A new wave of restrictions is coming, and if you haven't started shipping yet, then it's time to do it!

To reduce the main cost items of a restaurant (such as foodcost and laborcost), you need to accurately plan resources and eliminate the influence of the human factor on all processes

In order for the profit of your restaurant to grow, it is necessary to exclude from the menu the items that bring the least profit in time, and to promote high-margin dishes

Transforming the way you handle table service doesn’t just overcome frustration for staff and customers, it can accelerate your operations and boost your revenue.