Are items sold in units or litres? Is food prepared on the premises or not? Is it prepared at the same place where the stockroom with the ingredients is? Are minimal stocks needed for preparation? At how many locations is an item from one stockroom sold? Are there standards? Can half an item be sold? How is the price of a product formed and updated? Will we sell some other services/resources (venue hire, holding of events)?
When you think about what you will offer, you will no doubt ask yourself similar questions.
Bring in control of the inventory and downsize your accounting work.
Garson Backoffice is a powerful tool for running and controlling restaurant operations and sets Garson apart from all other similar software.
Fine-tune and manage your system so it adapts to your business down to the very last detail.
If you want to know your data then Garson Backoffice is a must have.More about Garson Backoffice
Great background in HoReCa industry and expertise in restaurant business practices
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