Sales, labor, food cost, and the books, in one briefing on your phone before you unlock the door. We connect your POS, scheduling, invoices, and accounting so prime cost stops being a month-end surprise.
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From one neighborhood spot to a handful of locations. We start with the systems you already run and build only what you need.
Restaurant margins are thin enough that small leaks decide the year. Usually it's not one big problem. It's six small ones nobody sees until the P&L shows up.
Labor and food cost are your two biggest lines, and most owners find out where they landed three weeks after the month is over, when it's too late to fix anything.
A stack of vendor invoices in the office, typed into the books on Sunday night, with price increases nobody notices until the food cost is already blown.
The salmon went up 14% last week. The menu still says $31. Without live recipe costs, every plate quietly earns less than you think.
Monday lunch staffed like a Saturday rush. Labor runs hot on slow shifts because the template never changes with the covers.
Tip-outs worked out by hand after close, comps without notes, and voids nobody reviews until the cash is short.
Third-party fees, payouts, and refunds land as one line in the bank, and nobody can say what an online order actually earned.
Copper Fern Kitchen, a 92-seat neighborhood restaurant, the way the owner sees it at 6 AM: yesterday's sales, labor, food cost, and prime cost against target, what needs attention today, and proof that every system posted overnight. Toggle the period, open an item, approve the tip-out. Copper Fern Kitchen is invented.
Not another app to check. The numbers you already pay four systems to keep, finally in one place.
Yesterday's labor and food cost against your targets, by daypart, before the first shift clocks in. Fix Monday on Tuesday instead of finding out in three weeks.
Vendor invoices captured, coded, and posted to the books overnight, with price changes flagged against the recipes they touch.
Tip-outs calculated from the POS and the schedule, matched to card tips, and approved in one tap. Nothing pays out until you say so.
We connect what you already run
Square
MarginEdge
QuickBooks
Xero
Excel
Power BI
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Nothing changes on the floor or in the kitchen while we build. Your team keeps running service the way they do today until the new numbers are proven.
Link your POS, scheduling, invoice capture, and accounting. Map your menu, vendors, and chart of accounts.
Build recipe costs from your real invoices and set your targets for labor, food, and prime cost by daypart.
Run the briefing beside your current numbers for a couple of weeks. Your bookkeeper checks it against the books.
The briefing lands every morning, and your managers get the training to act on it, not just read it.
Technology is the quiet part. The goal is a restaurant where the owner knows the numbers before the doors open, the GM fixes problems the next day, and the team spends its time on guests instead of spreadsheets.
Usually not. Toast, Square, and Clover all connect. We work with what you already run and only recommend a change when a system truly can't do the job.
Yes. A single restaurant feels a one-point swing in prime cost more than anyone. We build only the pieces you need, sized for one location.
No. It hands them clean, coded numbers every day instead of a shoebox at month-end, so their time goes to advice instead of data entry.
Access to your POS, scheduling, and accounting, plus a few recent vendor invoices. We handle the rest.
A short call to walk through your POS, your costs, and where the margin is slipping.
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