1851

In the restaurant industry, restaurateurs will usually know how much money they made in a week. ut far less frequently will they know exactly how much they&rsquo;ve spent. That&rsquo;s what Elliot Hool, Chief Marketing Officer of <a href="https://simpleorder.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=companies-changing-technology-in-franchising-simpleorder-2706618" target="_blank" rel="nofollow" target="_blank">SimpleOrder</a>, says. And he adds that this is a critical piece of the puzzle when it comes to running a successful restaurant. It&rsquo;s also why many restaurants close.

&ldquo;Everyone is constantly focused on front-of-house operations, food quality and what they&rsquo;re serving, but people usually don&rsquo;t have a pulse on food costs and what&rsquo;s going out,&rdquo; said Hool. &ldquo;Essentially, understanding food cost affects if you&rsquo;re successful.&rdquo;

That&rsquo;s why SimpleOrder created an easy solution to help restaurants be more efficient with food costs and understanding what inventory is in the kitchen. The team built a platform designed to streamline the ordering and inventory processes while tracking operations.

&ldquo;What we&rsquo;ve found is that single location restaurants with smart enough operators can keep good track of what their expenditure is and learn the basics to get by just by guessing a few things. But when they go from one to two to three restaurants and beyond, that becomes harder,&rdquo; said Hool. &ldquo;We&rsquo;ve created a product that allows a restaurant to turn itself into a business and look at its costs to act more effectively, efficiently and profitably.&rdquo;

As businesses grow, the more important it is for them to monitor and control costs. What makes the restaurant business more unique than other industries like retail is when someone buys a pair of socks, those socks are now sold, says Hool. However, a restaurant buys tomatoes but doesn&rsquo;t sell tomatoes, so it&rsquo;s almost a food factory, which makes it more difficult for restaurateurs. SimpleOrder&rsquo;s goal is to make it a lot easier for restaurant operators to understand what they have in their kitchens.

For that reason, SimpleOrder is bottom-up. It starts with an ordering app, and then brands can add inventory and even input menu items and recipes. It connects to a restaurant&rsquo;s POS system and&nbsp;automatically deducts the used product the moment you sell a dish, which will spur automatic inventory replenishment.

A benefit to using SimplerOrder is that people running a restaurant might not know where their kitchen costs are coming from, and they might not even realize it until they do tax returns. There are also certain dishes you don&rsquo;t want to be selling in certain seasons because of the cost, and SimpleOrder can help identify that as well.

&ldquo;SimpleOrder gives you any indication of where leakage is,&rdquo; said Hool. &ldquo;It could be over portioning, bad recipe management or theft. If you link up your purchasing and sales, we can tell you exactly what your inventory levels should be. That&rsquo;s an indication of how your business is being run.&rdquo;

Because it&rsquo;s cloud based, SimpleOrder is an easy solution that doesn&rsquo;t demand installation or intense training. It can be set up in under an hour, and even though users can&rsquo;t expect automatic inventory overnight, within a week, the kitchen will be automatically digitized just by ordering through the system. The platform is as simple and user friendly as possible while also making the tool easily accessible.

&ldquo;We&rsquo;re basically giving restaurateurs a 360 degree view of the restaurant by combining purchasing, inventory, menu and sales all in one place,&rdquo; said Hool.

After being in the United States for only 16 months, the platform is in 1,000 restaurant locations in America and 2,500 locations in 25 countries. Based on the simplicity of the tool, and the need for an efficient inventory solution, it won&rsquo;t be surprising if SimpleOrder continues to be at the hands of hundreds more restaurateurs by the end of the year.

Companies Changing Technology in Franchising: SimpleOrder

1851 Franchise

How this company is helping restaurants reduce food waste and cut food costs

companies-changing-technology-in-franchising-simpleorder

Jollibee

How Jollibee Is Disrupting the QSR Franchise Industry 

how-jollibee-is-disrupting-the-qsr-industry

USA Ninja Challenge

How This Franchise Consultant Helps Entrepreneurs Find Purpose With the USA Ninja Challenge Franchise

how-this-franchise-consultant-helps-entrepreneurs-find-purpose-with-the-usa-ninja-challenge-franchise

Busy Bee Jumpers

Bouncing Into Business: Meet Kayla and Jason Leonard, Busy Bee Jumpers’ New Franchisees 

Bouncing Into Business: Meet Kayla and Jason Leonard, Busy Bee Jumpers’ New Franchisees in Rhode Island

bouncing-into-business-meet-kayla-and-jason-leonard-busy-bee-jumpers-new-franchisees-in-rhode-island

Woodhouse Spas

Photo of exterior of Woodhouse Spa location

How Woodhouse Spas Leverages Learning Management Systems

woodhouse-spa-franchise-training-lms

Image Studios

image of studios salon suites stylists business owners

Finding Freedom: Why Beauty and Wellness Professionals Build Their Dream Careers With IMAGE Studios

benefits-image-studios-salon-suites

Buying a Franchise Masterclass

 Franchise Opportunities

Get Support Buying a Franchise

How to Buy a Franchise White Paper

How to Buy a Franchise

How to Sell Franchises

How to Grow a Franchise

Find a Franchise Supplier

1851 Franchise Opportunities

Franchisor News

Franchisor Power Rankings

FranCamp Mastermind Summit

Franchise Development Website Builder

Franchise Resources

What ALEC-Laffer's Report Means for Franchising

Website Awards

Power Rankings

About 1851

Advertise on 1851

Contact 1851 Editorial

Terms of Use

1851 Login

GROWTH CLUB LOGIN

facebook

instagram

twitter

linkedin

youtube

Jeni’s Splendid Ice Creams Begins Franchising To Grow Its Fellowship Model

jenis-splendid-ice-creams-begins-franchising-to-grow-its-fellowship-model

Design with American and Federal Reserve flags against light blue background

Federal Reserve Expected To Cut Rates by Quarter Point, a Move That Could Boost Franchise Growth

fed-rate-cut-boosts-franchise-growth

Potbelly to be Acquired by RaceTrac in $566 Million Deal 

racetrac-acquires-potbelly-in-566-million-deal

Health Care Hiring Slowdown Highlights In-Home Care Franchise Opportunities - 1851 Franchise Agg

Health Care Hiring Slowdown Highlights In-Home Care Franchise Opportunities 

health-care-hiring-slowdown-in-home-care-franchise-opportunities

Caribou Coffee Names Scott Kennedy CEO, Eyes Continued Growth

caribou-coffee-names-scott-kennedy-ceo-eyes-continued-growth

Power Eats: Smoothie King Rolls Out Food Nationwide To Fuel Franchise Growth

smoothie-king-food-menu-power-eats

Hely and Hiral Patel Bring Their Longtime Dream to Life With The Brass Tap

brass-tap-franchise-pasadena-maryland-hely-hiral-patel

1851 Keyword - The Secret To Succeeding With a Part-Time Franchise Is Picking the Right Model

The Secret To Succeeding With a Part-Time Franchise Is Picking the Right Model

part-time-franchises-picking-the-right-model

Franchisee spotlight graphic with photo of Ricki Oberoi and Layne's Chicken Fingers logo

Companies Changing Technology in Franchising: SimpleOrder

MORE STORIES LIKE THIS