Restaurant Consulting Services in White Plains, NY
Culinary Econometrics is a hospitality and restaurant consulting company that works with clients to develop systems to integrate business process data to meaningful and actionable operational information. There is a vast array of information available today to any size food service business, from within the organization as well as outside sources. Culinary Econometrics helps restaurants, hotels, caterers, clubs, and pastry shops, utilize this information to effectively manage their business. Culinary Econometrics is a new type of restaurant consultant firm, with an understanding that the artistry of the professional kitchen can only exist within a sound financial structure built upon the understanding and utilization of data.
Questions To Ask Yourself
Can you answer yes to the following questions? If not, contact Culinary Econometrics.
Are you content with your current level of profitability?
Do you know the exact cost, including food, labor, and overhead to put every menu item in front of the guest?
Are your menu pricing formulas incorporating all your costs?
Do your recipes reside on a software application where they can be easily scaled, printed, and monitored for any potential ingredient cost changes?
Do your food invoices flow directly into QuickBooks?
Can you take physical inventory using a tablet and upload the results to your desktop?
Can you compare your actual food and beverage inventories to your theoretical inventory, based on sales?
Have you analyzed all your menu items for profitability?
Do you have a system in place to forecast sales per menu item when placing food orders or scheduling staff?
Do you have an efficient and accurate food purchasing system?
Do your operating reports contain data on seat turnover, inventory turnover, and average check?
Are your key performance indicator reports easy to understand and spot trends?
Do you know the break-even point for each day and meal service in your establishment?
For any pastry operation, can you break down production costs into individual process steps - mixing, baking, and finishing?
If you are planning a new food enterprise, do you have a set of comprehensive financial projections that incorporate National Restaurant Association data?
Who We Are
With thirty-eight years’ experience in the hospitality industry, as chef, pastry chef, business owner, software designer, educator and culinary financial data analyst, we are uniquely qualified to help companies develop an information system that all decision makers within the enterprise can employ to reduce costs, increase efficiencies, and improve profitability.