Production for the day, wastage with proof, staff meals and the orders waiting to go out, entered by the kitchen team in seconds and read by SmartMenu.
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What was cooked, by session and station.
Log what is thrown away, with a photo if you want one.
Stock counts and staff-meal usage, kept apart from sales.
Changes to past dates go to you for approval, so nobody edits history.
A separate yearly plan: take it on its own or with the other Dinesuit products. Register first, then pay.
The kitchen team, with their own logins and a tag for which kitchen they work in.
