|PROFITABLE SOLUTIONS FOR BARS & RESTAURANTS!|
Comments from a few of our satisfied customers.For a complete listing of referrals please contact us. We’d love to add you to our list of customers “Maximizing Their Profits”
The Red Pepper, Halifax NS
Basho, St. John’s, NL
Hynes Restaurant, Moncton, NB
The Georgoudis Family, Vito’s Restaurants, Saint John & Rothesay, NB
Anne Goddard, Owner, Mountain Gap Inn, Digby, NS
Ray & Virginia Tudor, Owners / Operators, Brier Island Lodge, Brier Island, NS
Joel Leger, Regional Sales Manager, McCain, Halifax, NS
David Harris, Senior Vice President, CRFA, Toronto, ON
Christopher Smith, Owner / Operator, Jamison’s Irish House, Cole Harbour, NS
Linda and Gardner Burton, Owners / Operators, Cove Motel and Dinning Room, NS
Geoff Knight, Executive Director, Community Business Development Corporation, St. Stephen, NB
Judy Saunders, General Manager, Old Orchard Inn and Convention Centre, Wolfville, NS
The Pump House Brewery and The Barnyard BBQ have been able to improve the profit margin by better than 5% due to the features of the Menu Maestro. The Menu Maestro provides fast, accurate cost calculations of all our menu items, in a user friendly way. It's one thing to calculate the food cost, the savings happens when you make sure the portions served on the line match the portion costs allowed in the Menu Maestro."
Chef Kurt...from the Barnyard BBQ & Pump House Brewery, Moncton, NB
"The Menu Maestro has made life easy...in less than 2 minutes I was able to plan and analyze my selling price and profit margin on my special of the day"
Paul MacNutt, The Red Pepper, Halifax, NS, Canada
As both owner and co-chef, the Menu Maestro has been user-friendly, effective, efficient and most importantly – saved us a lot of headache. Having both kitchen and managerial duties, the program significantly cuts down on valuable time and effort, without compromise. I believed in your product and services way back before we had it implemented, and you can count on me to help you endorse it to its full extent.
Tak Ishiwata, owner and co-chef, Basho Restaurant and Lounge. St John’s, Newfoundland
"Hiring Menu Tools was one of the best moves we' ve ever made.... Our family have been in the business for three generations... the online Menu Maestro has allowed us to pre-plan a "what if" new pricing for our menus knowing what our food cost percentage and money to the bank will be...before we printed our menu. With less than an hour in training, I was able to plan the extra profit we needed from our menus by using the Menu Maestro tools
Appreciatively, Jamie & Buddy Hynes, Hynes Restaurant, Moncton, NB, Canada
Wayne, Congratulations to you and Menu Tools!
On behalf of Vito’s Restaurants, the Georgoudis family would like to say thank you for showing us how to double our net profits. As successful – very private operators of more than 2 generations in the business, you were able to provide us with a whole new perspective of measuring and managing our business. Our quality and consistency is solid and you exceeded your profit payback promise working in a smart – discreet manner. If you are ever able to capture your professional expertise, tools and tips into a software or Web application product, we would be interested in discussing the opportunity as an investor.
The Georgoudis Family, Vito’s Restaurants, Saint John & Rothesay, NB
We have achieved improvements in our food cost from 51% to 33% and dining room and kitchen labor cost improvements from 49% to 32%. Our sales have increased by 30% through up-selling (one of Wayne’s seminars - Recipe for Success) and in house marketing. This has achieved a bottom line improvement of $57,000 in two months of operations, after bonuses to department heads and costs from Wayne’s company.
Anne Goddard, Owner Mountain Gap Inn, Digby, N.S.
Getting in touch with you was one smart move for Brier Island Lodge. A program such as MENU TOOLS, considering its value, should be mandatory for anyone in the business. So then Wayne, on behalf of the staff and ourselves…thank you for the professional services that not only vastly improved our bottom line but of equal importance, bringing the staff together as to make the effort a team effort.
Ray & Virginia Tudor, Owners / Operators, Brier Island Lodge, Brier Island, N.S.
Once again thank you from our Eastern Sales meeting in Cape Breton.
I can tell you that all our people from the President, right down to our sales people, thoroughly enjoyed your presentation and were hoping it could have been longer.
The topic was right on the money and I am confident there will be some follow up with our marketing people at a later date.
Joel Leger McCain’s Regional Sales Manager, Halifax, N.S.
As Canada’s largest trade show for the hospitality industry, it was important to present topical programs that would attract visitors to the Hostex event. Your presentation was professional, logical and understandable for which we are extremely grateful. Evaluations by visitors attending your seminar program overwhelmingly stated that they “really liked” the content and your presentation ability. Congratulations.
David Harris, Senior Vince President, CRFA, Canadian Restaurant and Foodservices Association, Toronto, Ontario
I just wanted to forward you a long overdue thank you letter with regards to the tremendous results that we have achieved since incorporating your food costing and profitability model last fall. In summary, profits are way up, quality is up, complaints are down and staff knowledge and moral is up! Life is good.
All the best and continued success!
Christopher Smith, Owner / Operator, Jamison’s Irish House, Cole Harbour, N.S
As you stated in your payback promise we achieved more than a $5.00 return to each $1.00 invested in your services. We are delighted to report that this year’s bottom-line payback is more in the area of $10 to each dollar invested in your system and services. Moral is excellent, standards strong, food cost is down 10 points, labour is well under control, average check is up, the menu is priced effectively and customer satisfaction is solid.
Please feel free to use this letter as a testimonial to anyone seeking an endorsement of your services. Our advise to anyone thinking of investing in your services and system, invest now… it’s a great system!
Linda and Gardner Burton, Owners / Operators, Cove Motel and Dinning Room, N.S.
The general consensus was that your Recipe for Success seminar was excellent, which opened many eyes to the challenges faced in making a restaurant a thriving business. The tools that were learned have allowed our clients to increase their profits, and from our perspective, reduced the risk that we undertook by providing financial assistance to their operations. All the clients which attended are meeting their monthly payments to us. As a result, we feel that this was an excellent investment on our part as well as on the part of our clients.
Geoff Knight, Executive Director, Community Business Development Corporation, St. Stephen, N.B.
I would like to take this opportunity to express our appreciation for the more than $100,000.00 financial (12 month) payback and the peace of mind the Profit Monitor Plan™ has provided our food & beverage operation.
The greatest value of the system is the business practices and franchise type cost controls Menu Tools has introduced to ensure a healthy bottom line. As in a franchise and being an independent operation, we needed to implement cost control tools and training to truly meet and exceed our bottom line goals.
Judy Saunders, General Manager, Old Orchard Inn and Convention Centre, Wolfville, N.S.