Increase profit, decrease food waste.
Kitchen Blue Print
A new way to optimize small food businesses
Inventory
The Inventory section is designed to help you manage and monitor orders from suppliers, including details such as the supplier's name, the price of items, and the order status. Additionally, it enables you to check the current status of your inventory and generate summary documents for review.
Sales
The Sales section is designed to track key metrics such as revenues, customer numbers, and daily sales. It offers a comparison of your financial performance against competitors in the same area. Additionally, in the lower part, the section provides an overview of your best-selling items and offers recommendations on adjusting your orders with suppliers to align more closely with your sales trends. By following these suggestions, you can enhance your profits and reduce food waste.
Insights
The Insights section uses available data to forecast the number of people likely to be in your area and identifies major events that could attract customers to your business. Additionally, a separate panel on the right offers suggestions for new products you might consider offering to your clients, as well as products you might want to avoid stocking.
Analytics
The Analytics section was introduced following a case study in the Cambridge area of Boston, where several clients suggested adding a feature to the software. This feature performs a cost-benefit analysis to determine whether an item is likely to sell by the end of the day or if it might result in a loss due to remaining unsold. After you complete the required form, the software recommends the optimal quantity of each item to offer for sale. This advice helps minimize food waste and financial losses.
