Profit Program
Success story

one-time client investment: $5,100
Food cost reduction: 4%+
Profit Increase: $34,000 / yr

BACKGROUND
After a few years of achieving a range of acceptable, high, and back to acceptable food margins, an LA-based caterer knew it was time to put an end to the rollercoaster once and for all, achieve consistent food cost + increase profits.

PROBLEM
All of her recipes were in her head, there was no system for ordering or controlling costs, and there was a missing link between her sales + kitchen teams that could help her price menus right + hit their food cost target 100% of the time.

SOLUTION
Using the Ingredient + Recipe Database, recipe costing and a menu audit were completed. It helped identify high-cost ingredients, make changes and price her menu correctly. During the Long-Term Success portion of the program we created a custom proposal builder to help meet client budgets + profit goals for every event.

OUTCOME
Reduced food costs by 2%, and with the use of our tools + her staff’s commitment to a zero-waste kitchen they reduced their food costs an additional 2%!