Best One Restaurant
Introducing Owner of Restaurant
Resham Bahadur Ale, the owner of Best One Restaurant, was facing operational challenges that affected both the speed of service and inventory control. Managing orders in the kitchen often led to delays, and keeping track of stock was difficult, which resulted in either shortages or overstocking.
Challenge
The restaurant's kitchen order management system (KOT) was inefficient, with orders not being properly organized, leading to mistakes and slow service. Additionally, inventory management was a constant struggle, causing the restaurant to either run out of essential ingredients or hold too much stock, which led to waste and financial loss.
Solution
RestroX provided a streamlined solution by organizing orders directly through the KOT system. Orders were sent clearly and accurately to the kitchen, reducing delays and errors. Additionally, RestroX’s real-time inventory tracking feature helped the restaurant keep track of stock levels, preventing both shortages and overstocking. This allowed management to focus on providing better service and cutting down on unnecessary costs.
Results
Since implementing RestroX, Best One Restaurant has seen significant improvements. The KOT system has led to a smoother order management process, with fewer errors and quicker service. Inventory problems have also been reduced by 40%, allowing the restaurant to avoid stock-related issues while maintaining efficient operations. These changes have contributed to a better overall customer experience and more consistent financial management for the business.
