PrimeKitchen OS v624 | Restaurant Financial Operating System

SHIFT COMMAND

Shift Command

Net Sales Today

—

from Square

Labor %

—

target —

Prime Cost

—

target 65%

Per Cover

—

avg check

⚠ 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

⚡ Lock In Tonight's Plan

Set your numbers — briefing and alerts update instantly

Live Preview ↑

Tonight's Projected Sales ($)

Labor Target %

Food Cost Target %

Cover Target

Top Push Item

Overstaffed Hours

Mar 10 – Mar 16, 2026

TEEZBYDEEZ · 1 LOCATION · 🟢 VERCEL LIVE

Weekly Operating Status

HEALTHY

Healthy

Operations are inside target range and no immediate correction is needed.

Awaiting data

Revenue / Week

—

Labor Budget

—

Scheduled Labor

—

Labor Position

—

RPLH

—

Recommended Action

Maintain staffing levels and continue pushing high-margin items through service.

📊
No live operating data yet
Connect your POS, roster, and schedule
to generate today's actions

Weekly Profit Intelligence

Money Found This Week

Estimated Impact

+$0

⚡

Labor Optimization

Running 28.0% under target this week

+$0

📦

Waste & Prep Reduction

Prep quantities aligned to forecast

+$0

📉

Plate Drift Watch

No significant portion variance detected

+$0

At $199/mo, PrimeKitchen pays for itself in ~1 day of protected profit.

Industry Benchmark Network

How You Stack Up

        Casual Dining · $1.5M–$3M
Northeast Region
      

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
        

Day	Baseline	Events	Total	YOY
WEEKLY TOTAL	$0.00	—	$0.00	+—

Revenue Forecast Engine

Connect historical sales data to activate the blended forecast model

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

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

OT THRESHOLD 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 · Square

📋 Time-Off Request Book

Pending requests auto-highlight affected schedule days · Approve or deny from here

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.

Party & Event Intake

Confirmed events auto-layer on top of baseline revenue projection

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

—

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

Period:

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 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

—

Food + Bev Cost

—

Labor Cost

—

Prime Cost %

—

Target: under 60%

Prime Cost Trend

Period	Revenue	Food Cost	Food %	Labor Cost	Labor %	Prime Cost	Prime %	vs Target
Loading…

Count Sessions

—

Date	Area	Counter	Items	Edits	Total Value	Finalized
Loading count history…

Range:

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.

🛡️ Guardian Setup — Link Your Kitchen

Connect your PrimeKitchen data source and configure the Guardian alert threshold.

Google Sheets Data URL

🚨 Alert Threshold (TvA Gap %)

Report Targets

Target Food Cost %

Target Labor %

Target Prime Cost %

Weekly Revenue Target

Business Day Rollover Time

New business day starts at this time — affects dashboard date display and daily reset

Restaurant Timezone

Used to correctly assign sales to the right business day

YOY Performance — Last 8 Weeks

Week	Net Revenue	Labor $	Labor %	RPLH

📓 Manager's Log

Daily operational record — auto-populated from your data, editable by managers

📊 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

—

Food Waste Control & Yield Management

Treat waste as a measurable operational signal — not just a cost

Est. Weekly Waste Cost

$0.00

↑ Log items below to calculate

Waste % of Food Cost

0.0%

Target: below 3.0% of food cost

Avg Protein Yield

—

Actual vs. theoretical yield

Top Waste Category

—

Log entries to identify

Waste Log

to

Category

Item

Qty (lbs/units)

Unit Cost ($)

Reason

Category	Item	Qty	Unit Cost	Total Loss	Reason
No entries yet — log your first waste item above
WEEKLY WASTE TOTAL				$0.00

Protein Yield Calculator

Actual vs. Theoretical

Item

AP Weight (lbs)

EP Weight (lbs)

AP Cost/lb ($)

Industry Yield Benchmarks

Protein	Min Yield	Target	Max Trim Loss
Beef Tenderloin	68%	72–75%	32%
NY Strip / Ribeye	75%	78–82%	25%
Chicken Breast	85%	88–92%	15%
Salmon Fillet	78%	82–86%	22%
Pork Loin	72%	76–80%	28%
Lamb Rack	62%	65–70%	38%
Shrimp (16/20, shell-on)	60%	62–65%	40%

