Restaurant Management System in Dolgeville, New York

One of our Dolgeville clients runs a farm-to-table restaurant that sources ingredients from 12 local farms. Before their custom system launched, their chef spent two hours every Sunday cross-referencing spreadsheets with text messages from farmers to confirm deliveries. The new system we built ingests delivery confirmations from local farmers via SMS, updates inventory in real time, and flags any shortages before the chef even opens the cooler. The chef now spends that Sunday on menu planning instead of data entry. When the farmers market season ramps up, the same system switches to vendor mode, tracking stall assignments, payment deadlines, and seasonal pricing adjustments automatically.


Every restaurant in Dolgeville has a unique workflow, yet most are forced into cookie-cutter software that was designed for a chain restaurant in Syracuse. A diner owner we worked with needed to handle split checks, daily specials, and a loyalty program for regulars who’ve been coming since the 1980s. Their old system couldn’t accommodate half of these requirements without expensive add-ons. We built a custom interface that lets staff swipe a regular’s phone to apply their 10% discount, then splits the bill into three tabs without back-and-forth with the kitchen. The diner saw their table turnover increase by 18% in the first month because orders moved from table to kitchen in seconds.


Inventory tracking is where most small restaurants bleed money, especially in a place like Dolgeville where seasonal produce dictates the menu. A local gastropub was throwing out $2,400 worth of spoiled vegetables every quarter because their spreadsheet couldn’t account for temperature fluctuations in their walk-in cooler. Our system ties directly into their temperature sensors and sends alerts when the cooler hits 40°F, then automatically reorders produce based on historical sales data. The pub cut their waste by 73% in three months and stopped paying rush delivery fees for forgotten orders. The system also tracks liquor inventory by bottle count rather than generic units, which matters when your top-selling cocktail uses three different bottle sizes.


We don’t just build software; we rebuild workflows. A food truck operator who parks near the Adirondack trailheads needed a system that worked offline during market days, then synced to the cloud when they returned to their storage lot at night. Off-the-shelf solutions either require constant Wi-Fi or lose data when the connection drops. Our Flutter-based mobile app handles transactions offline, then syncs all orders and inventory updates once the truck reconnects. The operator’s revenue increased by 22% because they stopped turning away customers when the signal dropped.