mecwacare

Industry:
Aged Care / Healthcare Hospitality

Sites:
22 RAC facilities��& 6 retirement villages

Dinesh Kumar Subramani
Head of Hotel Services

For more than two decades, Head of Hotel Services at , has been reshaping how food brings dignity, comfort and connection to older Australians. Today he oversees kitchen, cleaning and laundry teams across 22 residential facilities and six retirement villages — all united by a simple mission: create meals that feel like home.

But with rapid organisational growth came a new challenge: how to manage suppliers, pricing and compliance at scale without losing visibility or consistency.

This is where FoodByUs stepped in.

“We had chefs using seven different platforms to order from seven suppliers. We didn’t always have a view on who was offering the best value.”

“Sometimes one supplier sells lemons for 60 cents and another for a dollar — now we can see that straight away.”

“Foodservice is about dignity and delight — not just nutrition.”

“Ordering, compliance and menu planning will soon work in sync. Chefs should focus on cooking and connection — not paperwork.”

The post How mecwacare Transformed Aged-Care Procurement With FoodByUs appeared first on FoodByUs.

The Suburban Dining & Rooftop

Bernard Jones��
Owner & Executive Chef

Andrew Croucher
Owner

Connor Jeanes
Head Chef

, a restaurant located in Ringwood Town Square in Victoria, represents a modern hospitality success story of adaptation and strategic technology adoption. Founded in 2015 and currently owned by Executive Chef Bernard Jones, working alongside his Head Chef Connor Jeanes, the venue has transformed its operations through the innovative ordering and management platform.

“FoodByUs has turned our ordering process from a daily nightmare into a 20-minute weekly task. It’s given us back our most precious resource – time.”

“With FoodByUs, we’re not just passive recipients of pricing. We can now actively negotiate, compare, and switch suppliers at the click of a button.”

“FoodByUs isn’t just a platform – it’s our operational backbone, giving us complete visibility into our supply chain and financial management.”

FoodByUs Interviewed Bernard Jones, Owner and Executive Chef of Suburban Dining & Rooftop & Head Chef Connor Jeanes.

The post Suburban Dining & Rooftop – 67% Increase in Operational Efficiency with FoodByUs appeared first on FoodByUs.

Canva has become a household name in the graphic design industry. Behind the scenes, ensuring that the Canva team stays fueled and energised is Beverage & Front of House Lead, Dan Bloom. With a focus on food, beverage, treats, events, and functions, Dan and his small front-of-house team use FoodByUs to create seamless and efficient ordering operations for Canva’s hospitality needs.

Time Savings

“FoodByUs has cut our food ordering to a third of the time.”

Before FoodByUs, Canva’s ordering process involved a chaotic mix of emails, text messages, and phone calls with each supplier having a different method. Dan managed this manually with a spreadsheet. “I would have links to supplier emails and comments with instructions on what to do for each one. It was really messy,” he explains. By ordering with FoodByUs’ Digital Ordering tools, his team has cut their food ordering to a third of the time.

Team Efficiency

“The beauty of FoodByUs is that it makes ordering from any supplier quick, error-free and manageable for the whole team.”

Dan notes that his favourite feature on FoodByUs is the Pantry List, emphasising his love for efficiency and error reduction. With no limit to the number of suppliers to order from, selecting the right products can be difficult. “I love how all the products we need are saved right there, sorted by supplier. It makes ordering so much better and more efficient.” Once added to the Pantry List, the Price History for all products is shown every time. With a team of 5 front-of-house staff managing the hospitality supply ordering, using FoodByUs has eliminated common errors such as mistyping product names, as well as given the team a better understanding of price fluctuations and trends.

COGS Tracking

“FoodByUs consolidates all of our invoices across all our ordering accounts, keeping everything in one place so we have total visibility over spending.”

