Restaurant Business recently published their list of the top 100 Independent Restaurants. In a year when independents were closing, these money makers fought against challenges and changes to not only stay alive but managed to hit an aggregate food and beverage revenue of $1.8 billion!
Check out the full list here. And just because we love to brag about our awesome customers we’ve highlighted a few Compeat/Ctuit customers that were included in the list below. Congratulations on all of your success!
Incorporating culinary components from China, Japan and Thailand, TAO Restaurant is a haven for expertly crafted, always fresh Asian fare. The number one restaurant on the list, relies on Compeat/Ctuit in not only their Las Vegas location but in thirty of their concept locations nationwide – several others who are on this list.
“Compeat has become very important in our day-to-day operational tasks including: recipe maintenance, managing food preparation, and compiling profit and loss statements. I especially like how all information is ‘real-time’ and in one common database so managers are able to immediately see and react to any issues.”
Gibsons Bar and Steakhouse has been a Chicago icon since it opened its doors in May of 1989. The number ten restaurant, has been a Compeat customer since 2007, and consistently reports savings in both food costs and labor.
“Compeat has improved our efficiency in ordering, receiving, and tracking our inventory. The added insight and control Compeat provides has reduced our food and labor costs.”
Named “Best Steakhouse in Chicago” by the Chicago Tribune Dining Poll, Best of Citysearch Poll and Metromix on CLTV, Harry Caray’s serves the finest prime, aged steaks, chops and Italian favorites. The sophisticated, high energy restaurant pays tribute to the beloved Chicago Cubs sportscaster for whom the restaurant is named. It’s just too bad he wasn’t here to see his Cubs finally win the World Series. Harry Caray’s has been utilizing Compeat since 2016.
Chef Jean-Georges challenges the definition of the traditional American steakhouse by adding a strong dose of energy and world-class appeal. The menu at Jean Georges Steakhouse features the highest-quality meats and seafood, complemented by an innovative array of side dishes and homemade sauces. Classic, simple cooking methods, such as grilling, braising, and sous vide, draw out the essence of the world’s best meats, while Chef Jean-Georges combines globally-inspired spices using his signature flair. Jean-Georges is one of Compeat’s original customers and has been utilizing Compeat’s Accounting and Inventory solutions as well as Labor and Schedule for over 13 years.
Bottega Louie is an Italian restaurant, gourmet market, and French patisserie located in Los Angeles, CA. The restaurant opened in 2009 and is known for its open kitchen and menu of pastas, salads, small plates, pizza, and pastries. In addition, Bottega Louie runs a gourmet market where patrons can purchase packaged foods including confections, chocolates, pasta sauces, dry pastas and preserves. Bottega Louie utilizes Ctuit to control their costs and increase profitability and performance in their operation.