Is it Time To Break Up with Your Restaurant Spreadsheet?

Restaurants use spreadsheets for at least some function of cost of goods control. Spreadsheets can be utilized in areas ranging from purchasing to inventory to recipe costing. At some point, it may be time for a more advanced solution. Here are five indicators that it might be time to move on.

Amount of Time SpentAny manual process takes time to complete. Even a simple concept can take a few hours to calculate cost of goods on inventory day. If the time spent utilizing the spreadsheets can be better spent elsewhere, an advanced solution can free up some time.

Consistent/Accurate DataWith different departments or different locations utilizing spreadsheets, each may have their own process or interpretation of what is required. When one location counts wine by quantity of cases, but another counts wine by quantity of bottles, it can lead to inconsistent data and cost of goods issues. Advanced solutions can be configured with standards that all are required to follow.

Initial…