Waste Analysis & Signals

Operational Intelligence

Log waste entries to generate analysis

Weekly Waste Targets by Category

Protein

≤ 2% of protein purchases

Produce

≤ 5% of produce purchases

Dairy

≤ 3% of dairy purchases

Prepared Items

≤ 4% of batch cost

Total Waste/Food Cost

≤ 3.0% target

Kitchen Leadership Scorecard

Daily waste log completed Not started

Waste % vs target Needs data

Yield checks performed 0 this week

Menu items flagged for waste

Production Discipline — Batch Forecasting

Prep vs. Par

Prep Item	Historical Par	Adj. Par (Events)	Actual Prepped	Variance	Action Signal
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:

        Labor Budget ($) = Projected Revenue × Target Labor %

        Required Hours = Labor Budget ÷ Blended Wage Rate

        RPLH = Revenue ÷ Total Labor Hours

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.

Module 6 — Leadership Accountability & Operational Governance

The Human System

The Concept

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

Weekly Net Revenue ($)

Food Cost ($)

Labor Cost ($)

RPLH Calculator

Live Tool

Projected Revenue ($)

Total Scheduled Hours

Target Labor %

Menu Item Contribution Margin

Live Tool

Menu Item Name

Menu Price ($)

Food Cost ($)

Weekly Covers Sold

Labor Budget Builder

Live Tool

Projected Weekly Revenue ($)

Target Labor % (e.g. 28)

Blended Avg Wage Rate ($/hr)

🤖 PrimeKitchen Copilot

Your AI-powered restaurant operations partner. Ops advice, recipe creation, specials, and integrity audits — all powered by live restaurant context.

AI Usage

— / 300 this month

PrimeKitchen Copilot

PROACTIVE · REACTIVE · ALWAYS LEARNING YOUR OPERATION

Live · AI Ready

PK

Hello — I'm your PrimeKitchen OS Executive 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 · v557 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 Mode OFF — showing operator view

Weekly Prime Cost Entry

Live Calculation

Weekly Net Revenue ($)

Food Cost $ (actual)

Labor Cost $ (actual)

Target Prime Cost % (e.g. 65)

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

🗑

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 Mode OFF — showing operator view

Food Inventory

Click + to add item

Category

Item Name

Qty On Hand

Unit

Unit Cost ($)

Weekly Usage (qty)

Par (qty)

Category	Item	Item #	Qty	Unit	On Hand Value $	Unit Cost	Weekly Usage	Turnover	Days Inv.	vs Par	Signal
Add inventory items above to get started

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

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

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

📊 Inventory Variance Intelligence

Compare any two counts from your history — or pick a date range up to 14 months. Variance calculates automatically.

📥 Select Counts to Compare

Step 1

Compare Saved Counts

          Click "Load My Counts" to pull from your count history and compare any two periods.
        

▶ Or paste CSV manually

COLUMNS: Category, Item Name, Unit, Unit Cost, Count This, Count Last, Variance

Sales Velocity Forecasting

Day-of-week patterns + seasonality → recommended prep levels and staffing

Chef Education Mode OFF — showing operator view

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

div>

Velocity vs. Weekly Average

No velocity data yet. Historical sales will populate this view.

Prep Quantity Recommender

Based on Velocity

Select Day

Event Overlay?

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

Total Staff

0

Add employees to activate

Avg Perf Score

—

No data yet

Flagged Staff

0

No employees yet

Top Performer

—

No employees yet

Plate Cost Drift Monitor

Detect margin erosion from vendor increases, portion creep, and yield drift — the hidden profit leak

Chef Education Mode OFF — showing operator view

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

Menu Item Name

Menu Price ($)

Target Food Cost %

Original Plate Cost ($)

Current Plate Cost ($)

