWARE Restaurant Management Software Keep Costs Down, Quality Up and Employees Happy Centralise recipes, menus, food cost, inventory, orders and sales analytics in one dashboard. Track performance of every outlet. Take The Tour And discover the 7 modules to streamline and automate your kitchen workflows The Most Complete Restaurant Management Software Apicbase streamlines, automates APICBASE | FOOD AND KITCHEN MANAGEMENT SOFTWARE The backbone of your food business. Capture, manage and distribute food & beverage data group-wide. From recipe development to production at scale. Schedule a Demo.APIC STUDIO
APIC Studio made by apicbase The Essence of Food Photography Put the Apic Studio in your (development) kitchen and start taking perfect pictures at the touch of a button. The APIC Studio is beautifully designed, easy to use and connects wirelessly with Apicbase. The studio is an essential tool for recipe development, staff training and ALLERGEN MANAGEMENT SOFTWARE FOR FOOD BUSINESSES The Apicbase allergen management software has built-in tools to make communicating food allergens easy. First: FoH-staff can quickly check the allergens on their device, phone or tablet. Second: printing labels for the BoH or menus requires no more than a click. HOW TO CALCULATE FOOD COST? FORMULAS FOR CHEFS AND F&B Calculate food cost and boost profit; it is the first lesson anyone working in the restaurant business learns. And rightly so. The average restaurant food cost percentage is between 28% and 32% of total food sales, with peaks up to 45%.. That is enormous. FOOD COST CALCULATION IN APICBASE 1. Cost of One Serving: The cost for one serving/portion will give you a summary of your food cost, personnel cost and combine both into your recipe’s prime cost. Food cost = ingredient cost + waste percentage. The ingredient cost is calculated based on the prices attached to the ingredients in the recipe. These prices can be imported when LOGICIEL DE GESTION DE RESTAURANT Logiciel de gestion de restaurant Gérez votre activité d’hôtellerie facilement et avec efficacité Centralisez vos recettes, vos menus, vos coûts et vos stocks ainsi que vos analyses de commandes et de ventes au sein d’un tableau de bord unique. Suivez le rendement de chacun de vos points de vente. Demandez dès aujourd’hui une démonstration Allez-y HOW DO I GENERATE A BILL OF MATERIALS (BOM) FOR A RECIPE? Select the recipe you want to use in the grid or list and click on it. Under the "General info" of the recipe, you find the "Ingredients & Sub Recipes" section. Click the "Bill of Materials" button in this section. The "Assistive Ordering" popup will now appear. In step 1 youcan
GESTION DES ALLERGÈNES ALIMENTAIRES Tout ce que vous devez savoir sur la gestion des allergènes alimentaires dans les restaurants - lois et réglementations, formation, pratiques et outils pour les opérations multi-sites. COMMENT AJOUTER DES CATÉGORIES, DES SOUS …TRANSLATE THIS PAGE Vous pouvez ajouter la catégorie, la sous-catégorie et la catégorie comptable des ingrédients soit manuellement, soit en utilisant l'importation Excel. Cependant, vous devez d'abord créer les catégories, sous-catégories et catégories comptables comme un champpersonnalisé.
APIC: CAPTURE AND DISCOVER GASTRONOMY APIC'S mission is to unlock the culinary excellence within restaurants, caterers and food production companies by enabling them to rapidly photograph their products in a standardised way and save all data regarding their core business in one secure cloud, accessiblefrom anywhere.
RECIPE MANAGEMENT SOFTWARE FOR FOOD PROFESSIONALS It is a tireless workhorse. Our recipe management software is a fully equipped toolbox built for hard-working kitchen teams. It is a super flexible app that follows your every move. Start improving your back-of-house today. Get real insights, save time, streamline collaboration between worldwide teams and boost profitability. 13 RESTAURANT SUPPLY CHAIN BEST PRACTICES (& MISTAKES TO Optimising your foodservice supply chain just got easier! Read on to find the most common restaurant supply chain challenges (and startfixing them today!)
PURCHASING ARCHIVES
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. FOOD MANAGEMENT SOFTWARE FOR DARK KITCHENS We support delivery-only businesses with a cloud-based platform for the planning of production and procurement, a flexible mise en place, accurate food cost control and strong stock management. Standardise recipes, technical sheets and methodologies. Switch menus in a heartbeat. Chat Widget. HOW TO TURN YOUR DINE-IN RESTAURANT INTO A TAKEOUT AND Keep the ideas below in mind when switching from a dine-in restaurant to a takeout- or delivery-only place. Remember, orders no longer have a table number attached to them but a name and a pickup-time. 1. Organise incoming orders. Be ready when the orders start rolling in. Decide how you are going to handle them. RESTAURANT FOOD INVENTORY TEMPLATE (EXCEL) Use accurate stock counts to create precise bills of materials and prevent overstocking with our free restaurant food inventory list Excel template and Google Sheet. Have all your ingredients in one spreadsheet for easy monitoring. Add products on the go. Set a time period and target margin for each stock take and start counting. HOW TO MANAGE A PRODUCTION PLAN. Once you are in the production plan, you will have to indicate who will execute the tasks of the plan. You can select a single user, or "Multi Person" if more than one person will work on the tasks.; Next you'll see the oversight of all the tasks in the plan. 6 POPULAR CLOUD KITCHEN BUSINESS MODELS (& HOW THEY WORK) 6 Popular Cloud Kitchen Business Models (& How They Work) Product. Solutions. Inventory ManagementKeep stock lean and mean. Sales AnalyticsKnow what to offer when. Staff TrainingBring employees up to speed. Order ManagementGet order suggestions based on stock. Production PlanningAutomate planning of mise en place. 9 WAYS TO REDUCE FOOD COST WITHOUT GIVING IN ON QUALITY 5. Buy At The Best Price And Be Creative. Convenience is an easy trap to fall in: ordering the same products from the same supplier over and over again. Don’t get us wrong, the relationship with your supplier will influence food costs greatly in a positive way. #1 RESTAURANT MANAGEMENT SOFTWARE Restaurant Management Software Keep Costs Down, Quality Up and Employees Happy Centralise recipes, menus, food cost, inventory, orders and sales analytics in one dashboard. Track performance of every outlet. Take The Tour And discover the 7 modules to streamline and automate your kitchen workflows The Most Complete Restaurant Management Software Apicbase streamlines, automates APICBASE | FOOD AND KITCHEN MANAGEMENT SOFTWARE The backbone of your food business. Capture, manage and distribute food & beverage data group-wide. From recipe development to production at scale. Schedule a Demo.APIC STUDIO
APIC Studio made by apicbase The Essence of Food Photography Put the Apic Studio in your (development) kitchen and start taking perfect pictures at the touch of a button. The APIC Studio is beautifully designed, easy to use and connects wirelessly with Apicbase. The studio is an essential tool for recipe development, staff training and ALLERGEN MANAGEMENT SOFTWARE FOR FOOD BUSINESSES The Apicbase allergen management software has built-in tools to make communicating food allergens easy. First: FoH-staff can quickly check the allergens on their device, phone or tablet. Second: printing labels for the BoH or menus requires no more than a click. RECIPE MANAGEMENT SOFTWARE FOR FOOD PROFESSIONALS It is a tireless workhorse. Our recipe management software is a fully equipped toolbox built for hard-working kitchen teams. It is a super flexible app that follows your every move. Start improving your back-of-house today. Get real insights, save time, streamline collaboration between worldwide teams and boost profitability. FOOD COST CALCULATION IN APICBASE 1. Cost of One Serving: The cost for one serving/portion will give you a summary of your food cost, personnel cost and combine both into your recipe’s prime cost. Food cost = ingredient cost + waste percentage. The ingredient cost is calculated based on the prices attached to the ingredients in the recipe. These prices can be imported when HOW TO CALCULATE FOOD COST? FORMULAS FOR CHEFS AND F&B Calculate food cost and boost profit; it is the first lesson anyone working in the restaurant business learns. And rightly so. The average restaurant food cost percentage is between 28% and 32% of total food sales, with peaks up to 45%.. That is enormous. 