Introducing Menu Management
Food cost is your largest controllable expense. With RTI’s Menu Management software, you can get control of your food cost and maximize your profits. Menu Management helps you pinpoint waste, theft, and inefficiency in your restaurant(s).
While basic inventory programs count raw materials, Menu Management goes further. It compares inventory counts to sales and food usage data, and calculates the proper usage based on the recipes for your menu items. Comparing what you should have used to your actual usage can help your bottom line.
Menu Management goes beyond standard inventory reporting by providing a comprehensive analysis of menu item sales and inventory item usage. Analysis reports help pinpoint variances in actual and theoretical food usage, excessive waste, high food-cost percentages, actual and target yields, and more.
In addition, Menu Management provides a number of analytical tools. For example, Menu Management gives you the ability to create “what if” scenarios that can help you forecast the results of menu changes or promotions.