GUEST BLOG: Jeanne Egan, MarginEdge

October 2023 Edition

About 3 months ago, I shared another blog that I wrote on LinkedIn called “Top 8 Restaurant Bookkeeping Tips” and that is when the relationship with MarginEdge started! Tracy Scott, Marketing Director at MarginEdge responded to that post and we started a conversation about who MarginEdge is & how they can help restaurants & food businesses. I was so excited about what MarginEdge can do, so then, she connected me with Jeanne Egan which is a Strategic Account Executive who has been so great to work with.

After watching a demonstration of what MarginEdge can offer my clients, I was so impressed that I just want everyone to know about it!

Here’s a short demo of their software: https://www.marginedge.com/onboarding-platform-overview

(My favorite is the Recipes section….if you are having trouble with inventory – this will be your best friend!)

MarginEdge's mission is to create a world where restaurant operators and finance professionals can focus on the business they love. By using best-in-class technology to eliminate unproductive paperwork and streamline the flow of operational data, MarginEdge is re-imagining the back office and freeing restaurants to spend more time on their culinary offerings and guest experiences. The platform offers market-leading invoice processing, inventory management, recipe analysis, budgeting, performance tracking and supplier bill payment capabilities. MarginEdge offers the only accounts payable automation solution built exclusively for restaurant accountants and bookkeepers.

I had an opportunity to interview Jeanne Egan, Strategic Account Executive at **MarginEdge**! It was really amazing to get to know her background and her story! Without further ado, let’s start the interview!

Interview Questions

Why did you pick this trade, in particular?

I love restaurants. Just love them. The atmosphere, the pace of it and the hospitality. It's a world I spent most of my life in and will always be my first professional love. No one goes into the restaurant business without a deep love for the day to day. Some days it's love/hate but there has to be love.

There is no way anyone in their right mind would do it otherwise. It's HARD!

Transitioning to MarginEdge was a no brainer for me. It's the best way for me to stay connected to the restaurant world and help operators with the most difficult parts of the business. The parts I struggled with for years as an independent owner/operator were MONEY and TIME.

Who inspired you – professionally?

My aunt. Now in her late 70s and finally retired (selling her final location just this year), she spent most of her life in the business. Starting as a teenage hostess, she eventually worked her way into several leadership positions within a large NY-based restaurant group before striking out on her own. She owned and operated dozens of restaurants throughout her career. Watching her both succeed and fail (only to start again) at building, managing and eventually selling concepts, in such a tough business was inspiring to me even at a young age.

I wanted to be her. The way she could charm anyone and everyone that stepped foot in her restaurants (or general vicinity)......it was unbelievable! How did she do it? I had to learn, whatever THAT was I had to have it. It was hospitality. Hospitality is something she has in her blood; it is just who she is now, deep seeded from years of perfecting the craft. I had to have it also.

What is your favorite food to eat?

Anything in any tortilla of any kind. Taco, burrito, salad wrap. Put it in a tortilla and it's for me.

What are the top three reasons why a business owner should invest in your service/product?

1. Save time

2. Eliminate paperwork

3. Get daily P&L

Restaurant operators are smart but very BUSY. They know they need to watch their costs. They know they need to save money and sell smart menu items. They know they should know what their most profitable item is. BUT who has the time for all that research, detail, PAPERWORK. Yuck! Who wants to spend hours costing out menu items only for all the vendor prices to change the very next day???

We do! We take care of the paperwork, analytics and detail. With MarginEdge you know all of that every day. Our company was founded by restaurant operators and we deeply understand you want to be spending time with staff and guests instead of being stuck in a tiny back office surrounded by piles of paper. If we saved you 1 to 2 percent on food costs (or more!) and kept you out on the floor (or at home instead of at the restaurant’s back office), we have accomplished our goals.

What is your ideal customer?

Restaurant owners, operators, GMs or chefs who want to make more money and save time. If you sell food on a plate we can help. Another group of folks we help are restaurant bookkeepers and accountants. I have seen plenty of egg crates full of receipts to know accountants and bookkeepers can benefit from the automation and digitization we offer.

If you would like more information or get connected to the MarginEdge team, please fill out a *Participant Contact Form and we’ll make that connection!

I hope you all had a wonderful time reading all about MarginEdge and getting to know Jeanne Egan!

Thank you all for reading!

Interview Questions

Dolly Towne

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