FoodByUs doesn’t just make ordering efficient; Dan says it’s a game-changer for Canva’s cost management. He uses the Reporting feature on FoodByUs to see live spending, which gives him complete visibility over the company’s hospitality spend. This helps him stay on top of his COGS in real-time. “We get live data tracking, rather than waiting for the end of every month for the accounts team to generate a report,” he explains.

Dan concludes with accolades for the FoodByUs team, commending their responsiveness, support, and transparency. When asked if he would recommend FoodByUs, Dan’s response is a resounding “Yes.” In essence, FoodByUs has become an integral part of Canva’s food and beverage procurement processes, bringing efficiency, transparency, and cost savings to the table. Dan expresses that the integration of FoodByUs into Canva’s systems has not only streamlined their ordering but has also become a catalyst for positive transformation across the team.

FoodByUs interviewed Dan Bloom, Beverage & Front of House Lead at Canva.

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The post The Evolution of Canva’s Food Procurement: Increasing Ordering Efficiency and Tracking Costs with FoodByUs appeared first on FoodByUs.

When running a renowned multi-venue group with locations across Australia, efficiency is the name of the game. , a national pub and venue group with 27 sites in VIC, NSW, QLD, and WA, has found its secret ingredient for success – FoodByUs. Let’s dive into an insightful conversation with Group Executive Chef, Graeme McLaughlin, to uncover the transformative benefits that FoodByUs brings to Red Rock’s massive empire.

Regulating the Ordering Process

“centralises and simplifies ordering for all our venues, allowing us to easily consolidate and streamline orders every morning and evening.”

In the past, each venue within Red Rock had its own ordering system, leading to chaotic and time-consuming ordering and financial processes. Graeme explains, “Previously, the ordering process was overly complicated and took too long. There was no communication or alignment between our teams at different venues”

Now, with 2-3 staff members per venue all using FoodByUs, Red Rock Venues has gained control and visibility over the ordering process. The platform allows for backend controls without limiting the chefs, ensuring a more efficient and streamlined operation across the entire group.

Simplifying Supplier Relationships

“Having all our suppliers on the one platform is pivotal, especially for a national group like ours.”

Graeme emphasises the importance of maintaining supplier relationships in the hospitality industry. With FoodByUs, Red Rock Venues seamlessly integrates their entire pre-existing supplier network onto the platform, minimising the impact on these crucial partnerships.

For busy restaurant operators, the ability to easily bring on familiar suppliers is a significant advantage. FoodByUs not only simplifies the entire procurement process from ordering to payments with their suppliers but also opens up the possibility of discovering new, reliable suppliers on a national scale. “If we ever need a new supplier, they’re so easy to access. FoodByUs completely eliminates the hassles of multiple credit applications and invoices,” Graeme explains.

Cost Savings and Cash Flow Confidence

“The Reporting feature is a game-changer. It allows us to see our weekly spend, individual product costs, and price comparisons within the market.”

One significant impact Bhas had on Red Rock Venues is in the realm of cost savings and cash flow management. Chef Graeme says his standout feature which contributes to this is . He highlights, “It allows us to see our weekly spend, individual product costs, and price comparisons within the market. This tool has empowered our staff to manage their own COGS efficiently, positively affecting the entire business.”

For chefs, having a clear understanding of costs is paramount. FoodByUs not only provides visibility but also offers actionable insights to enhance financial efficiency, contributing to a confident and healthy cash flow.

Graeme commends the FoodByUs team, noting, “The support is very prompt, and our staff has become proficient in using the platform. As we continue to navigate and use the platform, we become more self-sufficient.” Red Rock Venues’ journey with FoodByUs is a testament to the transformative power of a consolidated ordering system. From simplifying supplier relationships to streamlining the ordering process, achieving cost savings, and seamless support – FoodByUs not only delivers a powerful platform but also ensures that their clients are confident and capable of utilising it to its full potential.

FoodByUs interviewed Graeme McLaughlin, Group Executive Chef at Red Rock Venues, a national pub and venue group with 27 sites across VIC, NSW, QLD, and WA.

