April 2003
The Menu is Served - Operators optimize offerings to drive profits and reduce costs
By Ed Rubenstein, Contributing Editor
The current economic climate is tough enough for foodservice operators without losing money on popular menu items as well. That's why as operators seek to tighten operations and squeeze profits from every angle of their operations, many are looking to menu analysis and inventory management tools that allow operators to benefit from centralized management and harness the power and distribution capabilities of the Web.
Whether a recipe calls for a 24-ounce rib-eye steak, three ounces of refried beans or a dash of hot sauce, restaurant operators who are using automated tools to keep tabs on variable costs are boosting margins and generate greater supply-chain efficiencies [...]
Like multi-unit restaurant operations, on-site operators have to be very prudent when it comes to managing the costs associated with their off-premise events. Take Blue Plate Catering, the Chicago-based caterer, which for years has been a favorite party planner for corporations, couples to be and social events in and around the Windy City.
A couple of years ago, the company set out to obtain accurate and timely cost information for its 3,000-plus recipes and to do away with manually-generated shopping lists. "We're a more complicated operator than a chain restaurant because we look at things in more detail," states Blue Plate controller Liz Schwartz. That's because many venues are priced on per-person rates and the company has four lines of businesses.
Blue Plate solution
Blue Plate Catering last year decided to install EatecNetX, the Web-based solution from Eatec (www.eatec.com), beginning with the purchasing and sales order modules. Schwartz says that by having all recipes linked to purchasing, "managers can now see that their shopping lists are accurate and they're making purchases based on what is exactly needed, saving money and time." Blue Plate Catering also touts Eatec's menu module. This module allows Blue Plate managers to automatically see what their food costs are and then adjust the menu for contribution margin.
This was excerpted from the April 2003 issue of Hospitality Technology and may differ in content or context from the originally published article. To see the full text visit www.htmagazine.com.
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