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As multi-unit operators look back on another year of progress, the key drivers of success are having access to industry experts, specialized tools, and greater flexibility within their restaurant management system. Here’s a look at the COGS-Well features and support services customers used most this year.

COGS-Well works with all kinds of food and beverage service operations, from independent restaurants and bars to multi-unit chains, hotels, catering companies, entertainment venues, and country clubs. COGS-Well makes it easy for restaurants to gain control over inventory, boost accuracy, and improve profitability.

Many operators still handle core processes like invoice processing, inventory counts, and recipe management manually, or with systems that aren't synced. COGS-Well takes the heavy lifting out of those tasks while integrating with your existing workflow.

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.

In today's world of slim margins and ever-changing costs, you need added insights to stay ahead of the game. Without a restaurant inventory, recipe, and cost management system like COGS-Well by your side, these insights are hard, if not impossible, to gain.

Food and beverage (F&B) costs are one of the largest operating expenses for restaurants. Let’s explore the biggest culprits behind these costs.

For most inventory, recipe, and cost management systems, your initial system setup is measured in months, not days. COGS-Well set out to break this cycle.

COGS-Well works well for all types of food and beverage operations.

Cost of Goods Sold: There is no better way to understand your food and beverage cost of goods sold (COGS) than to create recipes for each prepared item and menu item recipe you sell. When you know, based on the most current cost of ingredients, what a recipe is costing you to prepare, you know how to price it and how much margin it contributes to profits. By adding an interface to your Point of Sale system to your recipes, you will also know how much inventory you should have