Here is What Some of our
Customers and Distributors Have to Say....

“EZchef has brought clarity, simplicity, and sanity to managing my recipes, inventories, and food cost. Just a couple weeks ago the price of pork shoulder soared and with one small entry in the software I was able to see how that price change would affect my menu and food cost, as well as give my chef real time prices in his order guides for that week. My chef, who isn’t technology savvy, loves it too because it allows him to easily manage his order guides from all of our vendors. Instead of looking at the vendor order sheet which is often out dated and full of products that we don’t want, he gets a clear picture of the only the items he does want, which increases the accuracy of our orders”.

Wyeth Lynch, Owner
Soulfire
Allston, MA

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"EZChef has been instrumental in the areas of inventory and menu engineering. With a small restaurant operation the cost to benefit is immeasurable, and the ease of use is second to none! Using Sysco as our primary food vendor is a snap when it comes to updating prices on a regular basis. Being able to setup the inventory easily in a "shelf-to-sheet" format is straightforward, and easily edited after a menu change. In addition to all these plusses, getting support and having questions answered is great - John provides immediate assistance. Based on my experience with EZchef I have been able to happily recommend it to my peers".

Matthew Bregar
Food and Beverage Controller
Hotel Ella
Austin, TX

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We use EZchef to cost out all our menu items, and find it to be both easy to use and accurate in its calculations.   The functionality is straightforward, and the program can be customized to meet any customer’s inventory or menu organization needs.  Beyond the software itself, we have found the support to be exceptional. 

Jeff Webb
Vice President, Purchasing and R&D
Pollo Tropical Restaurants

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"As it turns out, the least expensive option is often the best. We are a small restaurant group with 5 properties running 5 entirely different concepts, and we spent a good deal of time trying to find a menu costing program to implement across all of our food & beverage operations. The straightforward functionality of EZchef has helped us make great strides in monitoring our inventories and costing across the board. The ability to follow changing prices on inventory all the way to the plate (or the glass) has helped us drill down on our businesses in a way we have never been able to before. Furthermore, the support we have received from John has been nothing short of outstanding. We have been using EZchef for a year now, and he continues to help us find ways to make the program as beneficial as possible with our ever-changing set of needs."

Richard Scoffier
F&B Director
Honest Man Restaurant Group
Manhattan and The Hamptons, New York

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I just wanted to let you know that we use EZchef software every day for basic food and beverage inventory tasks, as well as menu costing and decisions associated with which items to promote. The Sysco interface is simple, saves us time and eliminates the possibility of manual data entry errors. Bottom line is EZchef software is perfect for our operation. It is ez to learn and data input is simple. I haven't seen any program I like better at any price, let alone the low price you charge. Also, thanks for your timely, complete and free support”.

Christopher Mariscotti
The Vineyard Restaurant
Madera, CA

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"EZchef allows us to centralize and monitor all of the data associated with every menu item at our club. It is a financial map of our restaurant operations, extremely thorough and impressive.  The Sysco and USFoods imports are simple to utilize and insure that all our pricing remains accurate and up to date. On top of that John provides unparalleled customer support. He has been very patient, readily accessible and quick to assist with setting up and running the software."

Ganim Jacob, Executive Chef
Nantucket Golf Club
Nantucket MA


 

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“In conducting nearly 700 Business Reviews annually, our team of Business Resource Managers encounters many foodservice operators that are challenged in the financial aspect of their businesses.  A lot of this comes from difficulties encountered in evaluating food costs, menu pricing and achieving the proper return to insure a successful cash flow.  When you consider the large number of products that make up an independent operators menu offerings, along with volatile costs, it’s no wonder that so many are unsure of the proper price to go to market with. Most operators realize that a handle on food costs is imperative but just don’t have the proper tools or time to accomplish this.   

Along comes the EZchef program.  It’s a straight forward and easy to master program, and with the least amount of customer input, gives them an opportunity to build a library of their food and beverage offerings. They can perform inventory tasks and menu engineering functions as well!  Add to that the customized Sysco version of this program, with the ability of importing food, beverage and supply item details, and keeping them all up to date, and you simplify the process even further. 

