The back-office for F&B.

For chefs & kitchen managers

Recipe costing that includes waste

Automates food costing: define the recipe, price the ingredients, get an exact cost — sub-recipes and waste included.

• Sub-recipes with per-component waste %, not one flat markup
• Yield & unit cost recalculate automatically from live active-supplier prices
• Recipe Calculator scales by batch size or by a target ingredient quantity

A croissant batch, a cocktail spec, or a 40-cover tasting menu — costed the same way, to the cent.

Know your true food cost before it ever hits the menu.

For chefs & owners

Menu engineering & AI pricing

Stops your best-margin dishes from hiding in plain sight — see contribution margin and food-cost % for every item, line by line.

• Omnes constraint solver suggests margin-safe, psychologically-rounded prices
• Quality checker flags items that are under-margin or price-dispersed vs. the category
• Stars, Plowhorses & Dogs — the BCG matrix, built from your real sales

Whether your menu has 12 items or 120, the same margin math applies to every one.

For marketing

Menu Studio

Build every menu — dine-in, specials, wine list — in one drag-and-drop editor with your brand system built in, and export a print-ready PDF in seconds.

• Drag-and-drop blocks with your brand system and templates
• Export a print-ready PDF formatted to your brand, every time
• One editor for every menu — dine-in, specials, wine list, catering

A wine list, a lunch specials board, or a full tasting menu — same builder, same brand.

Every menu on brand, built once, reused everywhere.

For marketing

QR menus

Publish any menu as a live, guest-facing digital page with a shareable link and QR code — no app, no printing.

• Guests scan and browse an interactive menu on their own phone
• Every edit goes live instantly — no reprint, ever
• Unpublish and the link stops working immediately

A daily specials board or your full à la carte menu — live in seconds, updated just as fast.

Guests always see today's menu, never last month's PDF.

For kitchen managers & buyers

Inventory & stocktake

Replaces the Sunday-night clipboard count with a system that already knows what you have.

• Low-stock alerts with a "depletes in X days" burn-rate forecast
• Categorized waste tracking, not just a shrinkage number
• One-pass stocktake reconciliation with a full audit trail you can revert

A walk-in stocked with proteins or a bar carrying 200 SKUs — one system counts both.

Cut stocktake from an afternoon down to under an hour.

For your buyer

Purchasing, requisitions & suppliers

Gets ordering out of texts, calls, and paper and into one place your buyer actually wants to use.

• Requisitions consolidate into supplier-grouped POs at the best price, in one click
• Receive into inventory in a single step — no re-entry
• Track overdue payments and email suppliers directly from the order

A single kitchen ordering weekly or five locations ordering daily — same workflow either way.

Full traceability from requisition to received invoice, every time.

For owners & GMs

Financials & P&L

Answers "how's the restaurant actually doing" without waiting for your accountant.

• Food, labor, prime & gross-profit % benchmarked to industry target ranges
• Expense ledger, covers, and average check tracked automatically
• Best-sellers surfaced without building a report

One location or five — compare performance side by side without exporting a thing.

Spot margin erosion the week it happens, not the month after.

For managers & shift leads

Scheduling & labor

Puts the labor half of prime cost next to the food half, instead of in a separate spreadsheet.

• Coverage and staffing targets set per shift, per department
• Absences and hours tracked by department, not a shared spreadsheet
• Labor cost feeds straight into prime cost — no manual reconciliation

A 6-person café shift or a 40-person banquet crew — the same schedule handles both.

Prime cost, complete — food and labor, one number.