Everything behind a great service, connected.
Restaurant Intelligence is the company behind two restaurant-operations products: Inventory for food cost and inventory workflows, and Scheduling for staff schedules, availability and labour.
- Inventory
- Food cost, inventory and prep
- Scheduling
- Schedules, availability and labour
Every service, moments like these unfold throughout your restaurant.
- Receiving — capture invoices, match supplier items and review quantities.
- Storage — follow received items into the inventory you hold.
- Prep — use menu-item forecasts and recipes to plan prep quantities.
- Line and pass — connect what the kitchen prepares with the team carrying it into service.
- Dining — build schedules around availability and review worked hours and labour beside sales.
- Guest moment — see the hospitality supported by the planning behind the room.
- Review — consider food cost and inventory alongside schedules and labour reporting.
- Tomorrow — bring one recurring operating question to a walkthrough.