The perfect example was July — I was looking at the numbers thinking, sweet, I've sold $113,000 against a budget of $85,000, patting myself on the back about how good we were going. Then I sat down and did the real numbers for July and it was actually $98,000. I was giving myself false pats on the back. That's when I figured it out — they just weren't throwing me the same number.
New Zealand
That's the beautiful thing about this system — when you start looking through it, you use it to find anomalies. That's kind of what it's built for: to go, 'that looks wrong.'
New Zealand
I don't mind that it's day by day — it stops me budgeting too far in advance without actually thinking about what we're delivering. And if my initial budget's way out of whack, I can create a relative budget for the team from it, which I quite like.
New Zealand
It's really good when you start to see why it all works together — your invoices flowing into your recipes, into your cost of goods, into your menus. It's pretty cool.
New Zealand