Restaurants use many programs to aid in restaurant logistics. Very few have cross-platform compatibility.
Inventory is often counted physically with pen and paper and then transferred via excel spreadsheet. The process can take 1-2 hours multiple times a week.
Restaurants discard hundreds of pounds in food waste every week due to poor preparation forecasting.
Employee turnover is very common, and new-hire training is a long process.
Menu modifications and meal customization often skews inventory ordering and prep.
Delivery mispicks are a common occurrence with suppliers, leading to restaurants not having enough or too many perishable items in their inventory.
