Is Time Running Out On The 1000 Chef Initiative?

20 October, 2016 (13:09) | Food | By: Josh Varon

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If you’re a chef who wants to enjoy the artistry of being a chef, as opposed to spending the majority of your time managing purchase orders and inventory, managing payrolls, reviewing spend analytics and menu profitability, then you need to listen up!

Whether you run a large kitchen, you are a chef/owner of a modestly sized restaurant, or you’re responsible for a multi-unit operation… SMART IDEAS and the smart systems to implement them are integral to the success of any organization.

You know in your heart that there’s a better way to spend your time.

That’s why we should talk now about you joining our 1000 Chef Initiative.

Even just one idea from any of our brilliant member chefs can be the difference between your restaurant breaking even and your best year ever.

Why should you have to reinvent the wheel?

Make it easy on yourself and get access to the sharpest minds in the industry who have already solved the problems that you’re facing.

Find out what it means to be a member of this Chef’s Coalition!

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1,000 Chefs Strong – Do You Want In?

6 October, 2016 (13:03) | Food | By: Josh Varon

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Among the many innovative strategies and systems ChefMod has implemented for chefs and restaurant owners over the years, without a doubt our largest strength is:

CONSOLIDATION

You see, during the last decade we’ve compiled millions of data points while facilitating the recipe management, purchasing and ordering platform for our ChefMod members. Through consolidation of resources and group purchasing, plus the processes and systems we’ve put in place, we’ve saved our members tens of millions of dollars and countless hours of labor.

As you know there is strength in numbers. This is why we are going to continue to grow the number of chefs and restaurant owners in our universe and take them under our wing.

The more of you that we have with us, the more we can continue to “feed the beast” that provides intelligent information and huge costs savings.

When we feed the beast, we only get stronger. This is why we are working on the “1000 Chef Initiative” for the final quarter of the year.

Through the 1000 Chef Initiative, the more people we’re able to bring together, the more we can accomplish:

  • Even bigger and stronger buying power
  • Create better systems with more chefs’ experiences to share => Just one new idea could be the breakthrough you need for your restaurant!
  • More ways to customize our system => Do it your way and own it!
  • Know that you’re part of a coalition of 1000+ chefs. Membership has its privileges!

We are working on some new creative ways to get people into the system, so email me, or give me a call at 845-548-4048 to be a part our 1000 Chef Initiative.

I’m confident that if you give us a chance, you’ll be happy you did!

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3 Quick Restaurant Predictions for 2017…

29 September, 2016 (13:01) | Food | By: Josh Varon

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I figured I’d get a head start on all of the typical 2017 restaurant trend predictions you’ll be reading about in December and January… Believe it or not, there’s only 3 months left in 2016!

Prediction #1
Restaurants Want Hassle-Free Technology
“Restaurant operators and consumers generally agree on the benefits of technology use in restaurants but they’re also in agreement that while new technology is useful, it can complicate the restaurant experience,” says Annika Stensson, director of research communications for the National Restaurant Association.

Prediction #2
The Path To The $15 Minimum Wage Is Going To Present Major Challenges
Before you say: I didn’t need you to tell me this would be a big problem… What about all of the other consequences that lawmakers haven’t thought hard enough about? Restaurants will have to cut employee hours and cut just about everywhere else they can think of… just to break even.
Buying or building a restaurant is a form of gambling. You put a huge amount of money up front and hope to make your initial investment back in about 3-5 years (if you’re lucky).

Prediction #3
Analytics Will Continue To Rise As The Data Tracker That Predicts Your Financial Future
Just like the world of professional sports, you will simply not be able to compete without utilizing the power of analytics.
You need business intelligence at your fingertips to provide quantitative insight, reduce costs, assess alternatives, and then make informed decisions for strategic planning.

The GOOD NEWS is that ChefMod can address all this and more for you. I’m excited to show you how.

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Daily food cost? Yes, it’s a thing!

22 September, 2016 (12:32) | Food | By: Josh Varon

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When it comes to financials… what are you looking at?

Your chef purchases food (and hopefully) great records are kept of the purchase orders, invoices and all this data is tracked.

This information is then passed through to bookkeepers, accountants, or whoever is responsible for your numbers.

But, can you do BETTER?

After speaking with hundreds of restaurants over the past 2 years, we’ve heard it over and over again: In order to really be on top of their business, ChefMod members have told us they need easy access to their daily food and beverage costs.

https://mlsvc01-prod.s3.amazonaws.com/1544e925401/4f6965e0-8fd3-4abc-a019-e754481ccc9a.png

We’re giving you a daily view of exactly what you’re spending and comparing it directly to your sales. Now you are able to get a TRUE food and beverage cost on a daily basis.

Now if your numbers look out of whack, we give you a greatly improved ability to correct the situation… and correct it quickly!

This is just a brief glimpse into the world of what a ChefMod membership can do for you. Our mission is to help the “business” of your restaurant run smoothly so that time and money are managed and saved, every single day of the year.

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Notified of mistakes BEFORE they happen?

15 September, 2016 (12:28) | Food | By: Josh Varon

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Raise your hand if your day is filled with stressful multi-tasking while simultaneously putting out fires as they arise…

Not to mention getting bombarded with questions from your staff, dealing with suppliers, missing inventory… the list you have to do deal could easily fill up this entire page and more!

Somewhere during the week you, or your equally busy designated-staff member needs to order new inventory to make sure you have it on hand. This way your customers will enjoy the full experience they’ve come to love while dining at your restaurant.

In all your craziness, what if there was a way for you to be automatically notified of your potential ordering mistakes prior to your ordering being submitted?

Would that help you save time and money?

What if your invoices could then be reconciled automatically?

