With food costs accounting for 28 to 35 percent of gross sales, tightly managing back-of-house management can make or break restaurant profitability. But unlike some restaurateurs who consider this to be the cost of doing business, Upserve sees it as an area ripe for innovation.
Upserve has acquired inventory management solution SimpleOrder to become Upserve Inventory, a game-changing solution to help restaurateurs streamline back-of-house processes and control food costs so they can boost profits.
By welcoming the SimpleOrder team into the Upserve family, the platform one step closer to providing one end-to-end management solution that connects the whole house and enables restaurateurs to run, manage, and grow restaurant profitably.
Today, the most common practice for tracking inventory is pen, paper, and spreadsheets. With hundreds of items to track, managing an accurate inventory is an unnecessarily manual and time-consuming process that’s prone to human error.
Brian Reeder, cofounder of Vessel Kitchen in Park City, Utah, has experienced this first-hand, but as Upserve Inventory (previously SimpleOrder) customer, he has solved for this. “We know our costs of sales in real-time for each recipe. The data and insights, combined with easy access to our suppliers, allow us to make smarter decisions for our business. I also love that I can see if a supplier has changed prices and that is essential to our success,” Reeder says.
With Upserve Inventory as part of the Upserve Platform, restaurateurs can spend less time crunching numbers and also:
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