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The post Multi-Venue Group, Red Rock Venues, Consolidates Ordering With FoodByUs appeared first on FoodByUs.

In the bustling world of hospitality management, time is of the essence. Every minute saved is an opportunity gained. This rings especially true for Michelle Widjaja, owner and operator of , an intimate Japanese counter-service specialising in ramen with no broth in Darling Square, Sydney. In this blog post, we explore how FoodByUs has revolutionised IIKO Mazesoba’s procurement processes and saved them labour cost and accounting time.

A Niche Concept Born from Travel

“I was inspired by Tokyo’s iconic noodle shops, and wanted to give Sydneysiders another way to enjoy ramen.”

, specialising in brothless ramen, was born out of Michelle’s solo expeditions in Japan. Her experiences inspired a concept that caters to solo travelers seeking a comfortable dining experience. This offering like no other sets them apart in the Australian culinary scene.

Time Savings

“We’ve reduced our ordering time by at least half with FoodByUs. What saves us the most time is having easy access to the Digital Catalogue.”

Before , ordering was a fragmented process that involved SMS, fax, and email. Now, Michelle’s team has cut down their ordering time by at least half, thanks to the ease of ordering on the industry-leading interface. “We used to make tables with SKUs for orders that we wanted to put through. It was hard and painstaking.”

IIKO Mazesoba also saves precious minutes thanks to FoodByUs’ Issue Resolution Tool; with a quick response upon submitting an issue report, the platform promptly provides a concise summary, ensuring speedy resolutions and uninterrupted kitchen efficiency. “Once you submit an issue request, you get a response so quickly,” Michelle says.

Cost Reduction

“For us, the biggest cost is labour. FoodByUs saves time and ultimately saves costs. Even if it’s just 15 minutes a day, it adds up at the end of the year.”

FoodByUs has reduced errors and improved team alignment for the IIKO Mazesobs team. Previous ordering methods were extremely disorganised, so communication and record-keeping were challenging and time-consuming. “If someone used their personal phone to make an order, no one else on the team would see what was ordered,” explains Michelle. With a young team of 4 sharing access to the platform, Michelle says FoodByUs provides tools for which helps to manage labour costs effectively.

“The Pantry List and shopping cart allow for complete team visibility over orders and make sure everyone is on the same page.”

Efficient Accounting and Payments

“With the Xero integration, invoicing is so easy. I went from needing to take photos of paper invoices to having everything pushed through automatically with no manual work.”

FoodByUs’ integration with Xero stands out as Michelle’s favorite feature, simplifying bookkeeping and accounting. “As a business owner, I now mostly look after the restaurants’ finances. The integration is what personally helps me the most. It makes accounting so convenient.”

FoodByUs offers a range of flexible payment options, with no additional fees – not even on credit cards. Michelle says, “Payments are simple. We use AMEX and there’s no surcharge and it’s instant. I also don’t need to do multiple credit apps, which is convenient.” From payment and invoicing to dispute resolution and reconciliation, FoodByUs streamlines accounting and payment processes so business owners and restauranteurs get more time back in their busy days.

‘s journey with FoodByUs showcases how streamlined ordering, digital solutions, team alignment and integrations can significantly impact a restaurant’s success. From saving time in ordering to efficiently managing costs, FoodByUs has become an essential ingredient in IIKO Mazesoba’s recipe for success.

FoodByUs interviewed Michelle Widjaja, owner of IIKO Mazesoba in Darling Square & Barangaroo, Sydney.

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The post Time on Your Side – IIKO Mazesoba Cuts Their Ordering Time By Over 50% appeared first on FoodByUs.

About

is a popular restaurant located in Bondi, known for its delicious food and refreshing beach-front atmosphere. We sat down with head chef Jade who shared her extensive knowledge in hospitality and frustrations with wholesale ordering prior to FoodByUs. She used various methods to order supplies, including text, call, email, and website. This resulted in a lot of time being spent on ordering and tracking supplies, which was often an infuriating experience for all staff.

