See how all your restaurants are doing right now, on one screen. No calling around. No waiting for month-end.
The one that costs you most: you can't see the financial health of your restaurants in real time. Money leaks, you find out weeks later. Everything below flows from that.
Log into each POS one by one, or wait for month-end.
One spot at 38%, another at 27%. You see it after payroll.
Margins tighten, but which location? Which dish? No idea.
The slow night, the 86'd dish. Always after the shift.
With three or four restaurants, most of your business runs where you can't see it.
Read your whole business in ten seconds, not an afternoon.
Catch a slow night while you can still do something about it.
It's on your phone. Know where things stand on a day off.
One screen. Every restaurant. Right now. No calling around to see how the day is going.
43 covers by 2 PM, usually 55 by now. Worth a quick call to the floor to see what's going on.
Forecasts built from your own sales history, the day of week, the weather, and what's happening nearby. So you staff and prep for the night you're actually going to have.
Clear, 78°F · a street fair two blocks from Wicker Park is expected to pull foot traffic all afternoon
When Restobrain spots something that needs doing, it doesn't just flag it. It drafts the message or the order and waits. You read it, then approve, edit, or skip. Nothing happens without your say-so.
Saturday is forecast about 22% above a normal one because of the street fair. Both Wicker Park restaurants are short a server for that volume. Two people who've asked for more hours are free.
Mirra is down to 3 lbs and uses about 8 a day. It'll run out Sunday during brunch. Your halal supplier's cutoff for a Saturday morning delivery is 6 PM today.
A guest left a warm 4-star review but mentioned a slow lunch. Replying within a couple of days helps your rating and shows other diners you're paying attention. Here's a reply in your voice.
Tuesday is your softest night every week. It's been over a month since your last offer to the email list. A simple midweek promo is the lowest-risk way to test a lift.
Stock levels across every restaurant, with reorder alerts before you run out mid-service.
Type a plain-English question about any restaurant, get an answer pulled live from all your data.