All Case Studies
Farm-to-TableAsheville, North CarolinaCustomer since 2024
From clipboard counts to live inventory
A farm-to-table dining room and a busy bar ran their stock on clipboards. Tableside's inventory and reporting gave the GM one live count across both, and gave the kitchen its evenings back.
11 hrs
inventory time saved weekly
$2,100
monthly labor savings
22%
less waste
The Challenge
The Rustic Table buys from nine local farms, and the menu changes with whatever arrives. Every Sunday night the GM and two leads walked both coolers and the bar with clipboards, counting by hand and keying the numbers into a spreadsheet.
The count was always a week old by the time anyone read it. Between counts, the bar and the kitchen ordered separately, duplicate purchases piled up, and fresh produce spoiled before anyone noticed the overstock.
What They Did
- Moved the dining room and the bar onto Tableside so every sale deducts from one live inventory count.
- Replaced the Sunday clipboard count with cycle counts that leads run on a tablet in a few minutes a day.
- Set par levels with reorder alerts, so ordering happens when stock crosses a threshold, not when someone remembers.
- Used waste logs to spot spoilage patterns and tighten produce orders to actual sales.
The Results
- Weekly inventory work dropped from 11 hours to under 90 minutes.
- Waste fell 22% in the first quarter, mostly spoiled produce that used to sit uncounted.
- The GM recoups about $2,100 a month in labor and avoided overstock.
“Finally, a POS that understands restaurant operations. The inventory tracking alone has saved us thousands.”
Tableside features in this story
Inventory ManagementBar & Tab ManagementReporting & Analytics