A full-service steakhouse in the US, strong sales, thin visibility. The kitchen ran on experience; the numbers ran three weeks late. This is what one platform changed.
Dinner-first steakhouse, a dining room that fills up every weekend, premium cuts with real money on the line: a single rib loin costs more than a hundred dollars. The team is excellent at hospitality. The back office was spreadsheets, a drawer of supplier invoices, and an owner doing accounting at 1 a.m.
None of these problems is rare. Every restaurant owner will recognize at least three.
Meat counted by hand, orders placed from memory. Some weeks food spoiled; other weeks the star cut ran out mid-service on a Saturday.
Supplier invoices arrived as PDFs and got typed into a spreadsheet line by line, or not at all. Costs were always weeks out of date.
The POS knew, but nobody looked. Menu decisions were made on intuition, not on units and margins.
Dishes had no live food cost. When a supplier raised prices, unprofitable dishes stayed on the menu for months before anyone noticed.
The gap between what was bought, what recipes say should have been used, and what was actually left was nobody's job to measure.
Every answer about money required the owner, a laptop, and a late night.
One tool, six connected modules. Each one feeds the next.
Every dish carries its recipe, portions, waste percentage and live ingredient prices. Food cost is colored green, amber or red across the whole menu.
Sales flow in from the point of sale: best sellers, lunch vs dinner, average ticket, month over month. No typing, no exports lost in email.
The platform compares what was purchased, what recipes say should have been consumed, and the physical count. The deviation, in pounds and dollars, is on one screen.
Supplier PDFs are read automatically: line items, quantities, prices. Ingredient costs stay current and feed both recipes and stock.
Fixed payments, estimated purchases and projected income by month, so payroll week never surprises anyone.
Sales, spend, result and average ticket, live. The owner reads the restaurant in two minutes instead of reconstructing it at 1 a.m.
The owner checks yesterday from the phone: covers, revenue, average ticket, and which dishes carried the night. Two minutes.
A meat invoice arrives by email. The platform extracts the line items, updates ingredient costs, and flags one dish whose food cost just crossed 40 percent.
The stock screen shows the prime rib loin group trending below where it should be. A draft order for the usual supplier is one click away.
The chef adjusts a portion size in a recipe; margin and food cost update across the menu instantly.
Service ends. Nobody types anything. The numbers are already where the owner will find them tomorrow at 7:40.
A working replica of this platform with sample data. Click around, run the automations, break nothing.
▶ Open the steakhouse demoAn online precious-metals store that reprices its whole catalog every hour, automatically.
A painting contractor turning leads into scheduled jobs without the owner chasing anything.
A solar installer that replaced forty spreadsheets with one platform and an AI assistant.
Thirty minutes on a call. We will tell you what your platform could look like and what it would change. No commitment.