Built from the field.
Free for operators.

Calculate your actual food cost percentage per dish, track it against your target, and identify which items are eroding your margin.

Map every dish by popularity and profitability into Stars, Plowhorses, Puzzles and Dogs. Instantly see which items to promote, reprice or remove.

Compare your labour cost percentage against Australian hospitality benchmarks by venue type. Identify where your labour model is over or under-indexed.

150-point pre-opening checklist covering menu readiness, kitchen setup, supplier onboarding, staff training, systems and launch operations.

Calculate gross contribution margin per dish and model the impact of price changes, cost shifts and menu mix changes on total monthly margin.

A plug-and-play KPI dashboard tracking revenue per cover, labour ratio, food cost, waste percentage and margin — updated in real time via Google Sheets.