Stock, rotas, wages and tips. Set up around how you work, with numbers that make sense at a glance.
The real fear isn't the waste, it's that you can't see it. On thin margins, with wages and supplier prices climbing, not knowing is what keeps you up at night.
You're not bad at running a restaurant. You've just got too much to track, and nothing that shows you the whole picture.
Paper rotas, receipts in a drawer, invoice photos lost in WhatsApp, the wage panic on Friday, and no way to stay on top of everything.

Underneath, it keeps an eye on your numbers and flags what needs a look, the one team member who never calls in sick.
“They genuinely understand the hospitality business. Unreal turnaround, so helpful and easy to work with. Would recommend to any restaurateur!”
“Amir has been great, I would recommend him to anyone I know in need.”
"I'd rather refund you than trap you."