I would recommend EZchef for every one of my customers and I usually do”. 

Michael Nickelotte
Senior Manager Business Development/Review
Sysco New Orleans

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Email sent from a Sysco Marketing Associate to his Manager….    

 “I met with Phil today for about two hours to go over a new program called EZchef that was nothing less than AWESOME!!! The purpose of the meeting was to support my efforts to help a new customer with her inventory and food cost procedures. I was willing to do all the work the hard way the way I was taught, when dinosaurs roamed the earth, and pencils ruled the communication process. I wish I had this program when I owned my own restaurant because it would have saved me countless hours managing my inventory and obtaining accurate plate costs. 

This program dropped my jaw because we are always talking about building value with our customers, and giving them a reason to believe we are actually their valued consultant rather than simply a salesman; thereby moving the conversation from saving money to earning money, and emphasizing the value we offer rather than the price we charge.  

This EZchef program, leveraged properly, will do more to build value and establish our industry knowledge and credibility than anything I have seen I my two short years with Sysco.  

I definitely see the value. I want this program, and I will leverage it”.

Dan Hutchinson
Marketing Associate
Sysco Sacramento

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“A menu is the most important piece of printed material in any restaurant.  Many operators simply cannot or do not devote the time it takes to keep prices and menu items up- to-date and many are looking for solutions.  EZchef software can help.  This easy-to-use software makes the task of creating, documenting and pricing menu items easier and gives the operator confidence that they are maximizing profit on every item. 

As the Menu Development and Design Specialist for Ben E. Keith Company, I work with restaurant operators who want to better manage their menu prices in this rapidly changing market.  Imagine their relief when I tell them that by using EZchef, they can update their Ben E. Keith pricing with one click of a button.  This allows the operator to evaluate each recipe and menu item with 100% certainty that the pricing is current and then react with changes to their menu instead of waiting until it is too late to turn the ship around.   

EZchef software makes it easier to be a great restaurant operator”.  

Kristen Ritchie
Menu Development & Design Specialist
Ben E. Keith Company



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“I have been both a user and developer of Excel spreadsheet programs for over 30 years.  I worked for the restaurant divisions of PepsiCo for 20 of those years, and wrote Taco Bell’s first “Ideal Food Cost” program in 1985 (which was subsequently rolled out to 3000 restaurants). It is therefore with great pleasure that I have this opportunity to recommend EZchef, a program which I recently began to use to develop my hospitality businesses.  As someone with good overall financial skills, and increasingly good restaurant operations skills, I recently hit a fork in the road. I had to determine whether I was going to develop my own “in-house” management tools, including inventory and menu cost controls, or to seek a third party solution. 

Once I discovered the EZchef software program, my decision was easily made.  Aside from the simple versatility of the software, I was impressed by John’s support, guidance and overall helpfulness.  I’ve looked at many similar products, and while most are helpful in their own way, I was sold on the EZchef program from day one. My hat is off to John’s entire portfolio of restaurant operations products, but to EZchef software in particular.  They will all form the core of my Hospitality business and I am pleased to recommend it”. 

Joe Jaeger, President
The 212 Hospitality Group and independent owner of Bars & Restaurants



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"EZchef is one amazing program! Aside from the fact that it performs all the tasks that I need in our restaurant, it is by far the easiest software I have ever seen. I used another "industry leading" program for many years and it was so cumbersome and complicated that I was the only one in the restaurant who could touch it. EZchef is so straight ahead that I was flying after a few minutes. The Sysco import is amazing and takes just a few seconds to load. This keeps all my inventory and menu costs accurate and up to date!

On top of all that John's support is second to none (and free!!!!)"

Christoper Bateman
Partner and General Manager
Lexx Restaurant
Lexington MA

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"As a new Cafe manager I was overwhelmed with the task of maintaining inventory of the countless food and beverage items required in our day-to-day operations. It's an understatement to say I was struggling with the Café's menu and maintaining up to date pricing.

The purchase of EZchef Software has benefited us tremendously in these areas plus many more. The software is so simple to use and will allow any restaurateur to efficiently operate his or her business in these times of soaring food prices.

