Course Outline:
Module 1: Introduction to Apicbase & Data Foundation

• The role of a FMS in modern culinary operations

• Apicbase navigation: dashboard, inventory, recipes, menus

• Building your digital larder: inputting supplier and ingredient data

• Setting up unit of measure conversions and yield percentages

Module 2: Digital Recipe Management & Costing

• Creating and standardizing recipes in Apicbase

• The science of recipe costing: factoring waste, yield, and trim

• Practical Exercise: Costing out three signature dishes to find true COGS

• Creating and updating sub-recipes and pre-production items

Module 3: Menu Engineering & Strategic Design

• The principles of menu psychology and design

• Menu engineering: identifying stars, plowhorses, puzzles, and dogs

• Using Apicbase sales data to make informed menu changes

• Workshop: Analyzing a sample sales report and redesigning a menu for profit

Module 4: Integrating Inventory & Purchasing

• Linking recipes to inventory for automated usage tracking

• Conducting stock takes and reconciling variances within Apicbase

• Generating purchase orders based on theoretical usage and par levels

• Identifying and investigating cost variances

Module 5: Reporting, Analysis & Action

• Running key financial reports: COGS, food cost %, sales mix

• Using data to identify trends, waste, and opportunities

• Developing an action plan based on data insights

• Final Project: Building a profitable menu from scratch within Apicbase