Weekly Units Sold

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

End of Shift Report

Today

TeezByDeez

Auto-populated from Square + Schedule

Net Sales

—

—

Labor Cost

—

—

Food Cost

—

est · no invoice

Prime Cost

—

tgt 65%

RPLH

—

$30 min

Covers

—

avg check —

Staffing & Labor

Loading from schedule…

Waste Risk · Cash

Loading waste log…

Cash recon: not started

Manager Notes

Manual Override

Net Sales ($)

Labor Cost ($)

Food Cost ($)

Covers

Daily Log — Last 7 Days

from pos_sales_daily

Date	Net Sales	Labor %	Food Cost %	Prime Cost %	RPLH	Orders	Status
Loading from database…

💵 Cash Reconciliation

Count drawers · Cross-reference POS · Calculate deposit

Date

Shift

Drawers

🖥 POS Data

Net Sales

Credit Cards

Comps

Voids

📊 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

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

💰 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 Mode

DATA SOURCES: ● Square Live ● Schedule ● Roster Wages ● KPI Targets —

Revenue Today

—

from Square

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

Revenue ($)

Labor Hours

Labor $ Spent

Blended Wage

FOH Hours

BOH Hours

Target Labor %

Menu Engineering Engine

Food cost % tells you how much. Contribution margin tells you how much you keep. Both matter — together.

Chef Education Mode OFF — showing operator view

Add Menu Item

Build Your Analysis

Item Name

Category

Menu Price ($)

Plate Cost ($)

Weekly Covers Sold

Target FC %

Avg Category Covers

Avg Category CM ($)

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.

Kitchen Profit Score

A real-time composite score across labor efficiency, menu margin health, and waste control — what owners see instantly

Overall Kitchen Profit Score

No Data Yet

—

out of 100

Labor Efficiency — / 35

No labor data yet

Menu Margin Health

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

Actual Labor %

Target Labor %

RPLH ($)

Avg Food Cost %

Target FC %

Stars+Puzzles % of menu

Waste % of Food Cost

🏭 Vendor Price Catalog & Import

Three ways to get pricing in — upload a CSV, scan a photo with AI, or browse your catalog

1

Choose Your Vendor

This sets the expected column order for your file

Expected Column Order — Curtze

          ItemCode · Description · Pack · Size · Unit · Brand · Price · Category
        

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

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

🔥 Profit Leak Detector

Auto-wired · runs on live data

DATA: ● Square Live ● Schedule ● Waste Log ● KPI Targets ⚙ Override inputs Not yet run today

📡 Operator Intelligence Suite

The complete metrics picture — what operators and investors actually need to see

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.

⚡ Labor Intelligence — Beyond % and Hours

Overtime Hours / Week

—

No schedule data

Payroll Burden %

—

Taxes + benefits on labor

Labor — Dinner Daypart

—

No daypart data

Labor — Lunch Daypart

—

No daypart data

Late Clock-Ins (Week)

—

No attendance data

Schedule Adherence

—

No attendance data

90-Day Retention Rate

—

Add roster history to calculate

Turnover Cost Est.

—

Per BOH replacement

📊 Sales Operations — Channel, Coverage & Velocity

Channel Mix

This Week

No channel data yet. Connect POS to see dine-in vs takeout vs delivery split.

Table Turns & Seat Utilization

Revenue Driver

—

Turns/Night

—

Seat Utilization

—

Avg Turn Time

—

No-Show Rate

          Each 10min reduction in turn time = +0.4 turns/night = measurable weekly revenue gain
        

Server Performance — This Week

FOH Intelligence

#	Server	Sales/Cover	Bev Attach%	Dessert%	Avg Check	Covers	Total Sales	Score
Add employees and sales data to generate upsell rankings

Gap analysis: Add server sales data to generate upsell gap analysis.

📦 Inventory Intelligence — Purchasing, Pars, Accuracy

Inventory Accuracy Score

—

No inventory data

Par-Level Violations

—

No par data

Stockout Events (Week)

—

No inventory data

Vendor Price Variance

—

No invoice data

🍽️ Menu Intelligence — Modifiers, Complexity & Promos

Top Modifier Profitability

Hidden Stars

Modifier	Add-Price	Real Cost	Margin	Attach %	Weekly $
No modifier data yet. Add menu items with modifiers to activate.

