Visit Compeat at RFDC – Learn How Technology Can Boost Your Bottom Line

Booth #145 

November 12 – 14, 2018

Wynn/Encore, Las Vegas

The Restaurant Finance & Development Conference (RFDC) is all about the “business” side of the restaurant business. The conference is known as the restaurant “dealmakers” event, making it ideal for owners, operators, and executives of multi-unit restaurant companies—both independent and franchised—to network with the best in the industry.

Come by booth #145 to meet the Compeat team and find out how we can help you to leverage technology to boost your bottom line.  As managing  a restaurant grows increasingly complex with ever-changing labor laws, high employee turnover, and slim margins, operators are turning to technology to increase profitability, manage their workforce, and drive efficiency.

We offer the most comprehensive and fully integrated end-to-end solution to reduce your prime costs and manage your entire business. Here are few examples of how we help our customers improve their bottom line.  Below are just a few of the customers who have seen tangible benefits with Compeat restaurant management software:

Kerbey Lane cut their costs by 6% of sales in the first year of using the software.  “The software has paid for itself again and again,” – Mason Ayer, CEO of Kerbey Lane (Read the full story here)

Kona Grill gained an increase in profit that averages $15,833 per restaurant per year via Compeat.  “Through Compeat we now have excellent control of our inventory,” – Michelle Caraig, Cost of Goods Accountant for Kona Grill (Read the full story here)

Blue Moon Pizza reduced their food and beverage cost by 2-3% with Compeat software.  “Compeat pulls sales and product mix nightly from Aloha which allows us to utilize Compeat to its full potential” – Kelvin Slater, Founder of Blue Moon Pizza’s (Read the full story here)

Cooper’s Hawk Winery & Restaurant cost of sales has improved by 3% since installing Compeat’s software.  “Since using Compeat, Cooper’s Hawk has also seen great savings in administration costs. One person can now do more.”  Tim McEnery, President & Owner (Read the full story here)

Southernmost Restaurant Group has seen a food and beverage cost savings of 2% – 3% since implementing Compeat.  “With the ability to count more frequently and accurately, we gained control of our inventory and were able to manage our food and beverage costs more effectively.” – Theresa Rothaus Director of Operations (Read the full story here)

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