How a ₹15 Cr farm-to-fork network reduced wastage by 67%, improved store margins 5.8% and unlocked ₹18L in monthly savings through continuous procurement and outlet intelligence.
FarmKrisp operates a farm-to-fork model with direct sourcing, 12 outlets and 25+ B2B corporate clients. Leadership had data across POS, procurement and finance — but no continuous intelligence layer connecting them.
PhyloAI connected POS, inventory and procurement into a hospitality ontology — item-level wastage tracking with demand forecasting that learned seasonal patterns, weather impacts and local events.
Vendor performance, purchase order anomalies and protein over-ordering flagged in real time — not at month-end close. Procurement Agent recommendations assigned to outlet owners with outcome tracking.
All 25 B2B contracts analysed against live margin data. Price escalation clauses, minimum order adjustments and exit recommendations for consistently loss-making relationships.
POS, delivery platforms and Tally unified. Daily automated reconciliation reduced manual work from 12–15 days to 2 hours per month.
From 15–20% to 5–7% through forecasting and procurement actions
Across outlets through contract and pricing intelligence
Combined impact of reduced wastage and improved contracts
From 12–15 days to 2 hours per month
"PhyloAI gave us visibility we never had before. We knew we had wastage, but didn't know where or why. Now we see in real-time which items are at risk, which outlets need attention, and which B2B contracts are actually profitable."
— Founder & CEO, FarmKrisp
See how PhyloAI maps to your hospitality operations — no POS replacement required.