The Challenge:

Corner Table Restaurants debuted with Jane in Greenwich Village, New York in 2001. The Smith came along in 2007 and quickly became one of the most popular neighborhood brasseries in the heart of the East Village. They expanded to open The Smith Midtown in 2011, and the following year they opened a third location across from Lincoln Center. 

At the end of 2015, Corner Table Restaurants' Executive Chef, Daniel Nightengale, was looking to accurately prep his menu items at The Smith's original East Village location. Daniel wanted to avoid over-prepping and inaccurate ordering on a daily and weekly basis, so he turned to Avero, the leading provider of restaurant software analytics that regularly advises him and his team on how to be more efficient and improve their business. 

 
Time to Take Action:

With the help of Avero’s sales and productivity tools such as Item Trend Reports and the Back of House Toolbox, Daniel was able to see how each of The Smith’s menu items were performing on a daily basis. He used that key sales information to plan exactly how much of each item to order for the next day, and he started to see concrete results after using these tools for just one week. By the end of that week, Daniel and his team saved $438 just by ordering accurately and not over-prepping.

The Bottom Line:

Daniel says "My team and I look at Item Sales in Avero every morning to see how each item is performing on the menu. The Avero BOH Toolbox lets us know exactly how much to prep for each day of the week."

Avero gives you the insights you need when you need them to improve your business. By leveraging Avero’s solutions, Daniel sees about $438/week in savings at his restaurant, more than $22,000/year, which has contributed to he and the rest of the Corner Table team being able to expand The Smith restaurant group to even more new locations in the coming year. 

 

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