clubs
Similar to restaurants in many ways, clubs typically operate at least two profit centers, and do a significant catering volume as a percentage of their overall F&B business. Clubs require strong recipe development and menu planning capabilities, as well as good forecasting and ordering tools. IT requirements for most clubs are relatively modest, but the seasonal nature of the club business requires more emphasis on ease of use for new staff members.
| Our President, Bill Schwartz is a regular contributor to The Boardroom magazine. |
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| "With the size and complexity of Desert Mountain’s multiple profit centers supplied from one central receiving area, FOOD-TRAK is responsible for the lowering and consistency of cost of sales by a minimum of 4 percentage points since implementation while allowing the club to efficiently manage all aspects of control, distribution and reporting." |
| -Matt McKinney CCM |