Today's business at a glance
The first screen you open each day: how revenue is tracking, where the money is going, and what needs your attention — presented in a clear hierarchy.
Switch between revenue and estimated inventory revenue, with a 14-day trend line and margin indicator. The estimate converts on-hand inventory cost into potential revenue using each dish's average margin.
See how revenue divides into ingredient cost, labor, and profit, with every flow drawn at its true proportion and labeled with its share.
Buffet locations automatically switch to the measures that fit the model: revenue, guest count, food cost percentage, and cost per guest.
Guidance for data gaps — no dishes created yet, no orders imported, orders waiting to post — that disappears once each step is complete.
This month's vendor purchasing at a glance, with day-by-day detail one tap away.
Every number has a single source and a defined method: revenue comes from posted orders; ingredient cost comes from recipe consumption at moving-average cost
Missing data is shown as — , never as a misleading 0%
A complete ledger from receiving to consumption
Orders, dishes, recipes, and margins in one workspace
Invoices are the single source of cost data
Hours that never double. Raises that never rewrite history.