“Our cost of goods reduced by 5%, our inventory holdings halved, our wages cost reduced by 2% and our staff retention rates improved. This process works!"
Jamie Forsyth | Owner
BlueBag
Talk to us. We will help Plan Your Profit.
Streamline Operations
We provide proven methodologies used throughout the food & beverage industry for controlling and managing inventory, purchasing, receiving, recipe costing and more!
Reduce Overproduction & Waste
We help build recipes in a manner that cooks understand all the while helping you determine the product needs and true cost of your recipes and/or meals.
The Truth of the matter is.....
Even if your volume has increased over the last year, increasing net-net profits should always be your number one priority. While you may not have any control over the weather, the outcome of the World Series, or the price of gasoline, you should have control over what happens within the walls of your food service operation. Successful businesses have systems in place to ensure control, and ultimately, profitability.
When Ray Kroc started McDonald's his goal was not to have the best hamburger in town, just the best system.
Increase Employee Productivity
Trimming seconds, minutes and hours off the many tasks needed to run an efficient operations is what we are all about.
Increase Profits
We work with you to maximize menu performance and provide you with the most comprehensive, and dynamic back of the house food & beverage management process available!
- Restaurants
- Fine Dinging
- Fast Food
- Quick Service
- College/University
- Healthcare
- Corrections
- Businees & Industry
- K-12 Schools
- Longterm Care
- Catering
- Military
- Clubs
- Vending
When food cost goes up, the GM blindly throws darts for a couple of days and then it's back to business as usual. Food Service Directors agonize over whether or not to feed a tenth grade student who has forgotten his/her lunch money-- yet will serve 10,000 lunches and not know if the cost of the Type A lunch is 65 cents or 85 cents.
My name is Mitch Johns, the head coach of Food Service Solutions. We are a food service software systems provider, consultant and integrator for both retail and institutional food service. In my twenty years of implementing food service-restaurant software systems and providing back office solutions for restaurants, caterers, K-12 schools, college-university dining, correctional facilities and health care.
Shrinkage robs owners and operators of what is rightfully theirs. Typical median shrinkage in food operations is 7.4% of sales. That amounts to $74,000.00 per year in a million dollar operation. More than enough to pay someone to do nothing but find out the who, what, when, where and how shrinkage is occurring. Failure to control shrinkage often results in a "business closed" sign for retail restaurants or "food service management contracts" in institutions.
LET'S GET THIS OUT OF THE WAY UP FRONT.
Your tables are filled every day and you have a 30-minute wait on the weekend. A short week for you is 80 hours and there still isn't enough money to pay the bills. (But all your customers shook your hand and told you what a great meal they had!)
You bought one of those “cheap” restaurant software packages that "did it all" and despite diligently entering data 10 hours per week the numbers don't add up and you are wasting your time. (Was it REALLY cheap?)
Your owner told you to search the Internet and find him a "silver bullet" some software package that did it all including taking out the garbage for $500 including training and support. (“Silver bullets” only work in Werewolf movies.)
Finding this lost profit is a lot of hard work up front. What we have to offer is a whole lot more than menu planning or inventory control or restaurant software.
MORE THAN SOFTWARE, WE OFFER A SOLUTION.
The FOODCO software, originally written in 1982 for an Apple computer, has undergone numerous revisions, but the food cost accounting principles remain unchanged. This institutional restaurant software is logical, addresses all of the nuances of food service and makes users money by providing a system to measure their operation by. But it's not free.
Well, the last six people I talked with on the phone about how often they take inventory replied "occasionally" or "not often enough". All six had a full service bar and $10,000.00 plus in inventory. When asked how often they would count a wallet with that much cash they replied "at least once a day".
Our company provides you the game plan to implement the solution. We are your trainer, coach and if needed, pinch hitter. Food service is a tough business and you better believe if you work with us, we're going to be tough on you. What's that mean?
Obviously. If the value of your inventory isn't important to you, the owner/manager, how important is it to that $7.00 per hour utility person? He knows if you know, and if you don't, only need and opportunity separate an honest person and a thief. FOODCO can be that "lock" that keeps honest people honest.
- The Great American Restaurant Group with eight restaurants in metro DC saves only 1.8% of sales but with a volume approaching $55 million the dollars are very significant. Savings of $1,000,000.00 per year. Chris Osborn, the CFO of Great American calls his decision to implement the FOODCO food cost system "a grand slam".
The system works. The system works so well that your restaurant will begin to benefit from FOODCO from day 1. The systems implemented in the first 30 days result in and create a tremendous difference in control, both real and perceived. If someone thinks you know, then you know.
The more systematic the approach, the more consistent your operation becomes, the more time you have to discover the nickels and dimes that are left on the table (not tips) or in the garbage cans. Since every item on your menu has a planned food cost you might find a nickel on the french fry plate(s) as one of my clients did. Not a big deal but this nickel was served 2200 times a week and $5200.00 annual savings was pretty good payoff for a couple of hours of hanging out in the kitchen with a scale. The solution to this over portioning problem?: change the plate size. (Ever notice how fast food restaurants hand over a package of fries that is overflowing? That's a standardized portion presented as a perceived extra value!)
What would a 4% improvement in net-net profit bring to your bottom line? How soon do you want to get control of your operation, spend less time increase net profits.
Talk to us. We will help Plan Your Profit.
Streamline Operations
We provide proven methodologies used throughout the food & beverage industry for controlling and managing inventory, purchasing, receiving, recipe costing and more!
Reduce Overproduction & Waste
We help build recipes in a manner that cooks understand all the while helping you determine the product needs and true cost of your recipes and/or meals.
Increase Employee Productivity
Trimming seconds, minutes and hours off the many tasks needed to run an efficient operations is what we are all about.
Increase Profits
We work with you to maximize menu performance and provide you with the most comprehensive, and dynamic back of the house food & beverage management process available!
- Penn Cambria School District in Cresson, PA implemented the system and has decreased their cost per meal by 6 cents serving 2100 meals per day--savings of $22,000.00 per year. By standardizing their recipes in all six buildings and putting together a menu planning team, the district has increased participation through menu diversity, quality and consistency. This effort has resulted in a spending increase of .50 cents per day, per student---or $20,000.00 per year. At Penn Cambria they get to have their cake (decreased cost per meal) and eat it too (increased revenue).
- The Baltimore City Detention Center used the software to trim 4 cents per meal. But with 10,000 inmates, 3 meals per day times 365 days it amounts to savings of $438,000.00 annually. Look at the median meal cost, set a goal and find the combinations that work without compromising quality or perceived value. In food service, perception is reality.
