GF Upgrade is losing money on every single sale
The Oggi gluten-free crust costs $5.34 — but you only charge a +$4 surcharge. Every GF upgrade sold generates a -$1.34 loss. Over 9 sales this period, that's $12 out of pocket. Raise to +$6 to flip this to a profit.
CRITICAL
Raise to +$6 surcharge → +$18/period instantly
-$1.34
per unit sold
128 units may not be ringing through your POS
Chicken Club, Italian Sandwich, and Mama G show a gap between expected prep consumption and actual POS rings. 128 units totaling $2,201 appear unaccounted for — potential voids, comps, or missed rings. This is your single largest recoverable item.
HIGH IMPACT
POS audit → recover up to $2,201
$2,201
at risk
Dough-to-Go has an 89% margin — you're leaving money behind
At $6 price with only $0.65 food cost, Dough-to-Go is your highest-margin product at 89%. You sold 64 units this period (1.4/day). Push it at every checkout — if volume doubles to 128 units/period, gross profit grows by $342 with zero new overhead.
HIGH IMPACT
Double volume → +$342 gross profit
89%
gross margin
BBQ Chicken & Blue Sausage are high-margin but underordered
Both items are in the Hidden Gems quadrant: excellent contribution margins ($21.92 and $19.66/unit) but low volumes (60 and 55 units). These aren't menu problems — they're visibility problems. Better placement or a daily special could unlock significant volume growth.
MEDIUM IMPACT
+20 units each → +$438 gross profit
+$438
potential
Caprese Side is running at a 37% food cost
At $8 price with $2.98 portion cost (37.25% FC), your Caprese Side is your highest food-cost salads item. A tightened recipe spec reducing to $2.50 portion cost brings it to 31.25% FC and saves $0.48 × 40 units = $19 in food cost this period.
MEDIUM IMPACT
Tighten spec → save $19/period in food cost
37.25%
food cost
Drink attach rate is 33.7% — industry benchmark is 40%+
You're serving 644 beverages across 1,911 covers. Closing the gap to 40% means ~120 additional drinks per period. At an average $7.64 with 78% GM, that's +$486 gross profit with zero new overhead — just verbal suggestive selling at the table.
REVENUE OPPORTUNITY
+$486 potential / period
+$486
attach gap
Soft Drink is a plowhorse — upsell to Sparkling Water
Soft Drink moves 156 units at $4 ($3.55 GM). Sparkling Water is $5 with $4.10 GM — an extra $0.55 per switch. Train servers to offer "still or sparkling?" first. At even 30% conversion (47 units), that's +$19/period with no added cost.
UPSELL
+$0.55 GM per switch
+$19
easy win
CulinaraOs vs. the competition — what they can't match
MarketMan, Restaurant365, Apicbase, and Craftable all track food cost — but none combine AI dollar insights, live POS sync, combined F&B tracking, a 3-day fermentation planner, and real beverage attach analytics in a single view.
