Controlling the food cost, managing the Inventory, managing multiple branches, obtaining the MIS reports, managing the skilled and unskilled labour has become the greatest challenge of food chains and restaurants. The restaurant CEO’s are in a need to know how much food material has to be given to the kitchen each day or What is the sale at the end of the day? or What is the profitability on daily basis? or What is the food cost?
In fact the CEO’s want their restaurant to work on “Auto Pilot” without being bothered on each and every aspect of the operations so that they can move on to the expansion and many other major aspects of the business.