- Witt Pit BBQ – Rosenberg, TX
- Shaunna & Randy Witt
- Started in 1999 doing corporate catering, opened restaurant in 2015
Biggest Pain: Calculating Food to Prep
Shaunna struggled to keep catering orders organized to figure out how much food to prep ahead of time.
But she spent 5-10 hours per week printing out each invoice and creating spreadsheets to figure out what food to prep and inventory to order
Solution: Automated Kitchen Prep Reports
HoneyCart lets you:
- Track ingredient “portions” for each item on your menu and
- Keeps a total for how much food you need across all orders for any given date.
Now Shaunna downloads the Kitchen Report to know how much meat to prep based on how many brisket orders went to each customer.
Result: 123 Pre-orders + Saved 10 hrs per week
Shaunna automated 123 Thanksgiving pre-orders without having to talk to customers.
The week before Thanksgiving, she downloaded the Kitchen Report and saved 10 hrs that week from doing it manually.
Want results like this too?
If you want to save time and make it easy for customers to order, book a demo to see how to make HoneyCart work for your catering business.