Everything you want to know.

Yes. ResBizAI is free to try. Open the demo at resbizai.com and start managing your restaurant with AI immediately — no account or credit card required to explore the demo.

Most operators are running the same day. You add your restaurant, your menu items and your suppliers, and you can begin recording sales and counts immediately. There is no implementation period, no consultant and no training week — which is the main practical difference between ResBizAI and enterprise restaurant platforms.

No. ResBizAI works alongside whatever POS you already use — Toast, Square, Clover or another system. It is a back-office platform, not a front-of-house replacement, so nothing about how your staff rings up orders changes.

Yes. You can enter the day's sales by hand in seconds and stock depletes automatically from your recipes. If you use a POS such as Square, Toast, or Lightspeed, sales can be imported so it runs hands-free.

You link each menu item to its recipe once. From then on, when you record what sold, ResBizAI subtracts the ingredients that went into those dishes and keeps a running theoretical count. Periodic physical counts confirm it and surface the gap.

No. ResBizAI keeps a running automatic estimate by subtracting recipes from your sales, so you always have a live number. A physical count is only needed periodically to correct for waste and reveal variance, and it takes about 30 seconds per section.

Variance is the gap between what you should have used based on sales — theoretical usage — and what you actually used based on counts. That gap is waste, over-portioning, spoilage or theft. It is usually the single largest recoverable cost in an independent restaurant, and most operators never see it because nobody calculates it.

For most restaurants, 28–35% of revenue is healthy. Fine dining often runs higher (35–40%) because of premium ingredients; pizza and fast casual often run lower. The number that matters more than the benchmark is your own trend — a two-point creep month over month is the signal worth acting on.

Yes. Low-item alerts fire as stock approaches your par levels, so you order before you are in the weeds rather than after.

ResBizAI's AI assistant knows thousands of recipes from every world cuisine. It can help engineer your menu for maximum profitability, suggest new dishes, calculate food costs per recipe, identify your most and least profitable items, and help you train staff on dishes.

ResBizAI works for every cuisine including sushi and Japanese restaurants, Italian, Persian, Mexican, Indian, Chinese, French, American, Thai, Korean, Mediterranean, and more. The AI knows hundreds of recipes, ingredients, and dishes from every cuisine in the world.

Yes. Once recipes are linked, every dish carries a real plate cost and a real margin. That turns menu decisions into arithmetic instead of instinct — you can see which items earn their place on the menu and which quietly cost you.

Yes. ResBizAI tracks daily revenue, food cost, labor cost, and net profit. It generates visual P&L reports, flags when your food or labor costs go above target, and produces accountant-ready financial summaries.

ResBizAI manages your full team roster with roles, hourly rates, and weekly hours. It generates payroll exports, tracks labor cost as a percentage of revenue, and helps you schedule the right number of staff for your expected covers.

Prime cost is food cost plus labor cost, expressed as a percentage of sales. It is the number that decides whether a restaurant survives, because it is the largest controllable expense you have. Most operators target under about 60%. ResBizAI keeps it in front of you rather than leaving it to be discovered at month end.

Because a monthly P&L is a post-mortem. If food cost drifted three points in week one, you find out five weeks later — after you have already lost the margin on four more weeks of service. Daily numbers let you fix the problem while it is still small.

You ask a question in plain language — “why was my food cost up last week?” — and it answers from your own numbers rather than handing you a chart to interpret. It can also run tasks: adding an inventory item, checking what is low, or pulling last week’s labor percentage.

Yes. ResBizAI is built for operators who are on the line, not behind a spreadsheet. Voice works for the things you would otherwise put off — recording a delivery, checking a number between services, asking what needs ordering.

Yes. Export your item list as a CSV from your current system and drop it into ResBizAI. It detects which platform the file came from, maps the columns, separates purchased items from recipes, and shows you a preview before anything is imported.

Restaurant365: Operations → Inventory → Items → Export. MarginEdge: Inventory → Inventory Counts → Export as CSV. Toast: Menus → Items database → Export. Any other spreadsheet with a column of item names will also import.

No. The CSV is read entirely in your browser. Only the items you confirm are saved to your workspace — the file itself never leaves your device.

R365 exports purchased items and recipes in the same file. ResBizAI reads the Type column and keeps them separate, so recipes do not get imported as stock items. You are told how many were found.

No, and we would not recommend it. Import your data, run ResBizAI alongside for your free month, and only switch once you are confident the numbers match.

Yes. Your inventory, menu, P&L and staff records sync to the server as you work. A small indicator in the sidebar shows when everything is saved.

Yes. Sign in on a phone, tablet or another computer and your workspace is there. Changes sync both ways.

Only you and anyone you give a login. Support can open your workspace to help you if you ask, and every one of those sessions is logged.

Yes. Pricing is $500 per restaurant, per month — one location is $500, two is $1,000. Each restaurant is its own subscription, so you can add or drop one without touching the others. You still see them together: add each location, tag each day's numbers to it, and you get revenue, food cost, labor cost and margin for every restaurant side by side plus a combined group total.

ResBizAI is one plan at $500 per restaurant, per month, month to month, with the first month free. That is the entire platform — AI assistant and voice, inventory that tracks itself, staff scheduling, daily P&L, and menu and recipe costing. There is no enterprise agreement, no per-module pricing and no implementation fee. If it does not pay for itself in caught food cost, you can leave.

Those are enterprise back-office systems built for multi-unit groups — they typically start around $435 a month, take a month or two to implement, and often need dedicated staff to run. ResBizAI delivers the outcomes an independent actually needs — food cost, labor, prime cost and daily P&L — without the enterprise overhead. There is a fuller comparison on the Restaurant365 alternative page.

ResBizAI was created by Siamak Kalhor — a software engineer and AI developer who has run his own businesses for more than thirty-five years. It was built for operators who need the numbers, not another dashboard to learn.