Smarter kitchen management for multi-faceted venues
At My Local Foodie, our role is to help venues not only improve efficiency with our kitchen management software Costimator, but to also help achieve target COGS by leveraging the data it generates with personalised, industry-expert guidance. After all, a powerful system is only as effective as the people using it.
With Spring Racing and other seasonal events fast approaching, David Carnovale is just one of My Local Foodie’s most sought after experts. He helps clients translate Costimator’s insights into meaningful action, and his chef-to-chef support makes it easier for teams and managers to make smarter decisions with the data.
“A strong menu isn’t just about the food,” David says. “It’s about knowing what you can consistently deliver at scale, at the right margin.”
As someone who has run the full show and managed everything from intimate dining to high-volume bistros and large-scale events for 2500+ guests, he understands and speaks the language of kitchens. A pro-active, not reactive operator, David has been on the front lines of hospitality for decades as an Executive Chef and today, plays a critical role at My Local Foodie as Client Success Manager, helping our clubs and racing venues gear up early while decisions still have breathing room and strategy can make a difference. Because managing multi-faceted venues is no easy feat and rarely a one-size-fits-all task. Each area often comes with its own pricing points, menu expectations, and operational needs, and this diversity can make margin consistency a challenge, and controlling Cost of Goods Sold (COGS) complex, especially if the venue is not operating under one centralised system.
Many of our racing clubs and multi-faceted venues are already working with David and the My Local Foodie team, drawing on their support and broad supply base to help prepare ahead of the racing season rush.
Pricing reviews and supplier partnership agreements are all underway, so that COGS targets are met, and venues aren’t scrambling to swap out ingredients, renegotiate deals, or rewrite menus at the eleventh hour. If any course-correcting is needed, whether that be the need to consolidate suppliers, trial alternative products, or refine portion sizes, there is still time for David to bring his expert solutions and credible, kitchen coaching to the table.
“The difference between blowing out your COGS or hitting your target often comes down to efficient planning,” says David. “But we’re not just here to give venues a software tool to do this either. We work with them to tailor pantry lists and recipes so they hold integrity even when the pressure is on, and we also look at everything else they could possibly need in order to operate confidently heading into peak season.”
Day-to-day operations are already demanding in the hospitality sector but as Spring Racing Carnival and other seasonal events fast approach, so will the pressure on venues. That’s why David and My Local Foodie’s proactive, hands-on approach helps venues breathe easier, operate smarter, and stay in their COGS lane, no matter how fast the pace.
