Iâve listened to Peterâs episode three times in a row, and Iâll probably listen to it again on my way home later today.
His talk with Carl on The Food Service Growth Show is basically a template for the digital transformation of multi-site restaurant operations.
Peter Schimpl is the VP of Digital & IT at LâOsteria, in charge of the chainâs digitalisation. This task is challenging in any organisation, but having corporate stores, joint ventures, and franchised locations makes it even more difficult.
Iâm sure his thoughtful approach will inspire CTOs, CIOs, and Heads of Digital, guiding the industry through the transition from analogue to digital operations.
Peter makes a strong opening statement right from the start.
He has a clear message: donât digitalise on a project-by-project basis. Create a digital strategy first. It sounds easy enough, but anyone whoâs ever tried it knows that when there are many stakeholders, individual interests tend to prevail and hinder progress.
When everything is important, then nothing is actually important. You need a strategy, and everybody needs to work against the strategy.
Peter Schimpl
VP of Digital & IT at LâOsteria
Below are highlights of the conversation between Carl Jacobs, co-founder and CEO of Apicbase and Peter Schimpl.
However, I encourage you to listen to the full episode on your favourite podcast channel or watch it on YouTube.
The episode is jam-packed with actionable insights from an experienced CTO.
âItâs crucial for us because it provides essential data we otherwise wouldnât have. It tells how much we waste. âWasteâ is what we call the difference between theoretical and actual inventory. With 170 restaurants, waste can amount to millions of euros. Even if itâs only 1%, every improvement in this area translates into a massive boost to gross profits.
Inventory management gives us data points we can measure. It gives us certainty in the numbers. If we see an increase in food costs, a recipe that doesnât work, or if the cost of sales isnât right, this could lead to the wrong strategic decisions for the whole company. For example, should we do a brunch menu? The inventory data shows the best way forward.â
Through the LâOsteria Operating System, we provide a monthly report that shows all their key metrics, such as sales, staff productivity, and costs, and how they rank against their peers. It tells them exactly how they are doing. Together, we identify 3 â 4 monthly goals to focus on. For example: What are you going to do to improve food costs or scheduling?
We also extend this approach to assistant managers, preparing them to be future leaders. They must learn to make decisions based on data, not just intuition. This hands-on experience with data helps them understand what needs to be done to improve their performance in the upcoming month.â
âNo, not all. Focus on your own strengths. Stick to your lane and focus on improving what you already do well. What you do need to focus on is getting your data right. The business environment is getting tougher. Having the right data will help you. Solutions like Apicbase and Lightspeed, which help you extract and use your data effectively, will become much more important. Digitalisation is now standard. Customers and staff expect it. If you use it wisely, youâll get a lot out of it.â
đTune in to the full episode of The Food Service Growth Show with Peter Schimpl.
Did you know a poorly managed menu could cost you thousands in wasted food andâŠ
As your company grows and market demands evolve, your current systems may struggle to keepâŠ
The new CSRD regulations require large food service companies to report on Scope 3 emissions,âŠ
Multi-unit restaurant operators continually work to reduce overhead costs, minimise food waste, and uphold brandâŠ
Ever wonder what it takes to scale a small family-owned restaurant into a fast-growing chainâwithoutâŠ
Next to labour costs and rent, food costs are the highest expense for every restaurant.âŠ