7 CAUSES FOR VARIANCE BETWEEN ACTUAL AND IDEAL FOOD COST You need to know how to calculate food cost accurately. If the actual food cost in your restaurant or hotel is higher than the ideal food cost (aka theoretical or target food cost), the reason for this can always be traced back to one or more of these seven causes: Waste or squandering. Portion size. HOW TO TURN YOUR DINE-IN RESTAURANT INTO A TAKEOUT AND Keep the ideas below in mind when switching from a dine-in restaurant to a takeout- or delivery-only place. Remember, orders no longer have a table number attached to them but a name and a pickup-time. 1. Organise incoming orders. Be ready when the orders start rolling in. Decide how you are going to handle them. HOW DO I GENERATE A BILL OF MATERIALS (BOM) FOR A RECIPE? Select the recipe you want to use in the grid or list and click on it. Under the "General info" of the recipe, you find the "Ingredients & Sub Recipes" section. Click the "Bill of Materials" button in this section. The "Assistive Ordering" popup will now appear. In step 1 youcan
#1 RESTAURANT MANAGEMENT SOFTWARE Restaurant Management Software Keep Costs Down, Quality Up and Employees Happy Centralise recipes, menus, food cost, inventory, orders and sales analytics in one dashboard. Track performance of every outlet. Take The Tour And discover the 7 modules to streamline and automate your kitchen workflows The Most Complete Restaurant Management Software Apicbase streamlines, automates APICBASE | FOOD AND KITCHEN MANAGEMENT SOFTWARE The backbone of your food business. Capture, manage and distribute food & beverage data group-wide. From recipe development to production at scale. Schedule a Demo.APIC STUDIO
APIC Studio made by apicbase The Essence of Food Photography Put the Apic Studio in your (development) kitchen and start taking perfect pictures at the touch of a button. The APIC Studio is beautifully designed, easy to use and connects wirelessly with Apicbase. The studio is an essential tool for recipe development, staff training and ALLERGEN MANAGEMENT SOFTWARE FOR FOOD BUSINESSES The Apicbase allergen management software has built-in tools to make communicating food allergens easy. First: FoH-staff can quickly check the allergens on their device, phone or tablet. Second: printing labels for the BoH or menus requires no more than a click. RECIPE MANAGEMENT SOFTWARE FOR FOOD PROFESSIONALS It is a tireless workhorse. Our recipe management software is a fully equipped toolbox built for hard-working kitchen teams. It is a super flexible app that follows your every move. Start improving your back-of-house today. Get real insights, save time, streamline collaboration between worldwide teams and boost profitability. FOOD COST CALCULATION IN APICBASE 1. Cost of One Serving: The cost for one serving/portion will give you a summary of your food cost, personnel cost and combine both into your recipe’s prime cost. Food cost = ingredient cost + waste percentage. The ingredient cost is calculated based on the prices attached to the ingredients in the recipe. These prices can be imported when HOW TO CALCULATE FOOD COST? FORMULAS FOR CHEFS AND F&B Calculate food cost and boost profit; it is the first lesson anyone working in the restaurant business learns. And rightly so. The average restaurant food cost percentage is between 28% and 32% of total food sales, with peaks up to 45%.. That is enormous. 7 CAUSES FOR VARIANCE BETWEEN ACTUAL AND IDEAL FOOD COST You need to know how to calculate food cost accurately. If the actual food cost in your restaurant or hotel is higher than the ideal food cost (aka theoretical or target food cost), the reason for this can always be traced back to one or more of these seven causes: Waste or squandering. Portion size. HOW TO TURN YOUR DINE-IN RESTAURANT INTO A TAKEOUT AND Keep the ideas below in mind when switching from a dine-in restaurant to a takeout- or delivery-only place. Remember, orders no longer have a table number attached to them but a name and a pickup-time. 1. Organise incoming orders. Be ready when the orders start rolling in. Decide how you are going to handle them. HOW DO I GENERATE A BILL OF MATERIALS (BOM) FOR A RECIPE? Select the recipe you want to use in the grid or list and click on it. Under the "General info" of the recipe, you find the "Ingredients & Sub Recipes" section. Click the "Bill of Materials" button in this section. The "Assistive Ordering" popup will now appear. In step 1 youcan
13 RESTAURANT SUPPLY CHAIN BEST PRACTICES (& MISTAKES TO Optimising your foodservice supply chain just got easier! Read on to find the most common restaurant supply chain challenges (and startfixing them today!)
APIC: CAPTURE AND DISCOVER GASTRONOMY APIC'S mission is to unlock the culinary excellence within restaurants, caterers and food production companies by enabling them to rapidly photograph their products in a standardised way and save all data regarding their core business in one secure cloud, accessiblefrom anywhere.
RESTAURANT MANAGEMENT SOFTWARE LOVED BY LEADING FOOD BRANDS The APIC Studio takes perfect food photos at the touch of a button. No photography or lighting skills required. Built for and tested by restaurants and development kitchens. The studio integrates seamlessly with Apicbase. Create staff training videos, conquer socialPURCHASING ARCHIVES
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. FOOD COST SOFTWARE FOR HOSPITALITY Supplier prices change constantly. Keeping track of changes manually is impossible but real easy with food costing software. Apicbase food costing software auto-updates all the recipe and menu costings with the most recent ingredient prices. Updating spreadsheets is one more arduous task you can cross off your todo-list. RESTAURANT TRENDS 2021 Industry leaders will tell you that these restaurant trends 2021 were already on the horizon. Except implementation was planned in 2025. In that sense, COVID-19 is more of a massive engine for ongoing evolutions; then it is disruptive. It is not the changemaker; it is the accelerator. COVID-19 is not the changemaker. HOW TO TURN YOUR DINE-IN RESTAURANT INTO A TAKEOUT AND Keep the ideas below in mind when switching from a dine-in restaurant to a takeout- or delivery-only place. Remember, orders no longer have a table number attached to them but a name and a pickup-time. 1. Organise incoming orders. Be ready when the orders start rolling in. Decide how you are going to handle them.TEAM | APICBASE
Our Team Our aim is to provide the best end-to-end back-of-house solutions for food service companies. Great companies like yours deserve a great team like ours. Join Us Check out our current jobs. Anneleen 🇧🇪 Marketing Manager Carl 🇧🇪 CEO Diogo 🇧🇷 Senior Software Development Estevao 🇧🇷 Software Developer Frederik 🇧🇪 Sales Director BeNeLux Geert 6 RESTAURANT TRENDS FOR 2020: SHAPING THE FUTURE OF THE Technology is the enabler to keep customers happy, handle employee turnover and boost the bottom line. Let’s have a closer look at the trends for 2020. 1. The rise of the Dark Kitchen. “Food delivery is here to stay”, says Jan Hollez of software company Deliverect at ‘Data meets Hospitality’. RESTAURANT FOOD INVENTORY TEMPLATE (EXCEL) Use accurate stock counts to create precise bills of materials and prevent overstocking with our free restaurant food inventory list Excel template and Google Sheet. Have all your ingredients in one spreadsheet for easy monitoring. Add products on the go. Set a time period and target margin for each stock take and start counting. #1 RESTAURANT MANAGEMENT SOFTWARE Restaurant Management Software Keep Costs Down, Quality Up and Employees Happy Centralise recipes, menus, food cost, inventory, orders and sales analytics in one dashboard. Track performance of every outlet. Take The Tour And discover the 7 modules to streamline and automate your kitchen workflows The Most Complete Restaurant Management Software Apicbase streamlines, automates APICBASE | FOOD AND KITCHEN MANAGEMENT SOFTWARE The backbone of your food business. Capture, manage and distribute food & beverage data group-wide. From recipe development to production at scale. Schedule a Demo.APIC STUDIO