Suppliers & Ordering

“The platform makes it easier to keep tabs on orders and deliveries, rather than looking at several websites, wondering who to call”

Prior to using FoodByUs, the restaurant used various methods to order supplies, including text, call, email, and websites. This resulted in a lot of time being spent on ordering and tracking supplies, which was often a frustrating experience for the staff.

With the implementation of FoodByUs, The Depot has been able to streamline its ordering process significantly, saving them valuable time and increasing efficiency. The platform allows them to order from many different suppliers and add their own. The staff at The Depot appreciate the ease of keeping track of all their orders in one place, as opposed to having to visit multiple websites or make various phone calls to suppliers.

Cost Savings

“COGS is bottom line for businesses – it can run your business down if not drilled down and maintained.”

One of the key ways FoodByUs helps drive costs lower is through its pricing transparency and comparability. The Depot no longer needs to spend time collecting price lists from different suppliers or negotiating prices individually. With FoodByUs, they can easily compare prices for products across multiple suppliers, ensuring they get the best possible deals and avoid overpaying for supplies. This feature alone has helped The Depot make informed purchasing decisions and optimize its cost of goods sold (COGS).

FoodByUs reporting tools also play a crucial role in driving lower costs for The Depot. The reporting tools allow them to have full visibility of their spending, enabling them to identify areas where they can save and optimize their purchasing decisions. The overview of food costs and insights into product spending help The Depot identify any potential cost outliers or areas where they can negotiate better deals with suppliers. Jade says “These cost-saving measures enable us to allocate resources more effectively and even offer giveaways to our patrons and customers, enhancing their overall dining experience.”

Convenience & Collaboration

“The platform is so easy to use, even older staff can figure it out.”

“I can search for specific products or browse through different categories with ease, finding exactly what I need in a matter of clicks,” says Jade. The ability to compare prices and product details across various suppliers directly within the platform allows her team to make well-informed decisions without the need to manually visit multiple websites or make numerous phone calls. With the platform being easy to use and providing transparency and comparability, Jade says their experience with FoodByUs has been extremely positive. Moreover, the staff appreciates the support and level of service provided by the FoodByUs team.

Overall, FoodByUs’s user-friendly interface, consolidated ordering process, search and compare feature, and collaborative capabilities make it incredibly easy for Jade and her team to manage their food supply ordering effectively. FoodByUs provides a centralised hub for the entire team at The Depot to collaborate and communicate regarding their orders. The platform allows the chefs and staff members to view and amend each other’s orders, ensuring that no crucial items are missed and promoting a cohesive and efficient ordering process. This collaborative approach not only saves time but also enhances accuracy and minimizes errors in the ordering process.

FoodByUs interviewed Jade, Head Chef at the Depot Bondi.

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The post The Depot – Simplifying Ordering and Increasing Efficiency appeared first on FoodByUs.

About

French-inspired in Darling Square combines art, food and atmosphere with a modern Australian and Asian twist to bring diners a one-of-a-kind experience. We spoke with Head Chef, Yanto Liu, who has been a recurrent user of FoodByUs about how his ordering processes have evolved over the past few years with our platform.

Catering to alternating menus

‘Because we change our menu frequently, we need to order from a different range of new suppliers at any given time. FoodByUs lets us do this in just 15-30 minutes.’

One of Auvers Cafe’s biggest challenges is managing its ever-changing menu. Understanding the fluctuating costs associated with rotating menu items is key to pricing food, ultimately ensuring that the venue profits. Previously, ordering from more than 10 suppliers was a major struggle for them, as they needed to switch constantly between phone calls, emails and messages to order and communicate with them.

Their menu rotations mean they require new products on a frequent basis. “With complete price visibility of an entire marketplace, we no longer need to contact each supplier individually for their price books.” Yanto also says “One credit app gives access to hundreds of suppliers, saving me so much time.”

