Can Your Restaurant Do This?

30 June, 2016 (10:08) | Food | By: Josh Varon

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Dashboard

Do you know what you’re looking at here?

You’re getting a look at the ChefMod Dashboard that serves as the central nervous system for your restaurant.

At your fingertips you now have immediate access to the Analytics that break down your purchasing by items, vendors, the category and by dollar amounts. You can view this daily, weekly, yearly, or by whatever parameters you set.

“If you can’t measure it, you can’t improve it.” – Peter Drucker

What Mr. Drucker, the great management guru means by this is that you can’t know whether or not you are successful unless success is defined and tracked. With a clearly established metric for success, you can quantify progress and adjust your process to produce the desired outcome. Without clear objectives, you’re stuck in a constant state of guessing.

It’s time for you to take control. Start making informed choices instead of only “going with your gut” and hoping for the best.

It’s time to see real results. This means money back in your pocket. This means peace of mind.

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A peek behind the curtain…

23 June, 2016 (09:35) | Food | By: Josh Varon

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The invoices pile up every week from dozens of vendors.

Between the ordering, approvals, tracking, receiving and reconciliation process it’s no wonder your head is spinning and you’re left guessing if your money is where it should be.

And don’t forget what likely gets lost in the shuffle between your chef, kitchen manager, and GM. And then the day finally comes when your accountants try in vain to make sense of it all.

There is a way to END THE MADNESS…. And here’s a sneak peek of what it looks like:

analytics

Whew, feel better?
This is just one easy example of how ChefMod’s restaurant software solution provides you with a faster, easier, and a more convenient way to manage it all.
The financial components behind ordering, managing inventory and then the analytics to track and optimize it all now put you in the driver’s seat so you know exactly where you stand… and exactly where you’re going. This inevitably leads to less spoilage and more money in your pocket.
It’s actually kind of genius :)

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FINALLY, a way to protect yourself from COSTLY MISTAKES

9 June, 2016 (14:07) | Food | By: Josh Varon

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Sometimes you need to protect yourself… from yourself!

Inefficient process-management costs restaurant owners millions of dollars every year.

Why not eliminate headaches and potentially major mistakes by putting proven systems in place and taking this process out of your hands so you don’t even have to think about it?

The most effective systems are simple to use and easily accessed from ordering and receiving, to foolproof recipe management and food costing solutions.
No More Lost Invoices, Double Payments & Missing Credits!

There’s a ton of moving pieces for you to manage between all your vendors, your staff, your inventory, your accounting… The list goes on and on.
The sheer volume of all this makes the chances extremely high that many of these moving pieces can get lost in the shuffle with potentially (very) painful consequences.

Why not let the power of technology manage all this for you?

Plus, you can access all your newly-efficient systems right inside the ChefMod App on your computer, tablet, or mobile phone from anywhere: in the storeroom, the walk in box, even in the sub-basement, and your most remote storage areas.

One of our members told me that it’s not a mater of “if” everyone will be using ChefMod, but it’s simply a matter of “when”.
It’s time that you’ve contacted me so I can show you exactly how to get this set up for your restaurant!

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How “Old School” Is Your Restaurant?

31 May, 2016 (07:58) | Food | By: Josh Varon

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You used to have a reservation book with contacts and reservations for the month.

But, of course times change and progress is inevitable.

Now you have Point of Sale systems which tracks everything from what menu items are being sold, who sells the most, orders to the kitchen, plus other information so critical to your restaurant that you couldn’t imagine living without it these days. It’s more data than your brain could possibly process!

So, let me ask you a very simple question:

Why have you chosen to keep up with progress and embrace ‘New School’ methods for FOH (front of house), yet you’ve chosen to not adopt this same technology for BOH (back of house)?

Either you are already employing these intelligent BOH systems or it’s likely you didn’t know that they exist. The truth is that these systems do indeed exist and are already quite capable of making your business run much smoother and thus making your life much easier.

