RESTAURANTS, BARS, HOTELS, VENUES
Restaurants & hospitality
Margins live or die on two things you cannot see in real time: what you bought and who showed up. Between schedule changes, supplier prices moving quietly, covers that no-show, and reviews landing overnight, the numbers usually arrive too late to act on.
Where the hours go
Scheduling
Schedules built from forecast covers, then adjusted when reality differs
YOUR STACK
You already own the systems. They just don't talk.
We don't replace what works. We sit between the tools you already pay for and move the information for you, so a fact entered once shows up everywhere it is needed.
- Toast
- Square
- OpenTable
- 7shifts
- QuickBooks
- Resy
Typical for this industry — we work with whatever you actually run.
WHERE WE'D START
The first three we would build
The morning number
Last night's covers, sales, labor percentage, and any supplier price movement in one short message before service — early enough to change something.
No-show and deposit handling
Confirmations, waitlist offers, and deposit rules for large parties applied consistently, without the host stand chasing anyone.
Invoice capture with price alerts
Supplier invoices read and posted automatically, with a flag the moment a line item moves against you — the increases that usually go unnoticed for months.
▸ supplier_invoice — produce delivery, Tuesday
ONE OF THEM, AS IT WOULD RUN
Is this your week?
One consult. You describe how the work actually flows, and we leave you with the three automations worth building first — whether you hire us or not.
Book a consult