Cost savings

‘We save more than $2500 in COGS weekly. ’

There are a variety of ways in which FoodByUs can help cut down COGs. 

1. Price Transparency from multiple suppliers
2. Tendered Pricing

FoodByUs works closely with suppliers to build and maintain relationships, bringing food-service venues the best pricing possible. With an entire marketplace at their fingertips, Yanto and his team are able to easily compare prices from multiple suppliers and find the best options to suit their needs.

Yanto says he “initially worked closely with FoodByUs reps, who help [him] with price comparisons. However, [he] has now gained enough confidence in the platform to use it independently.” He notes: “With the Digital Catalogue, I can see different prices for the same product from different suppliers. It’s so easy to shop around to find the best deals.”

Trust, support & transparency

‘We’ve gotten to the point where we can confidently & independently use FoodByUs without any issues.’

Transitioning into a new ordering system can understandably be frustrating and difficult, especially for those who are less tech-savvy. With Onboarding & Support, FoodByUs’ ultimate goal is to make the lives of chefs and venue owners easier. Auvers completely trusts FoodByUs, but Yanto notes, “Whenever we need , the Customer Service Team or local reps are always there to help.”

With a rapidly technologising world, the hospitality industry is seeing a massive shift towards utilising tech to speed up their processes – including accounting, housekeeping, sales, ordering and CMS. Venues, like Auvers, have seen a drastic improvement in many areas of their business by choosing to make the switch.

FoodByUs interviewed Yanto Liu, Head Chef at Auvers Cafe, Darling Square.

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The post How Auvers Cafe Saves Over $2,500 in Food Costs Every Week appeared first on FoodByUs.

About

Priding themselves on authenticity, blends Argentinian cooking styles with the traditional flavours and textures of Mexico. We sat down with General Manager at the time, Stephanie Bull, who spoke about her struggles with onboarding and procurement times during the post-pandemic period, and how FoodByUs has improved her business.

Slashing Onboarding Time

“I used to rummage through folders and make spreadsheets for every supplier with their name, product details,��minimum orders, delivery days and more.”

Onboarding procedures are time and resource-consuming, especially within the fast-paced hospitality industry. “My onboarding plan was confusing, hard to keep track of and hard for employees to understand,” says Stephanie. Simple errors such as selecting the wrong product lines would result in wasted time & resources. With the help of the Pantry List, as well as the overall simplicity of the platform, FoodByUs has helped reduce Mexicano’s onboarding time from weeks to just one shift.��

Time Reduction

‘I cut my procurement time by 67% by integrating all my suppliers into FoodByUs.’

The struggle for time is an ongoing experience for chefs, and anyone within the hospitality industry. Having everything in one place has been a game-changer for the team. Stephanie says she had “8 functional sheets and different requirements for the kitchen, bar and restaurant, so it would take close to an hour to order food and supplies.”

Authenticity & Transparency

‘It feels transparent. You’d think that when you’ve got a major hub, there’d be a lot of hidden elements such as fees. I haven’t found that with FoodByUs at all. ‘

When using a centralised platform, every customer wants a seamless and worry-free experience. FoodByUs prides itself on being authentic, something that Stephanie highlighted as one of her favourite features.�� She notes, ��“I’ve found it to be very transparent and accessible. I’m able to challenge things like pricing and the financial team is always available whenever I need support.”

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The post Leading Narrabeen Restaurant, Mexicano, Cuts Their Procurement Time by 67% appeared first on FoodByUs.

About

Charlie & Franks is more than just a cafe, but a story of belonging and celebration. The journey of is unique as it begins with family and comes from the heart. For this case study we interviewed Venue Manager, George, and co-owner, Fran. They are driven by their passion for “food, wine, chaos, music, acceptance, kids, fun, and making endless memories.”

