For restaurants · Sales and revenue
Bigger orders, booked ahead, that fill the kitchen on predictable days.
Make this one of your first two priorities. Start with a free 20-minute consultation.
Not ready to talk? See what it looks like: a sample dashboard for a made-up business.
We set up Claude for your business, connect it to the tools you already use, and it works on this every week. You approve what goes out; anything it can't handle comes to us.
Checked every week and shown on your dashboard against where you started. We work to move it up.
One question a week: “How much catering and private-event revenue did you book last week?”
No targets to hit. The number is there to show whether the work is paying off, and once a month we get on the phone and decide what to change. How it works · Pricing
Specials, pairings, and a menu that makes the better choice the easy one.
We'd track: Average check
Start with this →More off-premise orders, with more of them coming direct instead of through apps that take 30%.
We'd track: Takeout and delivery sales per week
Start with this →More takeout ordered through your own site and phone, where you keep the margin.
We'd track: Share of takeout ordered direct
Start with this →More for restaurants: Bring labor in line with sales · Get food cost under control · Cut voids and comps · Fill the slow nights