Restaurant Analytics
with Limitless Potential

EVER INCREASING COSTS

With the rising inflation, labor shortages, and supply chain struggles, cost management can be tricky without a systematic process.

OPTIMUM INVENTORY

Food ingredients are significant purchases in a restaurant business and have a short shelf life. Without insightful data like expiration dates and location of goods, etc, it is hard to keep a track of kitchen inventory, which can lead to wastage and increased costs.

WAITING PERIOD

Manual systems and rush hours result in long customer queues, which can leave customers waiting for a long time.

HYGIENE COMPLIANCE

Inspecting and Monitoring Compliance regulations and food quality during rush hours can be quite challenging.

CUSTOMER SATISFACTION

Providing good customer service is the first step towards building a good relationship with your customer. Still, the next more important step is to stay in touch with your customer and turn them into loyal, recurring customers for your restaurant.

STAFF MANAGEMENT

Labor shortages can directly impact customer service and feedback. Hiring and training new employees, and tracking their leaves, hours, and wages can also, be quite challenging while managing other restaurant operations.