Business systems · working demo
Run a service and it consumes the stock it needs. Stock drops, reorder points fire, purchase orders raise themselves, and deliveries land after a real lead time. Try to run a job you don't have parts for and it stops you, which is the entire point.
| Part | Level | On hand | Reorder at | Status |
|---|
Stock counting is the visible problem. The expensive ones are quieter: waste nobody logs, supplier prices that drift up 4% at a time, and prep that gets done twice because two people guessed.
Log spoilage, comps and mistakes against the dish that caused them. Theoretical usage versus actual tells you where product is genuinely going, which is rarely where people assume.
Food cost creeping up 3 points with no explanation.Tomorrow's prep computed from bookings, covers and day-of-week history rather than a guess on a whiteboard. Prep too little and you 86. Prep too much and you bin it.
Throwing out Sunday's over-prep every Monday.Every invoice line tracked over time, so a supplier quietly raising cream 6% shows up as an alert instead of a worse month. Compare the same item across suppliers automatically.
Finding out about a price rise from the accountant.Every dish costed from live ingredient prices, so margin per plate updates itself when the market moves. Menu engineering with real numbers instead of instinct.
Running a signature dish at a loss for four months.Reorder points that adjust to season, day of week and actual sales velocity, rather than a number somebody set once in 2023 and never revisited.
Cash tied up in stock that sits while staples run out.Opening and closing checks on the phone with timestamps and photos, temperature logs that cannot be backfilled the morning of an inspection.
A clipboard nobody filled in until the inspector arrived.Your menu, your suppliers, your par levels, and a reorder point that fires before the ticket is already fired.