Data-Driven · Operations

Run the business on real numbers.

Your reservations, POS, invoices, and event bookings, joined up and read for you: what is coming this week, what was given away and by whom, what it all cost, and what is sitting on the shelf.

Start a project

Know the week before it happens.
Know what it cost after.

Reservations, the floor, the kitchen, and private events, read from the systems you already use. Every number sits against your usual, so the one that needs you stands out.

The week ahead, before it happens

Covers on the books for every night of the coming week, against what that night usually holds, with closed nights marked from your Google hours. Alongside it, revenue, spend per cover, and how many diners your city is seating compared with last year.

Covers on the books

Revenue

$48.2k ↑ 6%

Avg spend / cover

$62 ↑ $3

Diners in Scottsdale

↑ 4.2% vs last year

38 Today

54 Thu 29

112 Fri 30

148 Sat 31

61 Sun 1

- Closed

29 Tue 3

Every comp, and who rang it

Every comp sorted by why it was given, fixing a problem, goodwill, marketing, or staff and owner, at what it cost you to make. The ones running past their usual share are flagged, and you can see which server rang the most.

Comps

$6.3k comped

Staff and owner High $2,400 38%
Goodwill $1,600 25%
Fixing a problem $1,300 21%
Marketing $1,000 16%

Devon K. rang the most comps this month: $1,140.

What you bought, against what you sold

Your invoices against your sales for food, liquor, wine, and beer, each against its usual range. When a bottle you pour goes up in price, you see what to charge to keep the same margin.

Cost of sales

Your usual range

31.4%

21.0%

42.6% High

26.2%

FoodLiquorWineBeer

Hillside Pinot Noir costs 7.5% more. $16.00 keeps your margin.

Money on the shelf, put back to work

Bottles that sat untouched between counts, with what they are worth and what to do with each: feature it, pour it by the glass, or stop reordering. And what is running low, by vendor, with the day to order by.

Not selling

Item Next step Value

Highland Single Malt 30 Year Feature it $3,900

Reserve Cabernet 2016 Pour by the glass $1,800

Aged Rum XO Stop reordering $640

Late Harvest Riesling Pour by the glass $410

Small Batch Bourbon Feature it $290

Running low: Romaine hearts. Valley Produce comes Tue and Fri.

Which dishes and drinks earn their spot

Every item plotted by how often it sells against what you make on each one, in four plain corners: leave it as is, try a higher price, have staff suggest it, or consider replacing it.

Menu analysis

High sales, low profit High sales, high profit Low sales, low profit Low sales, high profit

Champagne Brut sells little but makes $24.50 a glass. Have staff suggest it.

Private events, from inquiry to profit

Every room, night by night, with what is confirmed, what is on hold, and when a buyout takes the whole venue. After the event, what it sold, what it cost to make, and what you kept.

Rooms by night

Today 26 Tue 27 Wed 28 Thu 29 Fri 30 Sat 31 Sun Nov 1 Wine Room 12 18 Patio 45 Private Lounge 26 Main Dining Room 140

Last Saturday's Rivera Anniversary Dinner kept $8,880, 72% of sales.

Not a restaurant? It works for you too

For appointments, every booking from your site, with the ones likely to be a no-show flagged ahead of time so they get an extra reminder. For a store, your Shopify sales, orders, and top products in the same place.

Appointments

When Who Risk

Oct 28 · 4:00 PM Jordan P. Checking Low risk

Oct 29 · 5:30 PM Riley T. Checking Low risk

Nov 2 · 7:00 AM Taylor B. Checking High risk

Nov 3 · 10:30 AM Sam K. Checking Medium risk

Nov 4 · 6:00 PM Casey D. Checking Low risk

Your Shop on Shopify: $12,480 from 212 orders, $58.87 an order.

Integrations

Connects to the tools you already use.

Your reservations, POS, invoices, and event bookings, plus your booking site and online store, all connected in one place, with no exports or spreadsheets.