The operations partner for independent restaurants.
We start with prep. Each morning before the kitchen opens, you get a count for every dish. No more guessing.
Forecast
Today
Tuesday
| Item | Predicted | Prep | vs. last Tuevs. Tue |
|---|---|---|---|
| Cheeseburger | 42 | 45 | +8% |
| Chicken sandwich | 31 | 33 | +5% |
| Caesar salad | 24 | 26 | −4% |
| House pasta | 18 | 20 | +12% |
What happens each night
How the counts are made-
01
We pull the day's sales.
-
02
Tomorrow's list is in your email.
-
03
Print it and prep from it.
Onboarding.
We're in a pilot, so it's free for now. Check our counts against what you actually sold, then decide.
-
01
We connect to your sales.
We install a nightly download from your POS. It works with most systems. You'll need about five weeks of past sales to start.
-
02
A week of setup.
Tell us what matters in your kitchen, then check the list before you use it.
-
03
Your first list.
From then on, counts arrive each morning before prep.
Want to try it?
We're a few university students. Tell us about your restaurant and one of us will write back.
Or email tooeyteam@gmail.com