A chain owner’s first question isn’t “how much did we do” — it’s which restaurant needs me today. Syphor names them before 7:00, every morning, across every location you run and whatever POS each one happens to have.
Any bar that stops short of its own copper tick is worth a phone call — the tick is where that restaurant normally lands on a Friday, and it is its own, not the group’s. Open a whole morning to see what one of these opens into.
Demonstration data. An invented group of twenty restaurants. The measures, the comparisons and the way each restaurant is ranked against its own normal are the ones the product returns.
A single store asks how it did. A group has a bigger question underneath: why does one restaurant run at 27.1% labor while a restaurant the same size runs 30.8% — and what is that difference worth over a year? That gap is already in your timecards. Nobody reads it, because reading it means comparing twenty restaurants every week.
184 guests, $5,300, tickets at 12.6 minutes. The GM cuts a closer at 9 when the book is thin. It has worked for eleven weeks.
196 guests, $5,500, tickets at 18.2 minutes. Nobody flagged it, because Dallas had a good sales night.
Syphor will not promise you’ll close that gap — some of it is the space, the competition and the shift. What it promises is that you see it every Monday, named, in dollars, until somebody does something about it. Flip the chart above to LABOR and the whole picture rearranges: three of your best restaurants on sales are among your worst on cost.
Groups don’t grow tidily. You bought two restaurants that came with somebody else’s system, you opened three on the system your first GM liked, and now nobody can see the group as one thing without a spreadsheet and a Tuesday. Syphor reads each restaurant on whatever it already runs. Nothing gets replaced, nothing gets standardized, and no restaurant has to wait for the others.
Every restaurant keeps the POS it has, the menu it has and the staff it trained. Syphor reads; it never writes. Your restaurants cannot tell it is there.
Adding a location means telling us what it runs. We connect it, load a year of its history, and its first brief lands the next morning — already inside the group view.
A cover is a cover, a void is a void, labor is labor — whichever system it came off. That is the part nobody wants to build twice, and the reason a mixed group can be read at all.
Rank twenty restaurants by size and the biggest wins every day, the smallest loses every day, and by week two nobody reads it — least of all the manager who was never going to win. Syphor ranks every restaurant against its own normal, so a 90-seat café beating itself by 8% outranks a flagship that slipped 3%. The raw league table still exists; it lands weekly at head office, where it belongs.
A group tool that only head office reads is a group tool nobody acts on. Every person you add gets the same brief, scoped to what they run and written in the language of their job — and you are never charged per person.
All twenty restaurants, the three that need attention named at the top, and the money line across the group. The chart on this page is their front page.
Only their restaurants, ranked the same way — so a director with six sees six, not twenty, and can’t hide behind the group average.
Their restaurant only: last night, tonight’s book, who’s on, what to fix by 4pm. They see their own open questions before you ask them.
Ticket times, what sold, what died on the pass, and where they sit against the other kitchens in the group.
Prime cost, labor against target by revenue center, and the month against last month — across every location, in one number.
That’s the labor gap between two restaurants of the same size in the group above — one restaurant, one measure, one year. Year one, setup included, is $58,048 — so it does not quite cover the first year; you are $4,398 short. From year two it covers the whole group, every restaurant and head office, with $1,102 to spare.
You probably won’t close all of it. Close half of it at two restaurants and you land in the same place. Close none of it and you still paid $199 a restaurant to know it was there — which is the part you cannot do today.
No per-seat fees. Twenty GMs, five chefs, a bookkeeper and two directors cost exactly nothing extra. Thirty-day trial, card on file, nothing charged until day 31.
Twenty minutes, on the demonstration group, and the question you think nobody can answer — the one about the site that has been quietly slipping. Or start the trial and read your own group chart the morning after we connect.
Or call — a person answers: 1 888 593 3881