CASE STUDY
Glencoe Golf & Country Club transformed costing and inventory with meez
Glencoe Golf & Country Club, home to 45 holes of championship golf and multiple dining venues, needed a better way to monitor food costs, reprice catering menus, and train staff efficiently—challenges that spreadsheets and time-consuming processes couldn’t solve.
They turned to meez to bring accuracy, transparency, and efficiency to their recipe management and costing operations.
Business Type
Golf & Country Club
member name
Kirk Myers
Executive Chef
location
Columbus
Ohio
Ohio
PROBLEM
Relied on spreadsheets for inventory and menu costing, making processes slow, error-prone, and difficult to update. Costing new menus took weeks, and staff training lacked efficiency and transparency.
Solution
With meez, the culinary team gained full visibility into costs, pricing, and purchasing trends. Costing their fine dining menu now takes 3 days, staff are better trained and more confident answering questions, and invoice reporting provides real-time clarity on price fluctuations.
Results
- Reduced annual food cost by 1.5%, from 39% to 37.5%.
- Cut inventory time from 5 days to hours.
- Confidently implemented a 5% menu price drop thanks to improved cost control and profitability insights.
“Before meez, our inventory and costing processes were manual, time-consuming, and lacked visibility. Now, what used to take 4–5 days takes just 12 hours across five outlets. Recipe costing that once took weeks now takes days, and we have real-time insight into pricing trends that helps us buy smarter and design better menus. With meez, we finished the year at 37.5% food cost against a 39% target—it’s been a game changer for both efficiency and profitability.”
Kirk Myers
Executive Chef
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