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Trellum is an operations system for local businesses. It keeps the inbox, the files and the point of sale in step, so there is one record of what happened.
Your business is spread across systems that do not talk to each other.
The point of sale knows what sold. The supplier invoices are in email. The prep notes are in a spreadsheet and the rest is in the owner’s head. Every question worth asking crosses at least two of them.
- What ingredients am I selling the least?
- Which supplier raised prices this quarter?
- Can I staff a 50 person event on the 14th?
- How much did the rain cost me last week?
- How much did we comp last month?
- What is my margin on the large size?
- Why do I keep running out of strawberries?
- What did I pay for avocados in March?
- What do I need to prep for a 50 person booking?
- Which items have not sold in 30 days?
- Which hours am I overstaffed?
- Which day do I run out of croissants?
- How much oat milk do I need to order next week?
- How many covers did we do during the street closure?
- Which drinks sell alongside the breakfast bowl?
- What is left in the walk-in that expires this week?
- What is my food cost on the acai bowl now?
- What did the gym partnership actually bring in?
- Which items lose me money after food cost?
- Which menu item has the worst waste?
- Did the new smoothie cannibalise the old one?
- Am I ordering too much cold brew?
- Did the Saturday post move any product?
- How many regulars came back this month?
- What sold on the patio last Saturday?
- What is my busiest hour on a Tuesday?
- What is my average ticket on weekends?
- What did we discount, and why?
- How many bowls do I sell per bag of granola?
- What should I take off the menu?
Trellum connects to those systems and answers from them.
It reads the point of sale, the inbox and the files, and keeps one record of what happened across them. Ask a question about last week and the answer comes from your own data. It drafts; you approve anything that leaves the building.
Saturday sales run 40 percent above the standing order, which was set in March and has not moved since.
Point of saleInvoicesThe 14th is already a 6 cover dinner service with two staff on. A 50 person booking needs one more.
CalendarPoint of sale94 redemptions since it started, with an average ticket 2.10 above your weekday average.
Point of saleCalendarAbout 34, which puts you 3 bags short of the month at the current order.
Point of saleInventoryThe two items under 1 percent of sales that between them need five ingredients nothing else uses.
Point of saleInventory
62 litres. The last four weeks averaged 58 and there are two events on the calendar.
Point of saleCalendarTwo of six. Dairy went up 8 percent in January and produce 5 percent in March.
InvoicesWeekdays between 2 and 4pm. That window is 7 percent of sales and 14 percent of scheduled hours.
Point of saleCalendar2.15 a unit across four invoices, up from 1.90 in February.
Invoices312 dollars across 28 tickets, two thirds of it on one weekend.
Point of sale
Pistachio butter and bee pollen. Both appear in two menu items and neither has sold since the 3rd.
Point of saleInventoryFour, all on the cold side of the menu. Together they hold about 190 dollars of stock.
Point of saleInventoryYes, by roughly one case a fortnight. You have thrown out 11 litres in the last two months.
InventoryInvoices18.40, against 14.10 on weekdays. The gap is almost entirely a second drink.
Point of saleAgainst your usual per head, that is 6 litres of base, 4 trays of fruit and an extra case of cups.
CalendarInventory
The large acai bowl, at 41 percent food cost after the February price change on frozen fruit.
Point of saleInvoicesThree items, the largest being 4 litres of cream dated Thursday.
Inventory8 to 9am, at about a third of the day's covers.
Point of saleThe seasonal bowl, at about 9 percent of prepped volume discarded.
InventoryPoint of saleFour points lower than the regular, because the cup and lid cost more than the price step.
Point of saleInvoices
Sunday, usually before 11am. You sell out on 3 of every 4 weekends at the current par level.
Point of saleCold brew, on 61 percent of tickets that include a bowl before 10am.
Point of salePartly. The original dropped 22 percent, but combined smoothie sales are up 9 percent.
Point of sale137 of the 204 who visited more than twice last month.
Point of sale41 percent of the day's covers, weighted to cold drinks after 1pm.
Point of sale
Product
Three of the screens you work in day to day. The layouts are the real product; the data is a sample.
Saturday ordering
8:41
Why do I keep running out of strawberries?
8:41
Saturday sales run 40 percent above the standing order, which was set in March and has not moved since. Fraser Valley Produce closes Thursday orders at 2pm.
8:43
Raise the standing order and send it.
Ask Trellum to handle the next operational task...
/ for commands · ↵ to send
- Watch
$4,280.00
Today, 6.2 percent below last Saturday
Toast
- Sell-through risk
3 items selling through fast
By sell-through, not stock count
- Oat milk2h at pace
- Granolavelocity high
- Blueberriesweekend risk
Toast
- Covered
Floor covered
4 on shift through close
Toast
- Overdue
2 overdue, 3 due today
Two of them are ordering deadlines
- Confirm oat milk deliveryoverdue
- Post 86 board9:00 AM
- Close out catering BEOtoday
Tasks feed
| Ingredient | Preferred source | On hand / par | Cost |
|---|---|---|---|
| fresh fruit | Fraser Valley Produce | 4,200 g / 15,000 g | $0.49 / 100 g |
| fresh fruit | Fraser Valley Produce | 6,100 g / 10,000 g | $0.56 / 100 g |
| fresh fruit | Harbour Foodservice | 15,200 g / 36,000 gest | $0.13 / 100 g |
| finishes | Westline Club | not counted / no par | $0.44 / 100 g |
| recipe ingredient | Harbour Foodservice | 31,500 g / 45,360 g | $0.30 / 100 g |
| finishes | Westline Club | not counted / 6,000 g | $0.92 / 100 g |
| recipe ingredient | Harbour Foodservice | not counted / 22,712 g | $0.30 / 100 g |
Contact
Trellum is in early access with a small number of businesses. Tell us what you run and what you are trying to work out.