  • Old School:
  • – Faxes
  • – Marker and pens
  • – Phones
  • New School:
  • – Systems
  • – Electronic bid sheets
  • – Apps
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Your Restaurant Is Not Better Than McDonalds…

20 May, 2016 (08:18) | Food | By: Josh Varon

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Your food might be better than McDonalds.

But when it comes to smart systems, I guarantee that you have lots of catching-up to do.

Now, you may have never set out to be a big chain that peddles average food.

However, you absolutely do need to emulate McDonalds’ genius for systems if you ever want to survive and thrive.

Did you know there is a way to utilize intelligent automation when it comes to your purchasing?

You have systems in place for:

  • How to deal with guests
  • Insurance
  • Payroll
  • H/R

You are not reactionary when it comes to payroll or human resources. So, why be reactionary with purchasing?

Why not put systems in place for your purchasing? This will streamline the process, cut down on expensive mistakes and help put your mind rest knowing that it’s much easier to run a profitable business if you’ve got profit-driven software to help you plan ahead.

Having a systems-aided plan in place is essential for your purchasing these days. Let me show you exactly how to do it.

Don’t you already have enough to worry about?

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The $15/hour minimum wage is even more expensive than you think

12 May, 2016 (19:20) | Food | By: Josh Varon

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With your busy life, have you had time to seriously consider what the imminent $15/hour minimum wage means to your business?

You may have started to calculate what your direct labor costs might be, but you likely have no idea what is truly going on here and what the trickle-down effects could mean to your business life.

I’m sorry that I have to get in your face about this, but I don’t know of any other way to impress upon you that you need to quickly consider the facts.

It’s also going to affect pricing going up across the board for all the links in your supply chain:

  • Farms have to increase wages to their workers
  • Logistic companies will see wages go up
  • Distribution companies will have to raise prices

And this is all before product even gets into your restaurant!

You have so much already keeping you busy: from getting people in your seats, marketing, labor laws, etc. This new set of factors is the last thing you have time for…

Unfortunately, one way or another you will have to make time for this… But, I do have a solution:

Why not build a relationship with a company that can help manage all of this for you?

This is exactly what we do for our members every day here at ChefMod.

I speak with owners, chefs, managers and purchasers on a daily basis… always trying to better understand what your needs are, while also providing you with the market intelligence to keep your restaurant running efficiently and profitably. We’ll show you how to save precious time and save you worry, plus keep your back office books up-to-date and so much more.

This is an easy solution.

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Saying good-bye to a legend…

5 May, 2016 (19:16) | Food | By: Josh Varon

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In the middle of July, Julian Niccolini and Alex von Bidder will close their legendary restaurant: The Four Seasons.

While they say there are plans to reopen in Midtown at some point later on in 2017, they will not be keeping the restaurant’s staff employed during this time period. While I hope it is true that The Four Seasons will be reborn one day soon, nothing is a done deal.

This news has me reflecting on the unrelenting ups and downs of the restaurant food service business. If a force as powerful as The Four Seasons is not immune to changing business conditions, then no one is.

Whether you aspire to be a world-famous restaurant, a creative & cutting-edge eatery, or simply a profitable establishment that serves delicious food, I’ve found that the winning formula always boils down to some combination of:

  1. Perfecting the basics
  2. A healthy dose of innovation
  3. Fresh & reliable food
  4. Impeccable service
  5. Telling a great brand marketing story
  6. Strong promotion
  7. Remembering that Cash Flow is King
  8. Strategic purchasing & cost controls
  9. Having a great team
  10. Having great systems

While ChefMod could help you with the execution of items 1-6 on this list, where we truly shine is providing you with the purchasing management software, the service team, and the group buying power for items 7-10.

You will love the night-and-day difference that you’ll see in your back office operations once you take advantage of what we can provide for you.

