Restaurant data migration
A clean migration starts by deciding which record is authoritative.
Importing every historical cell is rarely the safest first step. Start with the data required to operate, document transformations and reconcile the opening position.
Always test in a separate environment or import batch before changing live records. Retain the original files, mapping decisions and reconciliation result.
Inventory the source files
List each file, owner, date range and purpose. Identify duplicated products, inconsistent names, hidden formulas and columns that mix quantities with formatted text.
Create the master mapping
Choose stable product identifiers, base units, supplier pack conversions, menu categories, recipe yields, locations and staff roles.
- ✓ Products and base units
- ✓ Suppliers and packs
- ✓ Recipes and yields
- ✓ Menu prices and tax treatment
- ✓ Locations and access
Import in controlled stages
Load catalogue records first, then recipes and menu, then opening counts and staff. Reject or quarantine invalid rows instead of silently guessing a value.
Reconcile before launch
Compare row counts, totals, opening stock value, recipe coverage and a sample of products. Obtain sign-off and keep a rollback copy before staff begin live work.
Related product
Connect food cost to restaurant profitability
See how RestoVector connects dish cost, sales, purchasing, waste and inventory with the operating result they influence.
Next step
Review the workflow with your restaurant's data and roles.
A demonstration should show the real product, its limits and how it fits your operation.