Food and beverage is where the platform proved itself. Behind the bar with The BarMaster, and now on the prep line with The KitchenMaster, the approach is identical: identify the item, weigh it continuously, and reconcile what left the shelf against what was actually sold.
Shipping nowSub-gram sensors under every bottle, event based video, and live point-of-sale reconciliation. The BarMaster turns liquor, the highest margin and highest shrink inventory in the building, into a number you can trust at any moment of the shift.
In developmentThe same identification and weight tracking concept, applied to the walk-in and the prep line. Steaks, produce, oils, and dry goods get identified, weighed, and followed from delivery to plate, so yield and waste stop being a guess.
The two systems share one platform, one dashboard, and one source of truth for what you bought, what you used, and what you sold.
Start a conversation