Data Panda pulls your Apicbase back-of-house data and brings it together with the rest of your F&B stack. From one place, we turn it into dashboards, automations, AI workflows and custom apps your kitchen, purchasing and finance teams use every day.
Apicbase was founded in Antwerp in 2017 by Carl Jacobs, Julien Burlat, Kim Rothuys and Pieter Wellens, on an idea from co-founder and chef Julien Burlat who wanted a proper digital archive of his recipes and plates. The company grew from that into a full back-of-house platform for multi-site F&B, with Sodexo, Unilever Food Solutions, LSG Sky Chefs and Puratos among the names in the customer list, and a reach that presses well past 200 operators across 15+ countries today.
For kitchens, purchasing and finance, Apicbase is the system of record for the things the POS never sees: recipes and sub-recipes, menu engineering with theoretical food cost against the plate sold, ingredients with allergens and nutrition, stock counts per outlet, supplier price lists and the purchase orders that follow from them, plus HACCP task logs. The built-in reports cover the day-to-day. The harder questions, like where theoretical food cost drifts from actual per outlet, which recipes carry the margin this quarter, or how supplier price hikes land on the plate price, sit across Apicbase, the POS and accounting. Pulling Apicbase into a warehouse is how those answers stop being a late-month spreadsheet.
Assortment, customer and purchasing data joined to the POS and accounting numbers the rest of the business already trusts.
Turn assortment changes and purchase-order events into the nudges accounting and purchasing would otherwise do by hand.
Use purchase-order history and menu assortment to forecast demand and tighten buying.
Small kitchen, purchasing and catering tools that sit on Apicbase data instead of another spreadsheet.
A list of concrete reports, automations and AI features we have built on Apicbase data. Pick the one that matches your situation.
Where is our supplier spend really going this quarter?
Purchase-order value per supplier, category and outlet, broken out over the last quarter with the month-over-month drift next to it. Purchasing sees which suppliers quietly gained 4% in unit price without a renegotiation, and finance sees which category blew past budget on which site.
Which suppliers are genuinely reliable on price and lead time?
Unit-price stability and delivered-versus-ordered timing scored per supplier across the PO history, ranked per category. The purchasing manager picks a secondary supplier on evidence rather than on who sent the last Christmas hamper, and the ones quietly drifting up on both price and lead time get flagged before the next tender.
Who is our catering and B2B customer base, and which orders carry margin?
Apicbase customer records joined to the PO and assortment data behind each order, grouped per company, cadence and average order value. Sales stops treating every repeat caterer the same and gets a real view of which accounts pull the assortment that carries margin versus which ones only order the loss leaders.
Purchase orders and supplier spend visible per outlet and per category, aligned with the accounting ledger so food cost stops being a monthly reconstruction. PO approvals and budget drift are auditable, and the month-end reclass on purchasing shrinks to what it should be.
Catering and B2B customer accounts with order history, cadence and assortment mix in one view. The sales conversation with a repeat catering account runs on the actual order pattern, not on what a coordinator typed into the booking email last Tuesday.
Assortment coverage per outlet, backorder rate per supplier and PO cycle time on one dashboard. The purchasing manager and the executive chef see the same picture, so the Monday call is about what to do next, not about whose export is right.
Apicbase pushes approved purchase orders and received goods into Exact Online as the right supplier invoices and journal lines, split per outlet and category. Finance stops rekeying POs from a weekly export, and the monthly food-cost number already matches the ledger by the time the controller opens it.
Apicbase assortment and purchase-order data are joined to the F&B revenue Mews posts per outlet and meal period, so theoretical food cost lands next to actual revenue on the same report. Hotel F&B managers see per-restaurant margin without stitching a POS export to a purchasing export after the fact.
B2B and catering customers in Apicbase flow into HubSpot as companies and deals, with the order history, cadence and average order value attached. Sales chases renewals and new catering leads on the actual order pattern, instead of on what a kitchen coordinator typed into the booking email.
Stripe charges and payouts for catering deposits and B2B prepayments are matched against the matching Apicbase customer and order record, with fees, refunds and chargebacks pulled out separately. Finance closes each catering order with a paid status or a flagged delta, instead of cross-reading a Stripe export against a booking list by hand.
These are the 3 tables we currently pull from Apicbase into your warehouse. Query them directly in SQL, join them to the rest of your stack, or build reports on top.
Missing a table you need? We can extend the sync. Tell us what is missing and we will build it for you.
You keep the reporting tool you already have. We connect it to the warehouse where your Apicbase data lives.
OAuth authentication. Read-only by default. We sign a DPA and your admin keeps the keys.
Data flows into your warehouse on your schedule. Near real time or nightly, your call. You own the data.
We build the first dashboard, workflow or AI feature with you, then hand over the keys. Or we stay on for ongoing delivery.
We set up the foundation. Your team builds on top.
Best fit Teams that already have a BI analyst or data engineer and want to own the build.
We build the whole thing, end to end.
Best fit Teams without in-house BI or dev capacity. You tell us what you need and we deliver it.
You do. It lands in your warehouse, on your cloud account. We don't resell or aggregate it. If you stop working with us, the warehouse stays yours and keeps running.
Near real time for most operational systems. For heavier sources we schedule hourly or nightly. You pick based on what the reports need.
No. If you don't have one, we help you pick one and set it up as part of the first delivery. Common starting points are Snowflake, Microsoft Fabric, or a small Postgres start.
The connector brings three tables into the warehouse: assortment files (recipes, ingredients, sub-recipes and menu items as Apicbase publishes them), customers (B2B and catering records with contact detail) and purchase orders with their lines. That is a narrow slice of the full Apicbase surface, and it is the right slice for supplier spend, assortment coverage and catering-customer reporting. Inventory counts, HACCP task logs and recipe step detail are not in the current pull.
Apicbase is the system of record for what a plate costs in theory and which supplier that cost comes from. The POS is the system of record for what is sold, and accounting is the system of record for what is booked. The value of pulling Apicbase into a warehouse is that those three sides can be joined on outlet, date and assortment, so theoretical food cost sits next to actual revenue and supplier invoice on one report.
Yes. Each outlet is preserved as its own dimension on assortment and purchase-order data, and central-kitchen flows where one production unit feeds several outlets stay visible as the internal orders they are. Group-level reporting on spend, assortment and catering customers joins them on the shared identifiers Apicbase already assigns.
We review your Apicbase setup and the systems around it. Together we pick the first thing worth building.