Management coverage is a major consideration when piecing together a labor schedule for a restaurant.
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.
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.
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.