Shift Command is your real-time shift dashboard. It shows where you stand RIGHT NOW -- sales pace, labor position, and what to do about it. Check it every 90 minutes during service.
📊 What You See
Net Sales Today -- live from your POS Labor % -- actual vs your target Prime Cost -- food + labor combined RPLH -- revenue per labor hour 3 Actions -- AI tells you what to do NOW
🎯 Decision Points
Revenue pace slow? → Push specials, upsell Labor over budget? → Send someone home early Food cost high? → Portion check on the line AI Brief button → generates a full shift intelligence report
Early Shift -- Metrics Stabilizing
Awaiting Sales
Connect POS or enter projected sales below
Revenue Per Labor Hour
--
RPLH · $30 minimum
🧠
AI Shift Intelligence ·
Net Sales Today
--
from POS
Labor % ▼
--
target --
Prime Cost
--
target 65%
Avg Ticket
--
avg check
⚡ LABOR POSITION
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📋 SCHEDULE vs SALES
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📈 COST TREND
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Action Engine
3 Things To Do Right Now
Accounts Payable
🌟 Tonight's Push Items
No push items selected -- choose items above
⚠ Waste Risk Items Tonight
Prioritize These
✓ No current waste risks -- you're clean tonight
Feature these items in tonight's specials and 86 anything past safe use before service starts.
🔥 Profit Leak Warning -- Yesterday
-- no data yet
🌟 Tonight's Push Items
Set your push items -- flows into server lineup automatically
✓ saved
Mar 10 – Mar 16, 2026
TEEZBYDEEZ · 1 LOCATION · 🟢 VERCEL LIVE
Chef Education ModeOFF -- showing operator view
📚 Your Control Tower Dashboard
This is your weekly command center. It shows the operating status of your restaurant at a glance -- revenue, labor, prime cost, and AI-driven recommendations all in one view.
✅ Weekly Status
HEALTHY = all metrics in target range WATCH = one or more metrics drifting CRITICAL = immediate action needed The AI analyzes labor, prime cost, menu margins, and inventory to generate this status.
💡 Key Cards
Revenue/Week -- from POS live data Labor Budget vs Scheduled -- from schedule RPLH -- revenue per labor hour efficiency Money Found -- profit opportunities detected Recommended Actions -- AI suggestions
Weekly Operating Status
HEALTHY
Healthy
Operations are inside target range and no immediate correction is needed.
Awaiting data
3 Actions Ready
Rolling 7-Day
--
This Week Mon–Today
--
Labor Budget
--
Scheduled Labor
--
Labor Position
--
RPLH
--
Recommended Action
Maintain staffing levels and continue pushing high-margin items through service.
Analyzing your restaurant right now…
Checking labor vs forecast · prime cost · menu margins · inventory signals
📊
No live operating data yet
Connect your POS, roster, and schedule
to generate today's actions
AI Offline · Smart fallback active
Per-Location Breakdown
Compare Locations
Side-by-side metrics across your locations.
--
Weekly Profit Intelligence
Money Found This Week
Estimated Impact
+$0
⚡
Labor Optimization
Running 28.0% under target this week
+$0
🍽️
Menu Pricing Intelligence
Contribution margin tracking active
+$0
📦
Waste & Prep Reduction
Prep quantities aligned to forecast
+$0
📉
Plate Drift Watch
No significant portion variance detected
+$0
PrimeKitchen pays for itself in ~1 day of protected profit.
Industry Benchmark Network
How You Stack Up
Casual Dining · $1.5M–$3M Northeast Region
--
Overall Percentile
Connect data to see how you compare
--
Prime Cost
You
--
Peer Avg
63.4%
Top 10%
56.9%
No data yet
Labor %
You
--
Peer Avg
33.1%
Top 10%
28.4%
No data yet
Food Cost
You
--
Peer Avg
30.3%
Top 10%
26.1%
No data yet
RPLH
You
--
Peer Avg
$74
Top 10%
$96
No data yet
Benchmarks based on anonymized aggregate data · Updated weekly · 247+ restaurants in peer network
💰 Money Found This Week
LIVE AUDIT
est. $-- / year opportunity
Conservative estimate · Based on this week's signals
→ Cut 6–8 labor hours at your slowest daypart this week
① Labor over target
$--/wk
② Food variance (TvA gap)
$--/wk
③ Vendor price drift
$--/wk
Generates a blunt owner summary + the 3 fixes that move cash in 48 hrs
Projected Net Revenue
$0.00
↑ +-- vs prior year estimate
Target Labor Budget
$0.00
Target not set · 1 location
Projected Labor $
$0.00
↓ $0.00 under budget · on track
RPLH (Portfolio Avg)
$0.00
No target set
Revenue Projection -- This Week
Net Sales
Day
Baseline
Events
Total
YOY
WEEKLY TOTAL
$0.00
--
$0.00
+--
Labor Status by Location
3 Locations
PrimeKitchen OS · Value Realization
Connect Data to Reveal Recovery Potential
Annual Recovery Potential
--
Software ROI
--
Leaks Found This Week
0
Once real operating data is connected, PrimeKitchen OS calculates your actual recovery opportunities here.
This page combines historical patterns with forward-looking projections to help you make smarter decisions about prep, staffing, and purchasing before each shift starts.
📊 Top Section -- Projection
Shows what you should expect this week. Factors in DOW averages, events, and growth trends. Use this to set daily revenue targets.
📈 Velocity -- Pattern
Shows your historical revenue curve. Which days are strong vs weak? Red = below average, green = above. This baseline drives staffing and prep recommendations.
Weekly Projection = Σ (DOW Average × Growth Factor × Event Overlay)
Velocity Index = Day Revenue ÷ Weekly Average · Above 100% = strong day
Prep Par = Historical Par × Velocity Index × Event Multiplier
Staff Count = Projected Revenue ÷ Revenue Per Labor Hour Target
DOWDay-of-week patterns repeat weekly -- use them
±15%Acceptable forecast variance
60/40Blend: 60% prior year + 40% DOW avg
$30+Target revenue per labor hour
💡 Pro Tip: As more POS data flows in (30+ days ideal), projections become more accurate. Prior year data unlocks YOY growth columns and seasonal adjustments. Events overlay on top of the baseline to boost prep and staffing recommendations for big nights.
Projected Week
--
based on DOW averages
Daily Average
--
per day
Peak Day
--
highest projected
Data Quality
--
days of POS history
Day-of-Week Revenue Velocity
Historical Baseline
Mon
--
No data
Tue
--
No data
Wed
--
No data
Thu
--
No data
Fri
--
No data
Sat
--
No data
Sun
--
No data
Daily Revenue Projection
DOW Baseline
Velocity vs. Weekly Average
Historical velocity data loads automatically from POS.
Prep Quantity Recommender
Based on Velocity
Projected Revenue
--
Select a day above
Select day + event overlay to calculate prep quantities
Staffing Recommender
Revenue-Aligned
Select a day above to calculate recommended staffing
Key Principle
Build your schedule from the revenue forecast -- not from who's available or who always works that day.
Weekly Projection -- Detailed
Blended Baseline + Events
Day
DOW Avg
PY Same Wk
Blended Base
YOY Growth
Adj Baseline
Event Rev
⭐ Total Net
YOY %
No forecast data. Connect your POS or enter historical sales to generate projections.
Shift Schedule
Set real shift times for each employee -- Opener · Mid · Closer -- labor calculates automatically
Chef Education ModeOFF -- showing operator view
📚 Building an Effective Schedule
Your schedule is the single biggest controllable cost in the restaurant. Every shift you add is a labor dollar commitment. Build from projected revenue, not from habit.
📅 How To Schedule
1. Check Revenue Intelligence for projected daily sales 2. Set labor budget: Revenue × Target Labor % (e.g. 28%) 3. Divide budget by avg hourly rate = max hours 4. Assign shifts to hit that number -- not more 5. Watch the daily labor totals at the bottom
🔧 Key Features
Click any cell to edit shift times Department tabs filter by FOH/BOH/Bar/etc OT alerts flag employees approaching 40hrs Daily Lineup generates a printable pre-shift sheet Employee Portal lets staff view schedules + submit trade requests Save → Publish stores to DB and notifies team
28%Target labor % of revenue
40hOT threshold -- schedule under
$30+Target RPLH -- revenue per labor hour
SaveAlways save + publish after changes
Week of --
--
Opener (AM)
Mid
Closer (PM)
Split
OFF
Employee Schedule
0 Employees
Employee
Position
Mon
Tue
Wed
Thu
Fri
Sat
Sun
Hrs
Rate
Proj Labor
📅
No schedule yet
Add employees to the roster to start building the schedule
WEEK SUMMARY
--
Total Hrs
--
Labor Cost
--
📅No schedule built yet -- add employees and assign shifts to see labor analysis.
⏱️ Weekly Labor Tracker
Actual hours worked from POS punches · Projected totals · Overtime warnings
hrs
Total Hrs Worked
--
Total Labor Cost
--
OT Risk Employees
--
Pay Period
This Week
Employee
Role
Worked
Sched Left
Projected
OT Risk
Labor Cost
Rate
Click Refresh to load POS labor data
Source: pos_labor_punches
📋 Time-Off Request Book
Pending requests auto-highlight affected schedule days · Approve or deny from here
0 Pending
Request Log
0 Requests
Employee
Dates Requested
Type / Reason
Status
Actions
No requests found.
🔄 Shift Trade Requests
Employees requesting shift swaps -- approve or deny
No trade requests yet.
🔄 Request Shift Trade
⚠️ Coverage Warning:Approved time-off creates a gap.
📋 Submit Time-Off Request
Manager view -- submit on behalf of staff or let staff use the link
Give this code to employees during onboarding. They'll enter it at app.primekitchenos.com/team along with their email to access schedules, team chat, and shift swaps.
📧 Employee Portal Emails
Send Via
Party & Event Intake
Confirmed events auto-layer on top of baseline revenue projection
Chef Education ModeOFF -- showing operator view
📚 Managing Events & Private Parties
Events are bonus revenue on top of your regular business. When you log them here, the system adds their projected revenue to your forecast -- which means smarter prep and staffing recommendations for event nights.
📝 Adding Events
Click "+ Add New Event" Enter event name, date, time, guest count, F&B minimum, net revenue, deposit, and status (pending/confirmed). Confirmed events flow into Revenue Intelligence and boost prep/staffing recommendations for that date.
📊 KPI Cards
Confirmed Revenue -- guaranteed event income Total Pipeline -- confirmed + pending combined Events This Week -- how many this week Track deposits separately to manage cash flow. Update status as events confirm.
F&B MinSet food & beverage minimums per event
DepositTrack deposits for cash flow planning
ForecastEvents auto-boost revenue projections
StaffMore events = add staff on those dates
Event Details
Edit
Per Head
--
Gross F&B
--
Net +18% grat
--
Confirmed Revenue
$0.00
Confirmed events only
Total Pipeline
$0.00
Including pending
Events This Week
0
3 confirmed · 1 pending
Upcoming Events
0 Events
Event
Date
Time
Guests
F&B Min
Net Rev
Deposit
Status
Actions
RPLH Intelligence
Revenue Per Labor Hour · Labor % Governance · Live Threshold Monitoring
Chef Education ModeOFF -- showing operator view
📚 Understanding RPLH Intelligence
Revenue Per Labor Hour (RPLH) is the single most important labor efficiency metric in restaurants. It tells you how much revenue each scheduled labor hour is generating. If it's low, you're overstaffed. If it's high, you're printing money.