Menu Complexity Score

Simplify to Profit

Total Active SKUs —

Items sold < 5/wk (Dogs) —

Avg ticket time —

Add menu items to calculate complexity score.

🏢 Benchmarking — Your Locations vs Group Average

Location Performance vs Group Benchmarks

0 Locations

Location	Labor %	vs Avg	Food Cost	vs Avg	Prime Cost	RPLH	Revenue/Seat	Rating
No location data yet. Add restaurants to see cross-location benchmarking.

🔌 POS Data Integrations

Import sales and labor data from any POS system using CSV upload. Native API integrations coming soon.

Sales Records

—

days imported

Labor Punches

—

shifts imported

Last Sync

Never

upload timestamp

Labor %

—

vs net sales

💰

Sales CSV Upload

Daily sales totals from any POS

📄

Drop sales CSV here

or click to browse

Required CSV format

date,gross_sales,net_sales,comps,voids,discounts,guests
2026-03-01,12000,11000,200,50,300,240
2026-03-02,9800,9100,100,20,250,198

⏱️

Labor Punches CSV

Clock in/out from timeclock or POS

📋

Drop labor CSV here

or click to browse

Required CSV format

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

Recent POS Data

Last 7 days imported

Upload sales or labor data to see summary

🔜 Native POS Connections Square Live · Others Coming Soon

🖥️

Toast

API sync

🟩

Square

Checking…

🖥️

Clover

API sync

🖥️

TouchBistro

API sync

🖥️

Lightspeed

API sync

🖥️

Aloha

API sync

📑 Invoices & P&L

Import invoices from any vendor, track all expenses, and generate weekly & monthly P&L automatically.

No data yet — upload invoices and sales data first.

🛒 Vendor Order Builder

Build orders from inventory pars, detect price changes, and send directly to your vendors.

Items below par level, grouped by vendor

🎉 All items are above par — no orders needed right now.

➕ Add Vendor

Your Vendors

No vendors yet.

📥 Import Vendor Price Guide

              Expected: ItemCode · Description · Pack · Size · Unit · Brand · Price · Category
            

📂

Drop vendor price guide CSV

Curtze · US Foods · Maplevale · or any CSV

📦

Distributor Intelligence Engine

Usage-driven reorder prediction · Vendor price intelligence · Rep sales dashboard

What it does

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

⚙️ 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

Executive

$149 / location / mo

Active Locations

1

of unlimited

Monthly Total

$199.00

Next billing Apr 8, 2026

Status

ACTIVE

📄 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	✓	✓	✓	✓	✓	✓

Include managers in labor cost

When off, Management dept employees are excluded from labor % calculations

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: STARTER → POS sync enabled, 1 restaurant, $149/mo
Plan: PRO → multi-location, all features, $199/mo

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.

const token = localStorage.getItem('pk_token');
const { restaurants } = await api('/restaurants');
const { metrics } = await api('/metrics/daily?' + qs);
# Replace demo objects with metrics[i].netSalesCents / 100

6

Add a login screen

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();

async function login(email, pw) {
const { token } = await api('/auth/login', { method:'POST', body: JSON.stringify({email,password:pw}) });
setToken(token); loadApp();
}

POS Integration Status — 6 Systems

🟠 Toast

Client Credentials

Server-to-server OAuth2. Client ID + Secret stored in env. Auto-refreshes token every hour. API endpoints are account-scoped.

✓ Auth wired ✓ Connector built ⚠ Endpoints account-specific ○ Sales fetch TODO

🟦 Square

OAuth2 Auth Code

Full OAuth2 flow. GET /square/start → callback → token exchange. Orders Search API gives daily sales per location. Labor API optional.

✓ Auth wired ✓ OAuth callback ✓ Orders fetch ⚠ Labor = optional

🟢 Clover

OAuth v2

OAuth2 auth-code. MerchantId + region baseUrl stored in metadata at callback time. Orders/payments endpoints vary by app scopes.

✓ Auth wired ✓ OAuth callback ○ Sales fetch TODO ○ Labor fetch TODO

🔵 Lightspeed

OAuth Auth Code

K-Series. OAuth2 auth-code flow. Tenant apiBase stored in metadata. Sales/labor endpoints defined in their portal per account.

