How True Food Kitchen Manages 2,200 Recipes, 16,000 Vendor Items, and 2,000 Invoices a Week

Well, this is Behind the Numbers.

We do like to talk a little bit about numbers.

Let's talk about this team that you're taking care of.

You have almost, what, 4,000 employees across 46 locations?

Yeah, yeah.

And that newest one just came open earlier this week, actually.

So I've been in Boulder, Colorado.

The team is, you know, four days in it and setting some really great sales trends.

Awesome.

That's awesome.

Thanks.

Boulder sounds like a good fit for a true food kitchen, no doubt.

And then let's talk about some crazy numbers.

Like how many recipes are you managing? How many SKUs are you managing? What are you doing in the software?

Well, so as I was looking at it today, I currently have 2,200 active recipes to go through and kind of like fuel the system and run a menu of like less than 100 if I include sort of the beverages along with the food.

And that, you know, in order to help accomplish all that, I have twelve hundred active purchase items that are fueled by sixteen thousand active vendor items to go through and kind of really generate the better part of eight hundred and fifty outbound orders from the system.

So a lot of mapping in there to be able to get it all out there.

And then even outside of what we asked for out of the system, I'm receiving in almost 2000 invoices a week that need to get processed and kind of continue to move forward.

So just a ton of data flowing all over the place and trying to keep track of it and make sure that we keep it clean and tidy.

So that way it runs as effectively as it can.

Well, and for people who don't know True Food Kitchen, maybe explain why you have so many recipes and SKUs and purchase

items.

Yeah, so we're mostly scratch kitchen.

We don't buy a lot of pre-made sauces or anything, so it comes in raw.

And so within that, those of you who aren't in the system, understand like I buy it in count or I buy it in pounds or something else.

Well, this is Behind the Numbers.

We do like to talk a little bit about numbers.

Let's talk about this team that you're taking care of.

You have almost, what, 4,000 employees across 46 locations?

Yeah, yeah.

And that newest one just came open earlier this week, actually.

So I've been in Boulder, Colorado.

The team is, you know, four days in it and setting some really great sales trends.

Awesome.

That's awesome.

Thanks.

Boulder sounds like a good fit for a true food kitchen, no doubt.

And then let's talk about some crazy numbers.

Like how many recipes are you managing? How many SKUs are you managing? What are you doing in the software?

Well, so as I was looking at it today, I currently have 2,200 active recipes to go through and kind of like fuel the system and run a menu of like less than 100 if I include sort of the beverages along with the food.

And that, you know, in order to help accomplish all that, I have twelve hundred active purchase items that are fueled by sixteen thousand active vendor items to go through and kind of really generate the better part of eight hundred and fifty outbound orders from the system.

So a lot of mapping in there to be able to get it all out there.

And then even outside of what we asked for out of the system, I'm receiving in almost 2000 invoices a week that need to get processed and kind of continue to move forward.

So just a ton of data flowing all over the place and trying to keep track of it and make sure that we keep it clean and tidy.

So that way it runs as effectively as it can.

Well, and for people who don't know True Food Kitchen, maybe explain why you have so many recipes and SKUs and purchase

items.

Yeah, so we're mostly scratch kitchen.

We don't buy a lot of pre-made sauces or anything, so it comes in raw.

And so within that, those of you who aren't in the system, understand like I buy it in count or I buy it in pounds or something else.