Success Stories

 

FLO CHART:
4 Ways To Boost Restaurant Profitability Through 1 System

Infographic – Access and Download PDF

Opportunities to save on restaurants’ two top cost centers – Food & Labor – can be found anywhere: Supplier pricing, counting inventory, ordering and receiving goods, food prep and safety, shift scheduling, laborcompliance and so on.

Plug your existing best-of-breed systems into a centralized, cloud-based Food & Labor Operations
(FLO) platform and create the ultimate Information System for operating efficient, profitable restaurants.


Read the success story to learn how The Hickory Tavern reduced inventory levels by 25% and achieved a sustained 3% reduction of costs of goods sold with CrunchTime!

Case Study – CrunchTime Hickory Tavern Case Study Page

The Hickory TavernThe Hickory Tavern is a favorite neighborhood social gathering spot in communities all across the Carolinas, Tennessee, and Alabama. When a new VP of Operations joined the Hickory Tavern team, he quickly recognized that counting inventory was taking far too long — as much as three hours each day – and that his 34 restaurants were carrying too much inventory. Hickory Tavern needed a more efficient restaurant operations platform that could rein in what appeared to be a chronic issue of over-ordering. That’s when they turned to CrunchTime, which really turned their food and labor operations around. 


Case Study – CrunchTime Snap Kitchen Case Study

Download the success story to learn about how top emerging brand, Snap Kitchen, saves time and money on their food costs and inventory operations using CrunchTime!

Founded in 2010 in Austin, TX, Snap Kitchen provides healthy, handmade meals for busy people. The company is dedicated to educating its guests on food quality and nutrition while providing chef-driven creations prepared with the best ingredients available. Its menu offers a wide selection of meals, snacks, and cold-pressed juices that are made fresh daily, portion controlled, and nutritionally balanced. Considered to be one of the top growing concepts by industry analysts, Snap Kitchen operates 35 retail locations in Austin, Dallas, Houston, and Philadelphia, as well as two commissary kitchens, one each in Dallas and Philadelphia.


Case Study – CrunchTime Mary’s Pizza Shack Case Study 

Northern California’s famous Mary’s Pizza Shack manages food and labor operations profitably with CrunchTime!

For years, Mary’s Pizza Shack wrestled with a multitude of systems that made back-of-house operations cumbersome and difficult to manage. A couple of years ago the company began searching for a single restaurant operations solution that would allow operators to consolidate food and labor on one, easy-to-use platform. After a review of several popular systems, Mary’s Pizza Shack selected CrunchTime’s restaurant operations management solution.  In this case study, learn how they:

  • Make operations efficient and food and labor costs under control
  • Mobile inventory and performance metrics apps
  • Labor scheduling made easier
  • Tracking performance through Actual vs. Theoretical cost variance

E-Book – How to Leverage the Power of Restaurant Management Software 

Nation’s Restaurant News and CrunchTime will show how operators have revitalized their restaurants by leveraging the power of integrated restaurant software.

 


Case Study – CrunchTime Burgerville Case Study 

We interviewed Dustin Johnston, the CrunchTime Administrator for the iconic Pacific Northwest restaurant chain, Burgerville. Smart, dynamic and just fun to be around, Dustin’s positive energy is contagious and a big reason why he’s helped his team be successful. So, when we had the chance to sit down with him at our Control user conference to discuss how things are moving along with CrunchTime in Burgerville — we jumped at it.

 


Iconic restaurant brand, Eat’n Park, was looking to reduce the time it takes for team members to count inventory.  They chose to implement Counter, our mobile inventory application for iOS and Android to not only reduce the time it takes to count inventory and do other basic inventory-related tasks, but also to ensure their inventory counts are as accurate as possible. Says Chris Shirer, Supply Chain Manager for Eat’n Park, “It’s an investment in our guests, our team, and our food because it keeps our managers where they truly shine, outside of the walk in!”  Now, Eat’n Park managers take inventory in about 1/3 the time it took to do it with paper and pencil and entering data into the system manually.

 


What would it mean to your company to do inventory in 1/3 the time, across all of your locations? What would it mean to have more time for operations, sales and the customer experience? It’s possible with Counter; call your Customer Success Manager for details.

Case Study – Scale-Up Fast and Drive Expansion: Real-time analytics reduces waste, increases profits

Want to scale faster? Learn how one of the most dynamic fast-casual innovators in the NYC marketplace has used CrunchTime as their “Holy Grail” back office tool. The CTO for Juice Press explains how they use the CrunchTime across more than 70 locations (and counting).

  • Make operations efficient and keep spending under control
  • Use system-suggested orders at the store-level for their state-of-the-art commissary
  • Incorporate business intelligence into manager bonus structure
  • Manage production and vendor bids

If you’re intent on scaling up your fast-growing business as quickly as possible, this short report will help you learn how easily it can happen — with the right partner.


Case Study Miller’s Ale House: From Excel to CrunchTime

When the Miller’s Ale House corporate management team realized that the current system of managing data in various Excel spreadsheets was no longer working, they began looking for a new solution. Now the restaurant makes smarter decisions across 88 casual dining locations and 13 states with CrunchTime’s restaurant management platform.

 

 


Case Study Video – Controlling Food & Labor Costs: Boosting Profits From the Back Office 

If you are considering a back office solution for your restaurant brand(s), this webinar is a rare “behind the scenes” operations view from one of the country’s most successful quick service operators, Jersey Mike’s Subs.  See how Jersey Mike’s Subs helps their hundreds of franchises win with CrunchTime. Watch this free webinar right now!

 

Case Study – Debunking Myths by Using Data to Drive Cross-Franchise Growth

CrunchTime’s BizIQ data warehouse and BI tool enables Jersey Mike’s Subs’ CMO turn restaurant data into actionable marketing strategies.  This case study explores how BI will affect your long term success.  See how Jersey Mike’s Subs helps their hundreds of franchises win with CrunchTime. View this free case study now.

 


Case Study – Bubba Gump Streamlines Operations, Cuts Costs, Increases Accountability (PDF)

Bubba Gump Shrimp Company is a seafood chain committed to great food in a fun, casual dining environment. With ambitious goals to expand, the company knew that managing their business through excel spreadsheets was no longer an option. Bubba Gump turned to CrunchTime to streamline operations, cut food costs, and increase accountability throughout the organization. Shortly after deployment, Bubba Gump identified substantial results from the CrunchTime solution.

 


Case Study – Not Your Average Joe’s Reduces Costs, Improves Business Processes (PDF)

Not Your Average Joe’s is an award-winning chain offering creative and casual cuisine prepared from scratch. Back in 2005, Not Your Average Joe’s recognized that they were unequipped for the company’s planned growth. They needed to improve business processes and unite their brand under one common operating platform. NYAJ’s turned to CrunchTime, and within three months of deploying the solution, big results were evident.

 


E-Book – How to Leverage the Power of Restaurant Management Software (PDF)

Nation’s Restaurant News and CrunchTime will show how operators have revitalized their restaurants by leveraging the power of integrated restaurant software.