Tens of thousands of covers in ninety minutes.
A stadium, concert venue or park isn’t a large restaurant: it’s central production supplying dozens of points of sale in a window of time that won’t come again. We build the foundation for that chain to work: central production as an internal supplier, each point of sale with its POS and store, and food cost by event and point.
Sound familiar?
- 01
"We have 200 points of sale and 200 ways of doing the same thing."
- 02
"Central production sends one thing and the points receive something else."
- 03
"We find out the event’s food cost three days later."
- 04
"New people arrive each season and the foundation breaks again."
What makes your operation complex
Central production supplying dozens or hundreds of points of sale.
Demand by event, not by day: what doesn’t sell today won’t sell tomorrow.
Teams that change, with little time for training.
Several concessions or brands in the same venue, each with its own POS.
What we build
The venue’s catalogue, with purchase and internal sales formats defined once.
Central production as an internal supplier to each point of sale, with its offer in the format they order in.
Each point of sale as a centre, with its store and POS linked by sale-product group.
Costed recipes for what is produced and what is sold, with allergens.
External suppliers and their matched items, replicated where goods are received.
What your team runs
Production produces, prepares the dispatch and sells to each point as internal supplier. Each point receives, sells and counts stock. After every event, the numbers are there.
Between events
What breaks during an event (a new point, a new product, a changed format) is reviewed before the next one. With monthly maintenance or purchase receiving, if you delegate it.
If you already use tSpoonLab
Venues most often go wrong in internal sales: points receiving without a sale, and sales without a receipt. We reconcile what production sells with what each point receives, event by event.
See account clean-up