Grow your footprint. Keep sight of the details.
Production, food cost, stock and suppliers. Operational tools for restaurant groups and businesses with multiple locations.
Plans by location
Tel Aviv
Preparation
40 focacciasHaifa
Preparation
24 focacciasJerusalem
Preparation
32 focacciasRestaurant group management in Israel
As you grow, every ingredient variance and production decision matters more. Give managers and teams a structured way to run each restaurant.
Plan production before the rush.
Organize recipes, preparations and production plans. Use sales history to inform quantities and review plans before sending them into action.
Understand what you actually use.
Compare expected recipe consumption with stock counts and deliveries. Record waste and investigate variances before they become habits.
Bring suppliers into the workflow.
Link ingredients to suppliers, record deliveries and prepare purchase drafts. Access to each restaurant stays limited to authorized staff.
Production gets a plan. Teams know what comes next.
Preparations, quantities and ingredient needs give each location a structured way to work. Access remains scoped to each restaurant and role.
- Produce supplier
- Dairy supplier
- Dry goods supplier
A few things you might be wondering
Are production forecasts automatic?
Foody can suggest quantities from activity history. Review and adjust suggestions for events, holidays and changing demand.
Can access be restricted by location?
Yes. Accessible restaurants and permitted actions depend on each user’s permissions. Rollout and access are planned around your organization.
Your next chapter starts here.
See Foody in action with a demo built around your business and a proposal covering software, hardware and payment processing.