Manual counts, less time
The chefs and managers at Tiny’s & The Bar Upstairs had little time to shuffle through receipts between plating dishes and greeting guests. Manually logging invoices and inventory counts made it hard to get an accurate read on food costs or negotiate confidently with purveyors.
Time back, costs in check
Now chefs scan invoices with a mobile device the moment deliveries arrive, and a recipe-building tool attaches true costs, instructions, and photos to every menu item. With accurate numbers feeding directly into their point-of-sale, the team controls costs with confidence and saves real time each week.
