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TOPICS WORTH READING ABOUT | ||
 Trainer's TipManage your database by monitoring new items! New items added to the database need special attention. For example, templates may need to be updated, as well as recipes adjusted. Our trainers have a tip to help you easily spot new items. Read more... |
 Training Courses & ScheduleReady for a Spring training escape? Meet Krysta and join us in Scottsdale, Arizona, April 14–16 for three days of hands-on learning. Our popular FUNdamentals course is available both in person and virtually, offering a collaborative environment to sharpen your skills and master the latest techniques. Click here... |
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 Renewed Focus on Consulting ServicesSCI now offers a more intensive consulting option—often called a Deep Dive. Deep Dives take a holistic look at end-to-end process flows and the operational disciplines that drive results, including inventory and receiving practices, vendor bidding and procurement strategy, database efficiency, configuration and security, and staff transitions. Read more... |
 Welcome to Hosting!The FOOD-TRAK Cloud Service gives you the full capabilities of the FOOD-TRAK System without worrying about hardware, software, backups or upgrades. Reap the benefits of nightly backups, uninterrupted service, updated software and the ability to make configuration changes easily and quickly! Read more... |
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Simplifying Spirits: How The Country Club of St. Albans Masters Liquor Control with Scanners
The Country Club of St. Albans is located in the St. Louis area and features two 18-hole golf courses, tennis, swimming, and a beautiful, storied clubhouse with multiple dining rooms. Dan Meconis, Controller, joined the Club in 2023 and brings a wealth of experience in the food and beverage sector. In his role, he is responsible for reviewing monthly financials, supporting budgeting initiatives, and presenting results to the Finance Committee. The Challenge: Fluctuating Margins and Manual Hurdles According to Dan, “We have a two-fold operation here. We have to service the members, and we have to execute the plan that the Finance Committee and the Board of Directors have approved. Part of that plan is to control our controllables.” He continued, “Our cost percentage fluctuated much more than what we had budgeted on a month-to-month basis, which typically isn't good. The reason for the fluctuation can be multiple factors—bad inventory counts and missing invoices.” Recognizing the issue, Dan decided to modernize beverage controls as a top priority. The Solution: Implementing the “Cadillac” of Systems Given his prior experience with FOOD-TRAK—which he refers to as “the Cadillac of the industry”—Dan anticipated strong results. The first phase of the new approach involved implementing scanners for beverage inventory counts. Dan noted that the scanner training led by Krysta and Diana was excellent. They helped secure staff buy-in and drove adoption across the team. “Early scanner wins—especially on wine—created enthusiasm and momentum,” he said. The impact quickly became measurable. “Our beverage manager, who handles the wine inventories—there are hundreds of bottles—what used to take four or five hours now takes about an hour and a half.” In the near term, Dan is focused on importing sales data to gain visibility into sales by profit center, compare results against usage, and calculate margins. Meanwhile, the culinary team is building out recipes to support future phases of the system. Changing the Mindset Around Beverage Controls When asked what he would say to a Controller who believes beverage cost controls are too complex due to too many moving parts, Dan was direct. “I’d say he or she is dead wrong,” Dan stated. “The only time that would be an acceptable answer to me is if the food and beverage volume was so minimal.”
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Sodexo Live! Indiana Convention Center, Indianapolis IN |
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Temple Square Hospitality, Salt Lake City, UT |