APIC Studio made by apicbase The Essence of Food Photography Put the Apic Studio in your (development) kitchen and start taking perfect pictures at the touch of a button. The APIC Studio is beautifully designed, easy to use and connects wirelessly with Apicbase. The studio is an essential tool for recipe development, staff training and RECIPE MANAGEMENT SOFTWARE FOR FOOD PROFESSIONALS It is a tireless workhorse. Our recipe management software is a fully equipped toolbox built for hard-working kitchen teams. It is a super flexible app that follows your every move. Start improving your back-of-house today. Get real insights, save time, streamline collaboration between worldwide teams and boost profitability. FOOD COST CALCULATION IN APICBASE 1. Cost of One Serving: The cost for one serving/portion will give you a summary of your food cost, personnel cost and combine both into your recipe’s prime cost. Food cost = ingredient cost + waste percentage. The ingredient cost is calculated based on the prices attached to the ingredients in the recipe. These prices can be imported when HOW TO CALCULATE FOOD COST? FORMULAS FOR CHEFS AND F&B Calculate food cost and boost profit; it is the first lesson anyone working in the restaurant business learns. And rightly so. The average restaurant food cost percentage is between 28% and 32% of total food sales, with peaks up to 45%.. That is enormous. RESTAURANT TRENDS 2021 Industry leaders will tell you that these restaurant trends 2021 were already on the horizon. Except implementation was planned in 2025. In that sense, COVID-19 is more of a massive engine for ongoing evolutions; then it is disruptive. It is not the changemaker; it is the accelerator. COVID-19 is not the changemaker. 7 CAUSES FOR VARIANCE BETWEEN ACTUAL AND IDEAL FOOD COST You need to know how to calculate food cost accurately. If the actual food cost in your restaurant or hotel is higher than the ideal food cost (aka theoretical or target food cost), the reason for this can always be traced back to one or more of these seven causes: Waste or squandering. Portion size. HOW TO TURN YOUR DINE-IN RESTAURANT INTO A TAKEOUT AND Keep the ideas below in mind when switching from a dine-in restaurant to a takeout- or delivery-only place. Remember, orders no longer have a table number attached to them but a name and a pickup-time. 1. Organise incoming orders. Be ready when the orders start rolling in. Decide how you are going to handle them. HOW DO I GENERATE A BILL OF MATERIALS (BOM) FOR A RECIPE? Select the recipe you want to use in the grid or list and click on it. Under the "General info" of the recipe, you find the "Ingredients & Sub Recipes" section. Click the "Bill of Materials" button in this section. The "Assistive Ordering" popup will now appear. In step 1 youcan
#1 RESTAURANT MANAGEMENT SOFTWARE Restaurant Management Software Keep Costs Down, Quality Up and Employees Happy Centralise recipes, menus, food cost, inventory, orders and sales analytics in one dashboard. Track performance of every outlet. Take The Tour And discover the 7 modules to streamline and automate your kitchen workflows The Most Complete Restaurant Management Software Apicbase streamlines, automates APICBASE | FOOD AND KITCHEN MANAGEMENT SOFTWARE The backbone of your food business. Capture, manage and distribute food & beverage data group-wide. From recipe development to production at scale. Schedule a Demo.APIC STUDIO
APIC Studio made by apicbase The Essence of Food Photography Put the Apic Studio in your (development) kitchen and start taking perfect pictures at the touch of a button. The APIC Studio is beautifully designed, easy to use and connects wirelessly with Apicbase. The studio is an essential tool for recipe development, staff training and RECIPE MANAGEMENT SOFTWARE FOR FOOD PROFESSIONALS It is a tireless workhorse. Our recipe management software is a fully equipped toolbox built for hard-working kitchen teams. It is a super flexible app that follows your every move. Start improving your back-of-house today. Get real insights, save time, streamline collaboration between worldwide teams and boost profitability. FOOD COST CALCULATION IN APICBASE 1. Cost of One Serving: The cost for one serving/portion will give you a summary of your food cost, personnel cost and combine both into your recipe’s prime cost. Food cost = ingredient cost + waste percentage. The ingredient cost is calculated based on the prices attached to the ingredients in the recipe. These prices can be imported when HOW TO CALCULATE FOOD COST? FORMULAS FOR CHEFS AND F&B Calculate food cost and boost profit; it is the first lesson anyone working in the restaurant business learns. And rightly so. The average restaurant food cost percentage is between 28% and 32% of total food sales, with peaks up to 45%.. That is enormous. RESTAURANT TRENDS 2021 Industry leaders will tell you that these restaurant trends 2021 were already on the horizon. Except implementation was planned in 2025. In that sense, COVID-19 is more of a massive engine for ongoing evolutions; then it is disruptive. It is not the changemaker; it is the accelerator. COVID-19 is not the changemaker. 7 CAUSES FOR VARIANCE BETWEEN ACTUAL AND IDEAL FOOD COST You need to know how to calculate food cost accurately. If the actual food cost in your restaurant or hotel is higher than the ideal food cost (aka theoretical or target food cost), the reason for this can always be traced back to one or more of these seven causes: Waste or squandering. Portion size. HOW TO TURN YOUR DINE-IN RESTAURANT INTO A TAKEOUT AND Keep the ideas below in mind when switching from a dine-in restaurant to a takeout- or delivery-only place. Remember, orders no longer have a table number attached to them but a name and a pickup-time. 1. Organise incoming orders. Be ready when the orders start rolling in. Decide how you are going to handle them. HOW DO I GENERATE A BILL OF MATERIALS (BOM) FOR A RECIPE? Select the recipe you want to use in the grid or list and click on it. Under the "General info" of the recipe, you find the "Ingredients & Sub Recipes" section. Click the "Bill of Materials" button in this section. The "Assistive Ordering" popup will now appear. In step 1 youcan
APIC: CAPTURE AND DISCOVER GASTRONOMY APIC'S mission is to unlock the culinary excellence within restaurants, caterers and food production companies by enabling them to rapidly photograph their products in a standardised way and save all data regarding their core business in one secure cloud, accessiblefrom anywhere.
13 RESTAURANT SUPPLY CHAIN BEST PRACTICES (& MISTAKES TO Optimising your foodservice supply chain just got easier! Read on to find the most common restaurant supply chain challenges (and startfixing them today!)
RESTAURANT MANAGEMENT SOFTWARE LOVED BY LEADING FOOD BRANDS The APIC Studio takes perfect food photos at the touch of a button. No photography or lighting skills required. Built for and tested by restaurants and development kitchens. The studio integrates seamlessly with Apicbase. Create staff training videos, conquer social FOOD COST SOFTWARE FOR HOSPITALITY Supplier prices change constantly. Keeping track of changes manually is impossible but real easy with food costing software. Apicbase food costing software auto-updates all the recipe and menu costings with the most recent ingredient prices. Updating spreadsheets is one more arduous task you can cross off your todo-list.PURCHASING ARCHIVES
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.TEAM | APICBASE
