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Here is What Some of our
EZchef Customers and Supporters 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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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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“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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“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 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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