Overview
Based in Antwerp, Apicbase provides end-to-end food and beverage management software for multi-location restaurant groups, catering companies, and food service operators. The platform covers recipe and menu management, ingredient cost tracking, procurement planning, allergen and nutritional labeling, and production planning, connecting the culinary and operational sides of food service into a single system.
Apicbase targets the growing segment of food operators who need to manage consistency, cost, and compliance across many locations simultaneously, a challenge that becomes increasingly unmanageable with spreadsheets as restaurant groups scale. The company raised a EUR 4M Series A in 2021.
Funding history
- EUR 4M Series A (2021)
Key people
In the news
- Find the Apicbase team at booth HT1304 at Hospitality Tech Expo. Everything we shipped this year is running live on the stand. You can book a demo slot in advance and we'll keep the time free for you: get.apicbase.com/hte-2026/ Meet the team: CEO & Co-Founder - Carl Jacobs CRO - Stijn Wouters Director of Partnerships - Alexander G. U.K. Country Manager - Owen Boniface Senior Customer Success Manager - Tess Bajramovic See you there!
- It was truly inspiring to meet foodservice partners and multi-site operators in Australia last week. Stijn Wouters, CRO at Apicbase, and I met a lot of people we had only ever seen on a screen. Belgium to Australia is about as far as you can travel to talk about where foodservice is heading, and it was worth every hour. The questions there sounded a lot like the questions at home, and so did the appetite for what is already possible today. What stays with me most is the team that got us into those rooms. Marketing, sales, customer
- Pastries at the office usually mean someone new started. This time they meant that Ruslan S. is back in Antwerp. Ruslan is a Senior Back-end Software Engineer on our product team and has been building with us for years, fully remote. His first visit, a few years ago, did not go as planned. He arrived just before the first Covid lockdown, so a long stay turned into three days at the office and a city that had just closed. This time he gets the Antwerp we wanted to show him back then, plus a few weeks alongside the team he
- Hamlet Hotels has acquired the Best Western Thurrock Hotel in Aveley, Essex. Sixty bedrooms, eight conference and meeting rooms for up to 200 delegates, an à la carte restaurant, a lounge bar, and a patio and lawn for events outside. Under CEO Prasanna Kirubakaran the group aims to broaden its reach across the UK and Europe, and lists ten more locations as coming soon. Food is the part that travels least well when a group grows. Each kitchen arrives with its own chef, its own suppliers and its own way of costing a plate, and a
- A kitchen prints more labels in a week than anyone counts. Production, freezer, defrost and opened stickers on every batch of prep. Then the consumer side: an EU declaration, US Nutrition Facts in standard and linear formats, and a standalone allergen label. Eight label types in total. In Apicbase all eight print from the recipe you already maintain. Nutrition and allergens are calculated from the ingredients, the 14 regulated allergens are emphasised in the ingredient list automatically, and expiry dates follow your shelf-life
- I’m excited to let you know we've been nominated for Tech Product of the Year 2026 at Hospitality Tech Expo, 29-30 September! The team has put a lot of work into what Apicbase is today, and it's good to see it recognised. Whether or not we win, it’s a collective achievement! When you’re around - we're at booth HT1304. Book a demo, or just come by for a coffee: get.apicbase.com/hte-2026/
- Ordering in a multi-site kitchen gets stretched across the day. Something's short on the morning check, the rest only surfaces during service, and the order goes out just before close. Set the quantities up front and most of that disappears. Par levels top each site back up to par from its current stock, and the quantities land straight on the purchase order. Recipes, menus and production plans turn into purchase orders per supplier. Demand forecasting goes further and predicts what each site needs from its sales history,
- A dashboard at a restaurant chain flagged an odd variance on red onion. The recipe yield was wrong. Nobody had accounted for moisture loss during prep. One ingredient, €208,000 a year. It was one of six places where margin was leaking, all found in 10 weeks. On Thursday 24 September at 11:00 CET, we'll walk through that operation and three more: a holiday park network, an events arena and a hotel group. The numbers and the work behind them. Save your seat for the webinar: https://lnkd.in/eThsUap5
Open roles
- Strategic Consultant - EnterpriseAntwerp · Aug 24, 2026
- Enterprise Implementation ManagerAntwerp · Jul 12, 2026
- Strategic Account Manager - Customer successAntwerp · Apr 5, 2026
- Senior sales Manager - Enterprise MarketWavre · Mar 22, 2026
Alumni 3 went on to found or lead
Evert HeylenStudent Developer→Co-Founder at Chuuchuu
Frederik OlyslagerVP of Sales→Co-Founder / VP Sales at Inku
Thomas PinnaSoftware Engineer→Chief Technology Officer at Heliovision
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