Are you tired of losing money?
Most of the restaurants we start working with are in the 74% food and labor range, with our goal being to reach 60% combined and not exceed it.
In fact, there is no such thing as a good food cost or a good labor cost, only together.
Only if together the two main costs of the business do not exceed 60% can the business be sufficiently profitable.
Therefore, we start by building a weekly manpower budget required for all departments with you, then enter all costs correctly and efficiently into the cloud labor system, connect all data in the API to the cash register, and review the work schedule with you before it is published to make sure you meet the goals we all agreed on together.
Afterwards, and at the same time, we enter all inventory items for placing orders from suppliers into a cloud-based purchasing and inventory management system.
We set up all the items in the system and all the suppliers in the system with you to ensure that it is truly possible to place all the orders in the system and receive the goods in the system without an unreasonable Israeli flow of part on WhatsApp and part in the system, which makes it impossible to receive correct data and compromise.
After this stage, we begin to enter all the recipes into the system in order to reprice the entire menu according to the required pricing targets that we have determined in advance in percentages with you. When all the recipes, meaning all the kitchen preparations and all the final sales items, are in the system and automatically connected to the cash register, we sit on the reports of the cumulative cost of recipes as a percentage of turnover and change the pricing according to a reasoned and American menu engineering that will allow us to use significantly lower goods than your existing situation and will correspond with the new labor costs that have been determined as such that, as stated, they do not exceed 60% of turnover and will allow us a monthly profitability of 12% or more on turnover.
Turn your restaurant into a financial success - results-oriented business consulting for food and beverage businesses
The advantages and differentiation of Smart Plate
Shiran Levi Kreitzer and Nitzan Bennett
In the process of working with us, we will start with a broad and general perspective. We will examine the business in macro terms as we analyze the existing data together, deciding on goals according to the type of restaurant, bar or cafe you have.
This is only the first step.
We immediately identify and understand the business's weak points and the economic and operational goals that require immediate improvement and ongoing maintenance.
Using our vast combined knowledge of the restaurant industry, we also analyze the existing situation, decide on goals, and lead you on a path to immediate business improvement by providing guidance, training, and intensive support in order to achieve results quickly.
We start in Excel cubes but implement the working methods, the necessary computer systems, and train your managers and teams in the field to immediately improve the business from week to week, from one goal to another, and so on, depending on your restaurant and the specific needs of each business.
All we care about is the success of our clients by maximizing your profit and creating repeat marketing with the aim of running a well-founded, successful and economically justified business.
Your success is our pride and no, this is not a cliché, but it is important to emphasize that working with us is not simple and no, it is not magic but Sisyphean work and the process requires you to be serious, otherwise it simply will not succeed.
So come on, that's us on the tip of our tongue.
Arrange a free introductory meeting with us, of course, at our office, and we'll get started.
Many times clients tell us "there are no good managers"
That's not really true. They need to be properly trained to retain them in the system.
And choose them from among the existing shift managers as much as possible.
When we come to train a floor manager, we build a complete methodology of training, first in writing, and then we implement it orally.
From week to week, ensuring execution, the listening ear of the floor manager or one of the partners who serves in this role, so that he in turn can motivate all the teams under him to action, in a way that does not compromise on what needs to be done in order to get the restaurant's customers out. / The cafe is satisfied
But in a pleasant, respectful and team-oriented manner
Contact us and we will arrange an introductory meeting via video or at our place.