Who it is for
It fits when the problem is not selling more, but keeping more of what you sell.
- Owners who run the kitchen, the floor or several sites and do the admin after closing.
- Businesses with healthy sales that cannot tell how much margin is lost to purchasing, the menu or the schedule.
- Groups that have opened a second or third site and need a common method before more hands.
- Hotels with their own food and beverage operation where each department keeps separate numbers.