Our Team Our aim is to provide the best end-to-end back-of-house solutions for food service companies. Great companies like yours deserve a great team like ours. Join Us Check out our current jobs. Anneleen 🇧🇪 Marketing Manager Carl 🇧🇪 CEO Diogo 🇧🇷 Senior Software Development Estevao 🇧🇷 Software Developer Frederik 🇧🇪 Sales Director BeNeLux Geert HOW TO TURN YOUR DINE-IN RESTAURANT INTO A TAKEOUT AND Keep the ideas below in mind when switching from a dine-in restaurant to a takeout- or delivery-only place. Remember, orders no longer have a table number attached to them but a name and a pickup-time. 1. Organise incoming orders. Be ready when the orders start rolling in. Decide how you are going to handle them. RESTAURANT TRENDS 2021 Industry leaders will tell you that these restaurant trends 2021 were already on the horizon. Except implementation was planned in 2025. In that sense, COVID-19 is more of a massive engine for ongoing evolutions; then it is disruptive. It is not the changemaker; it is the accelerator. COVID-19 is not the changemaker. RESTAURANT FOOD INVENTORY TEMPLATE (EXCEL) Use accurate stock counts to create precise bills of materials and prevent overstocking with our free restaurant food inventory list Excel template and Google Sheet. Have all your ingredients in one spreadsheet for easy monitoring. Add products on the go. Set a time period and target margin for each stock take and start counting. 6 RESTAURANT TRENDS FOR 2020: SHAPING THE FUTURE OF THE Technology is the enabler to keep customers happy, handle employee turnover and boost the bottom line. Let’s have a closer look at the trends for 2020. 1. The rise of the Dark Kitchen. “Food delivery is here to stay”, says Jan Hollez of software company Deliverect at ‘Data meets Hospitality’. #1 RESTAURANT MANAGEMENT SOFTWARE Restaurant Management Software Keep Costs Down, Quality Up and Employees Happy Centralise recipes, menus, food cost, inventory, orders and sales analytics in one dashboard. Track performance of every outlet. Take The Tour And discover the 7 modules to streamline and automate your kitchen workflows The Most Complete Restaurant Management Software Apicbase streamlines, automates APICBASE | FOOD AND KITCHEN MANAGEMENT SOFTWARE The backbone of your food business. Capture, manage and distribute food & beverage data group-wide. From recipe development to production at scale. Schedule a Demo.APIC STUDIO
APIC Studio made by apicbase The Essence of Food Photography Put the Apic Studio in your (development) kitchen and start taking perfect pictures at the touch of a button. The APIC Studio is beautifully designed, easy to use and connects wirelessly with Apicbase. The studio is an essential tool for recipe development, staff training and RECIPE MANAGEMENT SOFTWARE FOR FOOD PROFESSIONALS It is a tireless workhorse. Our recipe management software is a fully equipped toolbox built for hard-working kitchen teams. It is a super flexible app that follows your every move. Start improving your back-of-house today. Get real insights, save time, streamline collaboration between worldwide teams and boost profitability. FOOD COST CALCULATION IN APICBASE 1. Cost of One Serving: The cost for one serving/portion will give you a summary of your food cost, personnel cost and combine both into your recipe’s prime cost. Food cost = ingredient cost + waste percentage. The ingredient cost is calculated based on the prices attached to the ingredients in the recipe. These prices can be imported when FOOD ALLERGEN MANAGEMENT A food allergy reaction happens when a person’s immune system responds adversely to proteins in certain foods. Even the tiniest amount of allergen protein can set it off (generally, there is no safe amount), and the symptoms include: Itchy mouth, Skin blotches and hives. Swollen lips and face, 7 CAUSES FOR VARIANCE BETWEEN ACTUAL AND IDEAL FOOD COST You need to know how to calculate food cost accurately. If the actual food cost in your restaurant or hotel is higher than the ideal food cost (aka theoretical or target food cost), the reason for this can always be traced back to one or more of these seven causes: Waste or squandering. Portion size. HOW TO CALCULATE FOOD COST? FORMULAS FOR CHEFS AND F&B Calculate food cost and boost profit; it is the first lesson anyone working in the restaurant business learns. And rightly so. The average restaurant food cost percentage is between 28% and 32% of total food sales, with peaks up to 45%.. That is enormous. RESTAURANT FOOD INVENTORY TEMPLATE (EXCEL) Use accurate stock counts to create precise bills of materials and prevent overstocking with our free restaurant food inventory list Excel template and Google Sheet. Have all your ingredients in one spreadsheet for easy monitoring. Add products on the go. Set a time period and target margin for each stock take and start counting. HOW DO I GENERATE A BILL OF MATERIALS (BOM) FOR A RECIPE? Select the recipe you want to use in the grid or list and click on it. Under the "General info" of the recipe, you find the "Ingredients & Sub Recipes" section. Click the "Bill of Materials" button in this section. The "Assistive Ordering" popup will now appear. In step 1 youcan
#1 RESTAURANT MANAGEMENT SOFTWARE Restaurant Management Software Keep Costs Down, Quality Up and Employees Happy Centralise recipes, menus, food cost, inventory, orders and sales analytics in one dashboard. Track performance of every outlet. Take The Tour And discover the 7 modules to streamline and automate your kitchen workflows The Most Complete Restaurant Management Software Apicbase streamlines, automates APICBASE | FOOD AND KITCHEN MANAGEMENT SOFTWARE The backbone of your food business. Capture, manage and distribute food & beverage data group-wide. From recipe development to production at scale. Schedule a Demo.APIC STUDIO
APIC Studio made by apicbase The Essence of Food Photography Put the Apic Studio in your (development) kitchen and start taking perfect pictures at the touch of a button. The APIC Studio is beautifully designed, easy to use and connects wirelessly with Apicbase. The studio is an essential tool for recipe development, staff training and RECIPE MANAGEMENT SOFTWARE FOR FOOD PROFESSIONALS It is a tireless workhorse. Our recipe management software is a fully equipped toolbox built for hard-working kitchen teams. It is a super flexible app that follows your every move. Start improving your back-of-house today. Get real insights, save time, streamline collaboration between worldwide teams and boost profitability. FOOD COST CALCULATION IN APICBASE 1. Cost of One Serving: The cost for one serving/portion will give you a summary of your food cost, personnel cost and combine both into your recipe’s prime cost. Food cost = ingredient cost + waste percentage. The ingredient cost is calculated based on the prices attached to the ingredients in the recipe. These prices can be imported when FOOD ALLERGEN MANAGEMENT A food allergy reaction happens when a person’s immune system responds adversely to proteins in certain foods. Even the tiniest amount of allergen protein can set it off (generally, there is no safe amount), and the symptoms include: Itchy mouth, Skin blotches and hives. Swollen lips and face, 7 CAUSES FOR VARIANCE BETWEEN ACTUAL AND IDEAL FOOD COST You need to know how to calculate food cost accurately. If the actual food cost in your restaurant or hotel is higher than the ideal food cost (aka theoretical or target food cost), the reason for this can always be traced back to one or more of these seven causes: Waste or squandering. Portion size. HOW TO CALCULATE FOOD COST? FORMULAS FOR CHEFS AND F&B Calculate food cost and boost profit; it is the first lesson anyone working in the restaurant business learns. And rightly so. The average restaurant food cost percentage is between 28% and 32% of total food sales, with peaks up to 45%.. That is enormous. RESTAURANT FOOD INVENTORY TEMPLATE (EXCEL) Use accurate stock counts to create precise bills of materials and prevent overstocking with our free restaurant food inventory list Excel template and Google Sheet. Have all your ingredients in one spreadsheet for easy monitoring. Add products on the go. Set a time period and target margin for each stock take and start counting. HOW DO I GENERATE A BILL OF MATERIALS (BOM) FOR A RECIPE? Select the recipe you want to use in the grid or list and click on it. Under the "General info" of the recipe, you find the "Ingredients & Sub Recipes" section. Click the "Bill of Materials" button in this section. The "Assistive Ordering" popup will now appear. In step 1 youcan
APICBASE | FOOD AND KITCHEN MANAGEMENT SOFTWARE APIC'S mission is to unlock the culinary excellence within restaurants, caterers and food production companies by enabling them to rapidly photograph their products in a standardised way and save all data regarding their core business in one secure cloud, accessiblefrom anywhere.
