A farm-to-table bistro that stopped throwing away its margin
14% → 3%
Fresh inventory spoilage
$31K
Saved per year
+22%
Off-peak revenue
The problem. Fresh inventory was ordered on instinct. Slow weather weeks ended in the compost bin, busy ones ended in 86'd menu items.
What changed. Predictive inventory cross-referenced POS history with weather and local events, while SMS specials fired to regulars whenever seating dropped below half on a rainy Tuesday.