C.J James
Vancouver, BC (CAN)
Role(s):
Founder/Owner/Principal
CulinaryVision
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Startup
Location:
Vancouver
Industry:
Technology/Web
Year Founded:
2014
Number Employees:
1-10 people
Business Stage:
Creation/Idea
Entity Type:
Incorporated Outside United States
Description:
My name is C.J James, I’m 39 years old, I have been a chef, owner, GM and consultant for over twenty-five years. My passion has taken me all over the world, worked with many big brand companies, worked at top restaurants in a plethora of countries and have an intimate understanding of every aspect of the hospitality business.
Five years ago, frustrated with the lack of bridges connecting technology solutions to the food and beverage industry (especially Indy), I set out to build my own. I used my clients as a starting point, the questions and challenges they were having as well as industry statistics and my own experience to create an analytical tool in Excel that would help their businesses and increase their ROI.
My system is fully interactive and computes your information using historical, theoretical and industry standard data. In the end, it’s been a long journey and I’m now looking to get my program programmed, and scale it in a dramatic way, I’m alone in my venture and I’m finding it challenging to break into the IT world as it has a completely different circle to my network. Here is a brief snapshot of some of my components. There are several key differentiators with my program over traditional market software options,
1. Bottom-up solutions based on operations reality not perception
2. Reverse engineering cost to diagnose inefficiencies
3. Factors in human physical and psychological factors into production
4. Makes all other software obsolete including tax software
5. Bridges the gap between frontline workers and management
6. Bridges the gap between owner/operator and traditional financer
7. Bridges the gap between random and strategic marketing
8. Create a working system language that is ACTUALLY understandable to people with no operations or business experience
9. The ultimate communicator, communicates to all sections of the business in real time, transfers and stores usable data which yields advice
10. Not only flags challenge zones but provides real usable solutions
11. Links everything together, from scheduling, inventory, menu creation/updates, costings (x15 factors, including actual raw ingredient yields), recipe books, par sheets, work station mapping, active real-time prep list with a triple check system built-in and full accountability system, ordering/inventory, actual yields, recipe bank to draw from (pre-costed recipes using the 80/20 rule of popularity) and a whole bunch more
12. Scenario snapshots (what your business would look like if you “added breakfast” or changed your operating hours etc.), it also allows you to play around by adding and removing menu items, change your seating plan, adjust square footage and more
13. Uses a proprietary point system to evaluate every menu item based on customer, team, operations, cost, efficiency, accessibility, square footage, retail space, physical and mental effort, popularity and more, then applies those points directly top my menu engineering section recommending losing, moving, promoting or leaving any given menu item
Unlike everything else on the market, my system involves not only people that own a restaurant but all three in the category. With almost 2/3rds of Americans dreaming about owning a B&B, food truck or any other food stop you can imagine, there is a plethora of people looking for software solutions to give them a better idea about what to expect. That’s about 200 million potential customers compared to the 1 million restaurant owners in the US alone.
The "Dreamer and the Student" The Dreamer and the Student are the ones that love the idea of opening a restaurant and or are studying to enter the industry.
The “Committed" are start-up customers and they will use the system to create all the financial projections and assumptions based on solid industry standards, prepare their recipes and menus as well as understand their ROI.
The "Operators" are fantastic, because they are usually overwhelmed and are always looking to systems that can make their life easier, more organized, efficient and more profitable.
I would love an opportunity to see if my program and operations perspective could be of any value to you and work together to change an industry that’s been left in the 70”s.
It would be great to hear from you and once again congratulations on your next success!
Founder/Owner/Principal
Culinary Dreams
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Service Provider
Location:
Vancouver
Description:
I develop and operate businesses in the Hospitality and Food Industry, I have taken over 25 years of operating and start-up experience and built an analytical game changer.
Normally, you have one company that builds point-of-sale, you have another company that builds labor and scheduling, you have another company that builds inventory, you have another company that may build loyalty and CRM software, and then the operator typically has to put those four or five systems together. We’ve combined all of them and more!
The operating system combines multiple platforms into one: point of sale, customer relationship management (CRM), advanced reports, labor management, taxes, and kitchen supply management, a restaurant operating system that empowers hospitality businesses to control, analyze and leverage their critical data. Using a cloud-based, unified system, together, these functions offer a full-stack, one log-in system that enables businesses to manage the entire restaurant experience, from back-of-the-house operations to all consumer-facing aspects, ultimately building and managing customer, team and partner relationships.
Services Provided:
- Logo Design