The pilot

Bring the invoices.
We’ll show you the missed actions.

A pilot starts from your paper, builds your baseline, and measures itself honestly. Here is exactly what it involves — and what it does not promise.

The ideal pilot restaurant

  • Owner-operated or chef-operated, with direct access to invoices
  • One location (or a small group willing to start with one)
  • Perishable-heavy menu or meaningful weak dayparts
  • In or near New York for the first cohort
  • Willing to review parsed invoices for the first two weeks

What we ask you to bring

  • 4–8 weeks of recent supplier invoices (photos or PDFs are fine)
  • Your current menu with prices
  • Recipes for your top movers — rough is fine, we refine together
  • A Square export if you use Square (preferred, not required)

Onboarding

  1. 01
    Intake

    We load your invoices; AI parses, you confirm. Days, not months.

  2. 02
    Foundation

    Your Ingredient Master forms — aliases, units, current costs.

  3. 03
    Economics

    Plates recost against reality; floors and drift become visible.

  4. 04
    Actions

    The first manager-ready cards arrive with sources attached.

  5. 05
    Measurement

    Your own baseline builds. Estimated vs confirmed, forever separate.

What is measured

Waste dollars savedPlate-cost varianceInvoice-to-action timeManager approval rateSell-through on at-risk inventoryMargin lift in weak hours

What is not promised

No guaranteed savings, no live integrations that are not live, no automation that removes your manager from the loop. The pilot measures honestly against your own baseline — and honest measurement can also say “no effect.” Your data stays yours, is used only to run your pilot, and is deleted on request.

Request pilot access

A person reads every request. No drip campaigns.

By submitting, you agree to be contacted about the pilot. Your details are used for nothing else, never sold, and deleted on request. See our Privacy policy.