📊 Hero Metrics
RPLH Gauge -- your current revenue per labor hour Minimum Threshold -- $30/hr is the industry floor Vs Prior Period -- trending up or down? Weekly Revenue -- projected from POS data Under/Over Budget -- labor $ vs your target
📐 Key Formulas
RPLH = Weekly Revenue ÷ Total Scheduled Hours Labor % = Total Labor Cost ÷ Revenue × 100 Labor Budget = Revenue × Target Labor % RPLH Contrib = position's share of revenue generation Target: RPLH ≥ $35–$45 for full-service
💡 Pro Tips
Labor Cost by Position table shows where your hours go RPLH Contrib column shows each role's revenue efficiency Portfolio View -- compare across locations Below $30 RPLH? -- cut hours or increase sales Check this BEFORE you publish next week's schedule
--
RPLH
--
Minimum Threshold--
vs Prior Period--
Weekly Revenue
--
projected
Labor Budget
--
target --%
Actual Labor
--
--% · target --
Variance
--
-- hrs scheduled
Labor Cost by Position
Portfolio View
Position
Dept
Scheduled
Total Hrs
Avg Rate
Total Labor
% of Budget
RPLH Contrib
📊 Reports & Management
Print-ready reports for management meetings -- food cost, labor, inventory counts, prime cost, and more
Chef Education ModeOFF -- showing operator view
📚 Using Reports for Management Meetings
These reports are designed to be printed or shared with ownership. Each one pulls real data from your POS, schedules, invoices, and inventory counts.
📑 Available Reports
Food Cost -- beginning inventory + purchases - ending = COGS Waste -- waste log summary by category Labor -- historical hours, cost, employee breakdown Prime Cost -- food + labor with trend by period Count History -- all inventory count sessions Sales History -- daily POS data with labor overlay Schedule Archive -- past schedules with labor cost
💡 How To Use
Period buttons -- This Week/Month/Quarter/Year Print button -- generates clean print layout Export CSV -- download raw data for Excel Settings tab -- set your targets (food %, labor %, prime cost %, rollover hour, timezone) Pull weekly for GM meetings. Monthly for ownership reviews.
Period:to
Beginning Inventory
--
Value at period start
Purchases
--
Invoices in period
Ending Inventory
--
Value at period end
Food Cost %
--
vs target N/A
Food Cost by Category
Category
Beginning
Purchases
Ending
Cost of Goods
% of Total Food Cost
Loading…
Period:
Total Waste Value
--
dollar value of waste
Waste Events
--
logged entries
Top Category
--
highest waste area
Top Reason
--
most common cause
Waste Log
Date
Item
Category
Reason
Qty
Value
No waste logged yet. Use the Waste Log in Inventory to start tracking.
Period:
Total Labor Hours
--
Scheduled + actual
Total Labor Cost
--
Gross wages
Labor %
--
vs target
RPLH
--
Revenue per labor hour
Labor by Role / Department
Employee
Role
Hours
Rate
Gross Pay
% of Labor
Loading…
Period:
Net Revenue
--
from POS data
Food + Bev Cost
--
from invoices
Labor Cost
--
from schedules
Prime Cost %
--
Target: under 60%
Cost Breakdown
Prime Cost Trend
Period
Revenue
Food Cost
Food %
Labor Cost
Labor %
Prime Cost
Prime %
vs Target
Loading…
⚠ Chronic Edit Patterns Detected
Items appearing in this list have been edited in 2+ counts -- verify counting procedures or portion controls for these items.
Count Sessions
--
Date
Area
Counter
Items
Edits
Total Value
Finalized
Loading count history…
Count Detail
Item
Qty
Unit
Unit Cost
Value
vs Previous
Edit
Range:
From:To:
Total Revenue
--
Select range
Daily Average
--
per day with sales
Best Day
--
--
Days on Record
--
from POS sync
Daily Sales Log
From POS sync
Date
Day
Net Sales
Covers
Labor Cost
Labor %
RPLH
vs Avg
Select a date range above.
Schedule Archive
Browse past schedules -- labor hours, costs, and staffing patterns by week
Weeks Stored
--
Avg Weekly Hours
--
Avg Weekly Labor
--
Date Range
--
Saved Schedules
Week Starting
Employees
Total Hours
Labor Cost
Avg hrs/day
Status
Loading schedule history…
Week of --
Employee
Role
Mon
Tue
Wed
Thu
Fri
Sat
Sun
Total
Cost
Chef Education ModeOFF -- showing operator view
📚 Setting Up Your System
These settings control how PrimeKitchen OS calculates targets and alerts across every page. Get them right and the entire system works for you.
🎯 Report Targets
Food Cost % -- typically 28-32% for full-service Labor % -- typically 28-32% Prime Cost % -- food + labor, target under 60% Weekly Revenue -- your average weekly sales Business Day Rollover -- when your "day" resets (usually 4-5 AM)
🔌 Guardian Setup
Your POS system is the primary data source -- connect in POS Integrations Alert Threshold -- how much variance triggers a flag Timezone -- ensures daily sales land on the right business day All data flows from these connections to every dashboard and report.
🛡️Guardian Setup -- Link Your Kitchen
Connect your PrimeKitchen data source and configure the Guardian alert threshold.
Report Targets
New business day starts at this time -- affects dashboard date display and daily reset
Automatically adjusts for DST -- no manual updates needed
✓ Saved
YOY Performance -- Last 8 Weeks
Week
Net Revenue
Labor $
Labor %
RPLH
Accountant Report
Select a period to generate
Period:
Period Summary
Gross Revenue
--
Discounts
--
Voids / Refunds
--
Net Revenue
--
Tax Collected
--
Total Labor Cost
--
Total Vendor Purchases (COGS)
--
Prime Cost (Food + Labor)
--
Prime Cost %
--
Cash Over / Short
--
Daily Sales Journal
Date
Gross
Net
Tax
Discounts
Voids
Covers
Select period to load
Labor Summary
Employee
Role / Dept
Hours
Rate
Gross Pay
Loading…
Vendor Purchases
Date
Vendor
Invoice #
Total
Loading…
Cash Reconciliation
Date
Shift
Expected
Actual
Over/Short
Loading…
📓 Manager's Log
Daily operational record -- auto-populated from your data, editable by managers
Chef Education ModeOFF -- showing operator view
📚 Using the Manager's Log
The Manager's Log is your daily operational record. It auto-populates sales from your POS and staffing from the schedule. Managers fill in the rest -- notes on the shift, events, issues, weather impact, and anything ownership needs to know.
📊 Daily Snapshot
Net sales, food/bev split, labor %, covers, and avg check -- auto-filled from POS.
👥 Staffing
FOH/BOH/Bar counts auto-pulled from schedule. Verify actual vs planned.
📝 Notes & Events
Log shift notes, weather, incidents, 86'd items, and event details. Save daily -- builds institutional memory.
📊 Daily Snapshot
Auto-populated
Net Sales
Food Sales
Bev Sales
Labor %
--
Covers
Avg Check
--
👥 Staffing
By Department
FOH Count
BOH Count
Bar Count
Total Staffed
0
🎉 Events & Large Parties
Auto-populated
Scheduled Events Today
No scheduled events for this date.
Walk-ins & Untracked Large Parties -- add any large groups that came in
📞 Call-offs & No-shows
⚠️ Employee Interactions
🍽️ Kitchen & Food Notes
📝 General Manager Notes
🤖 AI Day Summary
Click Generate Summary to have AI write a professional manager's log entry from today's data.
📚 Recent Log History
--
📅 Closures & Reduced Operations
Mark days the restaurant was closed or operating below normal capacity. Analytics skip these dates when computing rolling averages -- so a 2-week deep clean doesn't poison your numbers when you come back.
Chef Education ModeOFF -- showing operator view
📚 Why closures matter
Your dashboards compute 4-week rolling averages for sales and labor. If your restaurant is closed for 2 weeks, those weeks show $0 -- which gets averaged in as a low number. Result: when you reopen, your "average Tuesday" looks like $0 because two of the last four Tuesdays were closure weeks.
Marking closures here tells the math layer "skip these dates." When you come back, the 4-week window walks back further to find real operating weeks. Same logic on the labor heatmap, the velocity engine, and prep recommender.
🔴 FULL CLOSURE
Restaurant closed, zero ops. Deep clean, renovation, emergency, holiday closure. EXCLUDED from all averages.
🟡 REDUCED OPS
Operated but not normally. Lunch-only, takeout-only, soft launch. EXCLUDED from normal-week averages.
🔵 SINGLE DAY
One-day closure (Christmas, equipment failure). That date excluded but the week still counts.
➕ Mark a New Closure
Add
Start Date
End Date (leave blank for single day)
Type
Reason (Short)
Notes (Optional)
✓ saved
📋 Recorded Closures
0 closures
No closures recorded yet -- add one above to start tracking.
Food Waste Control & Yield Management
Treat waste as a measurable operational signal -- not just a cost
Chef Education ModeOFF -- showing operator view
📚 Understanding Food Waste & Yield
Every restaurant wastes food -- the goal isn't zero waste, it's controlled, measurable waste. When you track it, you can reduce it. Industry average food waste is 4-10% of food purchases. Top operators keep it under 3%.
🗑️ Types of Waste
Spoilage -- product expires before use Over-prep -- made too much, couldn't sell it Trim/Yield Loss -- unavoidable processing loss Plate Waste -- customers didn't finish Errors -- wrong orders, dropped plates
✅ How To Use This Page
1. Log every waste event as it happens 2. Track the reason -- it reveals patterns 3. Review weekly -- which items repeat? 4. Adjust prep pars based on actual waste data 5. Target: waste under 3% of food cost
Add prep items in Recipe Studio to see batch forecasts
Restaurant Profit Architecture Framework
PrimeKitchen OS · Powered by TeezByDeez Hospitality Operations · The bridge between culinary skill and financial leadership
The Core Mission
Why This Exists
Chefs get fired for financial problems, not culinary ones. The Restaurant Profit Architecture Framework exists to prevent that -- by teaching kitchen leaders to see their operation the way ownership sees it: as an economic system where creativity must be balanced with discipline.
This framework translates the financial language of restaurant ownership into operational tools chefs can actually use. It covers prime cost control, labor economics, menu contribution margin, vendor strategy, and leadership accountability -- all structured as a repeatable, scalable system.
6
Training Modules
3
Real Case Studies
4
Implementation Phases
Restaurant Profit Model
Visual Framework
Revenue
↓ minus
Food Cost (target 28–32%)
↓ minus
Labor Cost (target 28–35%)
↓ equals
Prime Cost (target ≤ 65%)
↓ minus
Operating Expenses
↓ equals
Operating Profit (target 10–15%)
Labor Elasticity Model
Visual Framework
Sales Velocity
↓ determines
Target Labor %
↓ calculates
Labor Dollar Budget
↓ divided by
Avg Blended Wage Rate
↓ equals
Required Labor Hours
↓ becomes
The Schedule
Module 1 -- How Restaurants Actually Make Money
Foundation
The Concept
Most chefs think of revenue as the measure of success. Ownership thinks of it differently -- revenue is just the starting point. What matters is what's left after every cost has been paid. A restaurant doing $2M in revenue but running 68% prime cost nets less than a restaurant doing $1.2M at 58% prime cost. Volume without discipline destroys margin.
