Jetty Road Brewery in Dromana, VIC have streamlined their kitchen operation and freed up time spent doing tedious admin tasks.
We interviewed Head Chef, Dan Cuttance to uncover exactly how they did it using Costimator, the easy-to-use kitchen management software designed for busy chefs.
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.
Ultimately, the Costimator reporting has given us a way to make better business decisions.
MLF: HOW DOES MY LOCAL FOODIE HELP YOU BUY WELL AND KEEP FOOD COSTS DOWN?
DAN: MLF give me options through the buying group to save me money. And the BetterBuys feature shows any better deals on my order sheet that I can easily substitute onto my next order.
Our costed recipes really help us keep tight control on our food costs. Because they automatically update with the latest prices we can see exactly what every dish is costing us right now.
Plus we regularly review our menu’s performance each week. And look at our KPI report in our monthly check-ins with Chris, with a focus on our menu sales mix. Making sure that our top 20 dishes are all achieving targeted food costs. And if they aren’t, then we look at how to change them to get them back under budget.
MLF: HOW HAS COSTIMATOR REDUCED YOUR ADMIN TIME? AND WHERE HAVE YOU SEEN THE BIGGEST TIME SAVINGS?
DAN: Stocktaking is where we’ve seen the most time saving. We’ve gone from it initially taking 3 hours when we first started, down to just 45 minutes.
Plus, all pricing automatically updates in the system for me. So I don’t have to continually update menus and recipes anymore with the latest prices from our distributors.
MLF: HOW HAVE YOUR MENU AND RECIPE COSTINGS IMPROVED USING COSTIMATOR?
DAN: The recipe builder in Costimator is great. I use this tool to build every single recipe now. And it tells me exactly what to order and the quantities I need. Everything is so accurate thanks to the auto updates – so all prices are live. We used excel to do our recipe costs previously which was a very manual process to update.
We’ve seen big improvements with minimising purchases and reducing food waste thanks to having accurate recipes.
Our costed recipes in Costimator help us keep tight control on our food costs.
MLF: WHICH REPORTS IN COSTIMATOR COULD YOU NOT LIVE WITHOUT, AND WHY?
DAN: The Sales by Recipe report is my ‘go-to’. It clearly shows what I’m selling the most of and helps me with ordering.
The KPI Report is the other one I use a lot. I review it with Chris every month. It lets me review the whole operation by time period. So I can go back historically and see what worked and what didn’t to try and forecast our menu changes for the next few months. Our Ops team use this report a lot too to see the full picture of things.
And our Accounts team couldn’t do without our stocktake report now.
MLF: HOW WOULD YOU DESCRIBE OUR CUSTOMER SERVICE IN JUST 3 WORDS?
DAN: Helpful, knowledgeable, passionate.
MLF: WHY DO YOU CHOOSE TO WORK WITH MY LOCAL FOODIE?
DAN: We have processes now – we didn’t have any before. And our processes are streamlined and save us a lot of time.
Also the reporting part of the system is a game changer.
MLF: WHAT WOULD YOU SAY TO ANOTHER CHEF WHO MAY BE CONSIDERING WORKING WITH MY LOCAL FOODIE?
DAN: Do it, use it! Make sure you invest the time into every step properly and you will get the most out of it.
MLF: ANYTHING ELSE YOU’D LIKE TO ADD?
DAN: Overall we’re very happy with the system. We now spend much less time doing admin tasks.
Love the reporting so we can review our progress and make improvements.