While working with early customers, we discovered that, to solve the challenges of
the commercial kitchen, we need to address three main areas:
The insight center of your operation, the Advisor sees and analyzes data across
one or multiple locations to inform decision making.
By tracking raw ingredients, monitoring consumption, and predicting inventory,
the Manager controls food costs and supply requirements.
By orchestrating meal preparation across orders, ingredients, timing, staff and
equipment, the Expeditor improves back-of-house processes for ultimate