From one-by-one to all-in-one

Prior to FoodByUs, cafe owners George & Fran used over 25 suppliers to order for their two award-winning cafes and corporate catering business. This resulted in a number of time-consuming processes creeping into their business.

The first issue: the supplier sign-up process. Each supplier requires a credit application form, and this document varies per supplier. Fran tells us that this was a “constant manual process that was tedious and nauseating.” She adds that “each application form could be up to 10 pages and take up to 2 weeks for turnaround.”

The next issue: communication. Multiple suppliers means multiple ways of communicating. Using a variety of methods including phone, email, text, apps and even fax was extremely frustrating as “inaccuracies were made, and time was wasted chasing up manual processes – we would even have to chase up any of our chefs who may have missed the handover from the weekend.”

Since using the FoodByUs platform, Venue Manager, George says that above all what has helped the most is: “I can understand what’s going on.” With FoodByUs, cafes and restaurants with more than one location can link their venues into one platform so that anyone, including the Head Chef and the Manager, can view the orders from the same dashboard and share a universal view.

Catering’s unique challenges

‘In one way catering is very structured and easy to run because you know what you need, but it can also be very last minute and that is where FoodByUs has helped us immensely’

FoodByUs lends its group-buying power to small-medium businesses, and this means big savings across the board. George says ‘some items are literally half price, but the quality and brand is exactly the same.’ The benefits are not just in saving money but in knowing food costs.

Often there is a process for chefs to submit invoices to a central system which then lets everyone know costs later in time – but it can take a week or more to finally understand actual food costs. With FoodByUs, since all costs are known up front and already live in your dashboard, you’re in the know at all times.

Charlie & Franks are renowned for their corporate catering service. Customers can order through their  or through catering platforms such as .

“FoodByUs takes the risk out of catering, specifically when unexpected events occur,” Fran says, because “it’s quick and easy,” especially when a flood of clients ask for niche items or a last minute function is booked. As George explains, “I can now source things quickly, even within 10 minutes if I wanted to. All the pricing and details are there so I can easily find out what I need.”

Fran elaborates, “being able to have instant pricing available is critical as it caters for customer requirements, especially when it’s a major event where you need to get spot on prices.” With multi-user access to FoodByUs, every catering staff member can use the FoodByUs platform to customise things to the ever-changing needs of clients.

Swift on-boarding of new team members

‘We have a local clientele who always want something new, so in any given week 20% of the menu will change – FoodByUs helps us plan for this in a way we never could before.’

Perhaps the most beneficial for George and his team is the simplicity and visibility FoodByUs provides when bringing in new members of the team. Often cafe owners don’t have a lot of spare time and are always looking for simpler ways of achieving their goals – like building cross-team awareness. George says “all the suppliers are in one platform which makes it super easy when training new employees because I can show them all the products and suppliers we use which creates less hassle for me.” With standardised ordering procedures via FoodByUs, new staff can jump into ordering within moments of starting at the Charlie & Franks team.

Cost and cash flow awareness

‘It takes the confusion out of pricing as it is all right there’

In the past, George was constantly going through price lists to find a well-priced supplier which “took hours at a time and often took up a lot of my day.” He would constantly be going through paper price lists and tried his best to stay on top of it from month to month. With FoodByUs, George says “I can find supplier costs easily which saves me loads of time.” Because all costs are known up front and live in your dashboard, with FoodByUs you will always know costs per item, daily specials as well as alternative product options.

Another great feature which Fran appreciates is the “all in one solution for payments.” FoodByUs has all financial reports, invoices and documentation in one spot meaning Fran can plan for and manage the cash flow better. Not only is there incredible transparency when viewing costs, she can also see how prices fluctuate over time and compare the market whenever she needs. The surcharge-free credit card payments that FoodByUs offers were also a game changer, because many of her old suppliers didn’t accept credit card.

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The post How Charlie & Franks Uses FoodByUs to Manage Their Multi-Venue Cafe and Catering Business appeared first on FoodByUs.