When it comes to BI tools, data and how it is visualized can have a substantial impact on how your team discovers, communicates and reacts to trends.Read More
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:
As we discussed in my previous blog posts, the Assortment Plan provides a localized plan for each restaurant for all products. It not only specifies the categories and detailed menu items to be sold, it also provides sales estimates for those products and, as well, gross margin estimates at the category/location level. The definition of a category, the key product dimension for the plan, is best described by AC Nielsen is that the products should meet a similar consumer need, or that the products should be inter-related or substitutable. The key here is that a Category should be viewed from your customer’s perspective rather than from a Food & Beverage point of view.
Restaurants, cruise lines, hotels and casinos, as well as contract foodservice companies have access to the most powerful business intelligence tools the world has ever seen. In fact, the hospitality industry is probably the closest to fully realizing all of what digital marketing has to offer.
For restaurant companies with only one or two locations, spreadsheets can be a cost effective method for handling inventory, calculating general food costs, and creating basic reports. But when the number of locations rises, the problems with using spreadsheets can easily outweigh their low cost. Following are some difficulties associated with trying to use spreadsheets as the basis for a restaurant food cost control system.