ResBizAI › How it works
Watch · two 30-second demos

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. The first video closes that gap. The second shows the rest of the day — the assistant, switching off your old system, the schedule, and every location at once.

0:30 · captioned · sound optional

1Snap the invoice
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.

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What happens in part 1, 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.

0:30 · captioned · sound optional

2Every shift. Every location.
The short answer

Ask the assistant anything and it answers from your own numbers — then does it. Switching off Toast, MarginEdge or Restaurant365 takes one CSV and a few minutes. Shifts, clock-ins and payroll run from a phone. Run more than one restaurant and you see them side by side.

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What happens in part 2, step by step

You ask, and it answers from your own data. Not a chatbot reciting a help article — a manager that already knows your staff, your stock, your menu and your numbers. Three questions in the video, three answers:
Who's on tonight?6 on the line tonight. Maria closes.
What's my labor cost?26.8% of sales so far today.
Order more ribeye.Ordered 20 lb from your supplier.
That last one is the difference worth noticing. It did not tell you ribeye was low and leave you a task — it placed the order and told you what it did.
Switching takes one file, not a quarter. Export your item list from Toast, MarginEdge or Restaurant365 and drop the CSV in. ResBizAI recognises the format and maps the columns itself — item name to name, UOM to unit, last cost to unit cost, vendor to supplier — then tells you how many items are ready and shows a preview before anything saves. In the video that is 212 items. The reason most operators never leave a system they dislike is the fear of retyping their whole catalogue; this is the answer to that fear.
The schedule lives where the crew already is. Tonight's view: Maria 4p–close, clocked in. Diego 3p–11p, clocked in. Aisha 5p–11p. Tom 11a–4p. Shifts, clock-ins and payroll hours on a phone, so the schedule and the pay run come from the same record instead of a spreadsheet somebody retypes on Sunday night.
More than one restaurant, on one screen. Downtown at 29% food cost. Westside at 31%. Harbor at 27%. Group total $18,940 for the day. The value is not the total — it is the comparison. The same dish costing four points more at Westside than Harbor is a question worth asking that night, and you cannot ask it if the three rooms live in three accounts.

Pricing follows the same shape: $500 per restaurant, per month. Each location is its own subscription and its own workspace, and they roll up into the one group view. If you are weighing this against what you have now, the Restaurant365 comparison goes through it line by line.

Full transcripts

Both videos are captioned on screen and run 30 seconds each. Here they are in full, with timestamps — click any line to jump there.

Part 1 — Snap the invoice

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

Part 2 — Every shift. Every location.

AI assistant
My best manager never sleeps.
Just talk to it — ask, it's done
Who's on tonight? What's my labor cost? Order more ribeye.
Done. Instantly.
Switch in minutes, not weeks
Already on Toast or MarginEdge?
Drop in your file. You're switched in minutes, not weeks.
Staff · multi-location — every shift, every location
Shifts, clock-ins, and payroll, right from your phone.
Two restaurants? Ten? See every location, side by side.
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.

Anything you would ask a manager who already knows your restaurant. In part 2 of the video: "Who's on tonight?" returns "6 on the line tonight, Maria closes." "What's my labor cost?" returns "26.8% of sales so far today." "Order more ribeye" places the order and confirms "ordered 20 lb from your supplier." It answers from your own staff, inventory, menu and numbers, in plain language or by voice, and it acts rather than just reporting.

Yes, and it takes minutes rather than weeks. Export your item list as a CSV from your current system and drop the file in. ResBizAI detects which platform it came from and maps the columns for you — item name to name, UOM to unit, last cost to unit cost, vendor to supplier — then shows you the full count ready to import and a preview before anything saves. Nothing is retyped and nothing is imported until you approve it.

Yes. Shifts, clock-ins and payroll hours all run from a phone. The tonight view shows who is scheduled, their hours, and who has already clocked in. Hours export for payroll, so the schedule and the pay run come from the same record instead of a spreadsheet someone retypes on Sunday night.

Yes. Each restaurant is its own workspace, and an owner with several sees them all side by side — in part 2 of the video, Downtown at 29% food cost, Westside at 31%, Harbor at 27%, with a group total of $18,940 for the day. The comparison is the point: the same dish costing four points more at one location is a question worth asking that night. Pricing is $500 per restaurant per month, so each location is a separate subscription that rolls up into the one group view.

Thirty seconds each, two of them. Both are captioned, so they can be watched without sound, and both full transcripts are 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.