Would you be interested in automatically uploading all of your vendors’ invoices to your accounting software?

Would it be convenient to place your orders on your mobile phone while you’re in the storage room, taking inventory… even if you don’t have connectivity there?

I’d love to show you how you can have all this and more with a ChefMod membership. My mission is to simplify your business, simplify your life and keep your restaurant humming along smoothly…. plus help you keep more money in your pocket.

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Frankly, they are scared…

1 September, 2016 (12:24) | Food | By: Josh Varon

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A few months back I discussed the imminent changes to labor laws, a raise in minimum wage and a new system of paid family leave benefits.

I think now is an imporant time to revisit this topic.

Starting December 31, 2016 workers employed in New York City by businesses with 10 or fewer employees will be entitled to a minimum wage of $10.50 per hour.

For businesses with 11 or more employees, their workers will be entitled to $11.00/hr.

Everyone across the board will be paying $15.00 an hour by December 31, 2019.

What About Tipped Employees?

Under the new legislation, the new minimum wage for tipped employees is two thirds of the applicable minimum wage, rounded to the nearest five cents, or $7.50, whichever is higher.

To simplify the government’s scheduled increases, just realize that within a few short years, each member of your tipped staff will be also be making a minimum of $15.00/hr from you.

I’ve been speaking with many restaurateurs and to put it frankly, they are scared.

I don’t have the ability to lower your government imposed labor costs.

But, I can definitely help soften the blow by saving you serious money in other parts of your business to offset these guaranteed wage increases.

Why not use a system that will help maintain your food costs an create unbeatable workflow efficiencies that will save you even more time and money?

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FREE Restaurant CONSULTATION Available Until…

25 August, 2016 (12:20) | Food | By: Josh Varon

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Many business owners and marketers make the argument that your prospect will place high value on a product, information, or a service ONLY if they pay for it.

So the argument goes; that if you don’t invest your money upfront and have some “skin in the game” then you won’t have any feelings of guilt if you don’t follow through and implement what has been offered to you.

While I don’t necessarily disagree with the premise above, I still want to try a social experiment and offer a completely free consultation that will leave you with the game plan as to how you’re going to implement your business class, cloud based purchasing and recipe management solutions.

And that’s just the tip of the iceberg…

I owe it to you to show you how our Enhanced Group Purchasing Opportunities and our personalized solutions will change your business life and change the destiny of your restaurant.

You will learn how to easily take advantage of the collective resources of our growing group that will provide you with efficient skilled personnel to manage the purchasing process, plus utilize our sophisticated online tools to fully organize the purchasing life cycle, and carefully select vendors available to you and the rest of our ChefMod member community.

I’m fully confident that this small investment of your TIME will pay immediate dividends.

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58,000 People On Their Waiting List

18 August, 2016 (12:17) | Food | By: Josh Varon

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I was watching the film Ants On A Shrimp, which is a documentary that follows chef René Redzepi and his staff from Noma, a Copenhagen foodie destination that has been selected as the 4-time winner of World’s Best Restaurant.

The superstar chef and his team challenged themselves and relocated to Japan to set up a five-week pop-up at the Mandarin Oriental in Tokyo. They wanted to push their boundaries by producing an unusual menu comprised of local sources in an unfamiliar country. Watch the 2-minute trailer here.

I found myself grateful for the inside look into the mindset of a food world visionary who creates some of the most adventurous cuisine on the planet.

And it got me thinking how proud I am to be working at ChefMod. One of our favorite sayings at ChefMod is: “Let accountants do the books, let managers embrace your customers, and let your chefs be artists.”

How much energy would Chef Redzepi have left over to create his masterpieces, if he was bogged down for the typical amount of time that your chef likely spends on all the paperwork behind running the kitchen and the business side of things?

Whether your restaurant is going on some far-off adventure, or you plan to simply stick to making great meals and dining experiences for customers in your current location, you should take a serious look at what ChefMod’s membership systems and service can do for your restaurant.

Let’s free up your time and energy so you can focus on what really matters to you and makes you happy.

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What were your goals this year?

11 August, 2016 (12:15) | Food | By: Josh Varon

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Can you believe we’re already into Q4 of 2016?!

Are you on pace to accomplish your revenue goals for the year?

Did you even set goals for what % you wanted to trim from expenses?

How much are you on pace to save this year (or, how much would you have loved to save)?:

A) $0 – $30,000
B) $30,001 – $100,000
C) $100,001 – $400,000
D) $400,001 – $1,000,000+

ChefMod members are on pace to achieve all of the above this year.

It’s time for you to get serious about doing the same.

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{BEHIND THE SCENES} Systems Will Save Your Life

4 August, 2016 (12:14) | Food | By: Josh Varon

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The management guru Michael Gerber (author of the e-Myth), says that no matter what business you’re in… it all boils down to three things:

1) Lead generation
2) Lead conversion
3) Client fulfillment

Mr. Gerber elaborates by stating that before Steps #1 & #2 … you must first focus on Step#3: Client fulfillment.

Focusing on client fulfillment means sharpening your focus on delivering a unique and consistent guest experience.

While your restaurant patron only sees the end result of her meal while dining at your establishment, their fantastic experience could never be achieved without your hidden back-end systems working hard to make your end-result look effortless.

You need both creative and pragmatic systems in place to make sure your kitchen, front-of-the-house staff, and wait staff know exactly how you want your customers treated.

But, you also need rock-solid systems to run the critical “behind the scenes” of your business that your guests will never see, yet their unique dining experience could never exist without.

These systems address:
– Efficient Process Management
– EZ Recipe Management
– Food Cost Solutions
– Ordering & Receiving (Made Easy)
– Analytics To Optimize It All
– And Much More!

Let me show you how!

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