News

How Clover Food Lab, EVOS Restaurants improved operations, customer experience

May 28, 2019

Through digital transformation, restaurant operators are able to streamline the way they attract customers while also gaining back-of-house efficiencies in controlling food and beverage costs and ingredient usage, Nate Berkowitz, director of Finance of Clover Food Lab based in Boston, and Michael Jeffers, co-founder of EVOS Restaurants, a four-unit chain in Florida, said during a free webinar, "Restaurant executives talk front and back-of-house efficiency in the age of digital transformation,"

The leaders in the clean and organic restaurant space discussed how using menu-focused digital marketing campaigns in tandem with a digitized back-office system can improve operational efficiency and create an accurate attribution model. In the webinar, which can be downloaded here, the experts specifically discussed methods for:

• Determining which menu items and offers motivate customers.
• Targeting specific segments and timing offers.
• Attributing sales to specific digital marketing campaigns.

When it came to back-of-house, Berkowitz and Jeffers gave advice on:

• Knowing food costs in real-time rather than days or weeks after a period.
• Tracking theoretical versus actual ingredient usage for any food/beverage/liquor items.
• Instantly updating recipes or plating procedures for kitchen staff across the entire chain.

Giuseppe Calabrese, digital marketing expert with ShopAdvisor, and Mike Spitalney, co-founder and CMO of MarginEdge, restaurant management platform, also shared tips that they had learned from working with their restaurant clients.