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Part 2: Come Back Stronger Than Ever with a Compeat Advantage Database Spring Clean 

Learn how you can use this time to do some database spring cleaning allowing you to come back stronger than ever before.

Have you had to temporarily close your doors or turn to a ghost kitchen during this COVID-19 crisis? 

As a continuation to the Compeat Database Spring Clean Part 1, Compeat experts Katie and Jason walk you through more best practices for spring cleaning your database and give you insider tips on how to best streamline your inventory operation processes.

This free session will cover:

  • How to make your ordering process more efficient by using order templates and par levels
  • Ensuring you are ordering items from the most cost-effective vendors and bid out items to get updated pricing from other vendors
  • How to use VMS to import invoices, transmit purchase orders, and import updated pricing from order guides
  • Ensuring you are getting consistent deliveries and pricing by reviewing purchasing and vendor reports

Meet The Experts

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Katie Colaianni
Talent Development Manager


Katie brings over 17 years of restaurant management experience to the Compeat team.  She has worked in a variety of positions throughout her restaurant career, is a trained chef, and joined our team after working for three different Compeat customers. Today she is a Sales Engineer who works day in and day out showing customers how the Compeat suite of tools can help them achieve their goals.

 


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Jason Hollis

Jason Hollis
Training and Implementation Lead

Jason is a training and implementation manager at Compeat.  Having worked in the restaurant industry for over 20 years, Jason’s primary goal centers around offering tools and training to help restaurant owners and managers operate more efficiently.

Jason’s passion for the restaurant industry shines through to everything he does. His experience working as a general manager, chef, and produce specialist offers a diverse wealth of experience to offer guidance to restaurant operators.


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