WHAT YOU'LL SEE
Reports that actually make sense
No messy spreadsheets, no number-crunching. Just clear reports that follow your money - from what you sell, to what it costs, to what you keep.
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MONEY COMING IN
See what you are selling
Know which dishes actually make you money
Break down sales by item, time of day, and location - so you can build your menu around your real winners and staff up for your busiest shifts.
MONEY GOING OUT
See what it takes to stock the kitchen
Always know what's on your shelves
See what you have, what's selling, and what's just sitting there - so you order the right amount, throw away less, and free up cash tied up in stock.
See exactly what each supplier costs you
Track spending supplier by supplier and watch how prices move over time - so you can spot price hikes, compare vendors, and negotiate with real numbers.
WHERE THE MONEY GOES
Watch your costs - food, labor and waste
Know what your ingredients really cost
See what you're spending on food - so you can spot when a dish stops being profitable.
See if your staffing matches your sales
Compare what you spend on staff and schedule smarter to control your labor costs.
Put a real number on what you throw away
See what's being wasted, why, and what it's costing. Fix the biggest leaks shift after shift.
WHAT YOU ACTUALLY KEEP
Prime Cost and Margin
Your single most important number
Food and labor together decide whether you make money. See them combined and up to date - so you can catch overspending while there's still time to fix it.
See whether you actually made money
A clear profit-and-loss view pulls it all together - compare months and locations, understand where your money went, and get clean numbers your accountant will love.
