For operators
You know where
the money's going.
We help you stop it.
You didn't get into restaurants to build spreadsheets at midnight. You got in because you love the craft — the food, the room, the people. We built Restaurant OS to protect that.
Three ways in
Independent. Group.
Franchise.
The OS adapts to the shape of your operation. Here's what it looks like for each.
Independent operators
You're already doing ten jobs. Let AI do four of them.
- Forecast your week, prep your kitchen, reorder from vendors — without you in the loop.
- A CFO's view of your P&L, rebuilt every morning.
- Reviews, responses, and reputation protection running in the background.
- Your managers on the floor. You in the dining room. Less time at the desk.
Multi-unit groups
Standardize the mechanics. Keep the soul local.
- One system across every location, with local menu, local forecasting, local pricing.
- Comparable P&Ls across units — side by side, same assumptions.
- GMs who all get the same briefing, the same prep sheet, the same clarity.
- Your corporate team stops chasing spreadsheets and starts actually operating.
Franchise operators
Brand consistency without burying your franchisees.
- Franchisee-friendly pricing that respects unit economics.
- HQ visibility into performance, waste, and guest signal — without spying.
- Brand standards enforced by the system, not by a checklist.
- New unit openings ramp faster. Everyone gets the same playbook, day one.
ROI, stated plainly
You're either paying
for this, or paying without it.
The cost of doing nothing
Aggregator drag
25–35% of delivery revenue, much of it recoverable with the right pricing and channel mix.
Inventory waste
4–10% of food cost, often invisible until month-end — and usually not addressed even then.
Manager hours on admin
8–15 hours a week per GM, spent on spreadsheets and schedules that could draft themselves.
Guest attrition
Lapsed guests who would come back with the right nudge at the right moment — but never get one.
What closing those leaks buys you
Operating margin
Every percentage point of food cost recovered hits the bottom line directly. Same for every hour of manager time.
Bandwidth for the work that matters
Menu development. Team coaching. Guest relationships. The things that grow a restaurant long-term.
Faster expansion
Opening a new unit stops being a hiring and training marathon. The OS carries the operational load.
A business worth selling
Clean books. Documented operations. A system that survives the operator stepping away.
Before and after
What your week looks like, six months in.
Before
Monday: rebuild next week's schedule.
After
Monday: review the draft the OS built. Approve. Done in 15 minutes.
Before
Tuesday: chase vendor invoices. Reconcile DoorDash.
After
Tuesday: both already reconciled. Anomalies flagged, not all of them.
Before
Wednesday: catch up on reviews from the weekend.
After
Wednesday: 80% responded in your voice. You handle the 20% that need you.
Before
Saturday night: hope prep was right.
After
Saturday night: prep was right. Because the system told the kitchen what Saturday would actually look like.
Your next move
Walk through your numbers with us.
We'll show you what the OS would find in your restaurant in 30 minutes. Bring your worst month. That's the one worth looking at.