Load the van on numbers, not vibes.

What a weekend actually sells

Every past event’s sales by item and hour are in the reports, so the van is loaded against evidence — and the recipe lines say how much beef those four hundred burgers really are.

Depletion in real time

Sales take ingredients off the count as they happen. Saturday night you know whether Sunday needs a cash-and-carry run, not Sunday lunchtime.

Sold out with one tap, everywhere

When the brisket dies at four o’clock it leaves the QR page, the kiosk and the till together — no guest orders what the cool box no longer holds.

Sunday’s waste, priced honestly

What goes in the bin at teardown is costed at what it cost, not what it might have sold for — so next event’s van load learns the true number.