APICBASE PRICING
Apicbase Pricing - Affordable F&B Management Software. Home. Product. Solutions. Inventory ManagementKeep stock lean and mean. Sales AnalyticsKnow what to offer when. Staff TrainingBring employees up to speed. Order ManagementGet order suggestions based on stock. Production PlanningAutomate planning of mise en place.TEAM | APICBASE
Our Team Our aim is to provide the best end-to-end back-of-house solutions for food service companies. Great companies like yours deserve a great team like ours. Join Us Check out our current jobs. Anneleen 🇧🇪 Marketing Manager Carl 🇧🇪 CEO Diogo 🇧🇷 Senior Software Development Estevao 🇧🇷 Software Developer Frederik 🇧🇪 Sales Director BeNeLux Geert RESTAURANT TRENDS 2021 Industry leaders will tell you that these restaurant trends 2021 were already on the horizon. Except implementation was planned in 2025. In that sense, COVID-19 is more of a massive engine for ongoing evolutions; then it is disruptive. It is not the changemaker; it is the accelerator. COVID-19 is not the changemaker. RESTAURANT FOOD INVENTORY TEMPLATE (EXCEL) Use accurate stock counts to create precise bills of materials and prevent overstocking with our free restaurant food inventory list Excel template and Google Sheet. Have all your ingredients in one spreadsheet for easy monitoring. Add products on the go. Set a time period and target margin for each stock take and start counting. HELLO. HOW CAN WE HELP YOU? Getting Started Learn about how to get started with Apicbase. Settings Dive into Library settings. Product Development Manage your ingredients, recipes and menu's in this module. HOW TO TURN YOUR DINE-IN RESTAURANT INTO A TAKEOUT AND Keep the ideas below in mind when switching from a dine-in restaurant to a takeout- or delivery-only place. Remember, orders no longer have a table number attached to them but a name and a pickup-time. 1. Organise incoming orders. Be ready when the orders start rolling in. Decide how you are going to handle them. FREE FOOD COST SPREADSHEET FOR EXCEL & GOOGLE SHEETS Food costs has a direct impact on your bottom line, but calculating food cost is a time-consuming job which is often neglected. T his free food cost spreadsheet offers you all the costing formulas you need and enables you to take back control over food costs. If you’re just starting to realize the importance of food costs, this free Excel template for food costing is a good first step. 9 WAYS TO REDUCE FOOD COST WITHOUT GIVING IN ON QUALITY 5. Buy At The Best Price And Be Creative. Convenience is an easy trap to fall in: ordering the same products from the same supplier over and over again. Don’t get us wrong, the relationship with your supplier will influence food costs greatly in a positive way. HORECA MANAGEMENT SOFTWARE Restaurant management software Organiseer uw horecazaken eenvoudig en efficiënt Centraliseer recepten, menu’s, voedselkosten, inventaris, bestellingen en verkoopanalyses in één dashboard. Volg de prestaties van elke verkooppunt. Vraag vandaag nog een demo aan Ga door! U bespaart tijd, optimaliseert workflows, minimaliseert verspilling en maakt meer winst. Volledige restaurant management #1 RESTAURANT MANAGEMENT SOFTWARE Restaurant Management Software Keep Costs Down, Quality Up and Employees Happy Centralise recipes, menus, food cost, inventory, orders and sales analytics in one dashboard. Track performance of every outlet. Take The Tour And discover the 7 modules to streamline and automate your kitchen workflows The Most Complete Restaurant Management Software Apicbase streamlines, automates APICBASE | FOOD AND KITCHEN MANAGEMENT SOFTWARE The backbone of your food business. Capture, manage and distribute food & beverage data group-wide. From recipe development to production at scale. Schedule a Demo.APIC STUDIO
APIC Studio made by apicbase The Essence of Food Photography Put the Apic Studio in your (development) kitchen and start taking perfect pictures at the touch of a button. The APIC Studio is beautifully designed, easy to use and connects wirelessly with Apicbase. The studio is an essential tool for recipe development, staff training and RECIPE MANAGEMENT SOFTWARE FOR FOOD PROFESSIONALS It is a tireless workhorse. Our recipe management software is a fully equipped toolbox built for hard-working kitchen teams. It is a super flexible app that follows your every move. Start improving your back-of-house today. Get real insights, save time, streamline collaboration between worldwide teams and boost profitability. FOOD COST CALCULATION IN APICBASE 1. Cost of One Serving: The cost for one serving/portion will give you a summary of your food cost, personnel cost and combine both into your recipe’s prime cost. Food cost = ingredient cost + waste percentage. The ingredient cost is calculated based on the prices attached to the ingredients in the recipe. These prices can be imported when FOOD ALLERGEN MANAGEMENT A food allergy reaction happens when a person’s immune system responds adversely to proteins in certain foods. Even the tiniest amount of allergen protein can set it off (generally, there is no safe amount), and the symptoms include: Itchy mouth, Skin blotches and hives. Swollen lips and face, 7 CAUSES FOR VARIANCE BETWEEN ACTUAL AND IDEAL FOOD COST You need to know how to calculate food cost accurately. If the actual food cost in your restaurant or hotel is higher than the ideal food cost (aka theoretical or target food cost), the reason for this can always be traced back to one or more of these seven causes: Waste or squandering. Portion size. HOW TO CALCULATE FOOD COST? FORMULAS FOR CHEFS AND F&B Calculate food cost and boost profit; it is the first lesson anyone working in the restaurant business learns. And rightly so. The average restaurant food cost percentage is between 28% and 32% of total food sales, with peaks up to 45%.. That is enormous. RESTAURANT FOOD INVENTORY TEMPLATE (EXCEL) Use accurate stock counts to create precise bills of materials and prevent overstocking with our free restaurant food inventory list Excel template and Google Sheet. Have all your ingredients in one spreadsheet for easy monitoring. Add products on the go. Set a time period and target margin for each stock take and start counting. HOW DO I GENERATE A BILL OF MATERIALS (BOM) FOR A RECIPE? Select the recipe you want to use in the grid or list and click on it. Under the "General info" of the recipe, you find the "Ingredients & Sub Recipes" section. Click the "Bill of Materials" button in this section. The "Assistive Ordering" popup will now appear. In step 1 youcan
#1 RESTAURANT MANAGEMENT SOFTWARE Restaurant Management Software Keep Costs Down, Quality Up and Employees Happy Centralise recipes, menus, food cost, inventory, orders and sales analytics in one dashboard. Track performance of every outlet. Take The Tour And discover the 7 modules to streamline and automate your kitchen workflows The Most Complete Restaurant Management Software Apicbase streamlines, automates APICBASE | FOOD AND KITCHEN MANAGEMENT SOFTWARE The backbone of your food business. Capture, manage and distribute food & beverage data group-wide. From recipe development to production at scale. Schedule a Demo.APIC STUDIO
APIC Studio made by apicbase The Essence of Food Photography Put the Apic Studio in your (development) kitchen and start taking perfect pictures at the touch of a button. The APIC Studio is beautifully designed, easy to use and connects wirelessly with Apicbase. The studio is an essential tool for recipe development, staff training and RECIPE MANAGEMENT SOFTWARE FOR FOOD PROFESSIONALS It is a tireless workhorse. Our recipe management software is a fully equipped toolbox built for hard-working kitchen teams. It is a super flexible app that follows your every move. Start improving your back-of-house today. Get real insights, save time, streamline collaboration between worldwide teams and boost profitability. FOOD COST CALCULATION IN APICBASE 1. Cost of One Serving: The cost for one serving/portion will give you a summary of your food cost, personnel cost and combine both into your recipe’s prime cost. Food cost = ingredient cost + waste percentage. The ingredient cost is calculated based on the prices attached to the ingredients in the recipe. These prices can be imported when FOOD ALLERGEN MANAGEMENT A food allergy reaction happens when a person’s immune system responds adversely to proteins in certain foods. Even the tiniest amount of allergen protein can set it off (generally, there is no safe amount), and the symptoms include: Itchy mouth, Skin blotches and hives. Swollen lips and face, 7 CAUSES FOR VARIANCE BETWEEN ACTUAL AND IDEAL FOOD COST You need to know how to calculate food cost accurately. If the actual food cost in your restaurant or hotel is higher than the ideal food cost (aka theoretical or target food cost), the reason for this can always be traced back to one or more of these seven causes: Waste or squandering. Portion size. HOW TO CALCULATE FOOD COST? FORMULAS FOR CHEFS AND F&B Calculate food cost and boost profit; it is the first lesson anyone working in the restaurant business learns. And rightly so. The average restaurant food cost percentage is between 28% and 32% of total food sales, with peaks up to 45%.. That is enormous. RESTAURANT FOOD INVENTORY TEMPLATE (EXCEL) Use accurate stock counts to create precise bills of materials and prevent overstocking with our free restaurant food inventory list Excel template and Google Sheet. Have all your ingredients in one spreadsheet for easy monitoring. Add products on the go. Set a time period and target margin for each stock take and start counting. HOW DO I GENERATE A BILL OF MATERIALS (BOM) FOR A RECIPE? Select the recipe you want to use in the grid or list and click on it. Under the "General info" of the recipe, you find the "Ingredients & Sub Recipes" section. Click the "Bill of Materials" button in this section. The "Assistive Ordering" popup will now appear. In step 1 youcan
APICBASE | FOOD AND KITCHEN MANAGEMENT SOFTWARE APIC'S mission is to unlock the culinary excellence within restaurants, caterers and food production companies by enabling them to rapidly photograph their products in a standardised way and save all data regarding their core business in one secure cloud, accessiblefrom anywhere.
