Sat, 4 January 2014
Joe Dunbar is the ‘Food Cost Wizard’, and it’s my pleasure to interview him for this podcast. Accurate data and ‘the numbers’ are essential to know what’s really happening with restaurant and bar sales, production costs and the strengths and weaknesses of a menu. Modern Point of Sale systems have massive amounts of the data and intelligence available for this analysis, but it’s often misunderstood or ignored.
Joe explains the POS reports he finds most useful when consulting with clients, and the numbers that should be watched closely by chefs and managers on a daily, weekly and monthly basis. We also discussed integration of the POS with bookkeeping systems, inventory control and recipe management - expect a very high ROI (return on investment) from this 45 minute interview! You can also find Joe’s contact details and very informative blog at Food Cost Wiz – it’s well worth reading.