Monday, December 21, 2009

Burger King® Franchisee Cuts Waste and Lowers Food Cost 2.5% with RTIconnect

Gary Hodge runs a bound ship. As managing administrator of Hart Restaurant Management in Corpus Christi, Texas, he is absolutely focused on tracking gross accumulation and acid aliment decay in his 34 Burger King restaurants.
How does he do it? He uses a gross accumulation business archetypal and he uses RTIconnect™-RTI’s back-of-house arrangement for food, activity and banknote controls, to accord him the advice he needs to cut decay and access profits.

Mr. Hodge said that he chose RTI because its software offered purposeful, abstract aliment costing. “The clay that we use through RTI is—we’ve apparent time afterwards time—absolutely infallible. It is in actuality bedrock solid,” he said. Using RTIconnect, he said, “I've bargain my aliment amount 2 to 2.5%.”

THE CHALLENGE: ELIMINATE EXCESS FOOD WASTE
Dustin Harris, IT administrator for Hart, is the point man for implementing RTIconnect throughout the company. Restaurant by restaurant, he systematically shows anniversary administrator how to use RTIconnect to analyze problems, adapt inventory, adjustment food, and cut aliment waste.
In one high-volume store, he said, RTIconnect’s Daily Food Variance Report articular that aliment decay was out of control—over one percent. The address identifies the aberration amid ideal acceptance (what the restaurant should accept acclimated based on absolute sales and recipes) and absolute usage. The aberration in these two abstracts is the variance.

Hart’s restaurant managers accomplish a circadian account of 30 items, which anniversary for about 98 percent of their aliment cost. Managers are accomplished to investigate and abate both the decay and the about-face afterwards decay on those items. RTIconnect, said Mr. Hodge, has enabled them to abate their restaurants’ aliment decay to three-tenths of a percent. The result: added accumulation for the $40 actor company.

“Our circadian about-face administration process, if it is done properly, adds, in my opinion, two to two-and-a-half percent of advantage to our company,” said Mr. Hodge. “That percent is based on a percent of sales. It drops beeline to the basal line.”

INVENTORY: ORGANIZE, COUNT, ORDER
As allotment of his “playbook” in accepting restaurants started with RTIconnect, Mr. Harris went to anniversary restaurant and aboriginal had them advance the alignment of their account so they could added calmly accomplish circadian counts.

In one of the restaurants, he said, the “freezer was so packed, we could almost move the artefact around…” This was the aftereffect of over-ordering, which he said RTIconnect has eliminated. “What happened was the aggregate of account that was in the abundance got bargain because we were not over-ordering artefact anymore, which in about-face fabricated it easier for the restaurant administrator to calculation account circadian because she didn't accept to calculation so abounding added cases —and it aswell makes it a little added difficult for humans to get abroad with theft.”
Added Mr. Hodge, “…in beneath 10 canicule we brought amount down in that restaurant 1.2%. That is one of our higher-volume restaurants, and that aggregate was in balance of $1,700 account of groceries… Without RTIconnect, that $1,700 would never accept gotten to the basal line.”

TOO GOOD TO BE TRUE? GETTING THE “BUY-IN”
Both men accustomed that the better obstacle in afterwards with RTIconnect was artlessly accepting managers to accept the numbers. Some, said Mr. Hodge, believed that a computer could not do a bigger job at calculations or of active a restaurant than they could. In one case, Mr. Harris said, a restaurant had a history of problems with their POS “and because of those issues there was a abridgement of acceptance in the system. People did not accept that the numbers in RTIconnect were what the numbers absolutely were.”

He accepted that his own buy-in of RTIconnect was not immediate. “There were canicule Gary was boring me blame and screaming, and I was cogent him this was not traveling to plan for us, this was not traveling to do what you anticipate it was traveling to do. And I was accurate wrong. And I will acquiescently accept that I was accurate amiss because assumption what, it has fabricated our aggregation that abundant added money.”

“Literally at about the seventh or eighth ages we started accepting wind up in our sails and the ninth or tenth ages it got better, and amazing after-effects started happening,” said Mr. Hodge. “No amount what the affairs accept been… we apperceive that RTIconnect is giving us actionable abstracts that will accomplish us added money.”

About Restaurant Technology, Inc. (RTI)
Restaurant Technology, Inc. (RTI) is a arch developer of technology solutions for the restaurant industry, and a Microsoft Gold Certified Partner. Today added than 9,500 restaurants, including abounding of today’s best accepted brands, await on a ample apartment of RTI accommodation solutions. Incorporated in 1985, the aggregation is headquartered in Atlanta, Ga.

Contacts:

Restaurant Technology, Inc. (RTI)
Greg Waddell
Vice President, Sales & Marketing
ph: 770-590-4300
greg.waddell@internetRTI.com

Hart Restaurant Management:
Gary Hodge
Managing Director
ph: 361-882-4100
gary@texasbk.com

Dustin Harris
IT Manager
dharris@texasbk.com

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