Overview

You can’t talk about the Sydney nightlife scene without mentioning Butter - a fried chicken venue doing things a bit differently. Merging chicken, hip hop, champagne and sneakers, not only do they promise delicious food, they deliver seriously good times.

Challenge

Managing 3 packed out venues - attracting hip hop acts including Wu Tang Clan, Post Molone and Kaytranada, is a tough task for any restaurant operator. COO and Exec Chef Julian Cincotta has tried it all over his years in hospitality and he hasn’t always liked what he’s tried. Handling operations with up to 10 different apps proved to be a frustrating and costly experience. Then trying to scale operations across 3 different venues led to processes breaking down and little control over the end product.

Solution

Restoke quickly gave the Butter team centralised control over their operations. Rolling out live food costing, checklists and ordering as the priority, Julian was able to fill a number of gaps in their workflow. After some initial training, now the team is able to upload invoices from suppliers into the Restoke platform with ease. This gives Julian full oversight of the orders being completed by the individual venues and the menu costing associated.

Restoke is from a hospitality background, which I love. It has the tools that you really need.

Julian Cincotta
Exec Chef and COO, Butter

Results

1 hour saved each day, across 365 days of the year easily adds up to $10-$20k saved - which we can reinvest!

By implementing Restoke, Di Stasio found that they are easily saving 1 hour every day across the team. They’ve also eliminated over-ordering by using Restoke to manage their inventory. Stressing about food costs is a thing of the past too - now all they have to do is check the app. This means they can increase or reduce prices for customers, depending on how margins look. Before Restoke, there was a team member tasked with these jobs and working the long hours to complete them, but now it’s a more collaborative workplace.