Operational Efficiency

The Ideal COGS for Every Type of Restaurant

You know finding your ideal COGS (cost of goods sold) is vital.

It’s the secret sauce in your restaurant’s recipe for success.

But lately, we’ve realized our constant advice on lowering your food costs and managing your COGS isn’t as specific it needs to be.

Speaking in general terms isn’t always good enough.

Danny BarryThe Ideal COGS for Every Type of Restaurant
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The Three Ways to Calculate Your Food Costs

Running a restaurant is a breeze, right?

Ok, maybe not.

You’re a proud business owner. And there’s no doubt you keep tabs on what does well for you and your customers.

But when you see the profits you’ve brought in at the end of a busy month, are you content?

Happy? Ecstatic? Disappointed? Sad? Optimistic for change?

All of these happen, both at new and established businesses. And, they’re all OK.

One thing you shouldn’t feel? Total shock.

Danny BarryThe Three Ways to Calculate Your Food Costs
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Get Your Accountant Off Your Back, Take the Reins of Your Restaurant Budget

Maintaining profitability is no joke in the restaurant business.

Margins are slim. Costs are everywhere you look. And managing all the moving parts – or a comprehensive restaurant budget – can be a nightmare.

But you’ve come to the realization that going at it half-baked just won’t cut it anymore – not in this industry.

So you’ve finally made the decision to lower your food costs and increase your revenue.

Danny BarryGet Your Accountant Off Your Back, Take the Reins of Your Restaurant Budget
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Burn Your Spreadsheets. Sticking to the Status Quo is Killing Your Business.

Doing things the old-fashioned way may seem simple, but it can literally be ruining your livelihood.

You and your staff are used to things being run with a certain process.

And sure, that process feels safe and easy.

But is keeping with the status quo really as efficient as you think it is?

Danny BarryBurn Your Spreadsheets. Sticking to the Status Quo is Killing Your Business.
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Stop Wasting Time (and Money) with Bad Restaurant Technology

In the restaurant industry, there’s no such thing as “free time”.

You and everyone on your team is busy all the time.

Your chefs are in the kitchen simmering, frying, and plating.

Your servers are on their feet, juggling multiple tables and customers.

Your managers are watching over everyone…while you stand guard over everything.

Meanwhile, the dishwasher is on the fritz again, you’ve got a party of 10 that just walked in the door, your best server called out…

Ben BaggettStop Wasting Time (and Money) with Bad Restaurant Technology
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Managing Your Food Spend Doesn’t Have to be Hard.

LEARN HOW TO IMPROVE YOUR FOOD SPEND WITH A FRACTION OF THE WORK.

Running a profitable restaurant is hard work.

We get it… You’re busy. You’ve got a lot of irons in the fire.

The last thing you want to do is spend the time you don’t have on things like taking inventory.

So, how do you boost your profits and take your restaurant business to the next level?

The answer is three little words: Food spend management

Danny BarryManaging Your Food Spend Doesn’t Have to be Hard.
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Give Yourself a $90,000 Raise by Knowing Your Restaurant’s Cost of Goods Sold

Only one metric gives you an accurate measure of your restaurant’s profitability.

It’s not your sales, or the number of people who walk through the doors. It’s your restaurant’s Cost of Goods Sold, or your COGS.

It’s how you’ll know if your food costs are way too high, or if you need to make changes to your ordering, usage, or pricing.

It’s how you’ll know if this year is going to be great… or a little more tricky.

For one of our customers, it changed her life.

Danny BarryGive Yourself a $90,000 Raise by Knowing Your Restaurant’s Cost of Goods Sold
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[MAJOR UPDATE]
[MAJOR UPDATE]