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.
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?
Product waste, menu engineering, and recipe management all contribute to a well-managed food cost. What about Supplier pricing though? How is this managed and could paying high prices actually be your own fault?