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New Year’s Resolutions for Restaurant Technology Executives

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Matt Klyman here.  To all my blog readers, a Happy, Healthy and Prosperous New Year!  As I counted down the seconds this New Year’s eve and watched the ball drop in Times Square, I found myself reflecting on resolutions, both personal and professional, that I would be making this year of 2014.  In no specific order, they are:

Chasing Your Tail With Duplicate Data and Disparate Systems

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Nobody ever said restaurant operations is easy.  Seemingly simple things like restaurant performance reporting can make you feel like a puppy chasing your own tail.  All you want is a solid operational foundation with access to real-time inventory, sales, and labor reporting.  You want to understand your true costs so you and your team can make smart decisions that will grow the business.

Troubleshooting Restaurant Food Cost - Start Here

If you've never worked with an Actual vs. Theoretical (A/T) food cost report before, it's an eye-opener, but it can also be a little intimidating due to the volume and detail of information. Essentially it reveals what your actual food cost is vs. what it should be for a given period, and used correctly it can help you rapidly troubleshoot restaurant food cost. Below is a closer look at the report, and a suggestion about the one thing you should do to troubleshoot food cost before diving into Actual vs. Theoretical analysis.

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