Procurement suites for restaurant groups track invoices. They rarely place the order. Provend closes the loop — always-on price monitoring, shortage prediction, auto-ordering within budget, supplier risk, weekly food-cost P&L. Live soon.
Margin in restaurants rarely dies in the kitchen. It dies in procurement. Provend watches prices, places orders, drops bad suppliers, emails a weekly P&L. Operators sleep. https://t.co/mRDzSjVRTK
Most restaurant groups only learn a supplier was in trouble after the invoice bounced. Provend reads the news first. Margin stays boring. https://t.co/mRDzSjVRTK
I've just entered to win a trip to visit chimpanzees in the Blue Ridge Mountains of Georgia! A Delta flight, a stay at the @ProjectChimps Airbnb and a tour of their #sanctuary! You can enter too! https://t.co/5qKkQnVpUD