Food businesses lose margin where the accounts cannot see it: the menu price is right, the supplier invoices are right, and somewhere between the two a portion and a half goes out for every portion sold. It shows up only as a margin four points lower than the spreadsheet said, every month, for years.
At sign-up, choose Shop or retail — everything below is on from there.
What is owed, what is late, and who to call first — the moment you open it.
For restaurants, takeaways, caterers and bakeries.
A recipe for each dish, in each ingredient's own stock unit, costs the plate from the ingredients' costs — and names the ingredients with no cost on them rather than counting them as free.
A menu priced on what a plate costs, not on a guess.
Selling a dish takes its ingredients off the shelf — to a thousandth of a unit, so a fifth of an onion is counted — and the stocktake shows the difference between what was sold and what was used.
Waste and over-portioning become a number you can act on.
The menu is listed worst margin first, because the dish that sells most and earns least is the one worth knowing about.
You know which dish to reprice and which to push.
What you paid since the catalogue cost was typed is compared with it, and the price that would restore the margin you set is shown.
Price rises are passed on deliberately, not absorbed by accident.
Counter sales, stock and the ledger are one record, with the cash counted against each till session.
One set of figures, from the pass to the bank.
A temperature sensor fills your own cold-room check every few hours, and at once when it reads outside the limits you set, and you are told the way any failed check tells you.
Needs: A connected temperature sensor and your own one-line check form.
The log keeps itself, and the warning comes at the hour it matters.
The trade decides what the workspace opens on. It never removes anything — the invoices, the books, the team and the assistant come with every one of them.
Ask in plain language and it drafts the quote, the invoice or the customer record — then shows you the draft before anything moves.
Three autonomy settings, and none of them lets money move or a customer be contacted without a person. Enforced in code, not in a prompt.
Build from your catalogue, send a branded PDF, and the status moves itself from sent to seen to paid.
A ladder of reminders, each rung recorded, that stops the moment money lands — and never opens with a lawyer's letter.
Double-entry, bank feeds, reconciliation and a VAT return generated rather than reconstructed under deadline pressure.
Reorder points from real demand, batch expiry before the date, and bins with a walking order so picking never depends on memory.
Geotagged, timestamped, signed evidence captured as the work happens — not asked for after a customer disputes it.
Rosters, geofenced sign-on, payroll, and the daily-wage workers a payroll system has no row for.
Margin, days to get paid and win rate against your own trade — anonymously, opt-in, never below five businesses.
No card to start. Per seat, because a team of ten should not run the agent on one person's subscription.
$29
a month, including 3 seats
One person, or one person and a hand or two.
$19
per seat, per month
A team that runs the business in here every day.
$34
per seat, per month
Several locations, or a team that leans on the agent hard.
Custom
volume seats from $28 each
Volume seats, your own security review, a contract.
Full detail, including field seats and what the agent costs, on the pricing page.
Choose Shop or retail at sign-up, and the workspace opens on the work above.