✦ AI dollar insights (not just %)
⚡ Live Lightspeed POS sync
🍺 Combined F&B cost tracking
🫓 3-day fermentation planner
5
unique edges
Ask AI
Ask anything about Bottē's performance
Food Cost Critical: 39.1% vs 25% target
$5,156 behind over this period — purchasing & portioning review needed
POS Gap: 128 units / $2,201 unaccounted
Chicken Club, Italian Sandwich & Mama G may be missing from POS rings
GF Upgrade losing $1.34 per sale
Oggi crust costs $5.34 — you charge +$4. Raise to +$6 or discontinue
Food Cost %
39.1%
0%▲ 25% target50%
14.1pp over target
↑ +0.7pp vs last wk
Behind Target
$5,156
Net food cost $11,832 · target was $9,032
$104 / day
↑ +$412 vs last wk
Period Revenue
$36,570
1,895 units · ~38.7 covers/day
70.0% gross margin
↑ +$187 vs last wk
Gross Profit
$21,150
Before labour & overhead
23 active items
↑ +$111 vs last wk
Bev Cost %
20.4%
$992 on $4,870 bev rev · healthy
Drink Attach Rate
33.7%
644 drinks / 1,911 covers · benchmark 40%+
Prime Cost
71.5%
Food 39.1% + Labour 32.4% · target <65%
Food Cost Trend — 7 Weeks
Weekly food cost % vs 25% target
Food Cost %
Target 25%
Food Cost vs Target
Current period breakdown
Purchases
$12,169
Credit
-$337
Net Cost
$11,832
Top 10 Items by Revenue
Revenue vs food cost this period
Supplier Spend Breakdown
Priority Actions This Week
Ranked by revenue impact
$84
Raise GF Upgrade to +$6 surcharge
Currently losing $1.34 × 9 sales = $12 in the hole
$2.2k
Audit POS rings on 3 missing items
128 units / $2,201 not ringing through
vol
Feature BBQ Chicken & Blue Sausage
High margin hidden gems — needs more menu visibility
89%
Push Dough-to-Go at every checkout
89% margin · 64 units this period · pure upside
Food Cost by Item
All 29 menu items · Jan 25 – Mar 15, 2026
Total Revenue
$36,570
Net Food Cost
$11,832
Gross Margin
$21,150
Blended FC%
39.1%
Menu Analysis
4-quadrant matrix: Volume vs Contribution Margin per unit
⭐ Stars — High Volume · High Margin
Core menu. Protect these, feature them, never cut corners on quality.
💎 Hidden Gems — Low Volume · High Margin
High margin but underordered. Better menu placement or a special can unlock volume.
⚙ Workhorses — High Volume · Lower Margin
Popular but margin-thin. Reprice +$1–2 or tighten portion spec.
📉 Underperformers — Low Volume · Low Margin
Review or remove. Don't let these occupy menu real estate or prep time.
Volume vs Contribution Margin
Bubble size = period revenue
Prep & Recipes
Weekly quantities based on ~35 covers/day
Prep Board
LIVE
Sales-driven prep tasks · updating as covers come in
0
Covers Today
⚡ via Lightspeed
—
Projected
Pace vs avg (39/day)
—
Waiting for first cover...
To Do
0
In Progress
0
Done
0
Live Sale Feed
Production Log
STAFF INPUT
Log what you actually made — compare to tonight's targets & flag waste
Not submitted today
Yield Control
Pack → Portion → Pizzas — catch portioning losses the same day, not at month end
⚖ Pack-to-Plate
🧮 Tonight's Pull Calculator
Expected covers
Based on your actual Lightspeed sales mix (Jan 25 – Mar 15)
⚠️
How to use this daily
When you open a new bag, note the yield number above. At end of service, compare to your POS rings. If a bag of pepperoni (61 pizzas) ran out after 40 rings — 21 portions are unaccounted for. That's $1.09 × 21 = $23 lost today. Catch it daily, not monthly.
Total Value
$1,512
on hand · Mar 12 count
Below Par
5
items need ordering
Critical
2
order immediately
Last Count
Mar 12
3 days ago · 17 items
| Item | Category | Unit | On Hand | Par | Unit Cost | Value | Status |
|---|
Order Guide
6 suppliers · weekly estimated costs
Gordon FS
$1,067/wk
3 inv · Tue→Thu
Farinex
$509/wk
2 inv · Flour & tomato
Les Jardins
$243/wk
4 inv · Mon/Thu
Macchi
$104/wk
1 inv · Charcuterie
Costco
$21/wk
1 receipt · Dairy
🍺 Boissons
Wed · Fri
Staff & Tasks
Today's team and daily task board · Mar 14, 2026
Today's Shift
3 on shift
PM
Pierre Martin
Head Chef · 10:00 AM – 9:00 PM
SL
Sarah Leblanc
Prep Cook · 9:00 AM – 5:00 PM
JR
Jean-Michel Roy
Line Cook · 11:00 AM – 8:00 PM
ET
Emma Tremblay
Server · 4:00 PM – 10:00 PM
This Week's Labor
Labor Cost
$2,840
Mar 10–16
Labor %
32.4%
of $8,760 rev
Shifts Today
4
3 kitchen · 1 service
Combined FC+L
71.5%
Food 39.1% + Labor 32.4%
↑ Labor slightly elevated this week
Friday dinner rush covered — check Tuesday's close-early option to recover margin.
