Paper removed
HACCP logs and orders fully digital.
Case study · Hospitality
La Cave and La Cave Manager
La Cave Steakhouse Pub is the most complete proof of our approach: a real venue with shifts, inventory, kitchen and regulation. La Cave Manager was born here, the management system built by LMX Group on the venue's own process.
← Back to homeThe venue
The project
We mapped every step: taking the order, sending it to the kitchen, inventory consumption, HACCP checks, cash closing and reading the results. Then we built one system holding it all together, usable by anyone, even on full nights.
One environment
Floor, kitchen, inventory and administration work on the same data, in real time.
Zero paper
HACCP logs, checklists and temperatures signed digitally and always available.
Built for the shift
Touch interface, few steps, works on the staff's tablets and phones.
Inside La Cave Manager
The screens below are demonstrations: they show how the different areas of the system work, with sample data and no real venue information.
La Cave Manager · Dashboard
Shift dashboard
Covers, revenue and service pace at a glance, updated while you work.
Covers today
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Average ticket
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Open tables
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Average service time
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| Area | Tables | Status | Notes |
|---|---|---|---|
| Indoor room | sample | In service | — |
| Terrace | sample | In service | — |
| Private room | sample | Closed | — |
Demo screens · sample data, not real
What changed
Fewer errors
Orders readable and traced from table to kitchen.
Inventory under control
Automatic recipe depletion, waste made visible.
Data-led decisions
Clear reports on revenue, dishes and margins.
Voices from the venue
“We used to spend the night chasing paper tickets. Now everything is in the Manager and the floor flows.”
“HACCP checks take a few minutes on the tablet and are always ready to show.”
“I finally see margins and consumption without waiting for month end.”
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