"It’s time to rethink and energise restaurant operations. Now your people, tech and processes work in perfect sync."
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.
Let’s start by examining your current operations:
These questions will help to uncover the best answers.
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.
Discover five ways to sharpen your competitive edge.
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.
