For restaurants · Team and labor
Schedule to the covers you'll actually do, shift by shift.
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.
Straight from the system you already use (restaurant POS) once it's connected (what we connect to). Until then, one question a week: “What was labor cost as a share of sales last week?”
Works with: Square · Clover · Toast
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
Know what every plate costs and stop the waste, over-portioning, and price creep eating your margin.
We'd track: Food cost as a share of food 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 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 for restaurants: Cut voids and comps · Fill the slow nights · Grow catering and private events · Move orders off the delivery apps