Handsplease Find the profit your plates are losing. Join the waitlist
How it works

You keep your tools. Your numbers stay yours.

Send us your invoices, recipe file and sales reports. We set it up from them.

Getting started

Three steps, and one is a person.

Send us what you have

Your invoices, your recipe file and your register's sales reports. We set it up from those.

A person answers

Write to us and hear back within one business day. That is the whole support promise today; there is no after-hours line.

Month to month

Pay monthly, or pay yearly at 10% off.

How invoices get in

Take a photo. Check every line.

Photograph each invoice on a phone, or upload the PDF. Several pages count as one bill.

You check each line against the delivery and your agreed price before it counts.

A second bill with the same supplier and invoice number is held, not paid twice, and shown beside the first for you to settle.

A bill we cannot read is marked “Could not read” and counts for nothing.

How it fits

Keep your register and your books.

It reads the sales export from your Toast, and the hours export from your time clock.

Approved bills and food cost go to QuickBooks as an import file you upload.

ToolWhat happensWhat you do
ToastKeepUpload its sales export. Its time punches too, if Toast runs your clock.
7shiftsReplaces, and imports your historyUpload its time punch export once. Then build and post the schedule here.
MarginEdgeReplaces, and imports your historyUpload its purchasing export, one restaurant per file. New bills come in here by photo or PDF.

Fourteen apps, all on your numbers. See them by name

Three things we keep for you

Everything you enter stays yours.

  • Everything that happened Every screen shows the same numbers, because every screen reads the same history.
  • Every item, once One entry for each thing you buy, whatever the brand or pack.
  • How your business is set up Locations, stations, staff, suppliers and menu.
An order guide, each item as the supplier writes it, with its pack, case cost and unit cost per usable ounce. Butter, 36 one-pound blocks, $108.00 a case. Cream cheese, 12 three-pound blocks, $60.00. Heavy cream, 12 quarts, $42.00. Sour cream, 4 five-pound tubs, $38.00. Eggs, 15 dozen, $44.00. Mayonnaise, 4 gallons, $72.00. Whole milk, 4 gallons, $21.40.
Your order guide, as your supplier prints it: item, pack and case cost.

Use the device you already have.

It runs in a browser. There is nothing to install.

  • Laptop or desktop

    The office: bills, costs, the plan, the books.

  • A screen at the station

    The pass, the register, the clock. Any tablet or monitor with a browser.

  • A phone in one hand

    The back door: a truck in, a count, a bin. Their own phone works.

What you can count on

Your data is yours

Each restaurant sees only its own numbers. They leave with you.

The same page on a phone or a laptop

Nothing to install.

Nothing changes behind your back

Every change is written down. Open any record’s history to see who changed it, when, and what it moved.

If you leave

Ask within 30 days and a person on our team sends you your data, free.

Your numbers are yours to take.

The same numbers you worked from all along.