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:
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.
Why Forecast – Risks and Benefits Restaurant and retail locations share a number of attributes. Both businesses succeed based upon the acceptance and ongoing support of direct use customers. Typically, many of those customers are also repeat customers who have repeatedly selected to frequent a location because both the products offered and the level of service meet or exceed expectations. In some instances, 80% of a retail or restaurant’s business comes from 20% of its customer base (the Pareto Principle). To drive return business, customers need to know that they will find the products and menu items they expect and desire and a level of service that exceeds their expectations. To accomplish both in stock positions for inventory and the right level of service, purchases or distributions must be completed in a timely manner and staff must be scheduled to work when the customers seek service. Both of these management functions depend on the quality of a forecast to ensure high levels of service.
Continuing from where we left off last time, lets now look at some popular approaches about how to develop an Assortment Plan for a restaurant...
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.
This is our second post regarding some of the challenges of using spreadsheets to manage multi-unit restaurant food costs and inventory. Following are some common hurdles that our clients have had to overcome in the past, when using patchwork systems of spreadsheets and other “home grown” apps vs. a true restaurant back office solution.