Horeca entrepreneurs faces difficulties in finding both cheap and secure instruments, that can be implemented fast at zero costs, and create sustainable development for future growth. Due to lack of full service, such places usually employ universal staff, that replace several positions. Waiters can receive orders from delivery apps, aggregator or website, process manually to a kitchen, and control work of drivers; chef can work as sous chef and purchase manager etc. This leads to leaks in control, dependance on staff and fraud options on every step. That is the reason owner is usually "inside" business and has less free time and less control while away.