Running a restaurant is difficult in the best of times. But add in a global pandemic and the resulting recession, and it is all about the margins. The restaurant needs to be running at peak efficiency – its survival depends on it. And that is what Tabit, a fast-growing Israeli hospitality-tech company expanding to South Florida, is all about.
“A lot of restaurant guys open their businesses because they like to make food or host people but not necessarily because they know how to run a business,” said Nadav Solomon, president of Tabit who will be running U.S. operations and based here. “We are helping operators to run their business based on numbers and not on gut feelings.”