Restaurants
Every invoice checked.
Every night,
the dish that sells.
AI checks every invoice against what arrived, costs every plate, and reads the weather, your regulars, and your reviews to pick tonight’s move.
We spend time in your kitchen and on your floor, and review the numbers with you every week, so the move is ready before guests decide where to eat.
Revealed tonight
- Shrimp invoice short two cases$236Get creditInvoice and delivery
- Redfish plate cost up 9%$9.15Check priceRecipe and invoices
- Rain after 7 p.m., to-go up+18%Push to-goWeather and sales
- Regulars ready to come back214Invite backVisits and orders
- Gumbo bowl, best profit tonight$10.90Post 4:30Menu and stock
- Two reviews name the 7 p.m. wait2Add a hostReviews and schedule
Our recommendation: feature the gumbo bowl at 4:30 with last Friday’s rain video, and text the 214 regulars.
Covers by hour
Owner’s phone
Post ready · 4:30 p.m.
- Plate cost
- $3.10
- Price
- $14.00
- Profit
- $10.90 a bowl
- In stock
- 40 bowls
- Best time
- 4:30 p.m.
- Predicted
- +28 orders
Next steps, in order
- Approve the postGoes live at 4:30 p.m.First
- Text the team the specialBefore the 5 p.m. lineup
- Feature it on pickupTop of the online menu
Sell what you have, at the hour guests decide.
An example restaurant, shown with illustrative numbers.
Beyond the point of sale
Every shift, read before it starts.
We catch every short delivery
Each invoice is checked against your order, the supplier’s own price list, and the photo taken at the back door. The credit request is written before the driver reaches the next stop.
We plan Friday around the rain
Two years of your sales set against weather, home games, and paydays, so prep, staffing, and the 4:30 post are ready before the clouds roll in.
We bring the regulars back
Visits, orders, and reviews, read together, find the guest who came every week, the dish they loved, and the note that brings them back to their table.
We weigh every to-go bag
Each bag is weighed against the order before it leaves, so the missing side is caught at the counter instead of in a refund and a one-star review.
Keep the point-of-sale and kitchen tools your team knows. What we learn flows back into them, so every shift runs on better information.
From the line to the feed
AI in invoices, recipes, and prep.
- Invoices checked against what arrived
- Plate costs that rise before the price does
- Prep timed to the rush, with less waste
AI in the schedule, reviews, and guests.
- Labor against sales, hour by hour
- Reviews read by dish, shift, and door
- Regulars drifting away, and when to call
AI in posts, listings, and ordering.
- Every post tied to what it sold
- The dish to post before the rush
- Hours and menus right everywhere
See it working
Every night, on one screen.
Tap any number to see where it came from. Each page closes with the next move and what it is predicted to sell.
Example restaurant
Rain after 7 p.m. pushes to-go up 18%, and the gumbo bowl earns $10.90 a bowl, the most of anything that travels well. Post the gumbo video at 4:30 p.m., before guests decide where to eat, and prep two extra pans for to-go.
What is next
Tonight, by the hour
| Hour | Covers | To-go | Sales |
|---|---|---|---|
| 5 to 6 p.m. | 38 | 12 | $1,940 |
| 6 to 7 p.m. | 64 | 18 | $3,420 |
| 7 to 8 p.m. | 71 | 34 | $3,980 |
| 8 to 9 p.m. | 39 | 22 | $2,110 |
What we noticed: Rain is forecast after 7 p.m., to-go rises 18% on rainy nights, and the gumbo bowl earns $10.90 a bowl and travels well.
The move: Post the gumbo video from the library at 4:30 p.m., and pin it to the top of the ordering page.
What we noticed: Tuesday’s shrimp invoice billed two cases that the back-door photo shows never arrived.
The move: Send the credit request already drafted, and note it for the driver’s next delivery.
What we noticed: Redfish cost rose 9% across three invoices, and Saturday is its busiest night.
The move: Raise it $2 for Saturday, or run the Gulf drum special guests rated 4.8 last month.
What we noticed: Two reviews name the 7 p.m. wait, and 7 to 8 p.m. is the busiest hour, with 71 covers and 34 to-go orders.
The move: Move a server to expo at 6:45 p.m., and text to-go guests a pickup time.
What we noticed: 214 regulars have not visited in 30 days or more, and most of them ordered the Thursday crawfish.
The move: Send each one a short note that names their dish, with crawfish back this Thursday.
Tuesday is the slowest night, and Tuesday to-go orders come from the same six office buildings. Send those offices a lunch-for-the-team note by 10 a.m. Monday, with the gumbo and po’boy trays up front.
What is next
Night by night
| Night | Covers | To-go | Sales |
|---|---|---|---|
| Tuesday | 96 | 31 | $3,720 |
| Wednesday | 132 | 36 | $5,180 |
| Thursday | 178 | 44 | $7,060 |
| Friday | 212 | 86 | $11,450 |
| Saturday | 238 | 72 | $12,180 |
| Sunday | 164 | 41 | $6,240 |
Tuesday’s shrimp invoice billed two cases that the back-door photo shows never arrived. The credit request is drafted with the photo attached. Send it today, before the next invoice closes the week.
