Rapid growth across 75+ locations had left a diversified catering and hospitality group with blind spots. The P&L was assembled by hand, food wastage stood at 23% and strained cash flow, and nobody could say with confidence which items and locations made money.
What changed
- A unified Finance 360 connecting inventory, procurement and operations
- Real-time P&L dashboards with drill-down to item and location profitability
- The same views for frontline managers and financial controllers
Exhibit 1
Impact delivered
Food-service and catering group, 75+ locations
| Measure | Before | After |
|---|---|---|
| Food wastage | 23% | Under 8% |
| P&L compilation | 3 weeks | 2 days |
| Kitchen efficiency | — | 22% increase, no additional staffing |
Note: Delivered client results.
Source: DaasLabs, “Delivered for consumer businesses: retail & consumer case study” (2026)
Why it worked
The change was less about a new report than about one governed model that kitchens, procurement and finance all trusted. Once wastage, food cost and margin were visible by item and location, managers could act on them weekly instead of discovering them at quarter-end.
The question changed from 'how much did we sell?' to 'what's making us money and why?'