In today's fast-paced food industry, managing a central kitchen efficiently can be a daunting challenge. Operators of restaurant chains, commissary kitchens, and food manufacturers face increasing pressure to scale production while maintaining quality and minimizing waste. One surprising industry statistic...

Inventory waste is a critical challenge for F&B businesses, particularly central kitchens, costing the industry billions annually. Inefficient inventory flow, overproduction, and poor demand forecasting often lead to significant food spoilage and wastage, directly impacting profitability and sustainability goals. This...

The food and beverage (F&B) industry is dynamic and competitive, yet operators face persistent pain points that threaten profitability and customer satisfaction. From rising ingredient costs to inventory waste and regulatory requirements, these challenges add significant operational complexity for F&B...

Running a central kitchen is a complex balancing act where precision, efficiency, and traceability are critical to success. In many cases, many F&B operators, inefficient workflows and lack of automation often lead to costly errors, delays, and increased food wastage. According...

Do you know it costs 5 times more to acquire a new customer than to retain an existing customer? In fact, food businesses can be far more profitable in a long run by focusing on their current customers. Bear in...

There are countless methods that you can organize and store your recipes, such as recipe binder, accordion file, a journal, etc. Whether you have some recipes in hand or still deciding which organizing method to go for, you need to...