Cafés, restaurants and clubs across Uzbekistan use RestOS to see their numbers the same day they happen. Here is what they say about it.
I used to learn my real food cost only after a stock count. Now I see it the same day.
The kitchen stopped losing tickets at peak. Chefs watch the queue on a screen instead of on paper.
We moved off another system in two days. They migrated the menu and the stock for us — I had braced for the worst.
The reports land in Telegram every morning. For the first time I can see what is happening without driving over.
Every quote on this page was approved by the venue it names before it was published.
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