ResBizAI › How it works
Watch · 30 seconds

Run a restaurant that runs itself

Most restaurants lose money in the gap between what the kitchen spends and what the owner finds out a month later. This is what closes that gap, in thirty seconds.

0:30 · captioned · sound optional

The short answer

Photograph a supplier invoice and ResBizAI reads every line into inventory. Link each dish to its recipe once, and selling the dish subtracts the ingredients automatically. By 9 a.m. the daily P&L shows revenue, food cost, labor cost and whether last night made money.

Jump to a moment

What happens in the video, step by step

The invoice gets photographed, not typed. A produce delivery arrives with a paper invoice. Instead of someone keying four line items into a spreadsheet at midnight — or, more often, dropping it in a box — the chef photographs it. ResBizAI reads the supplier, the date and every line: heavy cream 12 qt at $46.80, ribeye 20 lb at $289.00, lemons one case at $38.50, pecorino 5 lb at $64.25. Four line items go into inventory at the price that supplier actually charged.
Recipes connect dishes to ingredients. Carbonara is linked once to guanciale, eggs, pecorino and pasta, with the amounts a plate uses. That link is the whole mechanism. It only has to be made a single time per dish.
Selling depletes stock on its own. Three carbonara sell. Guanciale drops from 4.00 lb to 3.25 lb, eggs from 60 to 51. Nobody counted anything. Food cost moves from 30.0% to 28.4% on screen because the cream came in cheaper than the last delivery, and the number updates as the facts change rather than at month end.
The morning number is waiting for you. At 8:52 a.m. the daily P&L reads: net +$1,284, profitable. Revenue $6,420, labor cost 26.1%, food cost 28.4%. The owner knows before the next shift starts — in time to change tonight, instead of reading about it in four weeks.

Why this is the part that matters

Almost every restaurant software product can show you a chart. The hard part has never been the chart — it is getting trustworthy numbers into the system in the first place. Invoice entry is where restaurant data goes to die: it is tedious, it happens late at night, and when it is skipped the food cost percentage on every screen downstream becomes fiction.

Photographing the invoice removes that job. Linking recipes to dishes removes the second one, the nightly count. What is left is a daily P&L that is accurate because nobody had to remember to make it accurate.

The two percentages in the video are the two that decide whether a restaurant survives. Together they are prime cost. If you want the detail behind them, we have written it up properly: what a good food cost percentage is and how to control it, and how to reduce labor cost without cutting your team.

Full transcript

The video is captioned on screen and runs 30 seconds. Here it is in full, with timestamps — click any line to jump there.

The problem
Your restaurant lives in your head — and in a hundred group texts.
Invoices in a shoebox. Food cost? A guess.
The secret — snap the invoice. That's it.
Snap a photo of the invoice. ResBizAI reads every line.
Inventory that tracks itself
Your inventory, food cost, and P&L update themselves.
Link recipes to dishes, and your stock counts itself as you sell.
Daily P&L
By 9 a.m., you know if last night made money.
ResBizAI
Run a restaurant that runs itself. First month free — resbizai.com

Share this with an operator who needs it

Thirty seconds is short enough to actually get watched. Send it to a chef, a GM, or the partner who still thinks the shoebox is fine.

Your first month is free

Set up your menu, snap your first invoice, and see a real daily P&L for your own restaurant. $500 per restaurant per month after that. Cancel anytime.

Start free →

Frequently asked questions

Four steps. One: photograph a supplier invoice with your phone and ResBizAI reads every line item — product, quantity, unit and price — straight into inventory, so nothing is typed in by hand. Two: link each menu dish to its recipe once. Three: as you sell, the recipes subtract their ingredients from stock automatically, so food cost and stock levels move in real time without anyone counting. Four: by 9 a.m. the next morning the daily P&L shows revenue, food cost percentage, labor cost percentage and net profit for the night before.

No. You photograph the invoice and ResBizAI reads every line item — product, quantity, unit and price — and adds them to inventory with the price each supplier charged. You review the lines before they save. This is the step that takes most restaurants from guessing their food cost to knowing it.

Each dish is linked to its recipe once — the ingredients and amounts it uses. When a dish sells, ResBizAI subtracts those ingredients from stock. Sell 46 salmon and it knows 46 fillets are gone. A periodic physical count then reconciles the system against the shelf and shows the variance, which is where waste, over-portioning and shrinkage become visible.

Net profit for the previous service at the top — in the video, +$1,284 marked profitable — then revenue of $6,420, labor cost at 26.1% of revenue and food cost at 28.4%. Those are illustrative numbers for a single night; the point is that an owner sees them before the next shift starts, not four weeks later when the month closes.

Thirty seconds. It is captioned, so it can be watched without sound, and the full transcript is published on this page.

One plan: $500 per restaurant, per month, month to month, with the first month free. That covers the entire platform — AI assistant and voice, invoice capture, inventory that tracks itself, staff scheduling, daily P&L, and menu and recipe costing. Pricing is per restaurant, so two restaurants are $1,000 per month and each is a separate subscription that rolls up into one dashboard.

Keep reading

What is a good food cost percentage?

The formula, the benchmarks, and what to do when it creeps.

How to read your daily P&L

The four lines that tell you whether last night made money.

ResBizAI vs Restaurant365

How the two compare for an independent operator.