✓ Auth wired ✓ OAuth callback ○ Endpoints need portal

🔴 SpotOn

API Key (x-api-key)

Simplest integration. API key stored in env + connection record. No OAuth dance needed. Endpoints are location-centric.

✓ Auth wired ✓ Connector built ○ Endpoint mapping TODO

⚫ TouchBistro

Partner API

Partner/private API. Connector shell is ready. Requires TouchBistro partner API access to get real endpoints. Best contacted directly.

✓ Connector shell ⚠ Needs partner access ○ Endpoints TODO

Recommended Pricing Tiers

Free

$0

forever · limited access

✓All UI tabs (view only)

✓Shift Command Screen

✓Manual data entry

✓1 restaurant, 1 user

✗No POS sync

✗No AI Advisor

Starter · Most Popular

$149

per location / month

✓Everything in Free

✓POS sync (1 provider)

✓AI Advisor (750 queries/mo)

✓Profit Leak Detector

✓Vendor CSV import

✓Up to 3 users

Pro

$199

per location / month

✓Everything in Operator

✓All 6 POS integrations

✓Operator Intelligence Suite

✓Nightly leak audit (auto)

✓Unlimited users + locations

✓Benchmark comparisons

What to Build First — Priority Order

This Week

1. Login screen in HTML
2. Node + Postgres local setup
3. Register + login endpoints
4. Replace portfolio bar with API data

Next 2 Weeks

5. Stripe checkout + webhook
6. Square OAuth (first POS win)
7. MetricDaily sync for dashboard
8. Deploy to Render / Railway

Month 2

9. Toast + Clover integrations
10. Nightly auto-sync (cron job)
11. Onboard 3 paying beta customers
12. Add mobile responsive polish

Market When Ready

At $149/mo × 3 locations avg:
10 operators = $4,470 MRR
50 operators = $22,350 MRR
200 operators = $89,400 MRR

Labor Efficiency Heatmap

Sales Per Labor Hour · Where you profit · Where you bleed

—

Peak SPLH · Best Hour

—

Lowest SPLH · Worst Hour

—

Red Zone Hours This Week

—

Est. Excess Labor Cost

Green: SPLH > $40 — Optimal

Yellow: $25–$40 — Monitor

Red: < $25 — Cut Now

No data

⚙ Manual data override

📋 Inventory Count Scanner

Photograph handwritten count sheets — AI reads them, matches items, flags outliers, and builds your variance report

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

Count Date

Count Area

Counter Name

Recipe Details

Recipe Name *

Category

Station

Allergens

Yield (portions)

Portion Size

Menu Price ($)

Ingredients

Ingredient	Qty	Unit	$/Unit	Cost

Batch Cost: $0.00

Instructions & Plating

Prep Instructions

Plating Notes

Cost Intelligence

● LIVE

—%

Batch Cost —

Cost Per Plate —

Suggested Price —

Contribution Margin —

⚖️ Yield Scaler

Scale to portions

Scale factor

—

Team Management

Invite staff, assign roles, and control who sees what. Managers come and go — this is built for that.

Add Team Member

Email *

Name

Role

Current Team —

Loading team...

⚙️ Account Settings

Manage your profile, restaurant, and subscription

🤖 AI Usage & Token Packs

Monthly Base Queries — included with your plan, resets monthly

— / — this month

— requests remaining · resets Apr 1

🪙 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

Labor status banner on page load

Shows labor target vs actual in a banner at the top of every page load

AI hard-truth mode

AI Advisor gives blunt, unfiltered operational feedback

👤 Your Profile

NAME

EMAIL

TITLE / ROLE

PHONE (OPTIONAL)

🔑 Change Password

CURRENT PASSWORD

NEW PASSWORD

CONFIRM NEW

Password updated.

⭐ Subscription

Current Plan

Starter Plan

$199 / location / month

Active

✓ Full labor & scheduling
✓ Revenue forecasting
✓ Profit leak detector
✓ Vendor management
✓ Email support

Choose a Plan

🏠 Your Restaurants

⚠️ Account

Sign out of PrimeKitchen OS on this device.