To reduce the main cost items of a restaurant (such as foodcost and laborcost), you need to accurately plan resources and eliminate the influence of the human factor on all processes. To do this, you need to know the real balance of products in the warehouse. But is it really possible to do this? After all, new arrivals are made out at best once a week. And what about the planning for the preparation of blanks, purchases, staff scheduling? With a powerful information system with tons of smart features, most restaurateurs plan their daily operations by eye.