Founder POV: The final instalment in our series: Why the f*** are chefs still using spreadsheets!?

This article is adapted from a LinkedIn post by Robbie Francis, Founder of Hops.

The final instalment in our series: Why the f*** are chefs still using spreadsheets!?

Comfortable….cheap….a necessary evil for fragmented tech stacks….

And finally, because until now, control in hospitality was always reactive.

10 years ago, everyone got their P&L a month late → Any issues with costs, pricing or stock had already snowballed → Leaving operators in constant firefighting mode

Now, our clients get their actual cost of goods, sales + labour daily → Thanks to the integration of previously siloed systems → And no longer waiting for paper invoices to trickle in

The impact of real-time insight is totally undeniable:

• Operators can spot issues + make adjustments the same day……..
• …..rather than a month later, when the damage is already done
• Unexplained variances that plague EoM reporting becomes smaller

And for most of our clients, that's within a percent or even less.

Most chefs still using spreadsheets are trapped in a reactive, time-warp of month-late P&Ls and relentless firefighting.

But with the rise of connected, AI-driven hospitality tech, real-time visibility of operations is finally becoming a reality.

No more spreadsheet hell. → Just the usual chaos of hospitality!!!!

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About Robbie Francis
Robbie Francis is the Founder of Hops. He has spent years building and implementing hospitality technology with operators, focused on simplifying back-of-house operations across inventory and finance.

Follow Robbie on LinkedIn: linkedin.com/in/robbiefrancis

View the original LinkedIn post: The final instalment in our series: Why the f*** are chefs still using spreadsheets!?