Every dish costed.
Every dollar reconciled.
We don’t just advise restaurants — we hand them the operating system. Turn your kitchen into managed numbers, from the plate cost of a dish to the balance sheet.
Built for independent & multi-location restaurants
Not a spreadsheet, not generic accounting software — a restaurant operating system that already knows what a dish costs and where the cash went. Here is what it answers first.
Ask in plain English which ingredient is losing you money, or who is cheapest on chicken. The answer comes back with the table it came from — read out of your own reports, not guessed at.
Your invoices move and the plate cost moves with them. Set a target per dish and see, today, which ones have quietly stopped hitting it.
Most kitchens lose more to usage nobody measured than to anything visible on the P&L. We put a number on it, ingredient by ingredient, and rank it.
Pour cost is the least examined number in most restaurants. Count the bar and a 16% overage splits into a heavy hand and a foamy line — different problems, different fixes.
A restaurant chart of accounts with prime cost front and centre, and a food-cost line that keeps itself current from your sales rather than waiting on month end.
Sales and menu come off the register itself, so you are reading what the tills actually rang. Square, Toast, Clover and Shift4 Dine.
One store today, five next year. Rank the whole portfolio by where margin is leaking, and clone a menu you already proved into the next kitchen.
Net income is never the change in your bank balance. We show the difference in plain English — the owner draws, loan principal and inventory timing that move cash but never touch the P&L.
Cash from your bank feed, inventory from the on-hand ledger, retained earnings from your P&L history — derived automatically as of any date. You enter loans, equipment and equity, then export a clean PDF.
Link your POS and bank, or import your menu from a spreadsheet. Loaded in minutes, not hand-typed.
Recipes price every plate; sales flow in and food cost keeps itself current. See prime cost the way operators actually manage it.
A real P&L, a balance sheet, and a bank reconciliation that ties out — with our consultants in your corner.
Choosing the site, knowing the guest, training the line. The platform keeps the gains — it does not create them.
Location and target analysis before the lease is signed, and menu engineering that ranks every dish by margin and lays the menu out so the profitable items sit where the eye lands.
Chef-less kitchens built on documented process, owners trained on their own recipes, line cooks trained for consistency, and inventory that stops cash sitting on a shelf.
A POS configured to answer questions, costing and P&L set up around your kitchen, and a website and app your regulars keep on their phone.
Book a consult and we’ll walk your food cost, prime cost and cash — on your own data — in 30 minutes. Not ready? Take the free 2-minute diagnostic and we’ll come to the call knowing where to look.
