SyphorOne page, every morning.
What we found,
and what to look for.
Real restaurants, named, with their say-so. And the plain answers to the questions people ask before they buy anything.
Your sales number is not your sales number.
Ask three reports for Saturday and you get three sales figures. None of them is the money that reached the bank, and the bank figure is not what you kept. Here is one Saturday followed all t…
The delivery fee never reaches your POS.
A delivery order rings through your point of sale at the menu price. The app’s commission comes off later, out of the payout, and your sales report never sees it. Here is where the rea…
Can I just paste my sales into ChatGPT?
Yes, and you should try it tonight. It is good at one night and one question. Where it stops is the second night: it reads only what you paste, it has no idea what a normal Tuesday looks lik…
Toast reporting for a restaurant group: what it does, and where it stops.
If you run several restaurants on Toast, the group view is already there. Sales and product mix at the group level, locations side by side in one report, a nightly email. Use it. What it can…
What should labor cost be?
Thirty-six and a half percent of sales, in 2024, at the middle full-service restaurant. The restaurants that made money ran 34.2%. The ones that lost money ran 42.9%. Those two numbers are t…
Was Tuesday bad, or was it raining?
Take the weather off a soft night before you call it a problem. You can do it yourself, in one sitting, with an export from your point of sale and one web page. Here is the whole method, and…
What should restaurant prime cost be?
For a full-service restaurant, there is no published number you can check. The National Restaurant Association reports a median food cost and a median wage cost, and two medians do not add. …
Toast already emails you a daily summary. Here is what it leaves out.
Read it. Toast’s Daily Performance Summary comes with Toast, lands at nine in the morning Eastern, and carries sales, guest counts, hourly labor, sales by daypart and revenue center, v…
The best-selling thing in the building was not on the menu.
The top seller at a billiards hall was table time — $57,579 in ninety days, ahead of every dish and every drink. Nobody had ever asked the register that question, because the register …
Why a wet week is good news at a beach resort.
At a beach resort, rain adds about 9% to food and beverage. Guests who cannot go to the beach eat where they are. Most hotel food and beverage teams treat a wet forecast as a bad week; at ei…
What they found when somebody finally timed the kitchen.
Same-store sales up 33.6% on matched days. And in the middle of that, a thing nobody had measured: the kitchen runs at twenty-eight minutes an order at two in the afternoon against fifteen i…
Restaurant morning brief software: what to look for.
Seven questions separate these products, and three of them decide it: does it read anything beyond the point of sale, does it compare you to yourself or to strangers, and does the page arriv…
Avero alternatives, priced honestly.
Avero has a free tier, so "cheaper than Avero" is not a thing anybody can be. The real question is what you need read. Avero reads your register and your hours. If that is the job, its free …
What restaurant reporting actually costs.
Most of this category will not tell you. Here is every price we could read on a vendor’s own page, and the ones we could not, said plainly.…
Read one on your own numbers.
Everything above is one restaurant at a time. The next one could be yours — $199 a restaurant a month, thirty days on your own numbers first.
Or skip the demo — tell us what you run and we set it up. Or call 1 888 593 3881.
Read a whole morning — one night, every lens. Or five pages, as a PDF, for somebody who has to see it and was not on the call.