Different menu items sell for different reasons (sushi doesnt sell when it snows and wine doesn’t sell as much as beer before a hockey game), currently we apply these kinds of indicators across 50-100 menuitem-event type relations in informing inventory decisions. With the integration of procurement platforms, this will allow for specific menu items to be sourced at the right time, instead of bulk trends of all inventory. Upcoming partnerships with Sysco and freshline.co will see to this.