MLF: HOW HAS COSTIMATOR STREAMLINED YOUR KITCHEN OPERATION?
DAN: It’s made ordering so much easier. We now have order sheets for a start. Before Costimator, we were using a whiteboard to write up what we needed.
The products on our order sheets are populated from our costed recipes. Which guarantees we’re always ordering the correct products we actually need.
MLF: WHAT CHANGE HAS MADE THE BIGGEST POSITIVE IMPACT TO YOUR BUSINESS?
DAN: Introducing a reporting system. We had no real visibility over our food op before.
Now we have great reporting our whole business relies on to track our sales, recipe performance and ordering. Ultimately, the reporting has given us a way to make better business decisions.
MLF: HOW DID MY LOCAL FOODIE HELP YOU IMPLEMENT THE SOFTWARE?
DAN: I was extremely happy with the initial roll out. It was all done seamlessly through a structured onboarding program with steps to follow.
And we couldn’t have done it without Chris [O’Callaghan, Client Success Manager at My Local Foodie]. He guided us through the whole process.
Chris did a fair bit of the initial set up to get us started. And then worked with our whole team – Chef, Sous Chef, Venue Manager and Accounts – to give us all the right user training to get up to speed and confident using it.
Chris would come onsite regularly for coaching and to see firsthand how we were going and offer valuable suggestions. Especially with our stocktakes, he did a few counts with us to help get it working.