What is next
Credits by supplier
| Supplier | Invoices | Issues | Credit owed | Status |
|---|---|---|---|---|
| Seafood | 9 | 2 | $236 | Drafted |
| Produce | 14 | 3 | $92 | Sent |
| Dairy | 6 | 1 | $84 | Drafted |
| Dry goods | 12 | 0 | $0 | Clear |
Videos of the dish beat photos three to one, and posts at 4:30 p.m. bring more same-night orders than any other hour. Post the gumbo bowl video at 4:30 p.m. tonight, and film the crawfish pour Thursday for next week.
What is next
Every post, and what it sold
| Post | Reach | Orders after | Sales |
|---|---|---|---|
| Gumbo bowl video | 12,400 | 96 | $1,340 |
| Crawfish Thursday | 9,800 | 81 | $1,780 |
| Kitchen walkthrough | 7,100 | 22 | $410 |
| Happy hour board | 5,600 | 64 | $890 |
214 regulars have not visited in 30 days or more, and most of them ordered the Thursday crawfish. Send each one a short note that names their dish, with crawfish back this Thursday.
What is next
Who to reach next
| Group | How many | Last visit | Predicted |
|---|---|---|---|
| Crawfish regulars | 214 | 30 days or more | +41 visits |
| Office lunch buyers | 6 buildings | Last Tuesday | +$1,200 |
| Birthday month guests | 88 | This month | +22 visits |
| Followers who never ordered | 2,900 | Never | +60 first orders |
Two reviews name the 7 p.m. wait, and the same hour carries 71 covers and 34 to-go orders. Move a server to expo at 6:45 p.m., text to-go guests a pickup time, and reply to both reviews by name today.
What is next
What guests say
| Phrase | Mentions | Rating | Where it shows |
|---|---|---|---|
| “Gumbo” | 18 | 4.9 | Dinner, to-go |
| “Friendly” | 14 | 4.8 | Dining room |
| “To-go was ready” | 9 | 4.7 | Pickup |
| “The wait” | 2 | 3.5 | 7 p.m. |
Guests describe the place as “like family” more than anything on the menu, and regulars greeted by name come back 30% sooner. Train every server on greeting regulars by name, with the regulars list on the host stand each night.
What is next
What guests say
| Phrase | Mentions | Rating | Back |
|---|---|---|---|
| “Like family” | 26 | 4.9 | 52% |
| “Gumbo” | 18 | 4.9 | 44% |
| “Friendly” | 14 | 4.8 | 40% |
| “The wait” | 2 | 3.5 | 18% |
Videos of the dish bring three times the orders of photos, and the library has no crawfish video. Film the crawfish pour Thursday at 5 p.m., and run it to the 214 crawfish regulars and followers within three miles.
What is next
What each piece brought
| Piece | Where it ran | Orders | Sales |
|---|---|---|---|
| Gumbo bowl video | Social, ordering page | 96 | $1,340 |
| Crawfish Thursday photo | Social, email | 81 | $1,780 |
| Happy hour board | Social, Google profile | 64 | $890 |
| Office lunch note | 18 | $1,200 |
Two items on the Google profile menu are out of date, and profile visitors who see the right menu order 1.6 times more. Update the menu and hours before Friday, and add tonight’s gumbo photo.
What is next
Searches that bring orders
| Search | Rank | Visits | Orders |
|---|---|---|---|
| gumbo near me | No. 2 | 1,240 | 88 |
| Cajun restaurant Houston | No. 4 | 960 | 52 |
| crawfish Houston | No. 3 | 1,410 | 74 |
| catering lunch Houston | No. 7 | 220 | 9 |
Scroll inside the dashboard to see more. Click any view.
An example restaurant, shown with illustrative numbers.
The outcome
What your restaurant gains.
AI embedded
A kitchen that runs smoothly.
Invoices, plate costs, prep, and labor revealed each week, with routine work off your managers’ plates.
See how →Branding
A restaurant guests come back to.
Built from what guests already love and what the kitchen does best, and lived on every shift.
See how →Marketing
Marketing that sells the right plate.
Specials and posts built from what earns, what is in stock, and what guests want tonight.
See how →Online
Found first, and chosen when they look.
Your site, ordering, listings, and social channels, built to fill tables.
See how →Questions
Questions restaurant owners ask.
Can I keep my point of sale?
Yes. Keep the register your staff knows. We pull from what it already rings up and hand back what we find before the next shift.
Who sets my menu prices?
You do. We show what is driving the numbers, and you decide what changes.
Is my information kept private?
Yes. Your accounts and records stay yours and private, and guests are read as groups.
I have one location. Does this fit?
Yes. It is built for one location first, then carried to the next, so the second opens with what the first had to learn.
How does it start?
With discovery. We spend time in your restaurant, learn your menu, suppliers, and numbers, and then show you what the system is worth to you.
Ready for a better Friday night?
We start with a conversation, then spend time in your business before we recommend anything.