^{A DAY IN THE LIFE}

Greg Casten

Greg Casten is the operating partner of several iconic restaurants in the Washington, DC area. See how he uses MarginEdge across his restaurants and why he credits it for increasing his efficiency and profitability.

The Point DC

Location: Washington, DC
Number of Units: 5
Cuisine: American & fusion seafood
Tech Stack: Simphony, RealWorld

The goal

Operating Partner Greg Casten tried several restaurant management systems but wanted a software solution created with restaurant operators in mind.

[me] solution

Since finding MarginEdge, Greg has been able to manage all his restaurant units from one, central location. He tracks his food costs against his total revenue every day to ensure his menu is perfectly priced and his team is on track with budget goals.

“ I've been on this system now for 5 years. All of my people are well-versed (in MarginEdge) and it is integrated into operation to the point where I don't think we could operate as efficiently without it. Each thing they do is aimed at making my restaurant more efficient. ”

Greg Casten | Operating Partner

Management tools

Operator Greg Casten utilizes MarginEdge's to efficiently manage his restaurants.

Real-time reporting

MarginEdge gives Greg one place to go to monitor sales, spend, food usage, and overall performance for five of his restaurant units.

How [me] works

Budget tracking

Greg's team can easily stay on top of their spend for the period with MarginEdge's visual budget tracking tool.

Profitability tools

Recipe controls

MarginEdge updates The Point's recipe costs as invoices are processed, ensuring Greg has all the information need to maintain menu profitability.

Recipe tools

Experienced
Automated
Uncomplicated

Try MarginEdge Today!