Restaurant management software
Your existing systems. One clear picture of your restaurant.
Bring your sales, purchasing, and staffing data together to understand costs, spot profit leaks, and make better business decisions.
Keep the tools you already use. Reduce repeated data entry.
- POS sales
- Supplier invoices
- Staff schedules
One clear pictureCosts · Sales patterns · Profit leaksHow Restazo works
A setup built around your restaurant.
Tell us about your restaurant
We review your existing sales, purchasing, and scheduling tools and identify what you want to understand or improve.
Bring your information together
We determine the appropriate connections, reports, and uploads for your restaurant and set up the information needed for analysis.
See what needs attention
Get a clearer view of your costs, sales patterns, and staffing so you can identify problems and evaluate changes.
Connection options and the level of automation depend on the systems your restaurant uses. Once your information is set up, it is reused instead of re-entered, with a quick review when something is unclear.
Try one part of Restazo
Start with your menu.
One example of what Restazo does: upload a menu photo, paste a link, or explore a sample. Restazo organizes the menu, proposes estimated recipes and ingredient costs, and points out one item worth checking. Click any ingredient to see the math.
Your menu and its estimated recipe costs will appear here.
Features
What Restazo helps you understand.
The areas of your business Restazo helps you understand and improve.
Sales Trends & Business Performance
Understand what sells by hour and day, how sales change over time, and what demand to plan for.
Purchasing, Inventory & Prep
Keep track of supplier prices, understand ingredient usage, and plan purchasing and prep around expected demand.
Staffing & Labor Costs
Compare staffing and labor costs with sales patterns to spot expensive shifts and plan coverage.
Profit Leak Alerts
Identify rising ingredient costs, shrinking dish margins, and labor costs growing faster than sales.
What-If Calculator
Estimate how changes to menu prices, ingredients, portions, or staffing could affect your results before you decide.
- Optional service · Compatible sensors required
Temperature Monitoring
Keep watch over fridges, freezers, and hot holding equipment.
From a rising cost to a decision
How spotting a profit leak leads to testing a fix. All prices and sales volumes are hypothetical.
1 · Spot the leak
Chicken prices increased.
See which dishes are affected and estimate the monthly impact.
Chicken breast: $3.20 → $3.80 per lb (hypothetical)
| Dish | Per dish | Per month |
|---|---|---|
| Grilled Chicken Sandwich6 oz · 600 sold/month | +$0.23 | +$135 |
| Chicken Caesar Salad5 oz · 400 sold/month | +$0.19 | +$75 |
| Estimated ingredient cost increase | +$210 |
2 · Test a fix
Compare a price adjustment, ingredient substitution, or portion change.
For the grilled chicken sandwich (600 sold/month):
- Raise the menu price by $0.50$300/month more revenueOnly if sales stay the same — a higher price can reduce how many you sell.
- Switch to chicken thigh at $3.00/lb$180/month lower ingredient costMay change taste and how guests respond.
- Trim the portion from 6 oz to 5.5 oz$71/month lower ingredient costMay affect guest satisfaction.
Uses a sample dish, not your restaurant’s data.
Assumptions: hypothetical prices and volumes, and monthly sales unchanged for every option — which may not hold, especially after a price change. Figures cover ingredient cost and menu revenue only: food margin, not net profit.
A little AI. A lot less busywork.
Restazo uses AI to help read menu and invoice photos, reducing manual entry and making your information easier to work with.
FAQ
Common questions.
Do I need to replace my POS?
No. Restazo works alongside the systems you already use. During setup, we choose how your information comes in — connections, exported reports, or uploads — based on the systems your restaurant uses.
Will I need to enter information repeatedly?
Much less. Recipes, ingredients, and supplier items are set up once and reused. Depending on your systems, some invoices or reports may still need regular uploading, and unclear entries may need a quick review.
What does setup involve?
We review your systems and goals, then set up your information sources and business details. Accurate dish costs require recipes with ingredients, quantities, and portion sizes. Labor costs require pay rates, and schedules show planned hours rather than hours actually worked.
Can inventory be estimated without physical counts?
It can be estimated, not confirmed. An estimate starts from a known stock position and received purchases, then uses sales and recipes to estimate what was used. Purchase orders show what was ordered, not what was delivered. Regular physical counts confirm actual quantities and help reconcile waste, spoilage, portion differences, and recording errors.
How are changing ingredient prices handled?
Uploaded supplier invoices are reviewed before any ingredient price changes. Once products, pack sizes, and units are matched, new prices carry through to your recipe and dish costs.
What happens if information is incorrect?
Uploaded invoices and imported menus are reviewed before they are saved, and recipes, ingredients, and matches can be corrected at any time. Dishes with incomplete recipes are marked as incomplete instead of being shown with a cost that looks accurate.
Do I need special equipment?
No. Core reporting uses the business information you already have. Optional temperature monitoring requires compatible sensors; the equipment and service scope are agreed during consultation.
Does this show full net profit?
No. Sales, food, and labor costs are important parts of the picture, but full net profit also requires other operating expenses such as rent, utilities, fees, and insurance. Food margin is not the same as net profit.
Contact
Discuss your restaurant.
Tell us which POS, supplier, and scheduling tools you use and what you want to understand. We’ll recommend how to set Restazo up for your restaurant.
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