SPARTA HOSPITALITY
|
 |
|
In
the business of providing information tools to decision makers at
affordable pricing. Empowering the user by supplying information.
|
Who is Sparta Hospitality?
|
In
the business of providing information tools to the decision makers at
affordable pricing. Empowering others with information.
After thirty plus years, the repeated insistence of colleagues to “do
something” with the tools I had built for myself; Sparta Hospitality
was born. I chose the name Sparta because of its meanings
to me: strong, basic and “get the job done”.
Where I had a need, I developed the tool. I designed with
simplicity in mind. In some situations I had worked with enterprise
caliper tools that ran on mainframes or servers. In the small
businesses where I was the accountant, I did not have those
resources. I had a budget. The other goal that is met with Sparta
Hospitality is that I have set my “inner geek” free.
|
Why go with Sparta Hospitality?
|
Reason
#1 is that you have
a need that is addressed by one of my tools and the price fits your
budget. Can similar tools be found in the market place,
maybe. A number of my tools were developed because there was no
commercial product available. I had to build my own. If
a commercial product was available, it probably costs more than my
budget allowed and did much more than I needed at the time. These
are some of the major tools I developed for use at different times.
| PRODUCT LISTING |
- Banquet POS
- Billing
- Capital Spending Requests
- Catering Tracking
- Daily Sales
- Inventory/Menu Costs
|
Reason #2 is that the tools were developed in real life
situations. I was in the same place as most of you. Each
tool enabled me to shine in my accounting role. Is that reason
enough to buy my tools, NO! If your current tools work for you,
that is what counts. If not, maybe these tools will. Each
tool was designed with a cost savings goal.
|
Theoretical Costs of Sales
|
When working as the controller of a night club operation I submitted a
magazine article to the organization HFTP for the membership. I wanted
to share the success we experienced with costs controls. What is
important is to know your "perfect" costs of sales or theoretical. If
every item on your menu sold was made perfect to the recipe every time
by each employee theoretical costs could be achieved. Now nothing is
perfect. There is a normal amount of waste to be expected. If the
waste is managed, a better costs of sales can be achieved.
Check out the full article
|
|