Novato restaurant software developer expands

NOVATO -- Ctuit Software has been helping restaurant chain owners better manage finances and operations for more than a decade, and now the maker of those tools is seeing to it that it has the talent and infrastructure in place to manage its own fast growth.

Ctuit (415-884-4888, in the past year has made a sizable investment in computer systems to handle data from hundreds of new client locations each year, as sales have grown by 27 percent on an annualized basis for the past five years. The company also plans to double the size of its Novato headquarters by February, so it can triple the size of the 19-employee workforce there in the next three years.

The number of locations served by the Ctuit Radar suite of cloud-based operational and analytical software grew by 900 in the past year to 2,700. The company claims to have a 99 percent retention rate for customers, which include Lark Creek Restaurant Group and Boudin Sourdough, both based in San Francisco, and Huntington Beach-based BJ's Restaurants, which has 130 locations.

"We're hitting a parabolic growth curve now," said Robert D'Ambrosia, founder, president and chief executive officer. "We probably can continue this growth for three to four years."

[caption id="attachment_65611" align="alignleft" width="200"] Rob D'Ambrosia[/caption]

And this growth trajectory has continued through the recent economic recession when many restaurants were hurting. Mr. D'Ambrosia said two factors have contributed to the company's recent growth: centralized, remote management and greater acceptance among businesses with cloud computing. 

Ctuit Radar provides owners and managers a dynamically updated view of the often challenging-to-manage sales, labor and cost-of-goods components of the restaurant business. For example, the food costing software module has allowed some clients to shave 1 percent to 1.5 percent from food costs if they were diligent enough to devote staff time to accurately log inventories of ingredients and calculate the cost of recipes. That may not seem like much, but when multiplied across hundreds of locations, those savings add up and help when competing on menu prices, Mr. D'Ambrosia said.

"The cost of corn and other commodities is going to go up," he said. "Consumers are getting really picky with their dollars." 

A module popular with higher-end clients is food server management, which helps coach the staff on suggesting to patrons which menu items to order together, such as side dishes and desserts.

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