Your POS captures every sale. Your labour system tracks every hour. Your invoices tell the real cost story. RestaurantIQ pulls all of it into one connected system, built by an operator, updated every day.
That was never the gap. The gap is time, because pulling sales, labour, invoices, and inventory together from five different systems, every single day, is real work. RestaurantIQ does that part automatically, so the time comes back to you instead of the spreadsheet.
I have spent 20 years inside restaurants — behind the bar, on the floor, and running the operation. I know what it feels like to close a period and still not have your real numbers. To know something is off but not be able to point to it. To spend hours on reporting that should take minutes.
I built RestaurantIQ because the tools to do this well never existed for independent restaurants. Not because operators don't care — because nobody built them the system. AI handles the precision. I handle the interpretation. The result is a complete picture of your operation, updated every single day, that you can actually use.
It's that the data lives in five different places, and pulling it together into one clear picture takes real time, every single day. RestaurantIQ takes the reports you already generate, POS sales, labour, invoices, inventory counts, and builds them into one connected system that shows where the money is going, day by day.
Not a POS replacement. Not accounting software. The layer that sits between your data and your decisions — 100% customized to your suppliers, your GL codes, your targets, your POS. Not a template. Built for you, and only you.
Before we track anything, we set the numbers you're being measured against: sales goals by period, and COGS targets by category for liquor, wine, beer, and food. These aren't generic industry benchmarks — they're your own targets, for your own restaurant. Every flag in the system gets measured against these, so when something's off, you know right away whether it's off from your plan.
Here's what it looks like, category by category:
Add us as a recipient, forward them as they come in, or just text them over. Coded using your accountant's existing GL codes — nothing new to learn.
Auto-forwarded daily straight from your POS. One summary report a day, nothing for you to enter.
Forwarded once management approves the day's clock punches, so the numbers we're tracking are the real, corrected ones.
Pulled from that same daily sales report, every discount and void already broken out by employee and reason.
A quick export every few weeks if you run a reservation system, to keep covers and pacing in the picture. Optional.
One physical count per period, by location. Pricing already lives in the coded invoices, so values calculate themselves.
The system is only as good as the information it's given.
Alongside the numbers, each day comes with a short written summary covering sales, labour, promos, voids, and liquor movement, in plain language instead of spreadsheet cells. It tells you what happened, what it means, and what to watch for tomorrow.
A year of clean, structured data isn't just a record of the past. It becomes the reference point every future decision gets measured against — what did last Wine Wednesday actually do, is this month's labour drift seasonal or real, is a new menu item pulling its weight. That's the search engine we're building toward: a system you can simply ask, "What was my labour two days ago?" or "How much bourbon is in this drink?", and get a real, correct answer back, because the judgment work underneath it has already been done, restaurant by restaurant.
Every restaurant's mix of systems, volume, and complexity is different, so let's figure out together what this looks like for yours.
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