As the leading software provider for the hospitality industry, Avero works with some of the most renowned restaurants, hotels and casinos in the world. Many of our clients start out with just one or two restaurant locations and are able to expand to a whole enterprise largely due to Avero’s innovative restaurant software solutions. Check out our interview with Adam Burke, Vice President of Operations for Corner Table Restaurants, to find out how The Smith restaurant group was able to operate more efficiently and grow their business.
Avero: How has Avero changed the way The Smith operates?
Adam: As we’ve implemented all the different aspects of Avero, we’ve been able to find more ways to operate our business the way that we want to. Avero has the functionality to solve problems that would otherwise be much harder to tackle. They put so much of our business information at our fingertips.
Avero: How has the Avero team helped improve The Smith’s business?
Adam: Our Account Manager, Kayla Wilson, is a true business partner. Besides being a big fan of The Smith (which we love), she always finds ways to apply the different aspects of Avero to help our business. While we were working with Kayla to add the Avero Loss Prevention module, she came to every meeting with real knowledge of what she was talking about and has a genuine interest in helping us get the most out of Avero.
Avero: How has The Smith’s revenue increased or how have your costs decreased as a direct result of Avero?
Adam: 2016 is a critical year for restaurants as far as controlling costs. The new labor rates that went into effect are affecting every business in the restaurant industry, and they’re requiring all of us to look at every aspect of our business. We all have a great ‘feeling’ for what’s working and what’s not in our restaurants, but to be able to see what feels right (or wrong) against what really is happening is one of the greatest benefits of Avero. That’s why our managers and chefs are extremely engaged Avero users.
Avero: How has Avero helped The Smith grow from three locations to five, including one outside New York?
Adam: As The Smith goes into new areas, it’s important to remember that these neighborhoods are all different and we need to be able to adapt to these differences. By reviewing sales trends in Avero, we can determine what kind of menu items our customers are responding to and make decisions based on truly actionable data.
Check out how Avero also helped The Smith East Village save more than $20,000 a year!
