Live up to the industry name by making everything – SOPs, employee training, inventory, procurement, recipes, tech & allergen sheets – cloud-based. For example, Deliverect for online orders, or Strobbo for personnel management. In addition to saving you time, your choice of F&B management platform should also save you money by seamlessly integrating (fully or via API) with other ‘best of breed’ apps. Your goal here is to have a single source of truth for your operation, without bogging yourself (or your employees) down with multiple apps and different ways of doing things. Pick a tech solution that can handle as many of your day-to-day business needs as possible (procurement, invoicing, stock-taking, inventory, and menu engineering… just to name a few). A Tech Stack That Allows for Integration & Streamlining The whole F&B process, from ordering to production, procurement to stock-taking, is a closed-loop powered entirely by Apicbase. Oh, and did you know that robot chefs are already here? Apicbase recently partnered with ICE + FRIES in Reykjavik to help them create the world’s most advanced bionic street food bar where robots mix cocktails and prepare chips. If you want to shoot for the stars, installing a conveyor belt that takes prepped food to a takeout window (already done in self-serve sushi restaurants) is a great way to reduce FTE/labour cost. This is all software-ready stuff that apps can do better than humans. The obvious automation-ripe processes that come to mind are purchasing, invoicing, inventory counts, and food cost calcs. To reduce costs, try to automate as many BoH processes as you can. Automation is the Key to Cutting Cloud Kitchen Costs General Cloud Kitchen Cost-Reducing Tipsġ. General cloud kitchen cost-reducing tips.That’s why, in this post, I’ll focus on 24 ways cloud kitchen operators can cut costs without compromising on food quality or employee happiness. The only way to really make a killing with cloud kitchens is to make sure the cost side of things is always front-of-mind. And scaling any business with slim margins is scary. Most cloud kitchen operators run on slim margins. cloud kitchen operations are much easier to scale than dine-in operations.īut, the road to profitability is covered in thorns and brambles.cloud kitchens can be very profitable (pay attention to that ‘can’ there), and.So let’s quickly cover two basic core attractions of this (relatively) new food industry concept: 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.)Īnyway, kudos on putting (reducing) costs front and centre.
#World chef hack online tool how to#
You’re running (or thinking of running) a cloud kitchen, and you’re here trying to figure out how to keep your costs down?
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