How a homegrown Japanese sushi chain with 20 outlets keeps their invoices organized

Home-grown DIY sushi chain Maki-San, disrupted the local sushi scene in 2012. 8 years and with 20 outlets located around Singapore later, the central kitchen they depended on to manage their high-quality fresh ingredients started to feel the strain.

 

From ordering ingredients, receiving delivery to back-of-house operations, their system was getting overwhelmed.

With FoodRazor, three things changed right away. Both the chefs and accountants spent less time completing their tasks; the chefs had more control over their food costs in real-time and the accountants could now track Maki-san's overall spending in a timelier and detailed manner. On top of that, since orders and invoices were all digitised and recorded, readily available information meant that negotiation with suppliers for better prices became a lot smoother.

Resty, the Group Accountant for the DIY sushi chain mentioned that she handles at least 3,000 invoices per month. With that, only the total sum of the invoices recorded and not every single individual item. 

 

On the other hand, the Group Executive Chef, Hong, shared that his team of staff were updating 17 different ordering sheets weekly and sending multiple emails and calls to remind chefs to make the order.

We can now track the cost percentages incurred against the sales on a more regular and frequent basis. I can’t imagine how long we will be staying in the office we were not using FoodRazor.

Resty Maunat,

Group Accountant, Maki-san

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