I like that everyone is working in one system and looking at the same information. The numbers don’t change between operations and accounting. I also like being able to count in three units of measure and set up unit equivalencies on item and recipe records, including conversions from volume to weight or eaches. It lets us get granular on the operations side and carry that through to accounting. Inventory counts, waste logs, and transfers are handled in one fell swoop, and the journal entry is created when something is approved. Review collected by and hosted on G2.com.
I feel like scheduling could potentially be improved, and prep could be better at times. It works better for some operations than others. Barbecue can be tough, especially with large amounts of catering and preparing products two days in advance, since there are lots of variables. I'm not sure that's necessarily something software can solve; it's just a more difficult operation. Review collected by and hosted on G2.com.
We couldn't agree more! Having a single platform for accounting and operations creates a seamless information flow across your team. It's fantastic to hear everyone has access to the same data in real-time.
Thanks for letting us know about your interest in weather-based forecasting. We're always looking for ways to improve, and your feedback is valuable. Always feel free to share your ideas with our development team via the R365 Idea Portal: https://ideas.restaurant365.com/ideas/new
In the meantime, Restaurant365 can still help you track actual vs. theoretical usage with ease. This can give you valuable insights into inventory management and cost control.
Thank you for your review!