Get your food costs under control and keep them there.
With Actual vs. Theoretical Food Costing your restaurants will save 2-5% on food costs. This powerful tool for restaurant professionals allows you to compare what you actually paid for your food to what those costs should have been. In other words, this tool identifies where you wasted money so you can improve your food cost control. Watch the video below to learn about why actual vs. theoretical food costs are such a big deal.
Sales and Cash Reconciliation – Capture mission critical data including over/short, guest counts, comps and discounts, credit card transactions, bank deposits, catering activity, day-part analysis, voids, and much more.
Loss Prevention – Identify fraudulent activities though alerts and trend tracking. Monitor high cost ingredients, isolate critical areas, and track user-specific activities to reduce any dishonest behavior. Take preventative measures to ensure that loss prevention is minimal.
Better planning eliminates waste
Menu Engineering – Engineer more profitable menus by analyzing customer demand, item percentage sales contributions, and costs and profit margins. Launch more effective campaigns by understanding the true plate costs of a new recipe, LTO or promotion – before rollout.
Suggested Order – Simplify ordering at the store-level with system-generated suggested ordering based on par levels, historical consumption patterns, sales forecasts and on-hand inventory levels.
Demand-based Production – Reduce the costs associated with over-production by forecasting your food production schedule based on sales forecasts and historical consumption patterns. Build custom production schedules by hour, shift, day, week, or by prep station, and adjust plans daily and intra-day, based on traffic and consumption.
Greater accuracy means information you can trust
Perpetual Inventory Management – Cut costs by maintaining optimal inventory levels – reduce excess inventory waste while avoiding out of stock incidents. The 100% web-based solution allows for real-time tracking of all items – from ordering to depletion. This is one of the most important benefits of using restaurant inventory software.
Simple Configuration – Save time and eliminate data entry errors by configuring the system for shelf-to-sheet inventory counts in every restaurant, every time.
On This Page
- Get your food costs under control and keep them there.
- Better planning eliminates waste
- Greater accuracy means information you can trust
- Food production planning
- Integrated Manager Log for tracking what’s important
- Get real-time tracking of all inventory items for optimized levels.
Get a system demonstration. Let us show you how our cloud-based back office platform will save 2-5% food and labor costs across all your restaurant locations.
This brief questionnaire will help us determine if our solution will fit your needs. We will review your submission and back to you right away to schedule your online demonstration.
Pro tip: After you schedule your demo, visit our Blog and discover original content and insights relating to restaurant back office management systems.