We understand that managing foodservice in private clubs presents challenges distinct from standard restaurant operations. These include designing, costing, and regularly updating menus for multiple dining venues, maintaining high service standards, which often result in elevated labor costs, and managing food costs that are typically higher than those in the restaurant industry.
Reducing those prime costs help ensure that all dining experiences serve to enhance the club’s appeal and value to its members.
Culinary Econometrics helps private clubs improve operational efficiency and lower costs by:
- Optimizing the food ordering and inventory process – Evaluating every step, from ordering to receiving, storage, and issuing. We provide recommendations to streamline operations, reduce waste, and align perishable ingredient purchases with forecasted demand.
- Menu analysis and refinement – Identifying and reconfigure underperforming items.
- Creating unique, customized menus for multiple dining venues and special events.
- Implementing ChefTec recipe and inventory control software, used by prestigious clubs such as The Vintage Club, Medinah Country Club, and the Harvard Club. ChefTec enables clubs to:
- Achieve precise food costing and pricing
- Easily build dining venue or special event menus, with real-time cost calculations
- Identify food waste
- Manage multiple profit centers
- Reduce time spent on purchasing and inventory management
Let’s discuss how Culinary Econometrics can help your club unleash the full potential of its foodservice operations. Contact us today to schedule a consultation.