Back Office
An explainer for Back Office, the bookkeeping platform built for restaurants.
The brief
US restaurants waste billions of dollars of food every year. This explainer shows how Back Office helps multi-unit operators track inventory, cut waste, and protect thin margins.
The script
Here's the problem with food waste. Every year, U.S.
Restaurants generate $162 billion in food waste. Shockingly, 4 to 10% of all food purchased is wasted before reaching customers.
For multi-unit operators, this isn't just an environmental issue. It's a profitability problem, with razor-thin margins of 3 to 5 percent. Even small inefficiencies have a big impact on the bottom line.
At Back Office, we empower restaurant operators to take control of their food costs and reduce waste with technology and actionable solutions. Reduce overstock and spoilage with real-time inventory tracking to prevent unnecessary purchases and minimize waste.
Optimize purchasing decisions using historical data to avoid over-ordering and stay on budget. Eliminate data entry errors with intuitive features like invoice snapping, improving efficiency, ensure consistent practices with enhanced staff training and portion control, preventing waste from inconsistent prep and overproduction.
Ready to learn more? Download our free guidebook to discover how you can take control of food waste and maximize your bottom line.
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