Retail / Restaurants & foodservice
Run the back office of every location without growing the office
Evos operators run the reservations, ordering, scheduling, catering, and franchisor reporting that eat your managers' shifts. They work inside your POS, reservation platform, and vendor portals, and go live in 24 hours.
- Bookings
- Ordering
- Scheduling
- Events
- Franchisor reporting
The reality
The admin that keeps a location running never stops, so it gets done after close or not at all.
A GM's day is the floor, but the back office is what actually decides the P&L. The 7pm party of 24 needs a deposit taken and the floor replanned. The walk-in is low on three SKUs, so an order goes to the produce vendor and a separate one to the distributor, and tomorrow both invoices arrive with line items that don't match the PO. A line cook calls out at 4pm and someone has to find cover before service. A catering enquiry sits in the inbox for two days. None of it is hard. All of it is constant, and it lands on the same two or three people who are also expected to run a shift.
So it gets squeezed into the gaps and the hours after close. Invoices pile up unreconciled, schedules go out late, the monthly franchisor audit becomes a weekend of pulling numbers out of the POS. The only way this has ever scaled is more managers and a back-office headcount that grows with every new location — overhead that eats the margin each location was opened to make.
The operators on the desk.
- 01
01
Reservations & order management
Takes covers, large-party requests, and off-premise orders across the reservation platform and POS, collects deposits, updates the floor plan, and briefs the kitchen on the night's load.
See the operator−60% of reservations-admin work off the team
- 02
02
Food & beverage procurement
Watches par levels, places vendor orders against the day's bookings, confirms deliveries at the back door, and matches each invoice line to the PO before it hits the GL.
See the operator−55% of procurement-admin effort off the team
- 03
03
Labour & scheduling operations
Builds shift schedules to the sales forecast, finds cover when someone calls out, tracks labour cost against the prime-cost target, and logs the break and overtime records compliance asks for.
See the operator−50% of scheduling-admin work off the team
- 04
04
Catering & events administration
Turns a catering enquiry into a quote, confirms the booking and headcount, coordinates the run with the kitchen, and issues the invoice so nothing walks out unbilled.
See the operator−40% of catering-admin work off the team
- 05
05
Franchise & compliance reporting
Compiles the monthly brand audit and franchisor numbers from POS and back-office data, submits the report on the standards deadline, and logs every exception for the next store review.
See the operator55% of compliance-reporting work off the team
The after
The back office runs itself, and managers are back on the floor
Every repetitive admin job — bookings, ordering, scheduling, events, franchisor reporting — runs end to end on your existing systems. Each new location adds covers, not back-office headcount.
- Invoices matched to POs and posted the day they arrive, with overcharges flagged before they're paid
- Shifts covered to the sales forecast and call-outs filled without a manager working the phones
- Monthly franchisor audits compiled and submitted on the deadline, not over the weekend
The operators in detail.
What each does, its purpose, and the performance you can expect. See the full catalogue.
5 / 5 operators
| № | Operator | Industry | Sub-industry | Description | Purpose | Exp. performance | Example |
|---|---|---|---|---|---|---|---|
| 001 | Reservations & order management | Retail | Restaurants & foodservice | Owns covers, large-party bookings, and off-premise order coordination | Tables and orders managed without gaps | −60% of reservations-admin work off the team | Large-party booking confirmed, deposit collected, floor plan updated, kitchen briefed |
| 002 | Food & beverage procurement | Retail | Restaurants & foodservice | Owns vendor ordering, delivery coordination, and invoice reconciliation | Kitchens stocked, invoices matched | −55% of procurement-admin effort off the team | Low-par alert triggered; order placed with supplier, delivery confirmed, invoice reconciled |
| 003 | Labour & scheduling operations | Retail | Restaurants & foodservice | Owns shift scheduling, labour-cost tracking, and compliance end to end | Shifts covered, labour cost within target | −50% of scheduling-admin work off the team | Call-out received; operator finds cover, updates schedule, logs compliance record |
| 004 | Franchise & compliance reporting | Retail | Restaurants & foodservice | Owns franchisor reporting, audit submissions, and standards compliance tracking | Audits passed, franchisor obligations met | −55% of compliance-reporting work off the team | Monthly brand audit due; data compiled, report submitted, exceptions logged |
| 005 | Catering & events administration | Retail | Restaurants & foodservice | Owns catering quotes, event confirmations, and post-event billing | Events executed and billed without leakage | −40% of catering-admin work off the team | Catering enquiry received; quote generated, confirmed, event run, invoice issued |
Point the operators at your POS and we'll run a location's back office tomorrow
We connect to your reservation platform, vendor portals, and scheduling system and go live in 24 hours.