12 Best Kitchen Management Software Platforms in 2026

Key takeaways

• Choose Xenia if you run 10+ kitchens and need provable temperature logs, HACCP checklists and scored audits, with failures turning into corrective tasks automatically.
• Choose Apicbase if a central production unit supplies your outlets and you need internal ordering, batch traceability and recipe-level allergen data. Its Growth plan starts at 5 outlets.
• Choose Restaurant365 if your finance team wants accounting, AP, inventory and scheduling on one restaurant-specific general ledger.
• Choose Crunchtime if you manage food and labor cost variance across an enterprise chain and want actual vs theoretical tracking at the ingredient level.
• Choose MarketMan if supplier invoices drive your margin and you want invoice scanning and distributor EDI, with plans published from $249 a month.
• Choose Operandio if you run a franchise network that needs a built-in mobile training LMS with courses, badges and pathways.

Kitchen management software covers two different jobs: cost control and execution control. Cost control tracks inventory, recipes, purchasing and food cost variance. Execution control runs prep lists, line checks, temperature logs, cleaning, HACCP records and audits. Most multi-unit operators need both halves. Almost no buyer's guide says so.

A recipe costing tool will not tell you whether the walk-in held temperature overnight. An execution platform will not reconcile a distributor invoice.

This guide groups 12 platforms by the half each one owns. Xenia ranks first in the execution and food safety half only. It does no inventory or recipe costing. POS, reservations and kitchen design software are out of scope.

What is kitchen management software?

Kitchen management software is the back-of-house (BOH) system a restaurant group uses to control what the kitchen costs and how it executes. Commercial kitchen management software for a contract caterer and a kitchen management app for a 30-unit QSR group look different, but both answer the same two questions.

• Cost control platforms handle recipe costing, par levels, purchasing, invoice capture, COGS (cost of goods sold) and actual vs theoretical (AvT) food cost. AvT compares what the kitchen used against what the recipes say it should have used.
• Execution control platforms handle opening and closing checklists, line checks, temperature and cooling logs, HACCP records, audits and corrective actions. HACCP (Hazard Analysis and Critical Control Points) is the food safety plan that defines where a kitchen must check, log and correct.

The National Restaurant Association's 2026 outlook reports that 42 percent of operators said their restaurant was not profitable last year. On the execution side, the FDA's restaurant risk factor study found "the two most commonly occurring risk factors were improper holding time and temperature, and poor personal hygiene." The CDC estimates 48 million people in the US get sick from foodborne illness each year.

Paper still runs a lot of restaurant kitchen management. A finance and operations manager at an 8-10 location seasonal restaurant group put it bluntly:

"I would be shocked if any of our restaurants has a log for temperature logs for food or refrigeration."

A cost tool cannot close that gap. It needs its own kitchen management system.

The 12 best kitchen management software platforms compared

The 12 best kitchen management software platforms split into 10 cost control tools and 2 execution control tools. The table shows which half each owns, how it prices and what it does not do.

