Hospitality
₹XX lakh disappearing from the kitchen every month.
A growing cloud kitchen network was losing margin through inconsistent inventory tracking, over-ordering, and food wastage across locations.
The impact
- ₹30K/month
- less food wastage per outlet
- ₹45K/month
- saved on salaries per outlet
- Same-minute
- inventory visibility across kitchens
Client story
“Earlier, we were flying blind with inventory. Now, we see everything in real-time. Wastage is down, teams are faster, and we're saving every single month.”
Inside the system
Centralised inventory visibility, automated reorder triggers, recipes linked to inventory and standardised vendor workflows across kitchens — cutting opening and closing inventory time and taking reordering off the team entirely.
How it works
01
Inventory drops
Stock falls below the reorder level.
02
System detects
Lecxe identifies it in real time.
03
Reorder suggested
The right quantity is recommended.
04
PO created
The purchase order is sent to the vendor.
05
Stock updated
Inventory is updated across all kitchens.
The operation, before and after
- Before LecxeAfter Lecxe
- Manual inventory trackingCentralised inventory visibility
- Manual reorder decisionsAutomated reorder triggers
- Recipes separate from stockRecipes linked to inventory
- Different vendor processesStandardised vendor workflows
- Time-consuming stock countsFaster opening and closing
- Delayed informationSame-minute inventory visibility
Want results like this?
Let's understand your operations and build what's next.
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