Built for your restaurant. Designed for your next chapter.

Keep venue information, objectives, operating status, contact details and business data together. Switch between establishment files, search the portfolio and work with a separate set of assumptions and records for each venue.

• Create and edit client / venue files.
• Track objectives and engagement stages.
• Keep menus, teams, stock, scenarios and actions associated with the right establishment.
• Use a two-step confirmation before deleting a client / venue file.

Record your positioning, target guests, guest promise, priorities and non-negotiables. Select an operating model and adapt its assumptions to the way your establishment actually works.

• Nine restaurant and hospitality models, including a custom concept.
• Define the unit and period you are measuring: covers, orders, transactions, visits, guests or event attendees.
• Record capacity, expected table turns and channel fee assumptions.
• Keep the standards you want to protect visible while exploring change.

Bring your expected activity, average spend and entered costs into a clear starting view. Use it to identify the assumptions worth investigating before you make an operational decision.

• Estimated revenue and operating contribution.
• Food and beverage cost, labour cost and allocated fixed costs.
• Break-even activity and contribution margin.
• A common baseline for the simulator and performance reviews.

Test changes in activity, average spend, cost percentage, team size, working hours, hourly employer cost and overhead. Compare the calculated outcome with your baseline.

• Model pricing and spend assumptions.
• Explore demand levels and staffing combinations.
• Include entered channel fees in the calculations.
• Review revenue, costs, contribution and break-even activity together.
• See model-specific guidance and the standards your concept needs to protect.

Save the experiments you want to revisit. Keep the assumptions attached to each scenario so that a promising idea can be assessed again alongside real service results.

• Name and retain different operating scenarios.
• Review their calculated financial outcomes.
• Keep the operating model, measurement unit and currency with the scenario.
• Return to an earlier option as your priorities or inputs change.

Build a menu view using dish prices, entered ingredient costs and sales quantities. Explore contribution and popularity together to support a considered menu review.

• Add and edit dishes, categories, prices, costs and quantities sold.
• Calculate food cost percentages and contribution per dish.
• Review menu revenue and contribution using the entered sales mix.
• Identify stars, workhorses, hidden gems and dishes to review using the menu’s own averages.
• Export the menu as CSV.

Enter team members, roles, employer hourly costs and hours for a service. Review the roster total and use it to inform your baseline.

• Build and edit a service staffing plan.
• Calculate total rostered hours and labour cost.
• Review labour cost relative to baseline revenue.
• Estimate revenue per labour hour.
• Apply the roster total to the operating model.

A cost-planning tool. Enter fully loaded rates; automatic award, break, overtime and availability checks are not included.

Create an improvement list for your establishment and track progress as actions are completed.

• Add action titles and practical next-step notes.
• Record an owner or target date in the action notes.
• Mark actions complete and track overall completion.
• Review open actions alongside your performance reports.

Record your trading periods manually and build a history of real activity and entered operating costs.

• Log the service name, date, activity and revenue.
• Record food, beverage, labour and allocated fixed costs.
• Track calculated operating contribution and margin.
• Edit records as more accurate information becomes available.
• Use comparable services to put a simulation into context.

Maintain a manual stock list with quantities, units, suppliers, costs and target levels. Turn those inputs into a practical replenishment list.

• Track on-hand quantities and target stock levels.
• Calculate stock value from entered quantities and unit costs.
• See items below target and suggested reorder quantities.
• Review the estimated order value.
• Export the order list for review.

Orders are not sent automatically. Stock is not automatically deducted when a dish is sold.

Bring recorded services together and compare their averages with your baseline. Use the differences to decide what deserves a closer look.

• Review recorded activity, average spend and contribution per period.
• Compare baseline and actual revenue, food costs, labour and contribution.
• See calculated variances.
• Revisit saved experiments, open actions and stock below target.
• Export a performance report.

Keep dated review notes for each establishment, record progress and preserve the observations that explain why a decision was made.

• Add review entries and follow-up notes.
• Record developments alongside the venue’s objectives.
• Build continuity between review sessions.
• Return to earlier observations as your business evolves.

• Edit venue details and baseline operating inputs.
• Choose AUD, USD, EUR, GBP, AED or CAD for display; currency conversion is not performed.
• Save locally and sync to the private cloud workspace when connected.
• Check cloud save status and resolve competing device versions.
• Review and restore recent saved cloud versions.
• Export and import portfolio backups in JSON.
• Export a device recovery copy when one is available.

Data is entered manually. POS integrations and in-app payment processing are not included. Contact us to arrange access for your venue.