Corporate/Contract foodservice has many challenges.
The essentials include menu development that works for you AND your clients, production, cost accounting, and budgeting. CostGuard is a terrific match for your needs.
Recommended for Corporate/Contract foodservice, the Prime Suite, consisting of:
How the Prime Suite can Benefit your operation:
- Recipes and Menu Costing
- Target Food Costs
- Inventory Control
- Sales Tracking/POS Interface
Instant “pre-cost” information updated automatically based on your most current food costs. Standardize recipes using unlimited ingredients and/or sub-recipes. Stylized entry of your recipe method that can include multi-media.
converts recipes to larger and smaller yields and also converts units intelligently. See how it’s done
You can’t accurately calculate your costs unless you include overhead. CostGuard calculates and adds it to your food costs.
your inventory items by groups. This allows you to cost your food, beverages and supplies separately.
This can be done globally or by category (e.g.,entrees, appetizers, desserts, etc.)
Simply counting your inventory puts workers on notice that someone is watching. That process alone can and will lower your food costs.
Count by broken cases, store items in multiple locations, print count sheets, and sort items by sub-locations to match your layout. Count as often as you want. Print extension reports instantly by locations, groups (e.g., domestic beer, premium vodka etc), cost centers, etc. You can also import count information from liquor control systems and other inventory control software.
When goods arrive, simply recall the matching purchase order (or enter the quantities manually). We’ll warn you if there’s a price creep, and let you know if the total dollars you’ve entered don’t match the total amount invoiced. Automatic page totals let you reconcile page by page instead of waiting till the end of the invoice. These controls alone can save you many hours and thousands of dollars.
You can also import receipts from suppliers using the Vendor Transport Interface.
The POS interface reads the sales mix directly into Sales Analysis, CostGuard combines this information with your actual inventory prices to give you correct food costing resulting in correct decisions.
Report by inventory levels, purchasing history, shrinkage/variance, Actual Usage, Ideal Usage, Variance (compares actual vs. ideal), Re-order, pricing Alerts.
Reports can be summarized by group (e.g., meat, seafood, bottled beer, etc.,) and by, major cost centers( e.g., food, bar, supplies etc.,), date range (day, week, YTD, custom, etc.), details (y/n), preview, etc. You can even choose to see some or all items.
I have been using CostGuard for over 25 years…. It has always stayed cutting edge keeping with the demands of this bottom line driven hospitality industry. I have used CostGuard as the executive chef of hotels, country clubs, and as corporate including cruise ships. Once the inventory and recipes are entered to your specifications, the financial side of the chefs, owner or the cost controller jobs is done accurately by CostGuard.
I now teach culinary and am chef of the Australian International Hotel School in Canberra Australia and I not only use CostGuard for my cost controls but use it to teach the advantages of cost control program using CostGuard as the example to international students that are learning to be Hospitality Managers. I always suggest to someone getting into the culinary industry to start to use this type of a program from the beginning as it will be your record of the recipes in you history as a chef.
Dennis Clews, Executive Chef
Australian International Hotel School