Restaurants
A restaurant loses most of its money in the hour when everything happens at once. The phone rings while four tables want the bill, someone walks in asking whether you have a table for six, and the person who could answer is carrying plates.
How the core is set up for them →Hotels & Rooms
A small hotel is a restaurant with a night shift and a longer memory. The guest who checks in at midnight still wants to know where to eat, when breakfast ends and whether the bike can go somewhere dry — and reception is one person, if that.
How the core is set up for them →Bars & Cafes
A bar does not have a booking problem. It has a Tuesday-at-three problem — the same room, the same staff, the same rent, and a third of the chairs empty. And it has a habit problem: the morning coffee that either becomes a routine or does not.
How the core is set up for them →Bakeries
A bakery runs backwards from everyone else. The decisions that matter are taken at ten at night, by someone who has to guess how much the town will eat tomorrow — and the orders that decide it arrive as voice messages, screenshots and a phone call at 21:50.
three modules only they need →Pastry Shops
Pastry is the one kitchen where the cost of a single slice is genuinely hard to know. A cake is a recipe made of recipes — a base, a ganache, an insert, a glaze — and each of those has its own yield, its own loss and its own price that moved last week.
three modules only they need →Catering
Catering is not a kitchen problem. Anyone reading this can cook for a hundred and forty. The job is knowing that it is a hundred and forty, that twelve of them are vegan, that three cannot have gluten — and that the soup needs a hundred plates, a hundred spoons, two heaters and enough ladles.
How the core is set up for them →Not on the list?
Wine bars, guest houses, food trucks, canteens — the core is the same and we have probably worked in yours. Tell us what your day looks like.