| Tool | Half of the category | Best for | Minimum locations | Pricing model | Standout capability | What it does not do |
|---|---|---|---|---|---|---|
| Apicbase | Cost control | Groups with a central production unit | Growth plan from 5 outlets | Quote-based, billed annually | Outlet-to-production internal ordering and batch traceability | Shift-level food safety execution, scored audits |
| Restaurant365 | Cost control (plus accounting) | Groups with an in-house finance team | Not stated | Quote-based | Restaurant-specific general ledger and AP automation | Probe-based temp logs, line-check audits |
| Crunchtime | Cost control (plus ops execution suite) | Enterprise chains managing AvT food and labor variance | Not stated (enterprise focus) | Quote-based | Ingredient-level actual vs theoretical variance | Single login across all modules |
| MarketMan | Cost control | Purchasing- and invoice-led margin control | Not stated | Published: Starter $249, Growth $299, Enterprise from $449 per month | Unlimited invoice scanning (Growth), EDI with Sysco, US Foods, GFS | Temperature logs, audits |
| Galley | Cost control | Recipe data and scaling for onsite and contract foodservice | Not stated | Free entry tier reported (2024), paid plans quote-based | Recipe data model tying cost, menu and nutrition | Food safety execution |
| Supy | Cost control | Multi-branch groups supplying branches and outside clients | Not stated | Quote-based | Consolidated branch demand, external B2B ordering and invoicing | Food safety execution |
| meez | Cost control | Chef-led recipe standards | None (Starter fits individual chefs) | Published: $19 to $179 per month (annual), Enterprise custom, free trial | Chef-built recipe hub with scaling and visual training | Inventory below Pro, food safety execution |
| Parsley | Cost control | Recipe costing and nutrition labels for independents and small groups | None | Published: $129, $189, $379 per month, Enterprise custom | USDA nutrition labels and automatic prep lists | Multi-location outside Enterprise, food safety execution |
| Jamix | Cost control | Institutional and contract foodservice | Not stated (priced per kitchen) | Quote-based, no per-user charges | Menu planning with nutrition at institutional scale | QSR shift-level execution |
| Kitchen CUT | Cost control | Allergen, nutrition and menu compliance (UK hospitality) | KC Lite covers single sites | Quote-based, KC Lite 14-day free trial | Allergen data flowing to labels and digital menus | Probe temp logs, scored audits |
| Xenia | Execution control | Kitchen execution, food safety and multi-location consistency | Built for 10+ locations | Per location per month, unlimited users. Quote-based. 14-day free trial | Bluetooth-only temp mandate, auto-scored temps, decoupled sensors | Inventory, recipe costing, AvT, quiz LMS, scheduling |
| Operandio | Execution control | Franchise networks that need a built-in training LMS | Built for networks, not single kitchens (self-stated) | Quote-based, no free trial, pilot offered | Mobile LMS with AI course builder, badges, pathways | Recipe costing, inventory valuation (self-stated) |

Two things stand out when you read the table as a buyer.

• Pricing is mostly hidden. Only MarketMan, meez and Parsley publish full price lists. Galley reported a free entry tier in 2024. The other eight are quote-based.
• Read the last column first. The cost tools leave probe-verified temp logs and scored audits to someone else, with Crunchtime's execution module as a partial exception. Both execution tools leave recipe costing and inventory to someone else. That gap is why most groups end up with two tools.

Cost control platforms: inventory, recipes and food cost

Cost control platforms tell you what your food costs and where the money goes. These 10 tools own inventory, recipes, purchasing and variance. Crunchtime also sells an operations execution module. The other nine leave temperature logs and scored line-check audits to a second system.

1. Apicbase

Apicbase describes itself as an "AI-native back-of-house operating system for large-scale foodservice." It serves restaurant groups, hospitality, catering and hotels, and claims "over 4000 sites across the globe."

Standout capability: outlet-to-production ordering. Apicbase says: "Align production plans at your central kitchen with the orders from multiple outlets." Batch-level food traceability is built in. For commissary depth, see our central kitchen guide.

Honest limitation: no probe or scored audit layer. A reviewer noted: "Sometimes issues loading. When multiple users are logged in, the site runs a bit slower."

Pricing: quote-based, billed annually. The Growth plan is "Starting from 5 outlets."

Review: "ApicBase has changed our operations for the better, helping us manage our expenses and raise our profitability." Noah C., Operations & Finance Director, on Capterra (4.6/5, 35 reviews).

2. Restaurant365

Restaurant365 calls itself "#1 Rated Restaurant Management Software," covering accounting, AP, inventory, scheduling and payroll. It says "more than 52,000 restaurants use Restaurant365."

Standout capability: a restaurant-specific general ledger with AP automation, built for groups with an in-house finance team.

Honest limitation: the learning curve. One reviewer wrote: "It does have a learning curve and can feel complex during onboarding, so it takes time to get comfortable." Probe temp logs are not its core.

Pricing: quote-based ("Get a Custom Quote" on the pricing page). Capterra lists plans from $499/month.

Review: "Master Chart of Accounts, Vendors, and Customers. Easy to navigate for inexperienced users." Michael Z., VP of Finance, on Capterra (4.1/5, 72 reviews).

3. Crunchtime

Crunchtime sells an AI-powered suite spanning inventory, labor, operations execution, KDS and learning. It claims "850+ restaurant brands in 150,000+ locations."

Standout capability: ingredient-level actual vs theoretical. It "tracks individual ingredients during recipe creation and identifies food waste," per its inventory page.

Honest limitation: a suite built from acquisitions. It acquired Zenput in 2022, Squadle by Crunchtime keeps its own login and a QSR Automations merger followed in 2025. A reviewer noted: "You do have to log in to a different site in order to edit global settings than you do for other functions."

