Handsplease One record. One bill.
The whole restaurant. Talk to us

Your invoices say what came in. Your register says what sold. We write down the week in between.

From $595 per location per month. One bill. Never a share of what you sell.

(Hint: a store doing $150,000 a month pays nine vendors $3,556. And nine logins.)

Add up what you pay now Where to start

Nothing you run today writes down what happens in between.

A plate costing table headed Every dish, by what it earns, which reads 30 of 31 has a price on everything it is made of. Five dishes, each with its photograph, menu price, how many sold, plate cost, labor and food cost, and a mark for over target or in range. Korean BBQ Hoagie sells at $14.00, 141 sold, $5.92 a plate, 42.3%, 12.3 points over. Vietnamese Fusion Hoagie, $3.96 a plate, 28.3%, in range. Classic Milk Tea, $1.27 a plate, 18.1%.
Every dish: its price, how many sold, and what it costs to plate.

Every screen here is the product itself.

What your team does, and what you get

  • A receiver at a service door before dawn, wrapped pallets beside him. At the dock

    Check the delivery on a phone

    A short case is a fact that day.

  • A hand lifting the lid off a clear storage tub. In the walk-in

    Log what you throw out

    Waste you chose, kept apart from waste you did not.

  • Plates lined up on a steel pass under warm light. Once, at setup

    Give each dish one name

    Every plate gets a cost.

  • Storage tubs on wire shelves in a walk-in. At the count

    Count as you already do

    Know which lines need a trip before you walk.

  • Two cooks at the pass under copper heat lamps, plates stacked beside them. At the pass

    Record what went out

    Know about a missing ticket before the guest does.

Thirty-one dishes. Thirty costed to the last ingredient.

See the week, screen by screen Talk to us

One restaurant's software bill, every month

A restaurant doing $150,000 a month.

Every line, and where it came from →

Meet Fernand, your AI agent and operational wingman

He sits in the corner of every page and names the one thing he will do there.

  • Say which plates lose money
  • Check this pallet against the order
  • Tell me what to order from this count
  • Log the pearls I just threw out
  • Work out what delivery actually costs me
  • Tell me who is due a break
The pricing screen. Two dish rows: Korean BBQ Hoagie at $14.00 with a food cost of 42%, 12.3 points over target, and Mochi Ice Cream at $7.00 at 67%, 36.7 points over. Beside them, Fernand, a small purple figure, in a pill reading Price these.
Fernand, on the pricing page. Every number he gives comes from your own records.

What operators say

A guest coming through a restaurant's glass front door, warm light inside.
I want to automate as much of the back office as possible so my staff can focus on the customers coming to the restaurant for an experience.
Owner of a five-restaurant group in Houston Nation's Restaurant News, Tech fatigue: Why some restaurants are hitting pause on tech investments, March 2025.
42% say their data is stuck in separate systems.
38% say working it out by hand takes too much time.

Nation's Restaurant News, 2026 Restaurant Technology Outlook, nearly 500 operators, as reported by Crunchtime.

Where to start

  • Step one

    What it cost you

  • Step two

    Who worked, and what it cost

  • Step three

    The money coming in

Where to start, in full →

For groups and chains

One location or two hundred. The same record under every one.

  • Priced per location

    Each location on its own sales

    10% off from five locations, 18% from ten, a quote from twenty-five.

  • Every order

    The contract, checked at approval

    Every order is checked against what you agreed to pay.

  • Whatever takes the order

    The order, joined to its cost

    Qu, Olo and Toast take the order. Here what sold meets the recipe card it was made from.

What groups pay Talk to us about your group

What will not change

  • Hospitality is the work, so the record is the work

    We record the delivery, the pour, the shift and the plate, not only the payment.

  • Your guest is central, never an afterthought

    Built from the guest backward, not from the cost sheet forward.

  • The help is on every page, at no extra cost

    Fernand is part of every page and is never sold on his own.

Start with what your plates cost.

Open an account Talk to us