For restaurants · Money, margins, and bookkeeping
Know what every plate costs and stop the waste, over-portioning, and price creep eating your margin.
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 down.
One question a week: “What was food cost as a share of food sales 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
Find where food and money walk out the door, and fix the few habits that cause most of it.
We'd track: Voids and comps per week
Start with this →Schedule to the covers you'll actually do, shift by shift.
We'd track: Labor as a share of sales
Start with this →Specials, pairings, and a menu that makes the better choice the easy one.
We'd track: Average check
Start with this →More for restaurants: Grow takeout and delivery · Fill the slow nights · Grow catering and private events · Move orders off the delivery apps