Pricing: quote-based, no public free trial.

Review: "Crunchtime's features set is much more complete than that of the other system that we tried." Ramon V., IT Director, on Capterra (4.4/5, 14 reviews).

4. MarketMan

MarketMan is invoice-led inventory and purchasing control, with recipe costing, AVT reporting and vendor EDI, for independents through "established chains and franchises."

Standout capability: Growth includes "Unlimited Invoice Scanning," and Sysco, US Foods and Gordon Food Service integrate to "automate price updates, invoice capture, and purchase order workflows."

Honest limitation: setup. One reviewer wrote: "I find it really difficult to implement, especially getting it started." There is no temperature or audit layer.

Pricing: published on the MarketMan pricing page. Starter $249, Growth $299 and Enterprise from $449 per month. The page does not say whether these are per location. Setup is free, with no free trial listed.

Review: "Very intuitive. it does not require a lot of training to use for the managers." Dan C., HR, on Capterra (4.7/5, 112 reviews).

5. Galley

Galley calls itself a "culinary resource planning system" for corporate dining, healthcare and restaurants, per its 2024 launch release.

Standout capability: one ingredient record ties recipe management, food cost, menu planning and nutrition analysis, which helps culinary teams scale recipes across sites.

Honest limitation: it leans toward onsite and contract dining, with no temperature or audit layer and no published plan pricing.

Pricing: a September 2024 trade report says the platform became "available free under a new pricing model." Paid plans are quote-based.

Review: "Recipes are intuitive to write, easy to scale and quick to print." David H., Catering Sales and Operations Director, on Capterra (4.8/5, 12 reviews).

6. Supy

Supy calls itself "the operating system for multi-branch restaurants," covering procurement, inventory, recipe costing and BI for groups running up to 300+ branches.

Standout capability: managers can "See consolidated demand for each ingredient or SKU across all branches," and the production kitchen can "Accept orders from external clients" with its own price lists and invoices, per its operations page.

Honest limitation: no temperature or audit execution in what we reviewed. Its footprint is strongest outside the US.

Pricing: quote-based, with no public price list or free trial.

Sourced claim: we could not verify an individual review. Supy says it serves "over 3,500 restaurant operators" and operates "in 30+ countries."

7. meez

meez calls itself "recipe management software built by chefs, for chefs," serving operators "From single-concept restaurants to groups managing 50+ locations."

Standout capability: a "searchable, version-controlled recipe hub" with scaling and visual training. meez claims a "4-5% COGS reduction in menu cost across each venue" (a vendor claim).

Honest limitation: inventory arrives only on Pro. One reviewer wrote: "Regrettably you can't test a lot of the features in the free trial and within 20 minutes of signing up i found that it was buggy when deleting ingredients." There is no food safety layer.

Pricing: published on the meez pricing page. Starter $19, Pro $89 and Premium $179 per month billed annually. Enterprise is custom. Free trial offered.

Review: "The ease of creating recipes and using the Meez database and conversion tools. Additionally, the UI is clean and easy to navigate, not too busy." Brad T., VP of Culinary, on Capterra (4.7/5, 44 reviews).

8. Parsley

Parsley is a culinary operations app for "restaurants, universities, prepared meal services, grocers, caterers" and others, at one location or several.

Standout capability: recipe costing plus USDA nutrition labels at a published price, with "Automatic Prep Lists" on Business and "FSMA 204 Compliance" on Enterprise.

Honest limitation: multi-location management sits in Enterprise, invoice scanning is a $69/month add-on and there is no temperature or audit execution.

Pricing: published on the Parsley pricing page. Chef $129, Chef Plus $189 and Business $379 per month. Enterprise is custom. No free trial stated.

Review: "It's very fast and easy to enter recipes, and if you need to add or edit ingredients you can do so without leaving the recipe." Gabe E., Executive Chef/Owner, on Capterra (4.9/5, 8 reviews).

9. Jamix

Jamix calls itself a cloud "kitchen management system" for menus, recipes, purchasing, inventory and production. It serves college dining, senior living, corporate dining and cruise lines, naming Yale Hospitality and UC Davis.

Standout capability: menu planning with nutrition analysis at institutional scale, with food labels and commissary requisitions built in.

