A SECOND SET OF EYES FOR YOUR RESTAURANT
You run the restaurant.
Let’s watch the costs.
Pick one thing to check. Bring the paperwork you already have.
Where do you want to start?
Your first owner seat is freeSTART WITH AN INVOICE
Same order.
Higher prices?
Add two invoices from the same vendor.
Only have one? Start there.
EXAMPLE · SAMPLE INVOICES
MozzarellaSame 20 lb case
Previous invoice$48.00
Latest invoice$56.00
+$8.00per caseLABOR HOURS
Did the hours
go over the plan?
Your schedule + time clock report.
ONE MENU ITEM
What does this
plate really cost?
One recipe + its ingredient invoices.
No card requiredNo POS connection to startOriginals kept with your check