Oak Table Café
Independent Café & Brunch · Edinburgh, UK
“I finally know which dishes make money. We removed four items from the menu and revenue went up — that's the data doing work.”
Oak Table was doing steady monthly revenue but Priya had no clear picture of which dishes were profitable after ingredient costs. Inventory was managed with a notebook and weekly manual stock-takes. Waste was running at around 8% of food cost. Pricing had not changed in 14 months.
ServicesGrid OS's POS and inventory modules let Priya attach ingredient costs to menu items and keep stock in sync with sales. Sales recorded in the POS reduced stock automatically, while the inventory view gave the team a clearer picture of ingredient usage, menu costs, and what needed reordering. Weekly stock and cost reviews replaced the notebook.
After 90 days, Priya had a much clearer view of which dishes were pulling margin down. Four dishes were removed after cost tracking exposed weaker economics, waste trends improved as over-ordering reduced, and six core items were re-priced using the new cost cards.
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