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Trusted By Restaurants of All Sizes
Melissa Jackson, Chief Operations Officer, DYNE Hospitality
“We religiously do inventory across our organization and we review our variances on a weekly basis, and put in action plans against any opportunities. This past year, we ran a food and paper cost of 26.5% across our organization, which was a record year for us.”
Salem Najjar, SERVE Hospitality Group
“SynergySuite allows us to carefully measure our inventory in order to more carefully scrutinize variances. We are also able to more accurately deploy labor in a way that is cost-efficient and easy to manage.”
“My Bible is the Daily Cash Report. This report allows me to get a pulse on where the cafe is as far as overall sales, sales by items, categories, top sellers, and day part. This really helps us to keep on top of ordering and inventory.”