Manual work, less hospitality
As a Michelin Star steakhouse with locations in New York and Miami, COTE’s whole culture centers on making people happy. But manual, spreadsheet-based labor reconciliation cost managers up to an hour and a half every day, and hand-entering their fast-growing wine list risked pricing and availability errors — time and accuracy pulled away from guests.
Time back for the team
Now managers open each day to labor already reconciled, checking only for flags instead of matching spreadsheets by hand. A streamlined way to update their ever-changing wine list keeps pricing and availability accurate, while sales reporting helps the team catch costly menu missteps early. That gives COTE’s team more time and energy for what matters most: making people happy.
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