How long until it's up and running?

Under a week. We connect your systems and you see your numbers up to the minute from then on.

How much does it cost, and how is it priced?

We either charge a fixed amount or a percentage of the EBITDA improvement, whichever your business prefers. Contact us for a demo and details.

How much of my team's time will this take?

Less than 30 minutes: one short call with the owner and one with whoever holds the logins. We handle the rest.

Do I have to replace Toast, OpenTable or my other systems?

No. We connect to them and build on top of whatever systems you have.

Is my data safe, and who can see it?

Yes. We follow SOC standards. Your data stays in your own accounts, and you decide who sees what.

Will my managers actually use it, or is it one more tool?

It replaces work they already do, like typing up the nightly report. They see their own numbers on their phone and ask questions in plain English.

What results can I expect, and how fast?

About a 10% improvement in EBITDA over the following year. We increase revenue and cut costs at the same time.

Have you worked with a place like mine before?

Yes. We've worked with restaurants and resorts of every size, from single locations to multi-location groups. The problems are the same: too many systems, guessing instead of managing, and quality issues that linger too long. We give your team one place to see where things stand and ask any question for an immediate answer.

What happens after setup? Who maintains it?

Your team can maintain it, or we're happy to do it for you.

Can it handle more than one location?

Yes. Each location on its own, and all of them rolled up into one view.

What if it doesn't work for us?

You see results within a week, or you get your money back.

Restaurants and hospitality

Run your business on today's numbers, not last month's.

We connect the systems you already use into one live view of your business, so you and your team can manage every day instead of overcorrecting every month.

Book a call

The problem

Your team is guessing instead of managing.

Your reports come in late. None of your systems talk to each other.

Overstaffed on slow nights, short on busy ones
Wrong inventory and waste
Kitchen quality slips nobody catches
Bad hires and bad reviews, spotted too late
Marketing spend you can't tie to covers

Before and after

Small fixes mid-month, not big ones at month end.

	Before	After
Age of the numbers	A month or more	Up to the minute
Prime cost	Monthly, after the books close	Live, against target
Staffing	Set from last month's labor bill	Set from tonight's covers
Food and liquor cost	Known after the books close	Tracked as invoices come in
Nightly report	Typed up by managers	Built automatically
Team meetings	Monthly, on old numbers	Daily stand-ups on real data

How it works

All your systems connected and always in sync.

30 minutes to connect.

Before

Stage 1Sources

Point of saleToast, Square, Clover

Sales pulled for the books

ReservationsOpenTable, Resy, SevenRooms

Not in the report

Scheduling7shifts, Sling, HotSchedules

Not in the report

Invoices and food costxtraCHEF, MarginEdge, Restaurant365

Pushed into the books

AccountingQuickBooks, Xero

Closed once a month

Banktransactions, balances

Reconciled at month end

ReviewsGoogle, Yelp, OpenTable

Not in the report

Docs and emailGoogle Workspace, Microsoft 365

Not in the report

Team chatSlack, text, WhatsApp

Not in the report

Stage 2By hand

The accountant closes the monthEnters invoices and payroll. Reconciles the bank. Chases open items. Then issues the P&L.

Stage 3Reports

Monthly P&Lweeks after month end

Cash updateweekly email

Nightly reporttyped up by managers

Coverschecked by hand

Stage 4Who sees it

a month late

Ownerlast month's numbers

Cheffood cost after the fact

General managerlabor after the fact

Leadership meetinglast month's numbers

Each system does its job. The problem is the gaps between them: numbers move by copy and paste, and anything not in the accounting system never reaches the report.

After

Stage 1Sources

Point of salesales, items, hourly labor

Sales and labor as they happen

Reservationscovers, no-shows

How busy tonight and next week

Schedulingshifts, hours

Labor planned against covers

Invoices and food costpurchases, inventory

Food and liquor cost as bought

AccountingP&L history

History to compare against

Banktransactions, balances

Cash without waiting a week

Reviewsratings, comments

Inconsistent dishes caught early

Docs and emailmenus, handbook, reports

What the numbers miss

Team chatdecisions, promises

What was said and decided

Stage 2Connect

One live viewRead-only, inside your own accounts. Connected in under a week.

Stage 3Daily numbers

Live prime costlabor, food, liquor, % of sales

Cash positionup to the minute

Nightly reportbuilt automatically

Coversbooked, seated, no-shows

Stage 4Who acts

live

Ownerthe whole business

Cheffood cost, reviews

General managerlabor, covers

Daily stand-upone set of numbers

What you get

An owner and manager command center.

Your team can see the numbers, ask questions, get immediate answers, and plan each day with confidence.

Live prime cost.

Labor, food cost and liquor cost as a percent of sales, any time you check, instead of once a month. Most restaurants run 60-65%.

Staffing planned against tonight's covers.

Reservations and sales history feed the schedule, so labor matches how busy you'll actually be.

Food and liquor cost as you buy it.

Invoices are tracked as they come in, not after the books close.

Reviews traced back to the kitchen.

Inconsistent dishes and service issues get caught early and tied to the shift, the station or the supplier.

Cash position, any time you check.

Know where you stand without waiting for the weekly email from the accountant.

Daily stand-ups that run on real data.

The owner, chef, GM and events lead all work from one set of numbers and make small fixes mid-month.

Your systems

Works with your stack.

We connect the systems you already have. No migration needed.

Point of sale

Reservations and waitlist

Scheduling and payroll

Invoices, inventory and food cost

Accounting

Online ordering and delivery

Reviews and marketing

Workplace and chat

Banking

Your bank

Plus the other tools you already use.

We need less than 30 minutes of your team's time, and we'll deliver impactful results within a week, or your money back.

Book a call

Questions

How long until it's up and running?: Under a week. We connect your systems and you see your numbers up to the minute from then on.
How much does it cost, and how is it priced?: We either charge a fixed amount or a percentage of the EBITDA improvement, whichever your business prefers. Contact us for a demo and details.
How much of my team's time will this take?: Less than 30 minutes: one short call with the owner and one with whoever holds the logins. We handle the rest.
Do I have to replace Toast, OpenTable or my other systems?: No. We connect to them and build on top of whatever systems you have.
Is my data safe, and who can see it?: Yes. We follow SOC standards. Your data stays in your own accounts, and you decide who sees what.
Will my managers actually use it, or is it one more tool?: It replaces work they already do, like typing up the nightly report. They see their own numbers on their phone and ask questions in plain English.
What results can I expect, and how fast?: About a 10% improvement in EBITDA over the following year. We increase revenue and cut costs at the same time.
Have you worked with a place like mine before?: Yes. We've worked with restaurants and resorts of every size, from single locations to multi-location groups. The problems are the same: too many systems, guessing instead of managing, and quality issues that linger too long. We give your team one place to see where things stand and ask any question for an immediate answer.
What happens after setup? Who maintains it?: Your team can maintain it, or we're happy to do it for you.
Can it handle more than one location?: Yes. Each location on its own, and all of them rolled up into one view.
What if it doesn't work for us?: You see results within a week, or you get your money back.

1. Prime cost benchmark: Sage, restaurant prime cost.