WhenToManage Approaches Milestone, Accounting for a Billion Dollars in Food And Beverage Purchases by Restaurant Operators

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Use Of The Company's Web-Based Inventory Management Solution Enhances Kitchen Operations And Helps Operators Manage Food Costs More Effectively

WhenToManage Restaurant Solutions

WhenToManage Restaurant Solutions

Our customers expect to have exact food costs and revenue details at their fingertips right before they’re about to make a big order or plan for a new menu

WhenToManage, the leader in real-time, online reporting and business operations solutions for restaurants, announces their web-based inventory management solution will have tracked over $1,000,000,000 in actual vendor invoices by the end of 2011. With the ability to track to the thousandth of a penny each item ordered, store managers and owners using the company’s FIFO (first in, first out) inventory management solution can more effectively analyze usage and plan for changes in food prices while improving profits!

Through the analysis of the WhenToManage inventory consulting team, each customer is set up with store(s) items catalogued to the primary or secondary vendor for ordering and invoice management. Each food item is meticulously reviewed for initial price, unit of measure, vendor, pack size, yield, counts, recipe (optional), minimum par levels and more. The precise implementation is the key to the wide adoption of the WhenToManage inventory system this past year. “We take pride in knowing that each customer can account for items sold, purchased, counted and prepped. We have a garbage in/garbage out attitude. Our customers expect to have exact food costs and revenue details at their fingertips right before they’re about to make a big order or plan for a new menu,” said Jim McGinty, Direct of Account Services and Principle Consultant for WhenToManage Restaurant Solutions.

The WhenToManage inventory system is unique in that it can account for items from all vendor types. Small regional food suppliers like a local farmer or beverage distributor, are also incorporated in the vendor communication tools offered by WhenToManage. Once set up, the inventory management system suggests orders as well as provides a complete overview of the actual and ideal usage adjustments. “When a restaurant tracks variance, the recipe management system connected through our POS integrations, will begin to show weaknesses in kitchen operations, or if there is a larger issue like theft. After a short amount of time, an operator will see how to improve profits and decrease costs just by modifying how they account for waste, prep, recipes and food purchases,” continued McGinty.

Food costs account for $.25 to $.45 of every dollar earned by a restaurant (depending on concept type). What’s more, according to a recent QSR magazine web exclusive, food prices have jumped dramatically. The article details the price of eggs jumping by 187% and flour by 108%. Other increases include fresh fruit by 42.1% and cheese by 30.4%. “With these kinds of cost pressures, we wanted to build an inventory management system that helps operators know more and know often. Food costs are such a big deal to operators. Better to know all fluctuations, than not. This is a nickel and penny business, so every dollar saved is an operator’s win. And with our consultant support, we now know why we’ve never lost an inventory customer,” said Walker Thompson, VP Sales and Marketing.

About WhenToManage
WhenToManage Restaurant Solutions was founded in 2005 to build simple web-based software for the restaurant and retail industry. We offer scalable solutions that simplify reporting, inventory management, employee scheduling, and guest relations, with an emphasis on connecting the people in an organization.

We help operators by giving them real-time, online reporting, monitoring, and alerts of their sales and labor data from their POS, but that's just the tip of the iceberg. We are passionate about helping our clients solve their problems, improve their operations, and increase their profitability. There are restaurant managers and corporate executives that spend a good amount of their time with tasks that computers should be doing. There is nothing more satisfying than giving someone part of their day back. For more information, visit our website: http://www.WhenToManage.com.

Contact: Walker Thompson, VP Sales and Marketing
Company Name: WhenToManage Restaurant Solutions
Telephone Number: 734-418-8708
Email Address: wthompson(at)whentomanage(dot)com
Web site address: http://www.WhenToManage.com

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Walker Thompson
WhenToManage
(734) 418-8708
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