Customer story
SPOT Dessert Bar
Dessert, multi-unit, NYC
The scoreboard
40% less food waste
Less in the trash, more on the plate. Waste fell once they could see it item by item.
- 40%
- Reduction in waste
- Platform used
- Inventory
- Visibility gained
- Item-level
Results vary by restaurant.
How it happened
01 · Where they started
SPOT struggled with food waste and had no visibility into where it was coming from. The loss showed up in the food cost percentage, but nothing pointed to which items, which prep steps, or which locations were driving it.
02 · What Garde did
Garde's inventory platform tracked product at the item level, so waste stopped hiding inside a blended percentage and started showing up as specific items in specific places.
03 · What changed
A 40% reduction in waste.
More stories
More restaurants, more left over.
OBAO Noodles & BBQ · New York City
$80K
From losing $40K in its worst month to clearing $40K in its best, six months apart.
Read OBAO Noodles & BBQ's story
Little Mo · Brooklyn
$15K+
Found in its first two months, and bookkeeping time cut in half.
Little Mo is co-owned by Garde's founder.
Read Little Mo's story
TeaPulse · New York
$20K+
Recovered across its stores once inventory, labor and the books ran as one.
Read TeaPulse's story
Your restaurant could be the next story.
Tell us about it. If Garde's a fit, we'll show you what more could look like in your own numbers.
See if Garde is a fitGarde exists to create abundance, passion, and joy for restaurants, the backbone of our society.
