Episode #162 How to Decrease Costs by 12% and Find Money in your Restaurant

When I ran restaurants I was obsessed with Profit. Not just saving costs, but squeezing every dime of profit across the operation. Usually this takes some understanding of numbers, a keen eye and a plan; but in this case, the plan comes to you in a turn-key solution. In this episode, Naomi Canning, the President of Dining Edge shows us: How to save 8 - 12% on Inventory Purchasing with their proprietary Vendor Price Comparison. This allows you to see which vendor has the lowest price on everything you buy and anytime prices change all on one screen. Cloud based software that manages your food and beverage Inventory and gives you complete accuracy in real-time and just as important, we see Dining Edge’s Invoice Check-In that automatically compares your Purchase Orders against your Invoices and flags any discrepancies, while your goods are automatically checked-in and added to inventory. Recipe Management, Depletion and Menu Costing and here’s the kicker… Dining Edge captures all your rebates back from the manufacturer automatically. You don’t need to do anything, the checks just come in the mail. Believe me, so many restaurants are missing these critical details at their peril. We’re talking about saving money and finding money. Don’t miss this episode and for a FREE DEMO to see exactly how Dining Edge can give your restaurant this powerful advantage, click this link: http://bit.ly/2w21fFj_DiningEdgeContactUs Now go out there and Rock Your Restaurant!