Pappa Grappa gets a handle on every section, in every city

Pappa Grappa is one of Östergötland's best-known restaurant families, with locations in Linköping, Norrköping and Söderköping plus the sister concept L'Orientale. When a group grows across several cities, the question quickly becomes: how do you keep the same handle on every kitchen and every dining room, without drowning in spreadsheets? Pappa Grappa chose Guestrix.

Down to section level

For a restaurant, labour cost is one of the largest and hardest items to steer. Pappa Grappa wanted to see the figure not just per location, but per section, so that dining room and terrace, kitchen and service can be tracked separately.

By connecting the booking and staff systems, Guestrix now gives the group labour cost and labour cost percentage broken down by section in each location. That makes it possible to see exactly where staffing is right, and where it isn't.

Budget at the bottom, follow-up on top

With a budget entered for each location, Pappa Grappa can track the outcome against target on a rolling basis, city by city. Instead of waiting for the monthly close, they see how it's going while there's still time to act.

What used to require manual compilation now happens automatically, freeing up time for what actually makes a difference in the dining room.

One family, one way of working

What makes Pappa Grappa a clear group is that every location now works towards the same KPIs and the same follow-up, whatever the city. Management sees the whole, each restaurant sees its own, and decisions rest on the same basis.