Optimize the menu
Often restaurant owners expand the variety of dishes on the menu the way too much as they're eager to please all the guests. However, the thicker the menu, the more difficult it is to provide all the ingredients, to track the quality and to avoid the costs connected with products shelf life. As a result — stop lists, delays and customers' dissatisfaction. Some dishes could definitely be excluded out of menu, as people do not order them too often. With the help of "order about non-sold items" you can the ones that are rarely sold. The data is organized by the employees, so it is clear whether the dish isn't popular or particular waiters do it badly. Also, iiko shows the marginality of every item. Thus, you only have to make a decision on the kitchen outsider with the Chef or to organize employees' educating in order to increase sales. In the last case, you can immediately adjust motivation scheme for workers in iiko, so that they'll start working much more actively.