Your Margins Are Slipping. Let’s Fix That Before It Hits the Bottom Line
Food and labor are your two biggest expenses. TRIS helps you control both without sacrificing quality or service
When your prime costs start creeping up, your profits silently bleed out. You notice it in the food waste, the overtime, the vendor invoices that don’t match usage, or the schedules that never quite align with sales. And the worst part? You’re too busy running the floor to stop and figure out why it’s happening.
At TRIS, we help restaurant operators take back control of food and labor costs using data-driven forecasting, recipe-level cost modeling, and smart scheduling strategies. We plug into your current systems, assess real usage and trends, and implement improvements that actually stick. No fluff, just margin recovery.
Recipe-level food cost visibility
We create real-time cost tracking by building recipes with accurate yield, portioning, and ingredient pricing.
Clean, efficient order guides and vendor management
We simplify order guides and purchasing processes to eliminate overbuying and reduce waste.
Labor forecasting based on sales patterns
Our forecasting models match staff schedules to real sales trends to reduce overtime and optimize labor efficiency.
Variance analysis that finds waste before it compounds
We identify operational leaks like prep waste, over-portioning, and invoice mismatches to protect your margins.
Manager-friendly dashboards and training
We empower your team with tools and coaching that lead to smarter, more cost-conscious decisions.
Long-term margin improvement without cutting corners
We deliver solutions that improve profitability while preserving guest experience and food quality.