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In the restaurant business, time is money. Most operators don’t have time to dig through spreadsheets or wait until the end of the month to find out whether they made money. You need fast, accurate answers – and that’s where cost accounting comes in.

All restaurant operators want a smarter way to run the back of house. Our customers report a strong Return on Investment (ROI) driven by improved efficiency, enhanced controls, and new operational insights.

Food and beverage (F&B) costs are one of the largest operating expenses for restaurants. Effectively managing F&B costs, including food, liquor, beer, wine, and non-alcoholic beverages, is essential to protect slim profit margins. Let’s explore the biggest culprits behind these costs and how you can gain the insight you need to take control.  Common Causes of Higher F&B Costs  Inflation and Market Fluctuations: The cost of raw ingredients, from vegetables to meats, seafood, a

Overview: As a restaurant owner, keeping track of your cost of goods sold ("COGS") is essential for the success of your business. COGS is the materials cost of producing the food and beverages you sell to your customers. In other words, it is the cost of the inventory used over a period of time to deliver the sales you generated over that same time period. Actual Food and Beverage Cost of Goods Sold: The dollars spent on Food and beverage purchases are not representative of

Overview: COGS-Well provides customers with very significant time savings via special services that are not available from other restaurant inventory control systems providers. These savings average about $2,400 upfront for each new restaurant concept and about $285 per month ($3,420 per year) ongoing. Below is an overview of how we deliver these savings. Initial Setup: Unlike our competitors, COGS-Well builds your inventory item database for you, including inventory item

During these challenging times it is more important than ever that restaurant operators engage in food and beverage cost analysis to help reduce their cost of goods sold (“COGS”), ideally, by 3 to 5 percent. The primary contributors to these reductions will be: 1) better menu management, and 2) inventory usage variance control. Recipe Costing: The first phase of menu management in COGS-Well consists of building the recipes for your prepared items and menu items. Once the rec