The restaurant financial model has three layers chefs must understand: the revenue engine (covers, check average, turn time), the cost structure (food, labor, overhead), and the profit window -- which is thin, perishable, and easily eroded by operational sloppiness.
Why It Matters
When a chef understands that a $14 menu item with 38% food cost and 12 covers on Tuesday generates $103 in margin -- but the same shift costs $340 in labor -- they start making decisions like an operator, not just a cook. The math changes how you think about every choice.
Key Metrics Chefs Must Own
Check Average -- Revenue ÷ Covers. Controls the revenue ceiling for any shift.
Table Turn Time -- Faster turns = more covers per shift without adding seats.
Prime Cost % -- (Food Cost + Labor) ÷ Revenue. The single most important number.
RPLH -- Revenue ÷ Labor Hours. Measures labor productivity in real time.
How Chefs Implement It
Start every shift with three numbers: projected covers, average check target, and labor budget. End every shift with three questions: Did we hit covers? Did we protect margin? Was labor deployed correctly? This daily habit converts culinary leadership into financial accountability.
Module 2 -- Prime Cost Control Systems
Cost Architecture
The Concept
Prime cost is the sum of food cost and labor cost expressed as a percentage of revenue. It is the single most predictive metric for restaurant financial health. Full-service restaurants should target prime cost at or below 65% of revenue. Quick service operations should run 55–60%. Every point above target represents real margin destruction.
Prime cost is not an abstract number -- it is the direct output of daily operational decisions. Every mis-portioned plate, every over-scheduled shift, every wasted prep batch contributes to prime cost variance.
The Control System
01
Set theoretical food cost for every menu item using standardized recipes. This is your baseline -- actual vs. theoretical reveals where cost is leaking.
02
Track labor daily using RPLH. Do not wait for weekly P&L to discover a labor problem -- it's already too late to recover that week.
03
Reconcile weekly with a prime cost summary: actual food cost % + actual labor % = prime cost. Compare to target and investigate any variance above 2 points.
04
Identify the driver of any variance -- is it food cost (purchasing, portioning, waste) or labor (scheduling, overtime, call-outs)?
Why It Matters
At $1.5M annual revenue, a 3-point prime cost improvement saves $45,000 per year. That is the difference between a bonus and a budget cut. Ownership tracks this weekly. Chefs who understand and control it become indispensable. Those who don't become replaceable.
Module 3 -- Labor Economics for Chefs
Scheduling Science
The Concept
Labor is the only cost in a restaurant that can be adjusted in real time. Food cost is largely locked in by purchasing decisions made days earlier. But labor -- through smart scheduling, mid-shift cuts, and prep deployment -- can be managed hour by hour. This is the most powerful lever a chef has, and most never use it intentionally.
The Labor Elasticity Model
Revenue drives labor budget. Not the other way around. The formula:
When projected revenue drops -- because of weather, a slow Tuesday, or a call-out -- the labor budget must drop with it. This is labor elasticity: the schedule bends with the business.
Real-Time Labor Management
Cut early, cut decisively. Sending one person home at 6pm saves more than cutting two people at 9pm.
Watch RPLH every hour. If RPLH drops below threshold mid-shift, you have a labor problem happening right now.
Cross-train aggressively. Flexibility in deployment reduces overtime and prevents call-out crises.
Build the schedule backward. Start with revenue forecast, calculate labor budget, then assign people to hours -- not the reverse.
Module 4 -- Menu Contribution Margin Engineering
Menu as Financial Tool
The Concept
Every menu item has two financial identities: its food cost percentage and its contribution margin in dollars. A $28 steak at 35% food cost generates $18.20 in margin. A $12 pasta at 22% food cost generates $9.36. The steak is the better financial performer -- even though its cost percentage is higher. This distinction is one of the most misunderstood concepts in kitchen management.
The Four-Quadrant Menu Model
⭐ STARS
High margin · High popularity Protect these items aggressively. Never cut corners on Stars.
🧩 PUZZLES
High margin · Low popularity These need visibility -- reposition on menu, train servers to sell.
🐎 WORKHORSES
Low margin · High popularity Reduce cost or increase price incrementally. Never remove without testing.
🐕 DOGS
Low margin · Low popularity Candidates for elimination. Removing them simplifies operations and improves focus.
Menu Engineering in Practice
Audit your top 20 menu items quarterly. Calculate actual contribution margin per item (not just cost %). Use server sales mix data to identify what's actually being ordered. Move Stars to prime menu real estate. Re-price Workhorses. Build server training around Puzzles. Eliminate Dogs that don't serve a strategic purpose.
Module 5 -- Vendor Strategy & Inventory Control
Supply Chain Discipline
The Concept
Food cost variance begins before a single plate leaves the kitchen. It starts with who you buy from, what you pay, how much you order, and how you store it. Most food cost problems are purchasing and receiving problems disguised as kitchen problems.
The Vendor Control Framework
01
Competitive bidding on key items. Your top 10 spend categories should be bid quarterly across at least two vendors. Price loyalty is expensive.
02
Spec every item. A written specification -- grade, size, pack, brand -- prevents substitution without notification. Specs also enable consistent costing.
03
Receive every delivery. Count, weigh, and inspect before signing anything. Short weights and quality substitutions are common and costly. One missed delivery can distort food cost by 1–2%.
04
Par-based ordering. Order from par, not habit. Par levels should be built from sales velocity data -- 1.5× your weekly usage is a reasonable starting point for most items.
05
Weekly inventory count. A full physical inventory every week is the only reliable way to track actual vs. theoretical food cost. Monthly counts hide problems for too long.
Inventory Variance
Inventory variance = (Beginning Inventory + Purchases) − Ending Inventory − Theoretical Food Cost. Any positive variance above 1–2% requires investigation: over-ordering, waste, theft, portioning errors, or receiving discrepancies. Treat variance as a signal, not a number.
Systems don't run kitchens -- people do. The most sophisticated labor model, the most precise menu engineering, the most detailed waste tracking -- none of it matters without a leadership culture that takes financial accountability seriously. The kitchen leader is the system's last line of defense and primary enforcement mechanism.
The Accountability Stack
01
Own the numbers. Every kitchen leader should be able to state, from memory: current food cost %, current labor %, RPLH vs. target, and prime cost vs. budget. If you don't know, you're not leading financially.
02
Daily pre-shift briefing. Five minutes before every service: projected covers, menu features, labor deployment plan, and any waste or cost flags from the prior day.
03
Weekly performance review. Review prime cost, RPLH, waste variance, and event performance with kitchen leadership every week -- before ownership has to ask.
04
Cascade accountability. Line cooks who understand portioning cost. Prep cooks who understand batch waste. Servers who understand check average. Financial discipline is a kitchen culture, not just a chef problem.
The Leadership Scorecard
Prime cost on target this week?
RPLH above minimum threshold?
Waste log completed daily?
Vendor deliveries checked and signed correctly?
Pre-shift briefing conducted every service?
Weekly review held with kitchen leadership?
Case Study 1 -- High-Volume Full Service Concept
Labor Stabilization
Situation
Labor volatility exceeding 36% of revenue in high-volume restaurant operations. Scheduling was reactive, based on habit and relationships rather than revenue data. No real-time labor monitoring existed. By the time P&L reported the problem, the week was already lost.
Intervention
Implemented revenue-aligned scheduling discipline using projected daily revenue to build the schedule from the budget down. Introduced active RPLH monitoring during service -- checked hourly on high-volume nights. Established leadership accountability for real-time labor adjustments: if RPLH dropped below threshold, a cut was made before the end of the hour.
Result
36%
BEFORE
→
20%
AFTER
Service standards maintained throughout. Guest scores unchanged.
Key Insight
This experience became the direct foundation for the Labor Elasticity Scheduling Engine -- the system now powering this dashboard. Labor is not a fixed expense. It is a variable that must move with revenue, not resist it.
Case Study 2 -- Independent Casual Dining Operator
Operational Restructuring
Situation
Operationally capable kitchen producing quality food but without structured financial governance. Food cost variance was inconsistent week to week, vendor relationships were informal with no competitive bidding, and menu pricing had not been reviewed against current cost structures. The operation was functioning -- but leaking margin at multiple points simultaneously.
Intervention
Conducted a full operational diagnosis across purchasing, menu costing, labor scheduling, and waste management. Installed standardized recipe costing for all menu items. Implemented weekly prime cost tracking. Restructured vendor purchasing with spec documentation and quarterly bidding on top spend categories. Deployed a prep forecasting model based on historical sales velocity.
Result
Food cost variance reduced from ±4–5 points to ±1.5 points week over week. Prime cost moved into target range within 6 weeks of system installation. Kitchen leadership gained visibility into their own financial performance for the first time -- and the confidence to defend it in ownership meetings.
Key Insight
Most food cost problems are not cooking problems -- they are systems problems. A kitchen running without standardized recipes, without yield tracking, and without weekly inventory is operating blind. Structure creates visibility, and visibility creates control.
Case Study 3 -- High-Volume Production Environment
Scale & Systems
Situation
Large-scale food production operation where volume amplifies every inefficiency. At production scale, a 0.5% food cost variance represents tens of thousands of dollars annually. Yield inconsistency, batch overproduction, and receiving discrepancies were compounding across multiple production lines with no unified tracking framework.
Intervention
Deployed production-scale operational systems including: standardized yield factors by protein and produce category, batch production controls tied to daily order volume, receiving verification protocols with documented acceptance criteria, and weekly variance reporting that flagged any line exceeding threshold. Leadership accountability was formalized with daily production sign-off requirements.
Result
Yield consistency improved to within 2% of theoretical across all protein categories. Batch overproduction reduced by approximately 18%. Receiving discrepancies identified and recovered through vendor accountability protocols. The system became the operational template replicated across all production facilities.
Key Insight
The disciplines that stabilize a 40-seat restaurant also stabilize a 40,000-unit production facility. Scale changes the numbers -- it does not change the principles. Yield, waste, receiving, and batch control are universal. The chef who masters them at any scale is an operator, not just a cook.
You Don't Need a Consultant. You Need a System.
Getting Started
You already know where your operation is hurting. You don't need an 8-week audit to tell you labor is high or food cost is drifting. You need a system that makes the numbers visible, holds you accountable, and tells you exactly where to act.
PrimeKitchen OS is built for operators who are running a business and growing it at the same time. Setup is measured in hours -- not weeks. There's no consultant, no onboarding call, no implementation project. You log in, you connect your numbers, and the system goes to work.
Three Steps. One Afternoon.
Setup Guide
01Set Your Targets15 Minutes
Tell PrimeKitchen OS what good looks like for your operation. Every alert, every score, every flag is calculated against these numbers -- so set them to match how your restaurant actually needs to perform.
☐ Target labor % -- what does profitable look like for your volume?
☐ Target food cost % -- by concept, not industry average
☐ RPLH minimum -- your revenue per labor hour floor
☐ Prime cost ceiling -- the number ownership watches
☐ Weekly revenue target -- your baseline for labor math
☐ Restaurant name, concept type, and location
→ Where to do it: Account Settings → Restaurant Settings. Takes 15 minutes. Do it once.