Invoice Inbox
botte@culinaraos.comHow invoices flow
1
Supplier emails PDF to your inbox
botte@culinaraos.com
2
AI extracts every line item
Ingredient, qty, unit price, total — no manual entry
3
Dashboard updates in real time
Food cost, supplier trends, order history
4
Auto-pushed to QuickBooks as Bills
Cross-reference & variance alerts
This period
Total invoices27
Suppliers8
Gross food spend$12,169
Credits applied-$337
Net food cost$11,832
Integrations
Connect your POS, accounting, and invoice systems
⚡
Lightspeed Restaurant
K-Series · Real-time sales & covers
Connected
Account
Bottē Restaurant
Location ID
bk_8f3a921c
Last Sync
2 min ago
Next Sync
in 13 min
✓ Sales by item
✓ Revenue
✓ Covers / tickets
✓ Voids & comps
✓ Menu prices
Recent Syncs
✓ 47 records pulledMar 15 · 12:32 AM
✓ 52 records pulledMar 15 · 12:17 AM
✓ 38 records pulledMar 15 · 12:02 AM
📘
QuickBooks Online
Cross-reference invoices as Bills
Auto-create Bills
Push processed invoices to QBO
Variance alerts
Alert when invoice ≠ QBO bill total
📧
Invoice Email Inbox
Suppliers email PDFs here
✓ Active
Inbox address
botte@culinaraos.comAI line-item extraction
GFS, Farinex, Macchi, Les Jardins + any new supplier
🔔
Alerts
Cost drift and invoice notifications
Food cost alert threshold
Invoice received notification
Weekly summary email (Mondays)
Weekly Snapshot
Week of Mar 8–12, 2026 · 5 days
Food Cost % — This Wk
39.1%
vs 38.4% last week
↑ +0.7pp
Revenue — This Wk
$4,320
vs $4,133 last week
↑ +$187
Units Sold — This Wk
239
47.8 / day average
↑ +12 vs last wk
Food Spend — This Wk
$1,689
GFS invoice pending
↑ +$88 vs last wk
Bev Attach
33.7%
target 40%+
Top Items This Week
Pepperoni
28 units
$644
14.9%
Margarita
26 units
$520
14.8%
Heart-Tay-tack
22 units
$616
18.9%
Smokin' Hot
19 units
$494
14.9%
Le Végétarien
18 units
$396
17.5%
Beverages
BeveragesSoft Drink
24 units · $96
BeveragesDraft Beer — Local
22 units · $176
Week Status
Are you on pace for the 25% food cost target?
Off target by 14.1pp this week
At 39.1% FC, you're spending $612 more on food than the 25% target allows this week.
Revenue this week$4,320
Target food spend (25%)$1,080
Actual food spend$1,689
Gap this week-$609
Upcoming Orders This Week
Gordon Food Service
Order Tue → Thu delivery
$1,067
Farinex
Flour & tomato order
$509
Les Jardins QS
Mon/Thu fresh produce
$243
Macchi + Costco
Charcuterie & dairy
$125
Total this week
$1,944
Action Items This Week
Ranked by impact
Raise GF Upgrade to +$6 surcharge
+$18 immediately · 2 min fix
Resolve GFS Fior di latte variance
INV-027 · +8% price flag · call supplier
Confirm Farinex delivery qty
INV-025 · 15 invoiced vs 12 received
Feature Dough-to-Go at checkout
89% margin · push verbally every order
Reports
Generate and export period summaries for ownership and staff
Period Report
Bottē Restaurant — Jan 25 to Mar 15, 2026
49-day period · 23 menu items · 5 suppliers · 27 invoices
Generated
Mar 14, 2026
Revenue
$36,570
70.0% gross margin
Food Cost
39.1%
$11,832 net spend
Gross Profit
$21,150
Before labour & overhead
Behind Target
$5,156
vs 25% target
📊
Food Cost Report
Full food cost breakdown, item-by-item, supplier totals, and 7-week trend. Perfect for ownership review.
