Director, Shampan Group

Sufian Miah

Owner, Krafin bistro

Peter Sedlacek

Operations Director

"With Dishboard, I can precisely break down the cost list between two businesses under the same company while keeping track of where to cut expenses and save tens of thousands of crowns per month. Another advantage is that I don’t have to monitor invoice due dates, and I also benefit from greater and smoother connectivity with the accounting department. And everything is displayed in a clear and beautiful overview."

"Thanks to Dishboard, we no longer have to deal with paperwork. All our invoices are stored in one place, and the system automatically tracks due dates. It has also eliminated errors caused by manual invoice entry, as Dishboard pulls the data automatically. I can monitor cash flow daily and make informed financial decisions based on real-time data. Most importantly, I don’t have to search for anything – I know I have everything under control."

"Dishboard has played a pivotal role in optimizing the operational landscape of the Shampan Group's restaurants by unifying our processes within a singular, efficient platform. This integration has granted us a holistic perspective on all expenditures, encompassing both food and labor costs, thereby empowering our management and finance teams to identify areas of excessive spending and other financial expenditures."

Simon & Cj
Majitelia, Beer Brothers

“We stored spreadsheets on Google Drive, each venue had one or two, and only at best were they linked. Every invoice was keyed in by hand. We sorted, copied, exported and reconciled them manually. Mistakes were inevitable.” Discover how they slashed errors and freed up capacity for new priorities, without hiring any extra staff.

Ive
Owner, Bistro Lagom

“Before Dishboard, I never really knew our food costs. Now I can review my food-cost breakdown, track upcoming supplier invoices and forecast food spending in seconds—so I can make smarter decisions for my bistro.”

“Dishboard reduced our pour cost by 4%, saved us up to 35 hours per month and boosted the efficiency of our internal processes. We can now dedicate more time to strategic growth initiatives and make decisions with confidence.”

Daniel Korcsmaros
Manager, Pub Matuska

“System saves us the equivalent of a full-time employee’s work. I review our finances once a week over a cup of coffee, check the numbers and then head home. The relief of having complete control over every figure is simply indescribable.”

Caroline & Ella
Owners, Bistro Karel