02Connect Your DataOne Afternoon
Load your roster, your inventory, and your vendor catalog. This is what activates the intelligence -- labor scheduling pulls from your roster, cost tracking pulls from your inventory, and the Distributor Engine pulls from your vendor prices. No data, no signal.
☐ Add your team in Roster -- names, roles, rates, start dates
☐ Import your vendor catalog via CSV or manual entry
☐ Enter your current inventory counts
☐ Build your first schedule in Shift Schedule
☐ Add your top 10 menu items in Recipe Studio
☐ Log one week of sales in Revenue Forecast
→ You don't need everything perfect on day one. Start with roster + inventory + one week of revenue. The system starts surfacing signals immediately.
03Run It Daily10 Minutes a Day
This is the only habit that matters. Open it every morning, check the numbers, act on what it tells you. Ten minutes at the start of service is worth more than an hour of P&L review at the end of the month.
☐ Shift Command -- walk in, know exactly where you stand
☐ Daily Snapshot -- KPIs, action items, RPLH at a glance
☐ Labor Engine -- is today's schedule built to the revenue forecast?
☐ Control Center -- weekly check on food cost, waste, drift
☐ Profit Leak -- run the audit when numbers feel off
☐ AI Advisor -- ask it anything. It knows your numbers.
→ The system does the diagnosing. You just have to look at it and act on what it shows you. That's the whole job.
The Bottom Line
Most operators already know their problems. Labor is too high. Food cost drifts. The schedule isn't built to the forecast. Vendors are creeping prices. The issue was never awareness -- it was having a system that makes it impossible to ignore.
PrimeKitchen OS doesn't replace your experience. It gives your experience something to work with. The instincts you've built over years in this industry are more powerful when they're backed by real-time data. That's the only thing this system adds -- and it's the thing that changes everything.
Prime Cost Calculator
Live Tool
Food Cost %
--
Labor Cost %
--
Prime Cost %
--
RPLH Calculator
Live Tool
RPLH
--
Labor Budget
--
Hours Available at Budget
--
Hours Over/Under Budget
--
Menu Item Contribution Margin
Live Tool
Food Cost %
--
Contribution Margin
--
Weekly Margin Generated
--
Labor Budget Builder
Live Tool
Total Labor Budget
--
Total Hours Allowed
--
Hours Per Day (7-day week)
--
Chef Prime
Your AI-powered restaurant operations partner. Ops advice, recipe creation, specials, and integrity audits -- all powered by live restaurant context.
Chef Education ModeOFF -- showing operator view
📚 Getting the Most from Your AI Copilot
The Copilot knows your restaurant -- it has access to your live POS data, schedule, recipes, inventory, and targets. Ask it anything about your operations and it responds with context-aware advice.
🎯 4 Modes
Ops & Finance -- "Why is my labor high?" "What should I track tonight?" Recipe Creator -- "Build me a salmon special under 30% food cost" Chef's Specials -- generates specials from your inventory Integrity Audit -- checks your data for inconsistencies
💡 Example Questions
"Food cost jumped 4% -- why?" "Labor at 34% -- fix it now" "Help me push a high-margin item" "Build a schedule from forecast" "How to price a new menu item" Use the suggestion chips for quick prompts.
1,000AI queries per month included
ContextAI sees your live restaurant data
ChipsClick suggestion chips for quick prompts
ClearClear Chat resets the conversation
AI Usage
-- / 1,000 this month
⚠ Near limit
🍳 Recipe Builder -- fill in what you have, AI builds the recipe
⭐ Specials Builder -- tell me what you have, I'll create tonight's specials
Chef Prime
PROACTIVE · REACTIVE · ALWAYS LEARNING YOUR OPERATION
Live · AI Ready
PK
Hello -- I'm Chef Prime, your executive kitchen advisor, built on the TeezByDeez Restaurant Profit Architecture Framework.
I can help you with: • Labor management -- scheduling from forecast, RPLH, overtime control • Food cost control -- TvA gap analysis, portioning, vendor pricing • Menu engineering -- Stars/Puzzles/Workhorses/Dogs, margin analysis • Kitchen leadership -- team performance, bench building, stewardship
Ask me anything. I'll give you specific numbers, not vague advice.
PrimeKitchen OS · A TeezByDeez Hospitality Intelligence System · v1334 Elite
📡 Live Context:
Quick add:Shift+Enter for new line · Enter to send
Prime Cost Control Panel
The holy grail of restaurant profitability -- food cost + labor cost = prime cost
Chef Education ModeOFF -- showing operator view
🔒 Owner View -- True Prime Cost
Includes management wages hidden from floor labor reports. This is your actual cost structure.
Confidential Owner only
Floor Labor
--
Hourly staff only
Management Labor
--
Salaried & hidden wages
True Total Labor
--
All-in labor cost
True Prime Cost
--
Posted target: --
Management Wage Breakdown
Set wages on management employees to see breakdown here.
⚙️ Managers/chefs auto-detected by position · override via wage visibility in Roster → Employee Detail
📚 What is Prime Cost?
Prime cost is the sum of your food cost and labor cost, expressed as a percentage of revenue. It is the single most important number in restaurant finance -- and the one ownership watches most closely.
Why chefs get fired over this: Owners see prime cost on the P&L. If it's running 70% and you don't know why -- or didn't catch it -- that's a leadership failure, not a cooking failure.
Weekly Prime Cost Entry
Live Calculation
Prime Cost Results
Enter Revenue, Food Cost, and Labor above to calculate Prime Cost
Operational Recommendations
👥
Labor Adjustment Required
Enter your labor data above to see specific reduction recommendations. Use RPLH to identify which positions are over-deployed relative to covers.
→ Go to Shift Schedule tab → reduce low-volume shifts
📋
Menu Price Review Triggered
Connect your invoice data to see live food cost recommendations. Review your top 10 items by sales volume for
pricing opportunities. A $1 price increase on a high-volume item at 50 weekly covers = $2,600/year in recovered margin.
Also check portioning compliance -- over-portioning is often invisible but costly.
→ Use Menu Contribution Margin tool in Framework tab
🗑
Waste Investigation
When prime cost runs over target, waste is almost always a contributing factor -- even when it's not immediately visible on the P&L.
Check: overproduction from the prior week, trim loss on your highest-cost proteins, and prep batch sizes vs. actual covers served.
Every dollar of preventable waste goes directly against food cost.
→ Go to Waste & Yield tab → log and categorize this week's waste
Prime Cost History -- Last 8 Weeks
Trend View
Week
Revenue
Food Cost %
Labor %
Prime Cost %
vs Target
Status
No weekly history yet.
Inventory Intelligence
Restaurants lose massive margin through over-ordering, dead inventory, and poor turnover discipline
Chef Education ModeOFF -- showing operator view
📚 Why Inventory Control Matters
Inventory is cash sitting on a shelf. Every extra day of inventory you carry is cash that can't pay labor, vendors, or ownership. Inventory turnover measures how fast you burn through what you buy. Days of inventory tells you how long before it's gone -- or goes bad.
Turnover = Food Cost Used ÷ Average Inventory Value Days of Inventory = 7 ÷ Weekly Turnover Rate
2–3×Ideal weekly turnover (full-service)
3–5 daysTarget days of inventory on hand
42 daysOf shrimp = dead inventory = spoilage
WeeklyPhysical inventory count cadence
Total Inventory On Hand
$0
Sum of all on-hand dollar values
Dead Inventory Items
0
Items over 2× par level
Avg Days of Inventory
--
Target: 3–5 days
Avg Weekly Turnover
--
Target: 2–3× per week
Food Inventory
Click + to add item
Category
Item
Item #
Qty
Wt (lbs)
Unit
Value $
Unit Cost
Usage/wk
Turnover
Days Inv.
vs Par
Signal
Add inventory items above to get started
Beer & Wine Inventory
Click + to add item
Category
Item
Item #
Package
Qty
On Hand Value $
Unit Cost
Weekly Usage
Turnover
Days Inv.
vs Par
Signal
Add beer & wine items above or scan a distributor invoice
Liquor Inventory
Click + to add item
Category
Item
Item #
Size
Qty
On Hand Value $
Unit Cost
Weekly Usage
Turnover
Days Inv.
vs Par
Signal
Add liquor items above or scan a spirits invoice
Inventory Intelligence Alerts
Action Required
📊 Inventory Variance Intelligence
Compare any two counts from your history -- or pick a date range up to 14 months. Variance calculates automatically.
Chef Education ModeOFF -- showing operator view
📚 What is Inventory Variance?
Inventory variance is the difference between what you should have on hand (based on purchases minus sales) and what you actually have when you count. It's the #1 indicator of theft, waste, and portioning problems.
Less product than expected. Check for theft, unrecorded waste, or over-portioning.
✅
ON TARGET
Within ±2%. Operations are controlled and portions are consistent.
📈
OVERCOUNT
More product than expected. Check receiving errors, misweighs, or missed invoices.
≤2%Industry target for variance
WeeklyCount high-risk items weekly
Top 20Focus on your 20 highest-cost items
2 PeopleBlind counts: counter ≠ recorder
🎯
Variance Target
≤ 2.0%
of total food cost
🔍
What To Track
• Undercounts -- possible theft, waste, or over-portioning
• Overcounts -- receiving errors or misweighs
• Patterns -- same items drifting week over week
⚡
How It Works
1. Count your inventory
2. Load two counts to compare
3. System flags variances + AI explains root causes
Common Variance Causes by Category
Industry benchmarks
🥩
Proteins
High variance risk
Yield loss, portioning
🧀
Dairy
Medium risk
Spoilage, over-use
🥬
Produce
Lower risk
Trim waste, spoilage
🍺
Beverage
Highest risk
Pour loss, theft
📦
Dry Goods
Lowest risk
Count errors
📥 Select Counts to Compare
Step 1
Compare Saved Counts
⚠ No saved counts found. Complete a Count Scanner session and finalize it to start building history.
Click "Load My Counts" to pull from your count history and compare any two periods.
▶ Or paste CSV manually
TOTAL VARIANCE $
--
-- items tracked
UNDERCOUNT EXPOSURE
--
-- items flagged
OVERCOUNT VALUE
--
-- items flagged
WITHIN RANGE
--
items clean
Chef Prime
Send this variance report to AI for root cause analysis and corrective actions
📂 Category Breakdown
🔥 Top 10 Variance Items
Needs Review
📋 Full Variance Report
Sales Velocity Forecasting
Day-of-week patterns + seasonality → recommended prep levels and staffing
Chef Education ModeOFF -- showing operator view
📚 What is Sales Velocity?
Sales velocity is the rate at which revenue flows through your restaurant -- by day, by hour, by season. When you understand your velocity patterns, you stop guessing and start forecasting. That means smarter prep quantities, tighter scheduling, and fewer surprises.
Velocity Index = This Period's Revenue ÷ Prior Period Average Prep Par = Historical Par × Velocity Index × Event Overlay
DOWDay-of-week patterns repeat weekly
±15%Acceptable variance from forecast
60/40Blend: 60% prior year / 40% DOW avg
6AMIdeal time to finalize daily prep list
Day-of-Week Revenue Velocity
Historical Baseline
Mon
--
No data
Tue
--
No data
Wed
--
No data
Thu
--
No data
Fri
--
No data
Sat
--
No data
Sun
--
No data
Velocity vs. Weekly Average
No velocity data yet. Historical sales will populate this view.
