Back-Office Software Drives Down Food & Labor Cost for Moe's Franchisee

| January 09, 2014

Jimmy Durham knows Moe’s. After seven years of working the corporate side for Moe’s Southwest Grill, Durham transitioned to the franchise arena as Director of Operations for MJR, LLC, an eight restaurant group based in Vestavia Hills, Ala. When Durham joined MJR, implementing RTIconnect was at the top of his list.
 
The ability to interface with multiple Point-of-Sale (POS) systems was an important factor in the decision to implement RTIconnect. MJR operates with two different POS systems, and before RTIconnect, Durham explained, this caused a nightmare for payroll and accounting. RTIconnect’s ability, however, to interface with both systems made for an easy decision.
 
Across their 8 restaurants, MJR has lowered labor costs by 1.5 percent. This improvement is largely the result of the ability to make labor adjustments throughout the day with updates provided by RTIconnect.
 
As restaurant operators know, quickly receiving the most accurate information is one challenge—making proactive decisions based on that information is something else. With the Labor Percent needle on the RTIconnect Dashboard, MJR found an easy method for helping managers cut the fat from labor.
 
With food costs, MJR has improved an average of 1.5 to 2 percent across all the restaurants. One restaurant, in particular, has improved 4 percent on food alone. By using the Daily Food Variance report in RTIconnect, MJR can identify the variance between actual and ideal usage, especially on high ticket items such as meats and dairies. For MJR—with 8 stores and different volumes for each store—the data provided through RTIconnect allows for helpful comparisons and healthy competition between the stores.

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