Manual work, less floor time
As Big Lake Brewing grew from a drinks-only spot into a full menu now driving most of its sales, tracking best-sellers meant building spreadsheets by hand — eating up more than a day each quarter and pulling General Manager Mike Jones away from running the floor.
Time back on the floor
Now Jones checks labor, sales, and product-mix data from his phone to build a smarter, ever-changing draft list. Letting guests order from the waitlist speeds up table turns and helped drive a 10% jump in Saturday sales, while handhelds and QR ordering keep service smooth as the non-alcoholic menu grows.
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