Partner story
Papoy Munch & Brunch: how we got a real-time business overview.
Brunch and lunch in Zagreb. Two shifts, a kitchen that already had a solid recipe book, but scheduling ran on WhatsApp, food cost lived in the owner’s head, and HACCP was on paper. Here is what changed in the first two months with Patrono.
34% → 26%
Food cost in two months
6 hours
From first login to full operation
All modules
Full Patrono in daily use, from POS to HACCP
Starting point
A venue running well, but the owner did not know how well.
Papoy opened in 2023 with a brunch concept aimed at a Zagreb audience that wanted something different from a classic café. It hit its market right away, the terrace was full, and the kitchen was at peak.
The problem was not in revenue, it was in visibility. Shift scheduling lived in a WhatsApp group, HACCP checklists were handwritten on paper in a folder in the kitchen, and finances were spread across three separate places: the POS, supplier email, and an Excel file the owner ran on Sundays.
At the end of Q1 2026 the bookkeeper showed a 34% food cost. The number was real but the owner had no tool to understand where it was coming from. The menu was the same as a year earlier, revenue was growing, but margins were shrinking.
All three problems, finance, operations and records, needed one place. In April 2026 Papoy started using Patrono.
Rollout
Two months, four milestones.
Week one
01Menu import and POS connection.
Connecting to the existing POS took one afternoon, with the item and category list staying identical.
Week two
02Recipes and the first food cost numbers.
Recipes were entered with the shift manager, dish by dish. The first week of numbers revealed three menu items running over 40% food cost. The reason was not the kitchen, it was supplier prices that had crept up in the meantime.
Weeks three and four
03Scheduling and HACCP on mobile.
Shift scheduling moved out of the WhatsApp group into Patrono. Swaps now confirm in two clicks with full history. HACCP checklists shifted from paper into the app, refrigerator temperatures are now logged automatically.
Month two
04Numbers settle, the routine changes.
The menu was reshaped on profitability: three dishes off the menu, two margins corrected. Food cost dropped to 28%, then to 26%. The owner no longer runs Excel on Sundays; in the morning the phone opens and shows how the day went. The schedule is published a week ahead, staff stop asking who works when. HACCP records sit in the system; when the inspection arrived in June, the review took ten minutes.
Outcome
Food cost was just one of the outcomes.
Patrono brought Papoy a daily business overview, clean invoice and shift management, and a food cost module that pulled the share of food from 34% down to 26%. On top of that the owner got time back: three hours of Excel every Sunday, a WhatsApp scheduling group, and a folder of HACCP paper to prepare before every inspection.