Prep Quantity Recommender
Based on Velocity
Projected Revenue
--
Enter forecast above to calculate
Enter revenue forecast above to calculate prep quantities
Staffing Recommender
Revenue-Aligned
Enter a revenue forecast above to calculate recommended staffing
Key Principle
Build your schedule from the revenue forecast -- not from who's available or who always works that day.
👥 Employee Performance Hub
Click any employee card to open their full performance review
Chef Education ModeOFF -- showing operator view
📚 Managing Your Team Effectively
This is your central team management hub. Every employee's profile, performance score, pay rate, and schedule status lives here. Keep it accurate -- it feeds into labor calculations, scheduling, and intelligence across the entire system.
➕ Adding Employees
Click "+ Add Employee" → fill name, position, department (FOH/BOH), hourly rate, and availability. Set their wage visibility (owner only vs everyone).
📊 Performance Scores
Each employee gets a composite score (0-100) based on attendance, schedule adherence, and manager ratings. Click any card for a full review with notes and history.
🔄 Schedule & Portal
"On Schedule" toggle controls visibility in the schedule grid. Employees access the Employee Portal to view shifts, request time off, and submit shift trades.
RateAccurate hourly rates = accurate labor cost
DeptFOH/BOH drives scheduling filters
TORTime-off requests auto-block schedule days
ArchiveTerminated employees are archived, not deleted
Total Staff
0
Add employees to activate
Avg Perf Score
--
No data yet
Flagged Staff
0
No employees yet
Top Performer
--
No employees yet
Weekly cost: --
Used to send schedule updates and welcome package
Edit Employee
All changes save to database
Personal Information
Role & Employment
Weekly cost: --
Owner Only = wage hidden from floor labor %, appears only in True Prime Cost view
Availability
Location Assignment
Select all locations this employee works at. Their home location is checked automatically.
Manager Notes
Change History
Plate Cost Drift Monitor
Detect margin erosion from vendor increases, portion creep, and yield drift -- the hidden profit leak
Chef Education ModeOFF -- showing operator view
📚 What is Plate Cost Drift?
Most restaurants calculate plate cost once at menu creation and never re-check it. Over time, profitability quietly erodes from vendor price increases, portion creep (8oz becomes 9oz), and yield drift. An item that cost $8.00 now costs $10.20, pushing food cost from 30% to 39% -- silently.
Drift $ = Current Cost − Original Cost | Drift % = Drift $ ÷ Original Cost Annual Loss = Drift $ × Weekly Units × 52 | Suggested Price = Current Cost ÷ Target FC%
5%Drift threshold: recipe refresh
10%Drift threshold: portion investigation
MonthlyPlate cost review cadence
Top 20Items to track by sales volume
Total Annual Drift Loss
$0
All tracked items combined
Items Above Target FC%
0
Food cost above threshold
Avg Drift %
0.0%
Across all tracked items
Items Tracked
0
Add items below to start
Add / Update Menu Item
Plate Cost Entry
Drift $
--
Drift %
--
FC% Now
--
Annual Loss
--
Suggested Price
--
Menu Item Drift Analysis
0 items
Item
Price
Orig Cost
Curr Cost
Drift $
Drift %
FC% Now
Target FC%
Loss/Wk
Loss/Yr
Suggest Price
Status
No items tracked yet -- add an item above to get started
Action Recommendations
0 actions
Restaurant Portfolio Manager
Add, edit, or switch between your restaurant locations
Add New Restaurant
Your Portfolio (0 restaurants)
Chef Education ModeOFF -- showing operator view
📚 Reading Your End-of-Shift Report
This report is your daily scorecard. It auto-populates from your POS data and your schedule. Review it at the end of every shift -- it tells you whether the day was profitable before you even look at the bank account.
💰 Revenue Metrics
Net Sales -- total revenue after comps/discounts Covers -- number of guests served Avg Check -- revenue per guest
📊 Cost Metrics
Labor Cost -- today's scheduled wages Labor % -- should be under 28-30% Food Cost -- estimated from invoice data Prime Cost -- food + labor combined
🎯 Efficiency
RPLH -- revenue per labor hour ($30+ is target) Staffing -- who worked + hours Waste -- any logged waste events Export PDF to share with ownership
Cash reconciliation is the process of verifying that the cash in your drawers matches what the POS says should be there. It's the #1 control against theft and errors. Do it every shift, every day -- no exceptions.
📋 Step-by-Step
1. Select date and shift (AM/PM/Full Day) 2. Count every denomination in each drawer 3. Enter starting bank amounts 4. System calculates over/short vs POS expected cash 5. Enter tip outs and other draws 6. Net deposit amount calculates automatically 7. Save -- history tracks trends over time
⚠️ Red Flags to Watch
Over $5 short -- investigate immediately Same person short 3+ times -- retraining needed Consistent overage -- possible under-ringing Missing denominations -- possible bill swaps Float variance -- petty cash isn't being managed Always reconcile BEFORE anyone leaves
±$2Acceptable cash variance per drawer
2 peopleManager + closer count together
FloatVerify petty cash float matches target
DailySave every close -- build accountability
🖥 POS Data
📊 Summary
Total Cash Counted$0.00
− Starting Banks$0.00
Expected Cash (POS)$0.00
Over / Short$0.00
− Tip Outs Paid$0.00
− Other Draws$0.00
NET DEPOSIT$0.00
Float Reconciliation
Float Target$2,750.00
Expected in Box$0.00
Counted in Drawers$0.00
FLOAT OVER / SHORT$0.00
💵 Petty Cash Float
Independent ledger · separate from deposit
Float Target
$
Draws Tonight
$0.00
Float Balance
$2,750.00
Status
✓ Float OK
No draws recorded -- tip outs auto-added when entered
Record Owner Cash Drop
Float Ledger -- Last 14 Days
No history yet
📋 Petty Cash Count Sheet
Count 3× daily · Opening · Mid-Shift · Closing · All draws wired in
Currency & Coin Count
Denomination
# Bills
Amount
Total Counted
$0.00
Float Verification
Float Target$0.00
− Tip Outs Paid$0.00
− Other Draws$0.00
Should Be in Box$0.00
You Counted$0.00
Float Status
✓ BALANCED
Over / Short
$0.00
Today's Counts
No counts saved yet today
📡 POS Tips Detected
💵 Cash Tips
$0.00
In drawer -- pay out to staff
💳 Credit Card Tips
$0.00
Batched to bank by POS
📊 Total Tips
$0.00
All tips today
💰 Tip Outs
No tip outs recorded
TOTAL TIPS OUT$0.00
✍️ Sign-Off
📁 History
No saved reconciliations yet
Labor Intelligence Engine
Revenue drives labor -- not the other way around
Chef Education ModeOFF -- showing operator view
📚 Labor Intelligence -- The Core Principle
Labor is the only cost you can adjust in real time. Every hour beyond what revenue justifies destroys margin. This engine converts your live sales data into a specific action -- cut X hours, hold, or add coverage.
DATA SOURCES:● POS● Schedule● Roster Wages● KPI Targets--
Engine Status
Waiting for live data...
Sync live data or enter override values below
--
RPLH
Revenue Today
--
from POS
Labor %
--
target --
Scheduled Hours
--
FOH + BOH
Labor Cost
--
from schedule
Labor Budget
--
Revenue × target labor %
Hour Variance
--
Scheduled vs budget hours
Position Breakdown
FOH · BOH Analysis
Team
Sched Hrs
Labor $
Budget Hrs
Variance
RPLH
Decision
Sync data to see position breakdown
⚙ Manual Override -- No live data detected
🧠 Menu Engine
Analyze profitability, build production-ready menus, and get AI-powered pricing intelligence -- all connected to your recipes, costs, and POS data.
Chef Education ModeOFF -- showing operator view
📚 Menu Engine -- Your Three Power Tools
The Menu Engine combines three systems that most restaurants pay separately for -- menu analysis, menu design, and pricing intelligence -- into one connected tool that's wired directly to your actual costs.
📊 Analysis Tab
Menu engineering -- add items, set prices, and see which quadrant they fall in. Stars make money and sell well. Dogs cost you money. The matrix shows you what to protect, promote, reprice, or remove.
📐 Builder Tab
Physical menu creation -- choose a format (bi-fold, tri-fold, single page, table tent, rack card), pick a template, import your recipes, and build a print-ready menu with cover pages, photos, and custom styling.
🧠 Intelligence Tab
Profit optimization -- runs your entire recipe library through a cost analysis and tells you exactly which items are underpriced, which are dead weight, and how much money you're leaving on the table every month.
30%Target food cost for most full-service restaurants. Fast casual: 25-28%
$$$Contribution margin matters MORE than food cost % -- a $28 steak at 35% earns more than a $12 pasta at 22%
Food cost % tells you how much. Contribution margin tells you how much you keep. Both matter -- together.
Add Menu Item
Build Your Analysis
Food Cost %
--
Contribution Margin
--
Weekly Margin
--
Annual Margin
--
--
Menu Quadrant Matrix
8 items
⭐ STARS
HIGH MARGIN · HIGH POPULARITY
--
🧩 PUZZLES
HIGH MARGIN · LOW POPULARITY
--
🐎 WORKHORSES
LOW MARGIN · HIGH POPULARITY
--
🐕 DOGS
LOW MARGIN · LOW POPULARITY
--
Suggested Actions
5 actions
📍
📍
📍
🐕
🐕
Full Menu Analysis
All Items
Item
Cat
Price
Cost
FC%
CM
Covers/Wk
Wk Margin
Yr Margin
Classification
Suggested Action
No menu items yet. Add items using the form above to see your menu engineering analysis.
Cols
Size
Style
Price
0 pages · 0 items
✓ auto-saved
Build once. Deploy everywhere.
📋 How to Add Your Menu to Your Website
WordPress
1. Go to Pages → Add New 2. Switch to "Code Editor" or "Custom HTML" block 3. Upload the HTML file via Media Library, or 4. Paste the HTML content into a Custom HTML block 5. Publish the page 6. Link it from your navigation menu
Squarespace
1. Add a new page 2. Add a "Code" block 3. Paste the HTML content 4. Save and publish 5. Or: host the file elsewhere and embed via iframe
Wix
1. Add a new page 2. Click + Add → Embed → Custom HTML 3. Paste the HTML content or link to the hosted file 4. Resize the embed to fit your page 5. Publish
Any Website / Custom
1. Upload the .html file to your web server 2. Link to it from your main site: <a href="/menu.html">View Menu</a> 3. Or embed it: <iframe src="/menu.html"></iframe> 4. For QR codes: use any free QR generator and point it to the URL
💡 Pro Tip -- QR Codes for Tables
Once your menu HTML is live on any URL, go to qr-code-generator.com or any free QR tool, paste your menu URL, and download the QR image. Print it on table tents, receipt holders, or stickers. Every scan goes straight to your menu -- no app download needed.
⚙️ Advanced
🧠 Menu Profit Intelligence
Analyzing...
Loading intelligence from your recipes and sales data...