📬
Weekly Summary Email
Auto-sent every Monday. Top metrics, top items, and the 3 most important actions for the week ahead.
🖨
Kitchen Prep Sheet
Print-ready daily & weekly prep guide for your kitchen team. Quantities, frequencies, and recipe notes.
📋
Daily Operations
Task completions, staff activity, and kitchen notes for any given day. Useful for shift handovers.
📅
Monthly Summary
Comprehensive month-end analytics — revenue, food cost, top performers, and vs-target summary.
Quick Export Actions
📄
Today's Tasks
Export as CSV
📊
Food Cost Report
Export as PDF
📈
Monthly Data
Export as JSON
🖨
Prep Sheet
Print for kitchen
Efficiency Score
How well Bottē is performing across prep, pricing, and sourcing · Jan 25 – Mar 15, 2026
✦ AI-scored · 49 days
62
Overall
Room to improve — the big wins are clear
Pricing and prep are solid foundations. The main drag is sourcing variances and one pricing gap. Fix those two and your score jumps to 78+.
Pricing
68
Prep
74
Sourcing
44
Bev Prog
61
Pricing Efficiency
68/100
🏷
20 of 23 items are priced for healthy margins (>72% GM). One critical issue is dragging the score down significantly.
⚠ GF Upgrade: -$1.34/unit loss
Crust costs $5.34 — you charge +$4 surcharge. Raises to +$6 = fixed.
↑ 3 Workhorses could absorb +$1–2
Kale Caesar, Chicken Club, Greek Meal — volume is there, margin room exists.
✓ Stars all above 84% GM
Pepperoni, Heart-Tay-tack, Margarita, Smokin' Hot — pricing locked in.
Prep Efficiency
74/100
🔪
Prep quantities align well with volume for most items. A few high-cost preparations could tighten their specs to recover margin.
⚠ Caprese Side at 37.25% food cost
$2.98 portion cost on an $8 item. Tighten spec to $2.50 → saves $19/period.
↑ Caesar dressing: 48hr shelf life risk
Raw egg prep needs tighter batch sizing to avoid waste. Batch 2× weekly max.
✓ Dough-to-Go: optimal yield
89% margin, consistent 10/day prep cadence. No waste flagged in this period.
Sourcing Efficiency
44/100
📦
Biggest drag on your score. 3 invoices flagged for price variances this period. GFS Fior di latte is up 8% — worth a renegotiation call.
⚠ GFS Fior di latte +8% vs last order
INV-027 flagged. Used on 6 pizza SKUs. Negotiate or substitute.
⚠ Farinex: 15 cases invoiced, 12 received
INV-025 quantity mismatch. $167 discrepancy pending resolution.
✓ Macchi & Les Jardins: stable pricing
No variance flagged across 5 invoices. Relationships in good standing.
Prime Cost
Food Cost % + Labour % — target below 65%
71.5%
39.1%
Food Cost
32.4%
Labour
65%
Target
Expiry Alerts
2 items
Chicken Breast (prep-station-1)
Tomorrow
Stored 5 days ago · Expires Mar 15, 2026 · Use FIFO — move to front of prep
Fresh Herbs (herb-station)
2 days
Stored 1 day ago · Expires Mar 16, 2026 · Batch parsley oil today to extend use
Caesar dressing (walk-in)
2 days
Raw egg prep · 48hr max shelf life · Made Mar 15 → use by tonight or discard
Food Safety
⚠ FIFO Reminder
During slower weeks, ingredients can sit longer than usual. Check expiry dates on all perishables and rotate stock — oldest items must be used first.
Walk-in temperature: 36°F — optimal
Freezer temperature: -3°F — optimal
Prep station sanitized: Today 8:30 AM
Last supplier delivery: Mar 15 · all received