For when your own team cannot cope and the dealer only sells licences. We run the whole project: from negotiation and configuration through to launch and support.
Sales, kitchen, inventory, recipes and purchasing live in one data model. Fewer discrepancies and fewer manual reconciliations.
An interface built around your menu and service model. The fewest taps per dish.
Orders route themselves to the right station. The kitchen sees the queue live.
Authorised staff only, a reason is mandatory, everything is logged.
Sales, margin and top sellers across every location, on your phone, in real time.
Cost updates with every sale and every purchase.
Deviations by location are visible the same day.
The rollout stalls, deadlines slip, the system runs at half capacity. We take the project over and carry it to launch.
One person accountable for the whole project: plan, deadlines, contractors, team. You coordinate nobody.
In negotiations with the vendor and contractors we defend your interests: you buy only what you need.
Supplier price control, purchasing and the inbox. They connect to Syrve straight away or later.
Reads invoices line by line and catches a supplier’s price rise before it reaches your cost.
Suppliers, contracts and EDI instead of threads in a messenger.
Sorts the whole inbox: reservations, banquets, guest requests, invoices. Hands a person only the decisions.
Syrve, inventory, suppliers and accounting - through one connection point. Ask the assistant a question and get an answer drawn from every system at once.
What was food cost last week across all locations?
Assembled from Syrve sales and supplier invoices. Breakdown by location below.
The best time to set Syrve up properly is before opening day - not once the temporary workarounds have settled in.
Pre-opening review