Reduce your costs by tackling food waste:

Ingredients costs are sky-high. Make sure virtually nothing gets wasted. Track every spoonful, every penny.

Old World
Food prices are sky-high. Every wasted scrap can take a bite out of your profit. Restaurants must be on top of this, every day. Let’s figure this out.
New World
Let’s treat food as a precious commodity – from delivery to plate – with nothing slipping through your fingers. With our help, you can minimise waste and stay in control … in real-time.

"It’s time to rethink and energise restaurant operations. Now your people, tech and processes work in perfect sync."

The Challenge:
Common Issues:
Understanding the complexity:
The Solution:

The Challenge:

  • Overstocking means food is often wasted
  • Overproduction and poor inventory management
  • Regular discrepancies in stock counts

Common Issues:

Waste is a big factor in the cost of goods sold (COGS). With so much money tied up in food inventory, restaurants must get better at identifying where waste occurs – and find ways to reduce this to the bare minimum. We can help.

Understanding the complexity:

Let’s start by examining your current operations:

  • How accurate are your inventory records at any moment?
  • Do you encounter discrepancies in stock counts?
  • What method do you use to carry out stock checks?
  • Do you have unexplained reductions in profit margins?
  • re overstocked items perishing?
  • Can you creatively repurpose close-to-expiry stock?
  • Are you able to anticipate future demand?
  • Do you have ways to streamline timely ordering?

These questions will help to uncover the best answers.

The Solution:

With Syrve, it’s easier to treat food as a precious commodity. We’ll give you intuitive tools to track ingredients and minimise waste.

You can maintain complete visibility and control over stock movements to prevent excess costs, spoilage and theft – and also address shrinkages. Our solution also helps you to eliminate overproduction. You can optimise recipes, manage batches and portion sizes, and repurpose close-to-expiry stock.

We’ll also show you the bigger picture, where you can track sales data, inventory levels, procurement practices and other relevant metrics in real-time. You’ll identify trends and patterns to minimise food waste and save money.

Reduce your costs by tackling food waste

Save it for later, download our handy brochure. DOWNLOAD

See How Syrve Is Transforming The Quick Service Industry

Discover how Syrve empowers quick-service restaurants like Farmer J to enhance operational visibility and gain precise control over margins. Instantly adapt to shifts in customer behaviour through flexible order options, seamless menu changes, and integrated delivery solutions.