– In accounting, visualize the evolution of the turnover, the number of covers/ tickets, the average cover/ ticket, etc.
– In human resources, quickly obtain the contractual and operational salary cost, etc.
– In purchasing and management, observe – at a glance – the purchasing ratio, the margin follow-up, the food and bev cost ratios, etc.
Use a wide range of management tools to help you make the right decisions. Use all the data: purchase costs, cost of goods sold, theoretical inventory status, sales, and personnel costs… to meet your objectives.
Mycawan is fortunate to have companies at its side that share the same desire: to make life easier for professionals in the hotel, restaurant and food industry.
