Why Spreadsheets Lead To Struggles with Accuracy in Restaurant Operations A single typo in a spreadsheet can distort an entire report. Multiply that by dozens of units and hundreds of rows, and the problem grows quickly. Here’s why accuracy is such a challenge in multi-unit operations that rely on spreadsheets: • Data is often entered manually, increasing the chance of errors. • Outdated copies circulate in emails, so no one is sure which version is correct. • Reports built on bad data lead to bad decisions. Accuracy is non-negotiable in restaurant operations. But spreadsheets weren’t built to handle the scale and complexity of multi-unit data. 👉 UnitTrak was developed to solve this challenge. It helps you move past errors and get back to reliable insights.
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"Just a few extra sandwiches for the meeting." That's how it started for one of our clients three years ago. Fast forward to last month: their catering costs had ballooned by £200,000 beyond the original contract value. No single catastrophic decision. Just dozens of "small additions" that nobody tracked. Here's what I found when I reviewed their contract: • Weekly team lunches that weren't in the original scope • "Emergency" late-night catering for project teams • Upgraded menu items that became the new standard • Additional service locations added without formal approval • No documentation of who authorised what, or when The real problem? Their contract had zero change management process. Every request went straight to the supplier. Every addition was invoiced. Every cost was paid without question. When I quantified the scope creep, the finance director went pale. Our solution wasn't complicated: • Documented the original contract scope in plain English • Created a simple change request form
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Get Back to Why You Started” You didn’t open a restaurant to live inside spreadsheets. You opened it for the food, the people, the culture. But somewhere along the way… invoices, food cost sheets, and Excel took over. It doesn’t have to stay that way. In our latest video, we show you how Culinary Analytics reduces your need for spreadsheets—and eliminates the need to build them from scratch ever again. 📺 Watch here: https://lnkd.in/gBjNupnN Get back to doing what you love. Let the system handle the numbers. #RestaurantOwner #BackToThePassion #CulinaryAnalytics #RestaurantLife #FoodCost #NoMoreSpreadsheets #RestaurantManagement
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The Top 5 Data Challenges in Multi-Unit Restaurant Operations Managing a restaurant chain isn’t just about food and service, it’s also about data. And for most operators, the data struggle is real. Here are the top five challenges operators tell us they face: 1️⃣ Compliance headaches (permits, licenses, FDD reporting). 2️⃣ Siloed data - different departments tracking different things in different files. 3️⃣ Manual errors from spreadsheets and re-keying information. 4️⃣ Time wasted chasing down documents or reconciling mismatched numbers. 5️⃣ Poor visibility into unit history and performance. These challenges drain time, increase risk, and make growth more challenging. In the coming weeks, we’ll break them down one by one, and explore what to do about them. 👉 Curious how a unified system could help overcome these pain points? That’s what UnitTrak was built for.
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Get Back to Why You Started” You didn’t open a restaurant to live inside spreadsheets. You opened it for the food, the people, the culture. But somewhere along the way… invoices, food cost sheets, and Excel took over. It doesn’t have to stay that way. In our latest video, we show you how Culinary Analytics reduces your need for spreadsheets—and eliminates the need to build them from scratch ever again. 📺 Watch here: Link in the bio or https://lnkd.in/gBjNupnN Get back to doing what you love. Let the system handle the numbers. #RestaurantOwner #BackToThePassion #CulinaryAnalytics #RestaurantLife #FoodCost #NoMoreSpreadsheets #RestaurantManagement
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Get Back to Why You Started” You didn’t open a restaurant to live inside spreadsheets. You opened it for the food, the people, the culture. But somewhere along the way… invoices, food cost sheets, and Excel took over. It doesn’t have to stay that way. In our latest video, we show you how Culinary Analytics reduces your need for spreadsheets—and eliminates the need to build them from scratch ever again. 📺 Watch here: Link in the bio or https://lnkd.in/gBjNupnN Get back to doing what you love. Let the system handle the numbers. #RestaurantOwner #BackToThePassion #CulinaryAnalytics #RestaurantLife #FoodCost #NoMoreSpreadsheets #RestaurantManagement
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Get Back to Why You Started” You didn’t open a restaurant to live inside spreadsheets. You opened it for the food, the people, the culture. But somewhere along the way… invoices, food cost sheets, and Excel took over. It doesn’t have to stay that way. In our latest video, we show you how Culinary Analytics reduces your need for spreadsheets—and eliminates the need to build them from scratch ever again. 📺 Watch here: Link in the bio or https://lnkd.in/gBjNupnN Get back to doing what you love. Let the system handle the numbers. #RestaurantOwner #BackToThePassion #CulinaryAnalytics #RestaurantLife #FoodCost #NoMoreSpreadsheets #RestaurantManagement
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Get Back to Why You Started” You didn’t open a restaurant to live inside spreadsheets. You opened it for the food, the people, the culture. But somewhere along the way… invoices, food cost sheets, and Excel took over. It doesn’t have to stay that way. In our latest video, we show you how Culinary Analytics reduces your need for spreadsheets—and eliminates the need to build them from scratch ever again. 📺 Watch here: Link in the bio or https://lnkd.in/gBjNupnN Get back to doing what you love. Let the system handle the numbers. #RestaurantOwner #BackToThePassion #CulinaryAnalytics #RestaurantLife #FoodCost #NoMoreSpreadsheets #RestaurantManagement
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Great food builds reputation. Great systems build empires. Most restaurant owners think success comes from the menu — but the truth is, it comes from management. If your restaurant still runs on paper bills, Excel sheets, or memory, you’re not running a business — you’re surviving one. A Restaurant Management Software does more than billing. It connects your kitchen, staff, inventory, and customers — so your entire operation runs like clockwork. When your system handles: Orders from online & dine-in Live inventory tracking Recipe costing & analytics Customer data & loyalty — your time is finally free to focus on what matters: growth, experience, and innovation. The future of restaurants isn’t about who cooks best. It’s about who runs best. #RestaurantManagement #RestaurantTechnology #POS #HospitalityGrowth #RestaurantOwner #FandBIndustry #FoodBusiness #SmartRestaurant
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Business consultant with 10+ years of experience in F&B; concept development, operations & menu engineering. Training restaurants & entrepreneurs thrive in the MENA region. Host of The F&B Code with Big Moe
You can’t take from your restaurant without paying for it — even if you’re the owner. One of the biggest mistakes I see restaurant owners make is treating the business like their personal wallet. They grab ingredients, eat meals, or cover small personal expenses — all without recording it. But here’s the truth: every item, every meal, every “it’s just for me” has a cost. If it leaves your kitchen, it should be accounted for. This isn’t about being strict — it’s about staying sustainable. When you don’t track what you take, you blur the line between profit and loss. You end up thinking the business is doing fine, until one day the numbers tell a very different story. Even if you’re the chef, the manager, or the founder — you have to respect the system. The moment you stop doing that, your business stops being one. Check out this video and tell me — how do you manage internal expenses in your restaurant? Let’s start a real conversation about financial discipline in F&B. #foodandbeverage #consultant #businessconsultant #marketing #strategy
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If you conduct surveys with Likert scales, you absolutely need to know about diverging stacked bar charts. They tell a clear story about how the responses you want compare to the responses you don’t want. For example, if you pose “I would recommend this restaurant to a friend.” you sure hope respondents are gonna answer Agree or Strongly Agree. Yeah? In a diverging stacked bar chart, Agree and Strongly Agree go on one side of the divergence and the response options you don’t want people to pick go on the other side. This powerful chart type is pretty easy to make in Excel too. I’ve got some beginner instructions for you here: https://lnkd.in/gCdMNfqX
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