as perceived by the guest while lowering the costs of our client. Ours is a comprehensive process which has evolved over 34 years and our historical, measurable results range from a 5% to 20% reduction in Food Costs. We firmly believe that our methodology and philosophy can result in a substantial improvement in the profitability for the majority of foodservice operations.
We offer solutions, but each solution requires your involvement. Because you're operating, we build systems to work specifically with your business, but there will be elements which take your team out of their comfort zone. It's necessary that this happen, those are the areas which will save you monies.
We review your current invoices and analyze purchases, prices paid and specifications against the national market, putting this information against some of the strongest supply contracts negotiated. We constantly evaluate the entire purchasing and application program, looking into cost of deliveries, manufacturer and supplier agreements and in-house processes.
Cost ControlsWe observe product flow throughout the entire property to evaluate receiving practices, product specifications, handling practices, proper or necessary specifications changes, production methods, product utilization and conservation.
Expect a very involved and detailed initial report, with a subsequent follow-up and then annual audit reports which outline areas of loss and gaps in operations. We will also provide recommendations to improve the daily disciplines of your business, possible new product applications, and suggestions which will speak directly to the profitability of your business.
Our Portal.On this website, our Market News is regularly updated with current commodity information. This area is available to all, however we also provide frequent Market Updates which are distributed specifically to our Clientele.