The Problem

When Danny Hizami embarked on his journey to bring the iconic East Coast cheesesteak to Southern California, he faced a steep learning curve. As the owner of Figueroa Philly, he quickly discovered that while his background in the food industry provided a solid foundation, it didn’t prepare him for the complexities of managing food costs across an entire restaurant. Danny felt a disconnect between his revenue and profit margins despite making sales. He struggled to track ingredient costs, making it difficult to ensure that he was operating profitably. As a result, he often relied on gut feelings and anecdotal evidence rather than hard data, leading to missed opportunities for cost savings and financial growth.

The Solution

The Back Office provided Danny with the comprehensive solution he needed to control his food costs and optimize his restaurant’s financial management.

By leveraging Back Office’s sophisticated yet user-friendly platform, Danny could automatically track his food costs, generate detailed reports, and visualize data trends without the hassle of manual entry. The software offered features such as budget setting, supplier price comparisons, and real-time inventory management, allowing him to make informed purchasing decisions. This solution simplified his day-to-day operations and empowered him to focus on what he loved—serving delicious cheesesteaks.

Results

Since implementing Back Office, Danny has experienced a notable 5% reduction in food costs. The automation of food cost tracking has saved him countless hours, enabling him to redirect his efforts toward enhancing the customer experience at Figueroa Philly. The ability to compare prices among suppliers has not only kept costs down but has also allowed Danny to source higher-quality ingredients without sacrificing flavor or profitability. He now has a clearer understanding of where his money is going and can quickly identify areas for improvement.

“When you get caught up in running a restaurant, you have blinders on. Back Office really gives you a full picture of your restaurant.”

– Danny Hizami, Figueroa Philly