Case Study: Zavala’s Barbecue cuts food cost and saves 28 hours a week with evolv Consulting and Claude

Zavala’s Barbecue saves 28 hours a week with evolv Consulting

Zavala's Barbecue, a restaurant run by owner Joe Zavala, faced the challenge of managing its entire operation through a fragile stack of Excel spreadsheets. This inefficient system handled everything from inventory to scheduling. Joe Zavala, who is also an Alliances Director at evolv Consulting, sought to build a unified, mobile-friendly platform to consolidate these functions with support from evolv.

Using Claude, evolv Consulting architected and shipped a full production kitchen operations platform from scratch. The solution automated workflows, provided real-time data, and featured role-based access. This resulted in operational admin time dropping from 30 hours to just 2 hours per week, saving 28 hours. Furthermore, food cost was cut nearly in half, from 50% down to a normal operating target of 33-35%, demonstrating the significant impact of evolv's solution.

Zavala’s Barbecue