PositSum Add-On Use Case: the Dedicated Budgeter

  The problem: You’re already budgeting, and putting your bills and receipt totals into a spreadsheet is a habit. But you want to drill down on your spending. How is it that your grocery bill is at $300? Was the massive splurge on kids’ toys around Christmas last year...

PositSum Add-On Use Case: Bookeepers and Accountants

The problem: You get mounds of paper invoices and receipts from your clients. In order to work with them electronically, you have to either enter the data into spreadsheets and accounting software manually, or scan the documents then try to use OCR on them. This often...

Boston Restaurant Suppliers

This is information I looked for online, but I couldn’t find it, so I thought I’d compile it myself. Here are the names and contact information for all foodservice distributors and restaurant suppliers that serve the Boston area. It should be useful for...

The Fundamental Purchasing Checklist

Have you realized that you haven’t thought enough about food service cost control? Want to change your purchasing ways for the better? Well, to purchase efficiently, you need to ask these questions and have set-in-stone, written answers each and every time you...

Crucial Food Cost Calculations

Nobody likes math, and nobody likes equations. Unfortunately, equations are a vital part of food service cost control. Here’s a short list of necessary equations for food cost.   Maximum allowable food cost A. In dollars: Food sales – Profit goal – (Labor...

9 Basic Elements of Food Cost Control

If you run a restaurant or caterer, costs are never far from your mind. Margins in the food business are razor thin, and effective cost control can be the difference between a profitable restaurant and an empty storefront. The following list are the 9 basic elements...