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One Headache You Don’t Have…

28 April, 2016 (19:13) | Food | By: Josh Varon

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If you’re like most restaurant owners I speak with, you’ve been lucky enough to have the same loyal kitchen staff, managers and waitstaff for the last 5-6 years, or more.

Yes, you’re truly thankful that staff turnover is a headache you never have to think about…

Before you start asking yourself what the hell I’m talking about and what planet I live on:

I’m joking and/or being sarcastic… only to make a point:

With some lucky exceptions, managers and chefs are constantly moving from one restaurant to the next, or unfortunately being fired for a variety of reasons. It feels like we’re perpetually in “constant transition” mode.

This is the business that we’ve chosen and all this comes with the territory.

I don’t see this reality changing anytime soon, so I am strongly suggesting that you have systems and processes in place so that when these transitions happen, there is no disruption of service and that ownership has nothing to worry about.

Of course this is why you already have staff training manuals and food prep protocols in place, but I’m talking about ChefMod software and systems that easily allows:

  • Vendors to stay the same
  • Product that stays consistent
  • Item history stays intact
  • Recipe costs are maintained
  • No loss of data/past purchases
  • Continuation of up to the minute analytics

You’ll feel much better when you see how you can glide through these inevitable transitions with peace of mind… and take away the headache!

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Blindly add a dollar or two to every menu item?

21 April, 2016 (19:09) | Food | By: Josh Varon

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A few years ago the Customer Experience Impact Report conducted by Harris Interactive/RightNow said that “Almost 9 out of 10 U.S. consumers say they would pay more to ensure a superior guest experience.”

TRANSLATION: Close to 90% of customers will gladly pay a premium price to get a superior guest experience.

Now, I’m definitely not saying that you should blindly add a dollar or two to every menu item.

What I am saying is that you and your team must take a good look at both the quality of your food AND the quality of the experience you provide. If you believe you’re great, then definitely do not undervalue yourself. And by undervalue, I’m specifically talking about dollars and cents.

American Express offers their advice to business owners with 12 Ways To Raise Prices Without Ticking Off Your Customers.

Test a price increase on a few of your menu items. Start by increasing the price on a couple of basic offers and also on a couple of dishes that you consider your specialties of the house.

See what happens. You may discover that your customers will gladly pay more for these items. Prove to yourself whether or not it is possible that your prices could be higher without any drop in customers.

Don’t be mediocre! Every little price increase equals greater profit to your bottom line. If you’re running a restaurant that you’re proud of you’re pricing should reflect the quality of the dining experience that you provide.

If you don’t test your prices, you could literally be leaving tens of thousands of dollars over the course of each year.

Now, it’s time to make sure you are keeping your profits instead of blindly bleeding them away. Contact me to learn how you can use ChefMod’s innovative systems, easy-to-use software and group purchasing power to lower your costs, save you time and make sure that you’re running smoothly, efficiently and effectively.

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Are you attracting millennials into your restaurant?

7 April, 2016 (19:06) | Food | By: Josh Varon

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I just hit a major milestone in life and turned 30 years old.

As I reflected on my own life, it actually made me think of you!

You see, our lives can be very similar to the trajectories of our business:

  • The excitement of birth comes with the hope of a bright future.
  • Reality hits and we must persevere through our challenges.
  • Once we achieve a level of success, we can never get complacent if we want to sustain that success.

So, in honor of my 30th birthday, I want to share a great article I read. It’s all about how to market someone like me into your restaurant.

I’m a Millennial.

And Millennials like me have significant spending power. Here are the highlights:

  • Millennials number more than 80 million – the largest and most influential generation since the Baby Boomers.
  • We use social and mobile media to collect most advice, including where we should dine.
  • We view dining out as a social event (i.e. a chance to connect).
  • Because referrals are so rampant among us, consider capitalizing more on your existing customer base. Market to us well and you’ll probably reach our friends.

To read the full article, go here.

And once you’ve built Millennials into your loyal and growing customer base, you’re going to need the technology and service to make sure you are sustaining your restaurant’s success.

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