💰 Pricing Opportunities
0 items
Click Run Analysis above
📈 Menu Health Score
Requires recipe cost data
Kitchen Profit Score
A real-time composite score across labor efficiency, menu margin health, and waste control -- what owners see instantly
Chef Education ModeOFF -- showing operator view
📚 Understanding Your Kitchen Profit Score
The Kitchen Profit Score is a single number (0-100) that tells you how well your kitchen is performing financially. It combines three critical areas into one actionable metric that updates in real time.
💪 Labor Efficiency (35 pts)
RPLH ≥ $45 and labor % on target = full points. Measures how efficiently you convert labor hours into revenue.
🍽️ Menu Margin (40 pts)
Based on food cost % vs target, menu item mix (Stars vs Puzzles), and pricing accuracy. The biggest lever for profit.
🗑️ Waste Control (25 pts)
Waste % under 3% of food cost and consistent yield tracking. Reduces hidden profit drain.
💡 Pro Tip: Focus on the category with the lowest score first -- that's where you'll get the biggest profit improvement. A 5-point improvement in Menu Margin typically adds more profit than a 5-point improvement in Labor Efficiency because menu is worth 40 points.
Overall Kitchen Profit Score
No Data Yet
--
out of 100
Labor Efficiency-- / 35
No labor data yet
Menu Margin Health-- / 40
50% Stars/Puzzles · Avg FC 31.4% vs 31.3% target
Waste Control--
Use Waste & Yield tab to score
Score Breakdown & Benchmarks
How Scoring Works
Labor Efficiency (35 pts)
Based on RPLH vs minimum threshold, labor % vs target, and FOH/BOH balance. Full points at RPLH ≥ $45 and labor % on target.
Menu Margin Health (40 pts)
Based on avg food cost % vs target, % of items classified as Stars/Puzzles, and contribution margin mix. Full points when avg FC% ≤ target and 50%+ of items are Stars or Puzzles.
Waste Control (25 pts)
Based on waste % of food cost vs 3% target and number of critical waste items logged. Full points at waste % ≤ 2%.
Score Scale
Performance Bands
90–100
Elite Kitchen -- Ownership-level discipline
80–89
Strong Performance -- Minor improvements available
70–79
Developing -- Systems present but inconsistent
50–69
At Risk -- Immediate operational review needed
0–49
Critical -- Emergency intervention required
Manual Score Calculator
Use if engines aren't populated
🏭 Vendor Price Catalog & Import
Three ways to get pricing in -- upload a CSV, scan a photo with AI, or browse your catalog
Chef Education ModeOFF -- showing operator view
📚 Building Your Vendor Price Catalog
Your price catalog is the foundation of accurate food costing. Every recipe cost, menu margin, and food cost % depends on having current vendor pricing loaded here.
📄 CSV Import
Upload price sheets from Curtze, US Foods, Gordon Food, or any vendor. Select vendor first -- it sets the expected column order.
📸 Photo Scan
Take a photo of a paper invoice or price sheet. AI reads it and extracts items, prices, and quantities automatically.
📋 Price Catalog
Browse all imported items. Search, filter by vendor, update prices. When vendors raise prices, the Recipe Intelligence Engine auto-flags affected recipes.
Three ways to get pricing in -- upload a CSV, scan a photo with AI, or browse your catalog
First row = header row. Price column must be a number (no $ sign needed).
2
Upload Your File
Drop a .csv file, or paste the data directly below
📂
Drop your vendor CSV file here
or click anywhere in this box to browse
Accepts: .csv · .txt · .xlsx
or paste CSV data
3
Review Import Results
No file imported yet -- complete steps 1 and 2 above
Import a file above to see results here
⚠️ Price Change Alerts
0 changes detected
Item
Vendor
Old Price
New Price
Change
Change %
Severity
Impact
📸
AI reads your paper documents
Take a photo or upload an image of any handwritten count sheet, printed vendor invoice, delivery receipt, or price list. The AI will extract item names, quantities, units, and costs automatically.
Upload Your Document
AI-Powered Extraction
What type of document is this?
or upload a file
📷
Tap to take a photo or upload
JPG · PNG · HEIC · PDF -- max 20MB
AI Extraction Results
Ready to scan
Upload a photo above -- AI will extract your items here
✅ Extracted Items -- Review Before Importing
0 items found
Item Name
Category
Qty
Unit
Unit Cost
Vendor Code
Confidence
✅ Imported -- clear scan to start a new one
Items in Catalog
0
Across all vendors
Price Increases
0
vs prior import
Avg Price Change
--
This import vs last
Last Updated
--
Most recent import
Price Catalog
0 items
Item Description
Vendor Code
Vendor
Category
Pack / Size
Current Price
Prior Price
Change
Updated
No items yet -- import a CSV file or scan a photo to populate your catalog
✅Labor on target: $0 (0% of budget). Schedule is ready.
🔥 Profit Leak Detector
Auto-wired · runs on live data
Chef Education ModeOFF -- showing operator view
📚 Using the Profit Leak Detector
The Profit Leak Detector is your daily financial X-ray. It pulls live data from your POS, schedule, waste log, and KPI targets, then uses AI to find exactly where you're bleeding money -- and how much it's costing you annually.
📊 Data Sources
POS Live -- actual sales, covers, day-of-week Schedule -- labor hours, wage costs Waste Log -- waste $ and top items KPI Targets -- your food/labor/prime benchmarks Green pill = connected, amber = partial data
🔍 What It Detects
Labor leaks -- overstaffing, high overtime Food cost gaps -- theoretical vs actual variance Revenue misses -- actual vs projected shortfalls Waste exposure -- items above your waste target Menu drags -- high-cost items selling too well
💡 Pro Tips
Run it daily -- leaks compound fast Pre-Shift Briefing -- print for your line team Override inputs -- test "what if" scenarios manually Annual Impact -- use this to justify menu or staffing changes to ownership A 2% food cost leak = ~$15K/yr on $750K revenue
📐 Key Formulas
Daily Leak = sum of all detected variances vs targets Annual Impact = Daily Leak × operating days/year Food Cost Variance = Actual FC% − Theoretical FC% Labor Variance = (Actual Labor $ − Target Labor $) per day Waste Ratio = Weekly Waste $ ÷ Weekly Food Purchases
The complete metrics picture -- what operators and investors actually need to see
Chef Education ModeOFF -- showing operator view
📚 The Operator Intelligence Suite
This is the full financial picture in one page -- designed for what owners, operators, and investors actually need to see. It combines system health, leading indicators, and money metrics into a single dashboard.
📡 System Confidence
Score out of 100 -- how complete your data is POS Connected -- live sales feed Labor Data -- schedule + wage costs Historical Sales -- trend and forecast quality Prime Cost OK -- food + labor within targets Higher score = more reliable every other metric
💰 Money Metrics
Break-Even Sales/Day -- minimum daily revenue needed Overhead % -- estimated fixed costs as % of revenue CC + Delivery Fees -- processing costs eating margin Comp/Void Leakage -- money walking out the door Contribution Margin -- what's left after COGS + labor Cash Runway -- weeks of operating cash on hand
💡 Pro Tips
Leading Indicators -- "what's about to break" flags issues before they hit your P&L COGS Split -- shows theoretical vs actual by category Red bars = over target, green = under Use this page for investor/owner meetings -- it tells the complete story Connect POS to unlock the full 100-point confidence score
System Confidence Score
--/100
Connect a data source to activate
❌ No POS Connected❌ No Labor Data❌ No Inventory Data
🔮 Leading Indicators -- "What's About to Break"
No trend data yet. Connect your POS to surface leading indicators.
💰 Money Metrics -- Full P&L Picture
Break-Even Sales / Day
--
No data
Overhead % of Revenue
--
No data
CC + Delivery Fee Drag
--
No data
Comp / Void Leakage
--
No data
Comps This Week
--
No data
Refunds / Chargebacks
--
No data
Contribution Margin
--
--
Cash on Hand / Runway
--
No data
COGS Split by Category -- TvA Variance
This Week
Category
Purchases
Theo FC%
Actual FC%
Variance
$ Impact/Wk
Annual
TvA Signal
No COGS data yet. Upload invoices or connect POS to activate TvA variance tracking.
employee_name,role,clock_in,clock_out,pay_rate
John Cook,Line Cook,2026-03-01T15:55:00,2026-03-01T22:05:00,18.50
Sara Smith,Server,2026-03-01T16:10:00,2026-03-01T21:45:00,8.00
Import invoices from any vendor, track all expenses, and generate weekly & monthly P&L automatically.
Chef Education ModeOFF -- showing operator view
📚 Invoice Management & P&L
Every dollar of food cost starts with an invoice. This module lets you scan, upload, or manually enter every vendor invoice -- then automatically builds your weekly and monthly P&L statements.
📸 Getting Invoices In
Scan -- take a photo, AI reads it Upload -- drop a CSV or PDF Invoice List -- view/edit all imported invoices Every invoice updates your food cost and feeds into the P&L automatically.
📊 P&L Reports
Weekly P&L -- revenue vs all costs by week Monthly P&L -- full monthly financial view Utilities -- track gas, electric, water separately Export any report to PDF for ownership meetings.
Snap or upload a vendor invoice -- AI extracts every line item instantly
📸
Drop Invoice Photo Here
Supports JPG, PNG, PDF · Phone photos work great Curtze · US Foods · Curtze · Any vendor
Scanner Settings
AI detects from invoice -- override if needed
Flag items where price rose more than this % since last order
📎 Upload a real invoice photo or PDF above to begin extraction
How It Works
1. Upload a photo of any paper or digital invoice
2. Claude Vision reads every line item
3. System compares to your last known prices
4. Red = price spike detected · Green = price held
5. Export findings or flag for owner review
Drop any vendor PDF -- AI reads item codes, descriptions, pack sizes, and prices automatically. Works with Curtze, US Foods, Maplevale, and local distributors.
🤖
Drop vendor PDF or price sheet
AI extracts all items, prices, and codes automatically
AI Extracted Items -- Review Before Saving
Pull items already imported in your Vendor Import tab directly into the Order Builder.
Click below to preview catalog items for this vendor.
➕ Set Par Level
Current Inventory vs Par
No par levels set yet.
✅ No price alerts -- all vendor prices are stable.
No pending orders -- create one above
Chef Education ModeOFF -- showing operator view
📚 Distributor Intelligence Engine
This engine uses your actual recipe usage + inventory levels to predict what you need to order -- before you run out. It replaces guesswork ordering with data-driven reorder points.
📦 What It Shows
Reorder Predictions -- items due based on 7-day usage Critical Items -- below safety stock, order today Usage Analytics -- consumption trends by item Price Alerts -- vendor price changes flagged Cost Alternatives -- cheaper substitutes
🤝 Rep Dashboard
For distributor reps: shows exactly what this location needs, when, and at what cost. Reps walk in with a pre-built order instead of guessing. Reduces emergency fills by 80%+ and builds vendor relationships.
Calculates real ingredient usage from your sales + recipes, then predicts exactly what you need to reorder -- before you run out.
Why distributors love it
Rep walks in already knowing what you need. Restaurants order consistently. No more emergency calls or forgotten orders.
What you stop losing
Over-ordering, emergency fill-ins, and vendor price creep cost the average operator 3–5% of food cost every week. This engine catches it before it hits your P&L.
