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?
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.
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?
What kind of checks and balances does ChefMod have in place to make sure that we are constantly getting the best pricing available?
We are proud to announce the launch of CHEFMOD FRIENDS – Wholesale Food Home Delivery Program! Connecting you directly with several of the amazing wholesale partner food suppliers in our network and gives you access to discounted wholesale prices on some of the best quality food in town delivered right to your doorstep!
Failing to Receive/Request Quotes ahead of the purchase. One of the simplest questions you can ever ask your supplier is “can you do better?”. Get a price for items you’re buying, and always ask them to do better. You would be surprise on how powerful this one question can be. 2. Poor Organization and Planning: Set […]