Pain Areas
- Fragmented systems for order management, inventory, and finances causing operational inefficiencies.
- Difficulty in managing multiple branches, menus, and suppliers consistently.
- Manual inventory tracking leading to wastage, stockouts, and higher food costs.
- Inconsistent customer experience due to lack of integrated loyalty and feedback systems.
- Limited visibility into financial performance, sales trends, and profitability metrics.
- Challenges in managing staff schedules, payroll, and resource allocation.
- Inefficient communication between kitchen, service staff, and management.