This article is adapted from a LinkedIn post by Robbie Francis, Founder of Hops.
Yo people! We’re back with a 4-part series to answer: why the f*** are chefs still using spreadsheets?!?!!?
For many, spreadsheets feel like the only tool that actually works:
- You know the software
- The friction point is removed
- You can customise it how you want
- It’s free and readily available
Basically: the barrier to entry is virtually ZERO.
Chefs can just jump in, with no training , and start building custom templates to fit THEIR specific needs. No software investment needed. Easy peasy!!!
But here’s the rub: comfortable and familiar doesn’t mean “best for the job.” Especially once you start to scale.
Chefs are experts at cooking, but are they experts at financial management and business operations?
The question operators should ask themselves is: 'Are they really the best person to be designing the costing system for a multi-million pound business?'
Relying on chefs to build out complex cost tracking and inventory systems in spreadsheets can ultimately lead to some major issues:
- Inconsistencies across sites
- Hidden costs you weren’t even aware of
- Lack of real-time visibility into your financials
If you’re serious about tighter control on finance and ops, it’s worth asking whether specialised hospitality software is just better suited to the job:
Built for the messiness of a modern restaurant, not something even remotely predictable.
And be honest with yourself: sometimes “what we’re used to” actually ends up capping your ability to scale…………..Comfort can be the handbrake.
About Robbie Francis
Robbie Francis is the Founder of Hops. He has spent years building and implementing hospitality technology with operators, focused on simplifying back-of-house operations across inventory and finance.
Follow Robbie on LinkedIn: linkedin.com/in/robbiefrancis
View the original LinkedIn post: Yo people!
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