Joby Wells Proprietor and Head chef of an upmarket fine dining restaurant in South London believed he was on top of his suppliers receiving the best prices and service possible in particular from his food suppliers.
Being a discerning chef he was very keen to ensure the high standards of food quality were achieved but was aware of the additional costs involved to achieve this.
Following a comprehensive review of the restaurants expenditure Sancus demonstrated to the Restaurant total savings of over 41%. These included areas such as:
Energy gas –20%
Merchant Cards – 35%
Telecomms including broadband – 47%
Food Procurement (whilst maintaining the high standard demanded – over 12%
These savings were realised with the minimum of input from Joby who was free to focus on delivering the very best menu to his customers.