Product tour
A restaurant morning,
ten minutes before doors open.
Forecast → Prep → Control → Optimize → Brief. The same loop your best operators run.
Step 01 · Forecast
Covers142 · 82%
Step 01
Forecast
Hour-by-hour covers, channel mix, and item velocity.
Covers142 · 82%
Step 02
Prep
Per-station targets calculated from forecast and on-hand stock.
Prep · today
- Salmon52 → 38
- Risotto14 → 14
- Focaccia6 → 4
Step 03
Control
Material cost and inventory alerts, with source signals attached.
Profit pulse
$2,842
↑ 8.7% vs yesterday
Shrimp yield −6.3%
Step 04
Optimize
Review menu pressure and decide what to push, pull, or investigate.
Margin map
- Brick chicken71%
- Salmon poke58%
- Burrata28%
Step 05
Brief
Three priority groups, one reviewable brief before lineup.
06:42 · review draft
- Push lamb special
- Cut shrimp prep 30%
- Re-quote produce