How IPro Cuts Costs and Builds Sales
It's the solid restaurant management technique around which IPro is designed that cuts costs
and increases sales. IPro can be used as far more than just utility software to cost a recipe or check your stock--
it helps you run your business the way it should be run. IPro provides workable, practical, flexible management tools for a multitude of
stock control, production, menu engineering and sales analysis situations. IPro uses tried-and-true management
techniques that reduce food cost, increase sales and make the most of your valuable time.
Use IPro to Achieve Your Management Goals
- Manage professionally
- Know costs at all times
- Be aware of changes
- Increase organization
- Detect problems quickly
- Minimize costs
- Be more systematic
- Speed up bookkeeping
- Minimize theft, waste
- Better vendor tracking
- Prepare for expansion.
- Track all activity
Let's get some perspective-- we're talking about making serious money (probably
yours!). IPro's users will process billions of dollars worth of
food transactions this year. How much do you spend on food a year? $100,000?
The real question is, if you cut your food cost by 5% of sales (a conservative figure)
how much would you save? $5,000? $25,000. If you boost your sales 5%, how
much more can you make? $10,000? More?
IPro usually pays off from the moment you start working
on it. Setting up the software forces you to gather data and focus on cost details that
you may usually ignore. Our customers have said countless times that
because they finally got a current recipe cost that they immediately raised
prices, or because they finally got a handle on inventory, they immediately
cut stock and purchases.
Some of our customers tell us that costs are reduced from the moment they buy the
software! Announcing that cost control will be implemented puts the
staff on notice so theft and waste are immediately reduced just by the act of
expressing your intentions.
Your big payoff really comes when you get reports showing:
- What your food cost is (actual food cost from periodic inventory).
- What your food cost should be (ideal food cost from perpetual inventory).
- Stock overused (from overportioning, waste, theft, out-of-spec products,
- Stock overpriced (from creeping prices, jumping prices, lowball prices, hidden
costs, bait-and-switch substitutions, etc.).
- Stock wasted (from trashing, burning, rotting, waste, etc.)
- Dropping profits (higher costs, lower sales, failure to market, etc.)
But it's not just all about the cost reporting. IPro is also meant to provide
conveniences that save your time and let you be thorough and efficient. It helps you take stock,
order and assists bookkeeping.