In this live session, you’ll follow use cases and get a look at what the solutions can do.
Contract catering is a complex chain of moving parts. You develop recipes, plan menus, manage stock, share allergen info, and report to clients, all across multiple sites.
At the same time, you’re aiming to maximise sales and attract people back to the office as hybrid work becomes the norm. We’ll walk through that full journey and show how Apicbase and Pej support every step.
This is a great chance to see the systems in action and ask your questions. This webinar is hosted together with Apicbase.
What you’ll see
Menu cycles made practical: Plan menus in advance, place them on the calendar. Apicbase calculates what needs to be ordered or prepped, by location and by day.
Tracking allergens, nutrition, and carbon data: Apicbase captures it at the source. Pej keeps it consistent wherever clients interact with your menus.
Guest communication & feedback: Pej shows how to set up two-way communication with guests, collect rich feedback to Apicbase’s menu planner, and build your most appealing menu yet.
Guest insights made actionable: Go from lost sales to clear insights into what different guest groups want — a key first step to driving more traffic to your site.
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Who is this webinar for
IT Lead trying to connect kitchen systems, ordering tools, and signage.
Procurement & Ops Directors rolling out menus, managing inventory, and optimising central production.
Compliance & ESG Managers responsible for transparent allergen, nutrition, and carbon reporting on-site.
Marketing Professionals focused on increasing visits and maximising sales.
Executive Chefs looking to maintain consistency in quality and streamline kitchen workflows across locations.
Finance teams monitoring margins, cost control, and ROI across sites.
Carl Jacobs
CEO at Apicbase
John Elf
Co-Founder at Pej