https://resbizai.com/ 2026-10-29 weekly1.0 https://resbizai.com/video/resbizai-owner-story-poster.jpg A restaurant that runs itself — an owner's night A 40-second dramatization of a restaurant owner's night. At 12:04 a.m. the dining room is empty and he is still typing invoices, because for years the restaurant lived in his head and in a hundred group texts. With ResBizAI the chef photographs each supplier invoice and every line goes straight into inventory, dishes sold subtract their own ingredients so stock counts itself, the assistant answers who is on tonight and reorders ribeye on request, and by 9 a.m. he knows whether last night made money. https://resbizai.com/video/resbizai-owner-story.mp4 https://resbizai.com/embed/owner-story/ 41 2026-10-29T10:00:00-07:00 yes no no https://resbizai.com/how-it-works/ 2026-10-25 monthly0.9 https://resbizai.com/video/resbizai-how-it-works-poster.jpg How ResBizAI works, part 1 — snap the invoice Photograph a supplier invoice and ResBizAI reads every line into inventory. Link each dish to its recipe once and selling it subtracts the ingredients automatically. By 9 a.m. the daily P&L shows revenue, food cost, labor cost and whether last night made money. https://resbizai.com/video/resbizai-how-it-works.mp4 https://resbizai.com/embed/how-it-works/ 30 2026-10-08T09:00:00-07:00 yes no no https://resbizai.com/video/resbizai-how-it-works-part-2-poster.jpg How ResBizAI works, part 2 — every shift, every location Ask the AI assistant who is on tonight, what labor cost is running at, or to order more ribeye, and it answers from your own data and acts. Import an item list from Toast, MarginEdge or Restaurant365 and the columns map themselves. Shifts, clock-ins and payroll run from a phone, and every restaurant you run appears side by side. https://resbizai.com/video/resbizai-how-it-works-part-2.mp4 https://resbizai.com/embed/how-it-works-2/ 30 2026-10-08T13:00:00-07:00 yes no no https://resbizai.com/video/resbizai-how-it-works-part-3-poster.jpg How ResBizAI works, part 3 — the math Restaurants rarely close because the food was bad; they close three points at a time. Three points of food cost on $1.2M a year is $692 a week and $36,000 a year, turning a $60,000 net profit into $24,000. ResBizAI reports the drift as weekly variance by item in the week it starts, not in a year-end P&L. https://resbizai.com/video/resbizai-how-it-works-part-3.mp4 https://resbizai.com/embed/how-it-works-3/ 27 2026-10-25T08:00:00-07:00 yes no no https://resbizai.com/food-cost-percentage/ 2026-08-28 monthly0.8 https://resbizai.com/reduce-labor-cost/ 2026-08-28 monthly0.8 https://resbizai.com/restaurant-pl/ 2026-08-28 monthly0.8 https://resbizai.com/restaurant365-alternative/ 2026-10-08 monthly0.8 https://resbizai.com/video/resbizai-how-it-works-part-2-poster.jpg Switching to ResBizAI from Restaurant365 — one CSV, 212 items, minutes Export your item list from Restaurant365, MarginEdge or Toast 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 shows the items ready to import and a preview before anything saves. https://resbizai.com/video/resbizai-how-it-works-part-2.mp4 https://resbizai.com/embed/how-it-works-2/ 30 2026-10-08T13:00:00-07:00 yes no no https://resbizai.com/faq/ 2026-08-28 monthly0.8 https://resbizai.com/privacy 2026-08-28 yearly0.3 https://resbizai.com/terms 2026-08-28 yearly0.3 https://resbizai.com/it/ 2026-08-28 weekly0.9