You lose money between the delivery and the sale.
Your invoices show the cases delivered. Your register shows the dishes sold.
The prep, waste and staff meals in between decide your margin, and nobody writes them down.
Plenty of software does one piece. None of it ties the delivery, the prep, the waste and the sale together in one place.
Three moments in a day. Two get recorded.
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Morning
A truck arrives and somebody signs for it
A short delivery gets signed for, and the credit is never claimed.
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The rest of the day
The food gets prepped, cooked and wasted
Most days, the waste sheet stays blank.
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Close
The register shows the dishes sold
Stock goes missing from the shelf, and nothing says why.
A report can only read what was written down. Nobody wrote the middle down.
Now ask that shelf which items are short since the last count. Nobody can say. The deliveries, the prep and the waste were never written down. When nothing is written down, a spill, a short delivery and a miscount all look the same. Nobody can fix what nobody can see.
The same gap, with real goods. Cream cheese at twelve by three-pound tubs. Whole milk at four by one gallon. Rice in a fifty-pound bag. Your recipes and your supplier's price list only share a name. So no recipe has a price until someone matches them by hand.
The same gap, on one bill. A supplier charged by the pound for something priced by the bag. Set against the agreed price, the bill is $1,920 over.
One supplier bill, checked.
- On the invoice
- Charged by the pound
- Agreed price
- Priced by the bag
- Difference
- $1,920
- Credit asked
- $1,920
The credit request is drafted for you. Nothing is sent until you press the button.
What you already have, and where the gap is
The money is not on any one invoice. It is in the gaps between your paperwork.
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Your bills and your lease
The rent is paid from the bill, and nobody sets it against the lease.
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Your invoices and your deliveries
The invoice says 3 cases, the truck leaves 2, and nobody writes it down at the door.
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Your register and your recipes
Delivery-app orders come in with no dish named, and some dishes sell with no recipe.
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Your register and your menu board
Two drinks share one register button, and the register charges more than the menu board.
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Your kitchen and your register
Family meal, a dessert on the house, a dish sent back: good choices, never rung. Write them down and they count as choices, not as losses.
Each gap only shows when two of your records are set side by side.
What closing the gap takes
A simple screen for each job, easy to use standing up.
Deliveries get checked at the back door. Stock gets counted in the walk-in. Orders get tracked
where plates go out.
Separate apps for separate people, all adding to the same numbers.
See the screen
Plenty of software does one piece. None of it ties the delivery, the prep, the waste and the sale together in one place.
It happens at the back door, in the walk-in and in the kitchen, not at a desk.