Switch from Reactive Firefighting to Proactive Planning
Daily Orders
Predict daily order volumes up to seven days ahead, so you can:
- Lower the risk of under- or over-production.
- Schedule shifts according to demand, making sure not to overstaff on slow days or understaff on busy ones.
- Plan smarter by adjusting marketing efforts with expected demand.
Product Analysis
Make predictions about how many orders each product will receive daily for up to seven days in advance. This will help you:
- Keep high-demand items in stock ahead of time to ensure product availability and prevent lost sales.
- Reduce waste and control costs by purchasing the right quantities and avoiding costly last-minute orders.
- Boost customer experience by consistently meeting customer expectations through reliable service and fewer “out of stock” surprises.
Hourly Orders
View the predicted daily orders broken down by each hour, so you can:
- Make the most of your workforce: align shifts with busy and quiet times, reduce lost labor during slow periods, and avoid last-minute shift calls.
- Keep your kitchen ready by preparing food stations ahead of time.
- Deliver smooth service and short wait times, even when it's busy, to maintain reliable quality that keeps customers happy.
Hourly Orders by Category
Forecast hourly orders by product category, so you can:
- Prevent lost sales from category stockouts.
- Run targeted, time-sensitive promotions based on predicted demand and make the most of upselling and cross-selling during peak hours.
- Keep back-of-house running smoothly by prepping ingredients and balancing kitchen workloads.
- Speed up service by giving priority to products that are higher in demand.
Raw Materials
Leverage recipes and order data to predict raw material usage, helping you:
- Reduce food waste by buying the right quantities of ingredients while keeping perishable foods from going bad.
- Streamline orders and strengthen relationships with suppliers through accurate and timely purchasing.
- Avoid running short of essential ingredients in the middle of service.
- Identify high-cost, low-demand items to better fine-tune the menu.