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At a glance,
every morning.

Sales, food cost, labor cost and cash for the month, tracked against target. Updated every night from the real sources, by department and by location.

Book a demo By department and by location
Updated every nightBy department and by locationThe P&L, without waiting
DashboardMarta's Trattoria AugustQuarter
Sales$0+ 5% vs July
Food cost0%target 32%
Labor cost0%in line
Liquidity$0minimum on 8/14
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Updated last night at 3:30 AM, from the real sources
Today

The numbers arrive three months later.

The accountant sends the quarterly P&L after the quarter closes. Meanwhile you fly blind: how much am I making, how much does the kitchen cost, does the bar hold up. And when the number arrives, you can't change it anymore.

  • After the quarter closes

    You see June's margin in October.

  • One total, no department

    Kitchen, bar and front of house in the same number.

  • More locations, more spreadsheets

    Each location with its own Excel, never comparable.

Quarterly P&L
Received onOctober 14
Months already gone3
June's margin?
4 locations, 4 sheetsNone comparable
By department

Kitchen, bar and front of house: three accounts, not one.

Every invoice lands in its own department by itself: meat in the kitchen, wine at the bar, tablecloths on the front of house. So you see who costs what, and when a department moves you know which item moved it.

Costs by department, AugustFrom invoices
Raw materialsStaffOther
Kitchen$18,420
Bar$7,980
Dining room$9,120
General$5,640
Every invoice in its department, no manual classifyingOpen the kitchen
Kitchen, Augustraw materials + 9%
Meat$4,210
Produce$3,120
Dairy$2,480
Meat is 23% of raw materials: Miller raised prices twice in a month.

The Agent assigns the cost center.

You don't have to classify anything: from the vendor and the product it understands where the expense goes, and if it's not sure it asks you once. From then on every invoice from that vendor already knows where to go.

  • Raw materials, staff, other

    Three colors for each department, comparable month over month.

  • From the department to the invoice

    Two taps and you're on the line that pushed the cost up.

Multiple locations

Four locations, one view.

Same catalog, same recipes, same yardstick: the locations really compare. And when one is out of line, you don't stop at the total: you drill down to the vendor that makes the difference.

  • One login, multiple entities

    The big picture and the single location without switching tools.

  • The location out of line

    With the same covers, who spends more and on what.

Your 4 locations, AugustSame yardstick
LocationSalesFood costProduce Main Street$38,40033.8%+ 48% Marina$46,10030.9%average Downtown$29,70031.4%− 6% Beachside$41,90032.1%+ 3%
Same catalog, same recipes: the comparisons holdWhy Main Street
Main Street: fruit & veg + 48% vs averageat the same cover count
VendorGreen Valley
Peeled tomatoes, $/cs4.90
At the other locations3.85
Main Street buys peeled tomatoes from Green Valley, the others from Sunrise Produce: a price list issue, not consumption.
The month

The P&L writes itself every night.

Revenue from the POS, costs from invoices and the time clock, margin as the difference. It's not an accountant's financials: it's what you need to decide tomorrow, updated last night.

  • Real revenue

    From the POS close, not from an estimate.

  • Real costs

    From reconciled invoices and the time clock.

  • Written by the Agent

    With the comment: what moved the margin.

P&L, AugustIt takes shape
Revenue$0100%
Ingredients− $26,92032.2%
Staff− $24,91029.8%
Rent, utilities, other− $12,38014.8%
Costs$076.8%
Operating margin$023.2%
Updated every night, not after the quarter closes
Twenty minutes

Let's look at your month together

We connect the POS and the invoice inbox and the next morning we open the dashboard with your numbers: sales, food cost, departments. Free and no strings attached: if it's not for you, we'll tell you ourselves.

Book a demo Write to us
  • We connect the POS and the invoice inbox
  • The dashboard with your numbers
  • One department, line by line
Where it continues

Where the numbers come from.

Daily reportThe day, before the month.InvoicesWhere costs come from.AI assistantsCost control, overnight.
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