A critical part of any restaurant growth plan, Inventory Management is essential to introducing precision and business rigor to the enterprise. The following article explains the benefits restaurant chains will achieve when they implement an inventory management tool using a web-based back office system.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.
Imagine having complete control of your restaurant business using one software solution. Wow, that sounds good, doesn't it? Food cost, menu engineering, inventory, labor, analytics... all of it together and centralized in a neat package. It's what today's foodservice C-team is striving for.
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.
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.