We love it when our customers succeed. It's the smart finance, operations, and technology teams that understand it takes a lot more than just great food to grow into an industry power-player. Jersey Mike's Subs is proof-positive that technology can be leveraged to help a brand support it's franchise base with tools and services that help their franchisees win -- long-term.
IT TAKES BACK OF HOUSE GUTS TO POWER FRONT OF HOUSE GLORY. LET US HELP.
This blog supplements our Resource Center content. We hope you visit often to learn more about how back office software can help your restaurant optimize food and labor costs and minimize waste.
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:
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.
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.