Restaurant Food Cost Control

Food Management lets operators measure, control, and reduce food costs. Food Management includes: inventory control, ordering, receiving, transfers, waste, prep and pull, perpetual inventory and more.

Food cost represents the largest controllable cost center for the restaurateur yet historically restaurant organizations have been challenged by how best to manage this entity. Key to achieving the last few points in restaurant profitability is the ability to manage food inventory within the restaurant.

The challenge is these systems are traditionally very complex to maintain and are difficult to execute at the store level. Olderstore-based food cost control technology usually fails because it requires keeping desktop solutions up to date when polling failure is the rule not the exception.

eRestaurants centralized browser- based food management module solves this complex problem. Our solution provides the flexibility and extensibility needed to conform to your established process and best practices and does not require synchronization.

The result is the instant near real-time view of performance by store, region, and company, greatly enhancing management's ability to analyze and respond to sales trends and inventory control issues. Use it to centralize your ingredient and recipe management, take inventory by unlimited number of ingredients and count frequencies, determine real-time product variance, creates warning messages, establishes a user audit trail, transfer product between locations, record waste and much more.

The bottom line: Reduction of your restaurant food cost.