0
Items Due for Reorder
Based on 7-day usage
0
Critical -- Order Today
Below safety stock level
$0
Projected Order Value
Upload vendor sheets to calculate
0
Price Alerts Active
No alerts this week
📦 Predicted Reorder List -- Week of March 3
14 items
Item
7-Day Usage
On Hand
Suggest Order
Est. Cost
Action
How predictions work
📊 Sales data × recipe yields = actual ingredient consumption per dish
📦 On-hand inventory subtracted from projected weekly usage
🔢 Safety stock buffer added (2 days of usage) to prevent stockouts
💰 Best vendor price from your price guide applied to each line
Top 10 Ingredients by Usage Value
Usage vs Purchased (Waste Detection)
Weekly Usage Trend -- Last 4 Weeks
📈 Commodity Price Watch
Updated weekly from vendor guides
REP VIEW -- CURTZE FOODSERVICE
What your sales rep sees when they walk in
🎯 Likely Reorders This Week
💡 Rep tip: Lead with Ground Beef 80/20 -- they're running a burger special this week and usage is 38% above baseline.
📍 All Locations -- Reorder Pipeline This Week
📊 Combined projected order value this week: $5,420 across 3 locations
💡 AI Cost Optimizer: Based on your usage patterns and current vendor pricing, switching these items could save you $0/month.
💰 Alternative Products -- Lower Cost, Same Spec
0 suggestions
Current Item
Suggested Alternative
Current Price
Alt Price
Monthly Savings
🤖
AI Distributor Analysis
Powered by Claude · PrimeKitchen OS
⚙️ SaaS Backend Architecture
Everything you need to turn PrimeKitchen OS from a prototype into a subscription product with real data
🔌 Live Sync Status
API Base
(relative -- same origin)
Auth Token
✓ Present (eyJhbGciOiJI…)
Restaurant ID
AI Endpoint
https://primekitchen-api.vercel.app/api/chat
Data Mode
🟢 Live
API Reachable
--
💳 Billing & Subscription
Manage your PrimeKitchen OS subscription and locations
PROFESSIONAL
Current Plan
Operator
per location
Active Locations
1
up to 2 (Operator) · 3+ (Multi-Unit)
Monthly Total
--
Managed via Stripe portal
Status
ACTIVE
🔗 Location Linking
Control how your locations share data
🔗 When Linked
Shared recipe library across locations · Shared vendor/price catalog · Portfolio view with cross-location data · Cross-location labor comparison
📋 When Separate
Independent recipe libraries · Separate inventory & pricing · Each location has its own data silo · Switch via portfolio bar
📄 Billing History
Date
Description
Amount
Status
🔐 Role-Based Access Control
Manage who can see and do what -- per location
Permission Matrix
6 Roles
Permission
Owner
Area Dir.
GM
Manager
Accountant
Staff
View dashboard & KPIs
✓
✓
✓
✓
✓
--
Edit schedule
✓
✓
✓
✓
--
--
Approve time-off requests
✓
✓
✓
✓
--
--
View P&L reports
✓
✓
✓
--
✓
--
Edit invoices & expenses
✓
✓
✓
--
✓
--
Manage vendor orders
✓
✓
✓
✓
--
--
Adjust inventory counts
✓
✓
✓
✓
--
--
Run AI Advisor
✓
✓
✓
✓
--
--
View Integrity Auditor
✓
✓
✓
--
✓
--
Switch between restaurants
✓
✓
--
--
--
--
Manage team members & roles
✓
--
--
--
--
--
Billing & subscription
✓
--
--
--
--
--
View own schedule
✓
✓
✓
✓
✓
✓
Submit time-off requests
✓
✓
✓
✓
✓
✓
Stack Recommendation (Launch-Speed Optimized)
Backend
Node.js + Express
Fast to ship. POS APIs love it.
Database
Postgres + Prisma
Supabase or Neon for hosting.
Auth
JWT + bcrypt
Or swap to Supabase Auth later.
Billing
Stripe Subscriptions
Checkout + webhooks included.
Multi-Tenant
Org → Restaurant → Location
One operator, many units.
POS Layer
Connector Framework
6 providers, 1 normalized model.
Your HTML stays as-is initially. The backend gives it real data. You replace demo tables with API calls one tab at a time.
Build Order (Ship Fast, Scale Later)
1
Scaffold the project
Create the folder structure: primekitchen-saas/ with src/, prisma/, pos/connectors/. Copy package.json and .env.example from the architecture docs above.
mkdir primekitchen-saas && cd primekitchen-saas npm init -y && npm i express prisma @prisma/client bcryptjs jsonwebtoken stripe cors zod npx prisma init
2
Database schema (multi-tenant)
Paste the Prisma schema. Key tables: User · Organization · Membership · Restaurant · Location · PosConnection · MetricDaily. The MetricDaily table stores all financial data in cents (integer precision).
npx prisma migrate dev --name init # Creates all tables in Postgres # MetricDaily stores: netSalesCents, laborCostCents, laborHours, foodCostCents, covers
3
Auth (register + login + JWT)
POST /api/auth?action=register creates User + Organization + Membership(OWNER) in one transaction. POST /api/auth?action=login returns a 7-day JWT with userId, orgId, role. All protected routes use requireAuth middleware.
POST /api/auth?action=register → { token, user, org } POST /api/auth?action=login → { token, user, org } GET /api/org?action=me → { org } (requires Bearer token)
4
Stripe subscriptions (3 tiers)
Create 3 products in your Stripe dashboard. Wire POST /api/billing/checkout → Stripe Checkout Session. The webhook at /api/billing/webhook upgrades org.plan on checkout.session.completed and downgrades on subscription.deleted.
Plan: FREE → all tabs visible, limited access only Plan: OPERATOR → Full system, up to 2 locations, optional linking Plan: MULTI → 3+ locations, always linked, shared recipes
5
Wire your HTML to the API
Add the 40-line API client to your HTML. Call loadRestaurantsFromAPI() to populate the portfolio bar. Call loadDailyMetrics(restaurantId) to replace dashboard placeholder data. All existing calculations stay unchanged -- only the data source changes.
Add a login overlay to your HTML that shows before the app loads. On successful login, store the JWT in localStorage. On page load, check for token -- if none, show login. Takes about 60 lines of HTML + JS.
if (!getToken()) showLoginScreen(); else loadApp();
Sales Per Labor Hour · Where you profit · Where you bleed
Chef Education ModeOFF -- showing operator view
📚 Reading the Labor Efficiency Heatmap
The heatmap shows Sales Per Labor Hour (SPLH) for every hour of every day. It's a visual map of when you're making money and when you're bleeding it. Use it to build smarter schedules.
🟩 Color Zones
Green (SPLH > $40) -- optimal, you're efficient Yellow ($25–$40) -- monitor zone, could improve Red (< $25) -- cut now, you're overstaffed Gray -- no data for that hour Thresholds are customizable in settings below the grid
📊 KPI Cards
Peak SPLH -- your best-performing hour Lowest SPLH -- your worst hour (fix this first) Red Zone Hours -- total hours below $25 this week Est. Excess Labor -- $ wasted in red zone hours Today's column is highlighted with a gold border
💡 How to Use This
Red clusters = systematic overstaffing pattern AI Cut Recommendations -- hit the button for specific cut suggestions Stagger breaks during yellow zones to shift into green Compare week to week to see if schedule changes are working SPLH = Sales in that hour ÷ Staff on the clock
Averaging sales across last 4 weeks by day-of-week
--
Peak SPLH · Best Hour
--
Lowest SPLH · Worst Hour
--
Red Zone Hours
--
Est. Excess Labor Cost
AVG SPLH
Green: SPLH > $40 -- Optimal
Yellow: $25–$40 -- Monitor
Red: < $25 -- Cut Now
No data
🤖 AI Labor Cut Recommendations
⚙ Manual data override
📊 Manual Hourly Sales Override
Override auto data -- enter net sales per hour for each day.
Thresholds
0 alerts
📋 Inventory Count Scanner
Photograph handwritten count sheets -- AI reads them, matches items, flags outliers, and builds your variance report
Chef Education ModeOFF -- showing operator view
📚 Taking Inventory Counts
Accurate inventory counts are the foundation of food cost control. This scanner lets you photograph handwritten count sheets and AI does the data entry for you.
📸 How It Works
1. Set count date, area, and counter name 2. Photograph your handwritten count sheet 3. AI extracts items, quantities, and units 4. Review the draft -- fix any misreads 5. Finalize → generates variance report
✅ Best Practices
Count by area -- Walk-In, Freezer, Dry Storage Same time weekly -- consistency matters Two people -- one counts, one records Write clearly -- AI is good but clean writing helps Review outliers -- system flags unusual quantities
WeeklyCount high-value items every week
MonthlyFull inventory count minimum monthly
Same dayCount on the same day each period
BeforeCount before deliveries arrive
1
Upload Sheet
2
AI Extracts
3
Review Draft
4
Finalize
5
Variance Report
or upload
📝
Upload Count Sheet
Handwritten or printed sheets Phone photos are fine
Count Session Setup
Draft Count -- Review Required
10 items extracted · 3 need review before finalizing
Raw Text Read
Matched Item
Qty
Unit
Confidence
Flags
Reviewed
✅ Count Finalized -- Variance Report
Recipe Cost Studio
Real food cost · Kitchen cards · Specials
BATCH FORPORTIONS
Chef Education ModeOFF -- showing operator view
📚 Mastering the Recipe Cost Studio
The Recipe Studio is where your food cost lives or dies. Every recipe you build here calculates the true cost per serving, which drives menu pricing, food cost %, and profit margins across the entire system.
⚡ Quick Build Mode
Fast recipe entry -- name, ingredients, amounts. System auto-calculates cost from your vendor price catalog. Best for getting recipes in fast.
💰 Operator Mode
Adds menu price, food cost %, margin analysis. See exactly how profitable each dish is. Use this to identify Stars (high profit + high sales) and Puzzles (high profit + low sales).
👨🍳 Chef Mode
Full culinary detail -- yield %, sub-recipes, batch scaling, prep methods. Includes AP→EP cost adjustments for proteins with trim loss. The gold standard for recipe documentation.
📋 Tabs Explained
Builder -- Create/edit recipes with ingredients Library -- Browse all saved recipes, search, filter Recipe Card -- Print-ready kitchen card with photo Special Sheet -- Generate daily specials from recipes Speed Sheets -- Quick-reference line station guides Prep Sheets -- Par-based 7-day prep planning grid
🔧 Key Features
Auto-costing -- pulls prices from vendor catalog Sub-recipes -- nest sauces/bases inside dishes Batch scaling -- scale any recipe up/down instantly Import -- bring recipes from other sources Share -- share recipes across all locations Menu Engine link -- push recipes to your menu
🎯 Recipe Intelligence Engine
When vendor prices change, the system automatically recalculates every affected recipe's cost and flags items where margins have drifted. You'll see alerts when a dish's food cost % crosses your target -- so you can adjust portions, pricing, or ingredients before it hits your P&L.
📐 Understanding Servings & Yield
Servings This Recipe Makes -- how many portions one batch produces (1 pizza = 1, batch of soup = 10) Portion Size -- weight per serving (optional but useful) Yield % (Chef Mode) -- accounts for trim loss. A 10lb case of chicken at 85% yield = 8.5lb usable product, which raises your actual cost per usable pound.