Honest limitation: built for institutional dining, not a QSR operator's shift-level line checks and store audits.

Pricing: quote-based. Jamix says its pricing "is based on the amount of kitchens, the scope of operations, and the JAMIX plan," and "There are no user based charges." No free trial stated.

Sourced claim: Jamix has no Capterra reviews yet. The vendor says it runs in "2,500+ kitchens preparing 1,000,000+ meals daily." It also ranks near the top of Google for kitchen management software.

10. Kitchen CUT

Kitchen CUT is a UK-built platform for hotels, pubs, leisure venues and restaurant groups, founded by Michelin-starred chef John Wood. It covers recipe costing, menu engineering, stock control and wastage. KC Lite covers single sites.

Standout capability: allergen and nutrition labeling that "flows from the recipe through to physical labels, digital menus and guest-facing displays, so one ingredient change updates everywhere at once."

Honest limitation: a UK hospitality focus, with no probe or audit layer. One reviewer wrote: "The reporting side and stock takes are not the easiest to fathom, nor is receipting invoices."

Pricing: quote-based. KC Lite offers a 14-day free trial.

Review: "The ease of building new recipes and sharing with the teams." Ross P., Chef Director, on Capterra (4.6/5, 23 reviews).

Execution control platforms: daily routines, food safety and audits

Execution control platforms prove the kitchen did the work. They run daily routines, temperature logs, HACCP records, audits and corrective actions at every location, and they hand corporate the evidence. Two platforms on this list are built for this half first. Xenia goes deepest on food safety hardware and audit scoring. Operandio goes deepest on training.

11. Xenia

Xenia is an AI-powered frontline operations execution platform for multi-unit restaurant, QSR and fast-casual groups with 10+ locations. It is built for kitchen execution, food safety compliance and multi-location consistency.

Standout capability: food safety evidence you can trust. Line cooks log temps with Bluetooth thermometers (ThermoWorks Thermapen One Blue, Ray Temp Blue) and Testo probes. Continuous temperature monitoring covers walk-ins and freezers over LoRaWAN sensors. Admins can mandate Bluetooth-only readings, which blocks dry-labbing (writing down a temperature nobody took). Readings auto-score against a target range inside the audit score, and sensors are decoupled, so you can source them from MachineQ or Connected Fresh. Xenia's food safety compliance software adds HACCP checklists, cooling-log timers and PDF export.

Honest limitation: no inventory, recipe costing, AvT variance or quiz LMS. The full list is in the Xenia section below.

Pricing: Per location per month, unlimited users. Quote-based. 14-day free trial.

Review: "Essential for multi location business needing maintenance for equipment to be autonomous." Mikhael Dane M., Sr General Manager, Restaurants, on Capterra (4.9/5, 23 reviews).

12. Operandio

Operandio calls itself "an all-in-one AI-powered operations management platform that helps franchise & multi-unit businesses open new locations, master daily execution, train employees and manage compliance." It acquired FranchiseLab in February 2026, adding to its AU/NZ franchise footprint.

Standout capability: a native mobile LMS with "Training and quizzes accessible on any device," badges, pathways and an "AI-Powered Course Builder." It also prints food prep labels, with every label logged.

Honest limitation, in its own words: "No recipe costing or inventory valuation: Operandio doesn't calculate plate costs or actual versus theoretical variance." It also says it is "Built for networks, not single kitchens."

Pricing: modular and quote-based. Its pricing FAQ reads: "No free trial but do offer a pilot."

Review: "It's a very user-friendly system, that allows high levels of customization, and a wide range of options to maintain standards in any business using digital checklists." Matt W., Food and Beverage Director, on Capterra (4.9/5, 22 reviews).

Where the two differ: Xenia adds role-specific dashboards, GPA-style section scoring, bidirectional approvals, a full desktop back office, unlimited data retention, decoupled sensors and a 14-day free trial.

Which two tools do you actually need?

Most multi-unit groups need one cost control tool and one execution control tool. Cost tools answer "what did the plate cost, and where did the money go?" Execution tools answer "did the kitchen do it right, on every shift, at every location, and can we prove it?" No vendor on this list verifiably does both at depth. Crunchtime comes closest, but some of its modules still run on separate logins.

