A dining room by day and a delivery kitchen by night, sharing one fridge
The work
The restaurant fills at lunch and dinner. After nine the same kitchen cooks for a delivery-only menu under another name. Two brands, one team and one set of shelves made it hard to see which side was paying its way.
Where it gets hard
- Two menus, two order streams and one stock room
- Staff hours split across both brands with no clear record
- Each brand’s costs blur into the other’s
What running it in one place changes
- Orders from both brands come into one kitchen view
- Stock is shared but every dish is counted against the brand that sold it
- Each brand’s takings and costs can be read on their own
Bring your own work into one place
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