APICBASE PRICING
Apicbase Pricing - Affordable F&B Management Software. Home. Product. Solutions. Inventory ManagementKeep stock lean and mean. Sales AnalyticsKnow what to offer when. Staff TrainingBring employees up to speed. Order ManagementGet order suggestions based on stock. Production PlanningAutomate planning of mise en place.TEAM | APICBASE
Our Team Our aim is to provide the best end-to-end back-of-house solutions for food service companies. Great companies like yours deserve a great team like ours. Join Us Check out our current jobs. Anneleen 🇧🇪 Marketing Manager Carl 🇧🇪 CEO Diogo 🇧🇷 Senior Software Development Estevao 🇧🇷 Software Developer Frederik 🇧🇪 Sales Director BeNeLux Geert RESTAURANT TRENDS 2021 Industry leaders will tell you that these restaurant trends 2021 were already on the horizon. Except implementation was planned in 2025. In that sense, COVID-19 is more of a massive engine for ongoing evolutions; then it is disruptive. It is not the changemaker; it is the accelerator. COVID-19 is not the changemaker. RESTAURANT FOOD INVENTORY TEMPLATE (EXCEL) Use accurate stock counts to create precise bills of materials and prevent overstocking with our free restaurant food inventory list Excel template and Google Sheet. Have all your ingredients in one spreadsheet for easy monitoring. Add products on the go. Set a time period and target margin for each stock take and start counting. HELLO. HOW CAN WE HELP YOU? Getting Started Learn about how to get started with Apicbase. Settings Dive into Library settings. Product Development Manage your ingredients, recipes and menu's in this module. HOW TO TURN YOUR DINE-IN RESTAURANT INTO A TAKEOUT AND Keep the ideas below in mind when switching from a dine-in restaurant to a takeout- or delivery-only place. Remember, orders no longer have a table number attached to them but a name and a pickup-time. 1. Organise incoming orders. Be ready when the orders start rolling in. Decide how you are going to handle them. FREE FOOD COST SPREADSHEET FOR EXCEL & GOOGLE SHEETS Food costs has a direct impact on your bottom line, but calculating food cost is a time-consuming job which is often neglected. T his free food cost spreadsheet offers you all the costing formulas you need and enables you to take back control over food costs. If you’re just starting to realize the importance of food costs, this free Excel template for food costing is a good first step. 9 WAYS TO REDUCE FOOD COST WITHOUT GIVING IN ON QUALITY 5. Buy At The Best Price And Be Creative. Convenience is an easy trap to fall in: ordering the same products from the same supplier over and over again. Don’t get us wrong, the relationship with your supplier will influence food costs greatly in a positive way. HORECA MANAGEMENT SOFTWARE Restaurant management software Organiseer uw horecazaken eenvoudig en efficiënt Centraliseer recepten, menu’s, voedselkosten, inventaris, bestellingen en verkoopanalyses in één dashboard. Volg de prestaties van elke verkooppunt. Vraag vandaag nog een demo aan Ga door! U bespaart tijd, optimaliseert workflows, minimaliseert verspilling en maakt meer winst. Volledige restaurant management #1 RESTAURANT MANAGEMENT SOFTWARE Restaurant Management Software Keep Costs Down, Quality Up and Employees Happy Centralise recipes, menus, food cost, inventory, orders and sales analytics in one dashboard. Track performance of every outlet. Take The Tour And discover the 7 modules to streamline and automate your kitchen workflows The Most Complete Restaurant Management Software Apicbase streamlines, automates APICBASE | FOOD AND KITCHEN MANAGEMENT SOFTWARE The backbone of your food business. Capture, manage and distribute food & beverage data group-wide. From recipe development to production at scale. Schedule a Demo.APIC STUDIO
APIC Studio made by apicbase The Essence of Food Photography Put the Apic Studio in your (development) kitchen and start taking perfect pictures at the touch of a button. The APIC Studio is beautifully designed, easy to use and connects wirelessly with Apicbase. The studio is an essential tool for recipe development, staff training and RECIPE MANAGEMENT SOFTWARE FOR FOOD PROFESSIONALS It is a tireless workhorse. Our recipe management software is a fully equipped toolbox built for hard-working kitchen teams. It is a super flexible app that follows your every move. Start improving your back-of-house today. Get real insights, save time, streamline collaboration between worldwide teams and boost profitability. ALLERGEN MANAGEMENT SOFTWARE FOR FOOD BUSINESSES The Apicbase allergen management software has built-in tools to make communicating food allergens easy. First: FoH-staff can quickly check the allergens on their device, phone or tablet. Second: printing labels for the BoH or menus requires no more than a click. FOOD COST CALCULATION IN APICBASE 1. Cost of One Serving: The cost for one serving/portion will give you a summary of your food cost, personnel cost and combine both into your recipe’s prime cost. Food cost = ingredient cost + waste percentage. The ingredient cost is calculated based on the prices attached to the ingredients in the recipe. These prices can be imported when HOW TO CALCULATE FOOD COST? FORMULAS FOR CHEFS AND F&B Calculate food cost and boost profit; it is the first lesson anyone working in the restaurant business learns. And rightly so. The average restaurant food cost percentage is between 28% and 32% of total food sales, with peaks up to 45%.. That is enormous. 7 CAUSES FOR VARIANCE BETWEEN ACTUAL AND IDEAL FOOD COST You need to know how to calculate food cost accurately. If the actual food cost in your restaurant or hotel is higher than the ideal food cost (aka theoretical or target food cost), the reason for this can always be traced back to one or more of these seven causes: Waste or squandering. Portion size. HOW TO TURN YOUR DINE-IN RESTAURANT INTO A TAKEOUT AND Keep the ideas below in mind when switching from a dine-in restaurant to a takeout- or delivery-only place. Remember, orders no longer have a table number attached to them but a name and a pickup-time. 1. Organise incoming orders. Be ready when the orders start rolling in. Decide how you are going to handle them. CHEF JULIEN BURLAT'S PROFILE OF RESTAURANT DÔME Chef Julien Burlat moved to Antwerp nine years ago. Today he is at the head of veritable little gourmet empire that includes a Michelin-starred restaurant (Dôme, open since 2003), a seafood bistro (Dôme sur Mer, since 2006) and even a bakery-patisserie (Domestic,since 2008).
#1 RESTAURANT MANAGEMENT SOFTWARE Restaurant Management Software Keep Costs Down, Quality Up and Employees Happy Centralise recipes, menus, food cost, inventory, orders and sales analytics in one dashboard. Track performance of every outlet. Take The Tour And discover the 7 modules to streamline and automate your kitchen workflows The Most Complete Restaurant Management Software Apicbase streamlines, automates APICBASE | FOOD AND KITCHEN MANAGEMENT SOFTWARE The backbone of your food business. Capture, manage and distribute food & beverage data group-wide. From recipe development to production at scale. Schedule a Demo.APIC STUDIO
APIC Studio made by apicbase The Essence of Food Photography Put the Apic Studio in your (development) kitchen and start taking perfect pictures at the touch of a button. The APIC Studio is beautifully designed, easy to use and connects wirelessly with Apicbase. The studio is an essential tool for recipe development, staff training and RECIPE MANAGEMENT SOFTWARE FOR FOOD PROFESSIONALS It is a tireless workhorse. Our recipe management software is a fully equipped toolbox built for hard-working kitchen teams. It is a super flexible app that follows your every move. Start improving your back-of-house today. Get real insights, save time, streamline collaboration between worldwide teams and boost profitability. ALLERGEN MANAGEMENT SOFTWARE FOR FOOD BUSINESSES The Apicbase allergen management software has built-in tools to make communicating food allergens easy. First: FoH-staff can quickly check the allergens on their device, phone or tablet. Second: printing labels for the BoH or menus requires no more than a click. FOOD COST CALCULATION IN APICBASE 1. Cost of One Serving: The cost for one serving/portion will give you a summary of your food cost, personnel cost and combine both into your recipe’s prime cost. Food cost = ingredient cost + waste percentage. The ingredient cost is calculated based on the prices attached to the ingredients in the recipe. These prices can be imported when HOW TO CALCULATE FOOD COST? FORMULAS FOR CHEFS AND F&B Calculate food cost and boost profit; it is the first lesson anyone working in the restaurant business learns. And rightly so. The average restaurant food cost percentage is between 28% and 32% of total food sales, with peaks up to 45%.. That is enormous. 7 CAUSES FOR VARIANCE BETWEEN ACTUAL AND IDEAL FOOD COST You need to know how to calculate food cost accurately. If the actual food cost in your restaurant or hotel is higher than the ideal food cost (aka theoretical or target food cost), the reason for this can always be traced back to one or more of these seven causes: Waste or squandering. Portion size. HOW TO TURN YOUR DINE-IN RESTAURANT INTO A TAKEOUT AND Keep the ideas below in mind when switching from a dine-in restaurant to a takeout- or delivery-only place. Remember, orders no longer have a table number attached to them but a name and a pickup-time. 1. Organise incoming orders. Be ready when the orders start rolling in. Decide how you are going to handle them. CHEF JULIEN BURLAT'S PROFILE OF RESTAURANT DÔME Chef Julien Burlat moved to Antwerp nine years ago. Today he is at the head of veritable little gourmet empire that includes a Michelin-starred restaurant (Dôme, open since 2003), a seafood bistro (Dôme sur Mer, since 2006) and even a bakery-patisserie (Domestic,since 2008).
