Your whole restaurant at a glance. The tiles show revenue, food cost, labor cost and covers; alerts below flag anything needing attention. Figures show a dash until you add a day on the P&L screen.
Tonight revenue est.
$9,200
↑ 8% vs last week
Food cost %
32%
Seafood menu
Labor cost %
29%
On target
Covers tonight
120
Fully booked
Live alerts
Chili Rock Shrimp — 86'd (out of stock)
Update guests and suggest alternatives
AI help
Coffee out of stock
Friday night — guests will ask
Handle
Uni ($25) — check freshness before service
Sea urchin shelf life critical
Guide
Tonight's team
EK
Mira Tanaka
Front of house
KT
Kenji T.
Head Sushi Chef
YM
Yuki M.
Sushi Chef
SR
Sofia R.
Server
Everyone on payroll, with hourly rate and weekly hours. Adding your team here is what lets ResBizAI calculate labor cost percentage — one half of prime cost, the number that decides whether a restaurant survives.
Total staff
0
Est. weekly labor
$0
Team roster Clear all demo
| Name | Role | Access | Hours | Rate | Status |
|---|
Every stock item with quantity, par level and cost. Set a par level and you get a low-stock alert before you run out. Stock depletes on its own once dishes are linked to recipes. Import from Restaurant365, MarginEdge or Toast
Stock levels Clear all demo
| Item | Category | Stock | Par | Status |
|---|
Add each table with its seat count and area — dining room, patio, bar, private room. Tap a table to edit it; right-click or long-press to seat it. Your total seats become your real capacity, which turns the covers you record on the P&L screen into seat turns and revenue per seat — the numbers that tell you whether a busy-looking night actually made money.
Add a table
Name it the way your staff would say it — T1, Booth 3,
Patio A. Seats is what counts toward capacity.
Seat table
Recording the party size is what lets ResBizAI work out your covers,
seat turns and revenue per seat — without you counting anything at the end of the night.
Table holds —
Close table
Add it and you get revenue per seat and average check by table and
area. Leave blank and we still record the cover and the turn time.
Add an area
Areas group your tables — Dining room, Patio, Bar, Private room,
Terrace. You can report on covers by area.
Tonight's prep list and the 86 board. Assign prep tasks to staff, and mark items 86'd when you run out so servers and the AI both know what is unavailable.
Prep checklist Clear
86 Board Clear
Enter one day of revenue, food cost and labor and ResBizAI calculates food cost %, labor % and net profit immediately. This is the screen that makes everything else work — a monthly P&L tells you about a problem five weeks too late.
Week revenue
$0
Food cost
$0
Labor cost
$0
Net profit
$0
Roll-up by location
💡 When adding a day, tap ↻ Pull to auto-fill Food & Other costs from your AI-coded invoices — no re-typing.
Daily entries Clear all
| Date | Revenue | Food cost | Labor | Other | Net |
|---|
Written reports on any part of the business, generated from your own data. Ask for a weekly summary, a food cost analysis, or a staffing review — then print, download or email it.
Daily P&L
Revenue, food %, labor %, net profit vs last week
Payroll report
Hours, rates, overtime — ready for bookkeeper
Food cost analysis
Cost per dish, margins, waste, underperformers
Inventory & waste
Usage vs par, waste cost, reorder guide
Sales mix report
Stars vs dogs — what to push, reprice, or drop
Labor efficiency
Labor % by shift, overtime, scheduling tips
Accountant package
Full monthly financials for your CPA
Tax prep summary
Quarterly revenue and deductible expenses
Multi-location
All restaurants side by side
Your vendors and order history. Keeping suppliers here lets ResBizAI draft an order from current stock levels instead of you rebuilding it from memory each week.
| Supplier | Category | Last order | Monthly spend | Status | |
|---|---|---|---|---|---|
| Sysco Northern CA | Proteins, dry goods | Jun 24 | $18,400 | Active | Order now |
| Fresh Point | Produce, herbs | Jun 25 | $4,200 | Active | Order now |
| Pacific Seafood | Fish, shellfish | Jun 25 | $12,800 | Active | Order now |
| BelGioioso Cheese | Dairy, cheese | Jun 22 | $2,100 | Active | Order now |
| Dalla Terra | Wine, sake, beverages | Jun 20 | $6,800 | Active | Order now |
| Napa Bread Co. | Bread, pastry | Jun 26 | $900 | Active | Order now |
The fastest way to get data in. Photograph any delivery invoice and the AI reads the line items, quantities and prices, then updates your inventory costs and food cost percentage. No typing.
Total entered
$0.00
0 invoices
Duplicates flagged
0
possible double-entry
Price alerts
0
vendor price jumps
Spending by category
All invoices
Add invoice
Line items
Total: $0.00
Connect your point-of-sale and ResBizAI pulls each day's sales in for you, so your food cost
and labor percentages calculate without typing. Square connects in about thirty seconds.
Toast and Clover require their approval before anyone can integrate — tell us you want them
and we'll push for it.
No POS connection? You are not stuck.
Every POS exports a sales report. Download yesterday's summary as a CSV and import it — you get the same numbers without waiting on anyone's partner programme. You can also import an item list from Restaurant365, MarginEdge or Toast.
Your restaurant profile and your food cost and labor targets. Setting targets here is what lets the dashboard and the AI tell you when a number is off, rather than just reporting it.
Restaurant profile
Italian registratore telematico receipts are VAT-inclusive — food is normally 10%, alcohol 22%. Entering the gross total against a net food cost understates food cost by about a tenth of its value: a real 32% shows as 29.1%. Choose VAT-inclusive and every percentage is calculated on net revenue.
Billing & Subscription
Update your card, view invoices, or cancel your subscription.