A restaurant’s order history is a “treasure island”. There are a lot of potential savings opportunities that can be found there, but without procurement, there is no map.
There are a few variations of this, but the saying goes something like this. “You don’t choose your passions; your passions choose you”. How I came to manage category costs for food, beverages, and supplies.
In our numerous conversations with restaurant operators who have implemented Back-Of-House systems, we have learned that even though systems are in place, not all features end up being used, and so operational efficiencies are hardly realized. Is all Restaurant Management Software bad?
The model that combines software and service known as SaaS often delivers greater efficiencies. Just like it can be more efficient to hire a plumber who has the skills, tools, and experience to fix your plumbing, we look to services that can deliver highly efficient software solutions which are fully supported.