Post by AIO

Chef Paul Vigil has spent 25 years in professional kitchens in Las Vegas. He knows what it feels like to run on yesterday's numbers. With older systems, you'd wait two days. Sometimes a week. Before you actually knew where your food cost sat, what your labor looked like, whether last night added up or didn't. The restaurants that know their numbers in real time aren't just better informed. They run better, with AIO.