RECIPE MANAGEMENT SOFTWARE FOR FOOD PROFESSIONALS It is a tireless workhorse. Our recipe management software is a fully equipped toolbox built for hard-working kitchen teams. It is a super flexible app that follows your every move. Start improving your back-of-house today. Get real insights, save time, streamline collaboration between worldwide teams and boost profitability. FOOD COST SOFTWARE FOR HOSPITALITY Supplier prices change constantly. Keeping track of changes manually is impossible but real easy with food costing software. Apicbase food costing software auto-updates all the recipe and menu costings with the most recent ingredient prices. Updating spreadsheets is one more arduous task you can cross off your todo-list.TEAM | APICBASE
Our Team Our aim is to provide the best end-to-end back-of-house solutions for food service companies. Great companies like yours deserve a great team like ours. Join Us Check out our current jobs. Anneleen 🇧🇪 Marketing Manager Carl 🇧🇪 CEO Diogo 🇧🇷 Senior Software Development Estevao 🇧🇷 Software Developer Frederik 🇧🇪 Sales Director BeNeLux GeertCAREERS | APICBASE
Careers Be part of something big at Apicbase. Join us to create the world’s best platform for food management. We are growing fast and we need you! At Apicbase, we focus on the food service industry. Over the past years, we have built an impressive portfolio of top customersbased in
HELLO. HOW CAN WE HELP YOU? Getting Started Learn about how to get started with Apicbase. Settings Dive into Library settings. Product Development Manage your ingredients, recipes and menu's in this module. HOW CAN I ADD A USER TO MY LIBRARY OR OUTLET? To add users to a specific outlet, choose the 'Outlet Users'-tab in user management. Click on the " + add outlet user" button and fill out the details of the user you would like to add. Choose the outlets to which the users should have access. Fill in the details and click on "Save Changes". The new outlet user will receive an email that HOW DO I GENERATE A BILL OF MATERIALS (BOM) FOR A RECIPE? Select the recipe you want to use in the grid or list and click on it. Under the "General info" of the recipe, you find the "Ingredients & Sub Recipes" section. Click the "Bill of Materials" button in this section. The "Assistive Ordering" popup will now appear. In step 1 youcan
9 WAYS TO REDUCE FOOD COST WITHOUT GIVING IN ON QUALITY 5. Buy At The Best Price And Be Creative. Convenience is an easy trap to fall in: ordering the same products from the same supplier over and over again. Don’t get us wrong, the relationship with your supplier will influence food costs greatly in a positive way. HORECA MANAGEMENT SOFTWARE Restaurant management software Organiseer uw horecazaken eenvoudig en efficiënt Centraliseer recepten, menu’s, voedselkosten, inventaris, bestellingen en verkoopanalyses in één dashboard. Volg de prestaties van elke verkooppunt. Vraag vandaag nog een demo aan Ga door! U bespaart tijd, optimaliseert workflows, minimaliseert verspilling en maakt meer winst. Volledige restaurant management HOW DO I GENERATE A BILL OF MATERIALS (BOM) FOR A MENU? Start by selecting the "Menu" in the Product module. The menu grid will appear and you can select the menu for which you want to generate a BoM. Once the menu is opened, you click the "Bill of Materials"' button in the top grey toolbar. A popup will appear, where #1 RESTAURANT MANAGEMENT SOFTWARE Restaurant Management Software Keep Costs Down, Quality Up and Employees Happy Centralise recipes, menus, food cost, inventory, orders and sales analytics in one dashboard. Track performance of every outlet. Take The Tour And discover the 7 modules to streamline and automate your kitchen workflows The Most Complete Restaurant Management Software Apicbase streamlines, automates APICBASE | FOOD AND KITCHEN MANAGEMENT SOFTWARE The backbone of your food business. Capture, manage and distribute food & beverage data group-wide. From recipe development to production at scale. Schedule a Demo.APIC STUDIO
APIC Studio made by apicbase The Essence of Food Photography Put the Apic Studio in your (development) kitchen and start taking perfect pictures at the touch of a button. The APIC Studio is beautifully designed, easy to use and connects wirelessly with Apicbase. The studio is an essential tool for recipe development, staff training and RECIPE MANAGEMENT SOFTWARE FOR FOOD PROFESSIONALS It is a tireless workhorse. Our recipe management software is a fully equipped toolbox built for hard-working kitchen teams. It is a super flexible app that follows your every move. Start improving your back-of-house today. Get real insights, save time, streamline collaboration between worldwide teams and boost profitability. ALLERGEN MANAGEMENT SOFTWARE FOR FOOD BUSINESSES The Apicbase allergen management software has built-in tools to make communicating food allergens easy. First: FoH-staff can quickly check the allergens on their device, phone or tablet. Second: printing labels for the BoH or menus requires no more than a click. FOOD COST CALCULATION IN APICBASE 1. Cost of One Serving: The cost for one serving/portion will give you a summary of your food cost, personnel cost and combine both into your recipe’s prime cost. Food cost = ingredient cost + waste percentage. The ingredient cost is calculated based on the prices attached to the ingredients in the recipe. These prices can be imported when HOW TO CALCULATE FOOD COST? FORMULAS FOR CHEFS AND F&B Calculate food cost and boost profit; it is the first lesson anyone working in the restaurant business learns. And rightly so. The average restaurant food cost percentage is between 28% and 32% of total food sales, with peaks up to 45%.. That is enormous. 7 CAUSES FOR VARIANCE BETWEEN ACTUAL AND IDEAL FOOD COST You need to know how to calculate food cost accurately. If the actual food cost in your restaurant or hotel is higher than the ideal food cost (aka theoretical or target food cost), the reason for this can always be traced back to one or more of these seven causes: Waste or squandering. Portion size. HOW TO TURN YOUR DINE-IN RESTAURANT INTO A TAKEOUT AND Keep the ideas below in mind when switching from a dine-in restaurant to a takeout- or delivery-only place. Remember, orders no longer have a table number attached to them but a name and a pickup-time. 1. Organise incoming orders. Be ready when the orders start rolling in. Decide how you are going to handle them. CHEF JULIEN BURLAT'S PROFILE OF RESTAURANT DÔME Chef Julien Burlat moved to Antwerp nine years ago. Today he is at the head of veritable little gourmet empire that includes a Michelin-starred restaurant (Dôme, open since 2003), a seafood bistro (Dôme sur Mer, since 2006) and even a bakery-patisserie (Domestic,since 2008).
#1 RESTAURANT MANAGEMENT SOFTWARE Restaurant Management Software Keep Costs Down, Quality Up and Employees Happy Centralise recipes, menus, food cost, inventory, orders and sales analytics in one dashboard. Track performance of every outlet. Take The Tour And discover the 7 modules to streamline and automate your kitchen workflows The Most Complete Restaurant Management Software Apicbase streamlines, automates APICBASE | FOOD AND KITCHEN MANAGEMENT SOFTWARE The backbone of your food business. Capture, manage and distribute food & beverage data group-wide. From recipe development to production at scale. Schedule a Demo.APIC STUDIO
APIC Studio made by apicbase The Essence of Food Photography Put the Apic Studio in your (development) kitchen and start taking perfect pictures at the touch of a button. The APIC Studio is beautifully designed, easy to use and connects wirelessly with Apicbase. The studio is an essential tool for recipe development, staff training and RECIPE MANAGEMENT SOFTWARE FOR FOOD PROFESSIONALS It is a tireless workhorse. Our recipe management software is a fully equipped toolbox built for hard-working kitchen teams. It is a super flexible app that follows your every move. Start improving your back-of-house today. Get real insights, save time, streamline collaboration between worldwide teams and boost profitability. ALLERGEN MANAGEMENT SOFTWARE FOR FOOD BUSINESSES The Apicbase allergen management software has built-in tools to make communicating food allergens easy. First: FoH-staff can quickly check the allergens on their device, phone or tablet. Second: printing labels for the BoH or menus requires no more than a click. FOOD COST CALCULATION IN APICBASE 1. Cost of One Serving: The cost for one serving/portion will give you a summary of your food cost, personnel cost and combine both into your recipe’s prime cost. Food cost = ingredient cost + waste percentage. The ingredient cost is calculated based on the prices attached to the ingredients in the recipe. These prices can be imported when HOW TO CALCULATE FOOD COST? FORMULAS FOR CHEFS AND F&B Calculate food cost and boost profit; it is the first lesson anyone working in the restaurant business learns. And rightly so. The average restaurant food cost percentage is between 28% and 32% of total food sales, with peaks up to 45%.. That is enormous. 7 CAUSES FOR VARIANCE BETWEEN ACTUAL AND IDEAL FOOD COST You need to know how to calculate food cost accurately. If the actual food cost in your restaurant or hotel is higher than the ideal food cost (aka theoretical or target food cost), the reason for this can always be traced back to one or more of these seven causes: Waste or squandering. Portion size. HOW TO TURN YOUR DINE-IN RESTAURANT INTO A TAKEOUT AND Keep the ideas below in mind when switching from a dine-in restaurant to a takeout- or delivery-only place. Remember, orders no longer have a table number attached to them but a name and a pickup-time. 1. Organise incoming orders. Be ready when the orders start rolling in. Decide how you are going to handle them. CHEF JULIEN BURLAT'S PROFILE OF RESTAURANT DÔME Chef Julien Burlat moved to Antwerp nine years ago. Today he is at the head of veritable little gourmet empire that includes a Michelin-starred restaurant (Dôme, open since 2003), a seafood bistro (Dôme sur Mer, since 2006) and even a bakery-patisserie (Domestic,since 2008).