Cost Per Serving = Total Ingredient Cost / Servings This Recipe Makes
Food Cost % = Cost Per Serving / Menu Price x 100
AP Cost = As-Purchased price | EP Cost = AP Cost / Yield %
Target: Food Cost under 28-32% per item
28-32%Target food cost % per menu item
3x-4xMenu price should be 3-4x food cost
YieldAlways account for trim/waste on proteins
WeeklyRe-cost when vendor prices change
💡 Pro Tip: Start with Quick Build to get all your recipes in fast. Then switch to Operator Mode to add menu prices and see margins. Use Chef Mode for your highest-cost items (proteins, specialty dishes) where yield and sub-recipe accuracy matters most. The Library tab lets you search and edit any saved recipe. Speed Sheets and Prep Sheets are printable references your line cooks will actually use.
⚖️ About Yield %
Yield % is how much of an ingredient is actually usable after trimming, peeling, or cooking.
A whole head of romaine might weigh 1 lb, but after removing outer leaves you only use 12 oz -- that's 75% yield.
This affects your real cost: if romaine costs $2/lb but yields 75%, your actual cost is $2.67/lb of usable lettuce.
🥩 Chicken breast → 85%
🥬 Romaine lettuce → 78%
🍅 Whole tomatoes → 91%
🧅 Onions → 88%
🐟 Fish fillets → 90%
🧄 Garlic cloves → 87%
🥕 Carrots → 82%
🧀 Cheese (sliced) → 100%
🍕 Pepperoni → 100%
Strict yield tracking
Import from Recipes
Select recipes -- ingredients get deconstructed into prep items at the correct station.
Loading…
Add Item Manually
Open Days
Prep Sheet
Editable · Printable
Item
Portion
Unit
Par
On Hand
Prep Qty
Import recipes or add items manually to build your prep sheet
Print Preview
Landscape · Print-ready
Click Generate to see print preview
📥 Import Recipe
Drop a file · Paste text · Snap a photo
📄
Drop a file
PDF, Word, Excel, or text
📷
Scan a recipe
Photo of a printed card
📋 Paste recipe text
📥 Import Recipe
Drop a file · Paste text · Snap a photo
📄
Drop a file
PDF, Word, Excel, CSV, image
📷
Scan a recipe card
Photo of printed recipe
📋 Paste recipe text
📥 Import Recipe
Drop a file · Paste text · Snap a photo
📄
Drop a file
PDF, Word, Excel, CSV, image
📷
Scan a recipe card
Photo of printed recipe
📋 Paste recipe text
Recipe Details
1 pizza = 1 · batch of sauce = 10
weight per serving if needed
what you charge per plate
shows as $15 / *$16.49 on menu
Ingredients
Ingredient
Amount
Unit
Cost
Ingredient
Qty
Unit
Bought As $/unit
Yield % Usable
Usable Cost after waste
Per Batch
Ingredient
Qty
Unit
Prep Notes · Allergens
Batch Cost: $0.00
Instructions & Plating
Photo shows on Recipe Card, Spec Sheet, and Special Sheet
Cost Intelligence
● LIVE
--%
0%Target: %50%
Batch Cost--
Cost Per Plate--
Suggested Price--
Contribution Margin--
--
⚖️ Yield Scaler
--
Recipe
Category
Plate Cost
Food Cost %
Actions
No recipes saved yet -- build your first recipe in the Recipe Builder tab.
Select a saved recipe, then print for your kitchen stations.
Save a recipe to generate the kitchen card.
--
--
PLATE COST
--
--
Ingredients
Instructions
Plating
🎉 Promo Theme -- pick a holiday to auto-fill copy & colors
✨ Tell Us Your Dish -- AI Writes the Promo
Customize Special
Auto-fills headline, description, and price from your saved recipe
Uploaded Image
Upload a dish photo, or copy one of the enhancement prompts, improve the image in ChatGPT, then re-upload the finished version here.
Preview
Save a recipe first, or fill in the fields to the left.
Sheet Type
Speed Sheet -- ingredient columns for line cooks. Shows what goes in each component at a glance.
Sheet Settings
1 = recipe as written · 2 = double batch · 0.5 = half batch
Auto-selects recipes and uses par-based prep quantities as multipliers
Select Recipes
Save recipes to see them here
Preview
Landscape · Print-ready
Select recipes on the left and click Generate Sheet
Team Management
Chef Education ModeOFF -- showing operator view
📚 Team Management Guide
Team Management lets you invite managers and staff, assign roles with granular permissions, and control who sees what across your operation. Built for restaurants where people come and go.
👥 Adding Members
Email + Name + Role -- all you need Invite Link -- generated automatically, send via text or email No extra cost -- team members are included in your plan They'll create their own login and land in your restaurant's workspace
🔐 Role Permissions
Owner -- full access, billing, team management General Manager -- P&L, labor, food, schedule, employees Kitchen Manager -- food cost, recipes, inventory, waste Area Director -- multi-location view, cross-location data Each role sees only the pages they need
💡 Pro Tips
Company Management Schedule -- enable so Area Directors see cross-location coverage Remove access instantly -- when someone leaves, revoke from this page Active/Inactive status -- shows who's currently using the system Permission dots show P&L, Labor, Food, Schedule, Employee access at a glance
Invite staff, assign roles, and control who sees what. Managers come and go -- this is built for that.
Add Team Member
Email *
Name
Role
INVITE LINK:
Current Team --
Loading team...
Company Management Schedule
Control who can see the full management schedule across all locations.
When enabled for a role, those managers can see who's working management shifts company-wide --
useful for cross-location coverage.
Company Management Schedule
Management team across all locations this week
⚠️ Cross-Location Overtime Watch
📊 Labor Sharing Summary
⚙️ Account Settings
Chef Education ModeOFF -- showing operator view
📚 Account Settings Guide
This page controls your subscription, AI usage, restaurant identity, and display preferences. Get these right once and the rest of the system runs on autopilot.
🤖 AI Usage & Token Packs
Monthly Base -- 1,000 queries included, resets on the 1st Token Packs -- buy extra queries that never expire How it works -- base queries used first, packs kick in after Usage bar -- shows how much you've used this month AI powers the Copilot, Profit Leak, Shift Intelligence, and more
🏪 Restaurant & Subscription
Restaurant Name -- shows in reports and exports Plan Details -- Operator or Multi-Unit Billing Portal -- manage card, invoices via Stripe Display Preferences -- customize your dashboard layout Changes here propagate across all pages instantly
💡 Pro Tips
Value Pack is the best per-query price if you're a heavy AI user Pack tokens roll over -- buy once, use anytime, they never expire Check usage mid-month -- if you're on pace to run out, grab a pack before it interrupts your workflow
Manage your profile, restaurant, and subscription
🤖 AI Usage & Token Packs
Monthly Base Queries -- included with your plan, resets monthly
-- / -- this month
-- requests remaining · resets monthly
🪙 Token Pack Balance
Kicks in automatically when monthly base runs out · never expires · rolls over each month
0
Buy Token Packs -- only needed when monthly base runs out
⚡
Starter Pack
250 queries
$7
$0.028 per query
BEST VALUE
🔥
Value Pack
750 queries
$17
$0.023 per query
💪
Power Pack
2,000 queries
$39
$0.020 per query
💡 How it works: Your monthly base resets every month. Pack tokens never expire -- they sit in your balance and only draw down after your monthly base is used up. When the month resets, it goes back to using your base first.
🖥️ Display Preferences
👤 Your Profile
🔑 Change Password
Password updated.
⭐ Subscription
Current Plan
Starter Plan
per location / month
Active
✓ Everything in Operator ✓ Revenue forecasting ✓ Profit leak detector ✓ Vendor management ✓ Email support
Choose a Plan
🕐 Business Day Settings
Controls when your business day rolls over and how dates are calculated across all dashboards, reports, and POS data. Timezone auto-adjusts for daylight saving time.
✓ Saved
🏠 Your Restaurants
✏️ Edit Restaurant
📍 Location Profiles
Contact information and details for each restaurant in your portfolio
⚠️ Account
Sign out of PrimeKitchen OS on this device.
-- TeezByDeez Internal --
8
Accounts
8
Restaurants
$0
Est. MRR
🔑 Reset Any User Password
No user found.
⭐ Change User Plan
📣 Broadcast to All Users
👥 All Accounts
Name
Email
Restaurant
Plan
Joined
📡 Clover Webhook Events
When
Event
Restaurant
Object
Sig
Status
No webhook events match these filters.
Chef Education ModeOFF -- showing operator view
📚 Founder Analytics -- Your Platform Command Center
This dashboard gives you the full picture of PrimeKitchen OS as a business -- who's signed up, who's active, what's generating revenue, and where adoption is strongest. Use it to prioritize features, spot churn risk, and track growth.
📊 Company Snapshot
Total Restaurants -- every account created Active (7d/30d) -- accounts with recent logins Total Users -- all users across all restaurants Paid Restaurants -- accounts with an active Stripe subscription Drop in Active vs Total = churn signal worth investigating
💰 Revenue & Plans
Estimated MRR -- monthly recurring revenue from paid plans Plan Distribution -- breakdown of Operator vs Multi-Unit vs free Free accounts = conversion opportunities MRR ÷ Paid Restaurants = average revenue per account Track this weekly to spot growth or contraction trends
⚡ Feature Adoption
Module table -- shows which features are actually being used Restaurants column -- unique accounts using that feature Events column -- total usage count in last 30 days Adoption % -- restaurants using ÷ total paid Low adoption features = need better onboarding or may be hard to find in the UI
🔑 Data Access Notes
This page is admin-only -- customers never see it Data source: pulls from Supabase auth tables, Stripe billing status, and the pk_events analytics table Refresh All makes live API calls -- use it to get the latest numbers Neon DB -- your PostgreSQL database holds all restaurant data (schedules, invoices, recipes, inventory, POS syncs) Supabase -- handles auth, JWT tokens, and row-level security Stripe -- subscription status, plan types, and billing portal access
Final Approval Required -- By confirming, you certify this data is accurate. Your approval, timestamp, and all edits are logged. This record cannot be disputed after confirmation.
✅
Saved Successfully
Data logged with your approval timestamp
Add to Schedule
Select Roster Employee
Only showing roster employees not already on this week's schedule. Shift times default to OFF -- edit after adding.
Welcome to
PrimeKitchen OS
Set up your restaurant in 3 quick steps.
Step 1 of 3 - Restaurant Info
Step 2 of 3 - Financial Targets
These targets drive your dashboards. Change anytime in Settings.
Step 3 of 3 - You are Ready
🍽
Welcome!
Your restaurant is set up. Add employees in Roster, enter targets in Shift Command, and try the AI Advisor.
What to do first
1. Add your team in the Roster tab
2. Enter projected sales in Shift Command
3. Ask the AI Advisor your first question
4. Connect your POS in Settings when ready
🔗 Share Request Link
Send employees a link to submit time-off requests directly
Request Link
Employees open this link on any device -- no login required
Send Via
Location Access
Team Member
Assign which restaurants this person can access and what role they have at each location.
Floaters can have different roles at different restaurants -- a Sous Chef at one location can be a Line Cook at another.
⏱️
Session Expired
Your session has timed out for security. Please sign back in to continue -- your data is safe.
Chef Prime