Case Study: Tava Indian Kitchen achieves nearly $1,000/week per location savings and real-time inventory control with SynergySuite

Tava Indian Kitchen - Customer Case Study

Tava Indian Kitchen is a fast-casual restaurant chain that grew rapidly across California by producing quality food in central commissary kitchens and delivering it fresh to stores daily. Their challenge was to implement powerful predictive production schedules and tight inventory control so each location received the right quantities without waste.

SynergySuite implemented real-time inventory and central kitchen production management integrated with Clover EPOS across Tava’s store network, plus analytics to predict sales and drive production. The system delivered immediate ROI—CFO Jason Pate reports savings of nearly $1,000 per location per week—and gave Tava much tighter control over its supply chain and expenses.

Tava Indian Kitchen

Jason Pate

Chief Financial Officer