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22 Questions with Aloette

For our inaugural episode of 22Q, we visited Chef Solomon and Operations Manager, Quentin at Aloette. As they show us around the Queen & Spadina location, we talk about cooking secrets, what’s in their fridge, business post-covid, and climbing into ceilings.

Customer Story: Aloette

Being booked and busy, Aloette needed a solution to manage their ordering and invoices. notch’s automation has reduced time spent on paperwork, allowing their chefs to save 7 hours a week, and their accounting team 2 hours a week.

Customer Story: Calii Love

Sourcing the highest quality ingredients and running multiple locations is no easy feat - so Calii Love was looking for a better way to manage their inventory, ordering and track food costs.

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The Butcher Shoppe

Using technology to improve business efficiency was always on the horizon, but when the pandemic hit, finding ways to operate lean-and-mean became a top priority.

Oliver & Bonacini

Looking for supply chain efficiency, Oliver and Bonacini Hospitality wanted to address challenges in their ordering process, while integrating with their inventory management Optimum Control.

Paramount Fine Foods

Paramount needed an integrated solution to increase ordering efficiency for their operations team, so that they could dedicate more time towards their customers.

Ghost Kitchen

Ghost Kitchen Brands needed a solution to consolidate their ordering and payment across multiple locations in order to free up time to focus on expansion.

Dolce Lucano

Dolce Lucano needed a digital solution that would help make their changing product catalog easily accessible for both their operators and customers.

Sapsucker

Sapsucker was confronted with the challenges that come with a fast-growing business, and needed a system to centralize and easily manage their orders.

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