Restaurant operations management that stays when people leave
Restaurant operations management with Hey Senior means the house recipes, the pars, the roster and every opening and closing checklist live on your team's phones, not in one chef's head. A new commis gets his list on day one, and you see food cost the next morning.
Prep that comes out the same every time.
- Prep tasks with the house recipe scaled to the batch, the method step by step and a timer.
- FSSAI batch labels with the veg mark, allergens, made and use-by times, printed when the batch is made.
- Push today shows which dishes use prep that expires soon, so they go first.
More on recipe costing and prep.
Stock and food cost you can trust.
- Stock checks against par, shelf by shelf, with one button to fill every short item.
- Supply requests from the kitchen to the main store, and orders to suppliers with the bill attached.
- POS sales against stock used, so the gap shows the next morning, not at month end.
More on inventory management and our food cost guide.
The floor knows its tables, the shift knows its list.
- Tables on a floor plan, given to stewards and captains for lunch and dinner.
- Opening and closing checklists for kitchen, floor and bar, with a photo where it matters.
- The roster and clock-in with a live selfie, and leave that goes to the right head.
See checklists and SOPs, staff rostering and the opening and closing checklist.
Questions owners ask
What is restaurant operations management?
It is the daily running of a restaurant: buying and stock, prep and recipes, the roster, cleaning and safety checks, and closing the day. It decides your food cost, your labour cost and how consistent every plate is.
How does Hey Senior lower food cost?
Every recipe is costed from what you actually paid. Stock checks run against par, wastage is recorded the day it happens, and POS sales are set against stock used, so a leak shows the next morning.
Can my kitchen staff use it without training?
Yes. Every step and item has a picture, buttons are big, and each person sees only their own list. Staff sign in with their phone number.
Does it print FSSAI labels?
Yes. A prep batch gets a label with the veg mark, allergens worked out from the recipe, made and use-by times, and who made it.
Does it work for a restaurant group?
Yes. Each outlet, its kitchen and its stores are set up separately, and an area manager or owner sees all of them.
Senior hai na.
See him run an outlet like yours, in 30 minutes.