Executive Summary
Mohammed Azar, Corporate Chef for PGA Tour and TPC Golf Course Properties, needed better visibility into food and labor costs across 16 properties. Manual invoice entry and tracking slowed operations and pulled chefs away from the kitchen. By partnering with Back Office, TPC streamlined food cost and labor management. Automated invoice scanning and real-time dashboards now provide instant insights, reducing manual work and improving financial oversight, resulting in faster reporting, more efficient kitchens, and more time for chefs to focus on food—driving better outcomes across all properties.
The Problem
Mohammed Azar, the corporate chef for PGA Tour and TPC Golf Course Properties, oversees 16 TPC properties and the PGA Tour headquarters. In managing these locations, he faced a significant challenge: the need for comprehensive visibility across all properties’ operations, specifically regarding financial data, food costs, and labor management. Traditional methods of invoice processing and data tracking were time-consuming, requiring chefs to manually input information and validate invoices, which detracted from their time in the kitchen and hindered operational efficiency.
The Solution
Back Office partnered with TPC to provide a streamlined solution for managing food costs and labor across multiple properties.
With Back Office, Mohammed can easily scan invoices, which are then automatically translated into usable data. This reduces the need for tedious manual entry and allows for quicker validation of prices and items purchased. By utilizing the software’s dashboard, he can monitor key metrics such as food costs and labor expenses in real-time, enhancing overall visibility and control over the financial aspects of each property.
Results
By implementing Back Office, Mohammed has experienced significant improvements in efficiency and productivity. He can now generate monthly reports at any time, offering insights into food and labor costs effortlessly. The initial workload associated with invoice processing has decreased substantially, enabling chefs to focus more on recipe development and culinary creativity. This has ultimately led to a more efficient kitchen environment and improved operational outcomes.
“I would highly recommend Back Office because it gives chefs so much more time.”
– Mohammed Azar, TPC Golf Course Properties