Two tools that each do their half well beat five that overlap. A Director of Operations at a 20-location QSR franchisee described where most groups start:

"I live in this app, I live in that app, I live in another app. So I do want to kind of understand if there's an opportunity to get them into one spot."

Here are three stacks that fit real operator profiles.

Stack 1: MarketMan + Xenia

Operator profile: a 15-60 unit QSR or fast-casual group. Margin is won or lost on purchasing and invoices. Corporate also needs proof that line checks, temp logs and cooling logs happen every shift.

MarketMan owns the money: unlimited invoice scanning on Growth, EDI price updates from Sysco, US Foods and Gordon Food Service, recipe costing and AVT reporting.

Xenia owns the shift: Bluetooth probe temp logs with a Bluetooth-only mandate, LoRaWAN walk-in monitoring, HACCP checklists, cooling timers, corrective tasks and role dashboards for the DM and COO.

The hand-off is a process, not an integration. The two systems do not connect natively. When MarketMan's AVT report shows a waste spike at one store, the DM opens that store's Xenia history. A failed hot-hold check or a missed cooling log often explains it, and that review becomes part of the weekly store walk.

Stack 2: Apicbase + Xenia

Operator profile: a group whose commissary or central production unit feeds its outlets. It needs production planning and traceability at the center, and multi-site compliance at the edge.

Apicbase owns the center: outlet-to-production internal ordering, production aligned to outlet orders and batch traceability, with allergen and nutrition data at recipe level.

Xenia owns the edge: receiving temps and cold-holding checks at every outlet, HACCP documentation, scored brand standards audits and the corrective action trail an auditor asks for. If a delivery arrives out of range, the outlet logs a probe reading and a photo, and a corrective task goes to the kitchen manager.

No native Apicbase and Xenia integration exists today, so give each half a clear owner.

Stack 3: Restaurant365 standalone

Operator profile: a group with in-house accounting that wants GL, AP, inventory, scheduling and payroll together. Its execution needs are lighter, for example a few units with a hands-on owner or GM on every shift.

Why standalone works: R365 covers accounting, inventory and scheduling on one P&L-based system. When the owner walks every kitchen personally, that daily presence can carry execution for a while. For this reader, one tool is the honest answer.

When it stops working: the tipping point comes when corporate needs probe-verified temperature records, weighted audits across many units or corrective actions with photo proof. A senior ops leader at a multi-location restaurant group described the drift at that stage:

"The operation is most dialed at that particular hour on that particular day. Then it degrades over the next six days and then it gets set back."

That is the moment to add an execution layer.

Is a kitchen display system the same as kitchen management software?

No. A kitchen display system (KDS) moves orders to the line. Kitchen management software controls what the line costs and whether it follows food safety and brand standards. Most groups run a KDS alongside one or both halves.

• Kitchen display system (KDS): screens that route and time orders from the POS to kitchen stations. Crunchtime sells its KDS as a separate module, and its QSR Automations merger was about "efficient order flow with proper routing and timing."
• Kitchen management software: back-of-house control of cost (inventory, recipes, purchasing, variance) and execution (checklists, temp logs, HACCP, audits). It does not route tickets or fire orders to stations.
• Restaurant management software: POS, reservations, payroll and front of house. Restaurant365 uses this label for itself. It is a separate buying decision.

Search results for kitchen manager software mix all three categories on one page, so sort vendors into these buckets before you book demos. A quick test: ask what happens after a ticket fires, after an invoice lands and after a temperature check fails. A KDS answers the first, a cost tool the second and an execution platform the third. Every tool on this list answers the second or the third.

How to choose kitchen management software

Choose restaurant kitchen management software by deciding which half you need first, then testing each vendor against five criteria.

1. What evidence does the system produce? Can you hand an inspector or franchisor a timestamped, device-captured record? Xenia offers a Bluetooth-only temperature mandate, live-photo-only capture (no gallery uploads, which blocks backdating), GPS and timestamp logging and PDF export.
2. Does it scale by location, role and permission? Look for a location hierarchy, role-based assignment and separation of franchisee data. Per-user pricing climbs fast when every line cook needs access. Xenia prices per location with unlimited users.
3. How deep is the food safety coverage? Check for probes, continuous sensors, cooling timers and corrective actions on out-of-range readings. An FDA factsheet on food safety management systems found fast food restaurants with well-developed systems averaged 1.5 out-of-compliance items, against 4.5 for those with none. Xenia auto-scores temperatures inside its digital audits and inspections.
4. Are you locked into its hardware? Bundled sensors tie you to one vendor's devices. Crunchtime's Squadle sells its own sensors and gateways. Xenia's decoupled model lets you source sensors from MachineQ or Connected Fresh.
5. Does reporting match each role? The COO, DM and GM need different views. Xenia offers role-specific dashboards and scheduled reports through its frontline reporting and analytics. For AvT cost reporting, look to Crunchtime, MarketMan and Restaurant365 instead.