RECIPE MANAGEMENT SOFTWARE FOR FOOD PROFESSIONALS It is a tireless workhorse. Our recipe management software is a fully equipped toolbox built for hard-working kitchen teams. It is a super flexible app that follows your every move. Start improving your back-of-house today. Get real insights, save time, streamline collaboration between worldwide teams and boost profitability. FOOD COST SOFTWARE FOR HOSPITALITY Supplier prices change constantly. Keeping track of changes manually is impossible but real easy with food costing software. Apicbase food costing software auto-updates all the recipe and menu costings with the most recent ingredient prices. Updating spreadsheets is one more arduous task you can cross off your todo-list.TEAM | APICBASE
Our Team Our aim is to provide the best end-to-end back-of-house solutions for food service companies. Great companies like yours deserve a great team like ours. Join Us Check out our current jobs. Anneleen 🇧🇪 Marketing Manager Carl 🇧🇪 CEO Diogo 🇧🇷 Senior Software Development Estevao 🇧🇷 Software Developer Frederik 🇧🇪 Sales Director BeNeLux GeertCAREERS | APICBASE
Careers Be part of something big at Apicbase. Join us to create the world’s best platform for food management. We are growing fast and we need you! At Apicbase, we focus on the food service industry. Over the past years, we have built an impressive portfolio of top customersbased in
HELLO. HOW CAN WE HELP YOU? Getting Started Learn about how to get started with Apicbase. Settings Dive into Library settings. Product Development Manage your ingredients, recipes and menu's in this module. HOW CAN I ADD A USER TO MY LIBRARY OR OUTLET? To add users to a specific outlet, choose the 'Outlet Users'-tab in user management. Click on the " + add outlet user" button and fill out the details of the user you would like to add. Choose the outlets to which the users should have access. Fill in the details and click on "Save Changes". The new outlet user will receive an email that HOW DO I GENERATE A BILL OF MATERIALS (BOM) FOR A RECIPE? Select the recipe you want to use in the grid or list and click on it. Under the "General info" of the recipe, you find the "Ingredients & Sub Recipes" section. Click the "Bill of Materials" button in this section. The "Assistive Ordering" popup will now appear. In step 1 youcan
9 WAYS TO REDUCE FOOD COST WITHOUT GIVING IN ON QUALITY 5. Buy At The Best Price And Be Creative. Convenience is an easy trap to fall in: ordering the same products from the same supplier over and over again. Don’t get us wrong, the relationship with your supplier will influence food costs greatly in a positive way. HORECA MANAGEMENT SOFTWARE Restaurant management software Organiseer uw horecazaken eenvoudig en efficiënt Centraliseer recepten, menu’s, voedselkosten, inventaris, bestellingen en verkoopanalyses in één dashboard. Volg de prestaties van elke verkooppunt. Vraag vandaag nog een demo aan Ga door! U bespaart tijd, optimaliseert workflows, minimaliseert verspilling en maakt meer winst. Volledige restaurant management HOW DO I GENERATE A BILL OF MATERIALS (BOM) FOR A MENU? Start by selecting the "Menu" in the Product module. The menu grid will appear and you can select the menu for which you want to generate a BoM. Once the menu is opened, you click the "Bill of Materials"' button in the top grey toolbar. A popup will appear, where* Home
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RESTAURANT MANAGEMENT SOFTWARE KEEP COSTS DOWN, QUALITY UP AND EMPLOYEES HAPPY Centralise recipes, menus, food cost, inventory, orders and sales analytics in one dashboard. Track performance of every outlet.Take The Tour
AND DISCOVER THE 7 MODULES TO STREAMLINE AND AUTOMATE YOUR KITCHEN WORKFLOWS THE MOST COMPLETE RESTAURANT MANAGEMENT SOFTWARE Apicbase streamlines, automates and monitors all kitchen processes0 %
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DISCOVER THE BENEFITS * Safely store recipes and ingredients in the cloud * Get allergen reports * Create profitable menus * Digitize inventory, orders and workflows * Save time, minimize waste and grow profits STAY AHEAD OF THE COMPETITION Add business intelligence to culinary creativityGROW PROFIT
Grow profit thanks to accurate food cost calculations, digital margin control and crystal clear insights. INCREASE PRODUCTIVITY Streamline workflows. Keep track of tasks and get detailed reports on all kitchen activities.CENTRALISE IP
Centralise recipes, menus, allergen info, media and procedures for all outlets in one dashboard.SAVE TIME
Save time with digital inventory, assistive ordering and automated follow-up of performance.Take The Tour
7 MODULES FOR BUSINESS EXCELLENCE for Executive Chefs, F&B managers, Procurement and Business Owners .bdt-tabs-item > .bdt-tabs-item-title; row: false;">__ Products
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CENTRALISE YOUR RECIPES Your central hub for ingredients, recipes and menus, with automated food cost calculation, margin control and allergen checks. Accessible anywhere, anytime and on any device.Learn More
MAKE ORDERING SMART
Fly through your order routine thanks to ordering suggestions based on actual sales and current inventory status. Send your shopping list to suppliers at the touch of a button.Learn More
BE IN CONTROL OF INVENTORY Save time on inventory counts. Get a comprehensive overview of your stock. Connect with your POS to get live updates on stock status and stock value. Know what to order and when.Learn More
COMPLY WITH FOOD SAFETY You are always in line with HACCP regulations. Collect food safety records and securely store them in the cloud. Plan food safety checks and digitally monitor the execution of tasks.Learn More
ORGANISE MISE-EN-PLACE Get ready for next-level mise-on-place. Define the number of portions you need and receive a detailed list of tasks, including prep quantities. Track performance of your kitchen teams.Learn More
CREATE PROFITABLE MENUS Your POS loves APICBASE. Infuse your menu engineering with actual sales data and discover your most cost-effective and popular dishes. Insights into profitability are at your fingertips.Learn More
TRAIN EFFICIENTLY
Bring your kitchen teams up to speed in no time. Add photos to your recipes, create stop motion videos and step by step guides of cooking and plating to ensure consistency in quality and presentation.Learn More
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It’s just so incredibly easy. One moment I’m creating and capturing. The next I’m evaluating the results with my developmentteams.
Morgan Clementson International Technical Advisor at Puratos The whole process from ordering to production, stocktaking and procurement is a closed loop that is powered entirely by ApicbasePriyesh Patel
Founder & CEO Glacierfire I manage group-wide menus, tech sheets and execution from a single dashboard. It frees up so much time for me.Julien Burlat
Head of Culinary Excellence at Zanier Hotel A single dashboard for cost management, inventory control and procurement is a joy. It gives me proper control over operations.Etienne le Duc
Manager at Bunk Hotels, The Netherlands Apicbase saves me hours of manual work in spreadsheets. It allows me to roll out groupwide menus in no time.John King
Executive Chef at Penta Hotels It’s just so incredibly easy. One moment I’m creating and capturing. The next I’m evaluating the results with my developmentteams.
Morgan Clementson International Technical Advisor at Puratos The whole process from ordering to production, stocktaking and procurement is a closed loop that is powered entirely by ApicbasePriyesh Patel
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