“I am a CPA who serves in the capacity of a controller for a seven-figure B.L.D. diner in Harvard Square, Cambridge called Zoe’s. The owner is the father of four children and works 80-hours per week. In the summer of 2008 we were stalled and making no progress on the bottom-line, even though our sales volume and popularity did not suffer from the economy.  Prior to joining CCRG, we were purchasing most of our food through one major vendor and our food cost was consistently 43% to 44% of sales.  I was looking for a minimum of 7% decrease.  After 5-months in the program, without inventory changes, our cost of food dropped to 37%. This is outstanding and all due to CCRG.  We have seen no change in the quality of product served.  This is nothing other than a complete turn around for Zoe’s.  The owner’s anxiety went way down; so also did his hours spent at work.”

 – Thomas P. Brady, Jr., CPA, MBA, MST