Score each shortlisted vendor 1-5 on the criteria for your half, then pilot at two or three stores before you sign.

How Xenia handles kitchen execution and food safety

Xenia turns every temperature check, line check and audit into timestamped, scored evidence, with a corrective task attached when something fails. An operations lead at a 9-concept restaurant group asked:

"One of the things that's major is like a cooling log where, you know, you have four hours to bring it down to X temperature and you have to monitor it every hour. Is there a feature where the chef can say, okay, marinara started cooling at 2pm and an alert pops up every hour to check the temperature?"

The FDA Food Code requires cooling "from 135°F - 70°F within two hours and to 41°F within 4 hours not to exceed a total of 6 hours," per the Iowa Department of Inspections & Appeals cooling guide. Here is how Xenia handles that pain and the others in this guide.

• Cooling-log misses: a timer step starts the clock when a batch goes into cooling and prompts each check. Out-of-range readings trigger a corrective action, and the log exports to PDF.
• Pencil-whipped temp logs: Bluetooth-only readings mean nobody can type in a temperature. Live-photo-only capture stops old gallery photos.
• Walk-in failures overnight: LoRaWAN sensors alert on out-of-range fridge and freezer readings.
• Audits that do not lead to fixes: a failed temp check requires a photo, assigns the fix to the kitchen manager with a deadline and escalates to the DM if it stays open. Equipment issues become work orders for kitchen repairs.
• Drift between locations: task management for daily kitchen routines pushes the same opening, line check and closing lists to every store.
• Reporting built by hand: role-specific dashboards give the COO, DM and GM their own views, with scheduled exports.
• Paper SOPs and binders: the AI Template Builder turns paper SOPs into digital checklists and SOPs. Or start from the HACCP food safety template.

Newk's Eatery uses Xenia for audits and operations across 100+ locations. Demos Restaurants & PDK Southern Kitchen uses it for multi-location digital operations and food-safety procedures. Across verticals, Xenia serves 300+ customer organizations and 10,000+ locations. See the restaurant task management page for how it fits a restaurant rollout.

Where Xenia falls short

Xenia is not the right tool for every kitchen, and picking it for the wrong job wastes a rollout budget. Here is the full list of what it does not do today.

• No inventory counting or management. It is not planned.
• No recipe costing or menu pricing. It is not planned.
• No plate-level food cost or actual vs theoretical variance. Pair Xenia with MarketMan, Apicbase or Restaurant365 for that.
• No quiz-based LMS or training assessments. Xenia covers read-and-acknowledge for SOPs, not courses and quizzes. Operandio is stronger here.
• No scheduling or time clock.
• No Toast or Micros POS integration yet.
• AI photo analysis is still in pilot.
• Built for 10+ location operators, not single independent kitchens. A one-site restaurant is better served by meez or Parsley.

If your main problem sits on this list, start with a tool from the cost control group.

Conclusion

The best kitchen management software depends on which half of the job is costing you more. If food cost variance and invoices are the problem, start with cost control: MarketMan for invoice-led margin, Apicbase for production groups, Restaurant365 for finance-led groups or Crunchtime for enterprise AvT. If you cannot prove that temp logs, line checks and cooling logs happen at every store, start with execution. Xenia leads that half for multi-unit operators. Operandio fits franchise networks that need built-in training.

Most groups past 10 locations end up with one of each. Two tools with clear owners beat five that overlap.

Recommended resources:

• Kitchen operations checklist template for daily line and prep routines
• Kitchen closing checklist template for end-of-night cleaning and storage
• Daily restaurant opening checklist for the first shift of the day
• Food temperature log template for cold holding, hot holding and cooling checks
• HACCP plan template for mapping critical control points

Want to see the execution half in action? Xenia's 14-day free trial lets your team run real temp logs and line checks at a few stores before you commit.