In addition, I cannot thank John enough for his invaluable support, which is always very prompt and knowledgeable.

Kudos to John, his team and EZchef  Software!"

Michael Carbonell
Manager, The Shanty Café
Yarmouth Nova Scotia, Canada

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EZchef is unquestionably a great investment for my restaurant!  The program allows me to regularly import my US Foodservice inventory easily, accurately and efficiently. Once that info is in the system it’s a breeze to cost out all my menu items (including my bar), and then “zone-in” on my sales mix so as to actively promote and sell those items that optimize my profit.  I strongly recommend this solution. It will pay for itself in no time”. 

Grant Dinner, Owner & Franchisee
Panini’s Bar & Grille
Cleveland, OH

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I just wanted to touch base with you in regards to your EZchef program.  I was using the previous version for the past 9 months and enjoyed it thoroughly.  It fulfilled most of my needs and definitely made life easier when it came to costing out our new menu.  I noticed you had the new program, and aside from the many upgrades, I especially loved the idea of directly importing my Sysco order guide to update all prices and add new items.  This was worth the price of the software alone! 

I bought the program on line, and the next day I started to input all my non Sysco vendor information again. I was dreading doing this, but found the cut and paste feature very smooth and effortless.  I must admit that I had an issue with the Sysco download as I am from Canada, and the import was not working properly.  I called your help line, and actually spoke with you in regards to this problem.  It appeared that it was a programming issue due to the differences between the Canadian and US versions of the order guide format.  It initially sounded like something that would take weeks to fix, so when you called me back in less than two hours with a new “Canadian Version”, well let’s say I was blown away. I am now working hard at designing my new Menu with the help of your software.  I haven’t even had a chance to go over the Help screens yet, but the truth of the matter is that the program is so easy to use I don’t know if I will even need to.  I even have a new manager with no food experience inputting all the information.  I can hardly wait to start getting some of the reports going once it is fully functional.  

I can only say that if you own a restaurant, and are concerned about inventory, menu costing and analysis, you would be crazy not to buy this software”.   

David Scott. President
Terminal 4 Patio & Grill
Toronto, Ontario

 

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“We have been using Restaurant Resource Group products for a few years now to support our franchise operations. Recently we upgraded to their latest Inventory and Menu Costing program now called EZchef.  I have been using the software regularly and find it to be remarkably powerful and simple to use.  The vendor import feature is effortless and reduces our workload as well as ensuring more accurate input of price and cost data. 

On top of it all, John provides first class support and is exceptionally knowledgeable about our industry and its day to day operational issues”. 

Pradeep Anand
Eggspectation Restaurants, LLC
Montreal, Quebec

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"I had been searching two years for the best way to keep track of inventory and integrate with a menu costing system.  I made my own spreadsheets, tried some inexpensive web apps, and researched costly software which I couldn’t afford. I finally found EZchef. It is everything I need to operate my business efficiently and profitably.  A simple program that has been nothing less than life changing, no kidding!  From Vendor order sheets, inventory count sheets, recipe costing templates that are automatically updated with price change; EZchef does it all. There are indeed other options, but for the price and ease of use this is the best.   

The other great thing is John’s availability. He promptly calls or emails me whenever I have had any questions. Thanks for helping make our business more profitable. My family and workers thank you too, we all benefit!"

Ed Doris
Good Karma Café and Grill
Exeter, NH

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“Following the financial crisis of 2008 it became evident that we needed to implement software to monitor and control product costs and profit margins in real-time.  After a thorough review of all the available solutions we chose EZchef, and have been nothing but pleased.  It has given us the ability to drill down into our operation in ways we could not have imagined before. Real-time control of inventory and menu item profitability is essential to our continued growth. We’re days from 2016 and EZchef remains vital to our operation in achieving yet another year of record revenue and profitability. 

Moreover, we’ve had great pleasure over the years dealing with John as he’s always been available to answer any questions, or tailor aspects of the software to fit our operation. 

We chose EZchef because the bottom line is our bottom line!”

Justin L. Nicholson, President
River House Bar & Grill
Middletown, Pennsylvania

 

 

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