|
eRestaurant Services
will provide you with a clear quantifiable ROI. eRestaurant Services
clients have reported ROIs between 600 - 1000% in the first 3
-9 months. Some of the typical cost savings realized from implementing
our software are listed below.
|
| Annual
Sales |
|
Projected Savings
(3% Decrease of Food Costs)
|
|
| 1
M |
|
$30,000 |
|
| 5
M |
|
$150,000 |
|
| 10
M |
|
$300,000 |
|
| 100
M |
|
$3,000,000 |
|
|
|
Food costs are a major controllable
expense that can have a dramatic effect on your bottom
line. Using eRestaurant Services the amount of time
needed to complete accurate food cost and variance
analysis decreases and the accuracy improves. Most
customers experience a 3 - 6% reduction of food costs.
What does this mean to you? Use the table to
estimate your annual food cost savings.
|
|
|
|
These Savings are achieved through:
|
- Reduction
of food theft
- Reduction
of food waste and spoilage
- Elimination
of over ordering
- Reduction of food over portioning
- Lowest cost sourcing
- Proactive cost control
- Supplier interfaces
|
|
- Time
savings creating food orders
- Time
savings placing food orders with distributor
- Time savings counting inventory
- Reduction of inventory levels
by about 30% (achieved through more accurate ordering)
- Improved accuracy of inventories,
food orders, transfers, and waste
|
|
|
|
|
| Based on industry averages,
a 2% reduction in food costs results in a 40% improvement
in profits. |
|
| Annual
Sales |
|
Projected Savings
(1% Decrease of Food Costs)
|
|
| 1
M |
|
$15,000 |
|
| 5
M |
|
$75,000 |
|
| 10
M |
|
$150,000 |
|
| 100
M |
|
$1,500,000 |
|
|
|
Labor costs are likely the first
or second largest cost you incur in your business.
Using eRestaurant Services you can reduce labor dollars
spent by 1 - 1.5%. What does this mean to you? Use
the table below to estimate your annual labor cost
savings.
|
|
|
|
These Savings are achieved through:
|
- Reduced
overtime
- Deliver
computer based training
- Reduce
time processing human resources information: new
hires, change of information, governmental compliance,
terminations, wage changes, etc.
- Save time administering timekeeping,
payroll, tip reporting, etc.
- Proactive cost control -
manage labor in real time, instead of waiting
until the end of the pay period to know where
you stand.
- Reduction of costs associated
with payroll errors.
|
|
|
|
|
| Based on industry averages,
a 1.5% reduction in labor costs results in a 30% improvement
in profits. |
|
|
Administrative Time Savings
|
|
Your administrative
staff will also benefit from eRestaurant Services.
Labor and accuracy improvements are translated to
the corporate office. Your staff will spend less time
fixing problems with payroll, following up on reporting
of sales, and correcting math errors.
Your multi unit supervisors will
have immediate and up to date access to all business
critical information. eRestaurant Services eliminates
the need to manually report key stats via fax, or
voice mail. The information your supervisors need
to drive performance is at their fingertips without
the need of an assistant or accountant to compile
it for them.
|
|
|
Clerical time savings range
from 25 - 50%.
|
|
Freeing your staff from repetitive
data entry and transforming them into knowledge workers
adds value to your business. Instead of processing
information corporate staffs are now able to focus
on key business drivers and alert you to the information
most important to you.
|
|
|
| Annual
Sales |
|
Projected Savings
(1% Decrease of Food Costs)
|
|
| 1
M |
|
$10,000 |
|
| 5
M |
|
$50,000 |
|
| 10
M |
|
$100,000 |
|
| 100
M |
|
$1,000,000 |
|
|
|
Revenue increases are typically
achieved due to a number of factors including: improved
customer service, reduced employee theft, providing
better internal service thus improving the service
profit chain. Revenue can increase from 1 - 3%. What
does this mean to you? Use the table below to estimate
your annual revenue increase.
|
Revenue also increases
as
a direct result of:
|
- Price
optimization
- Improved
menu mix using PMIX menu analysis
- Improvements
in customer service
- Redirection of
labor used for back office tasks and
paperwork to front of the house tasks
improving customer service (i.e. improving
speed of service, employee training,
meeting QSCF standards).
|
|
|
|
|
 |
|
Reduced Communication Costs
|
|
Telecommunications
Every time one of your managers sends a fax, voice
mail, or calls someone for information it costs money.
Costs include labor costs as well as telecommunications
costs. Using eRestaurant Services customers have been
able to reduce telecommunications costs by $50 - $200
per month per location.
Printing, Handling, Mailing
When a document, procedures manual, job
aid, marketing material, or other printed item is
sent to a location the costs may be higher than you
think. Costs eliminated by eRestaurant Services include:
- Printing
- Storage
- Order
Processing
- Handling
- Mailing
|
|
|
These savings can add up to hundreds
of dollars per location per year depending on your
printing and mailing volume.
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