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.
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.
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.
“We lose money on each transaction, but we make it up in volume.” It’s an old joke, but when it comes to restaurant food cost, it reminds us that knowing the profit margin of each menu item is critically important to overall profitability. However, keeping that information current can be a challenge, especially in a multi-unit, multi-region restaurant chain with shifting costs, menu items and selling prices, as well as limited time offers. Following are some tips that can help.