“I was truly impressed by how easy RADAR’s dashboards put the information I need right at my fingertips.”

“That can get really big when you have to pull 15 different reports for one period end, and it takes a half hour per report, Ultimately, we had too many things going on for QuickBooks to keep up.”

“I got up this morning and did virtually all of last week’s accounting including reconciliation in 1 hour!”

“They’re the restaurant’s heartbeat from an implementation standpoint, and if we get the recipes and items right, our clients will have confidence in their inventory reports and the ability to take meaningful action.”

"We've saved a controller's salary worth of expenses, but also, we've avoided having to build an internal team, which would be quite a bit more expensive."

“The migration process is perceived as being easy because we do the majority of the work.”

“This is the type of data PSP brings awareness to in the day-to-day challenges of operations. If you can’t see it, you can’t fix it.”

“It’s a place where everybody in every country at every income level has a seat at the table.”

“We wouldn’t be the size we are now or operating as well as we are now if it wasn’t for Restaurant365."

“The web-based, real-time efficiencies make it possible to cover and manage as many stores as we need to.”

"What Restaurant365 shows us is our biggest expenses week-to-week, month-to-month, and year-to-year and how we can be be much, much more efficient.”

“Our GMs look at that for scheduling purposes so they can really understand when guests are walking in the door and we should or shouldn’t have people scheduled."

"Restaurant365 is the only solution truly built for the restaurant industry.” With it we have all the information we need to run the business in one place, and that makes all the difference."

“We were using all of the programs that had been out there for many, many years, but they required us to manage and reconcile all of the statements individually and manually consolidate everything to give a report to the client."

“You’re talking six to eight different proteins plus four different types of beans and rice, then pile on all the different toppings plus sauces, and you’re talking hundreds of millions of combinations."