You already know your restaurant. Nobody knows your last fourteen months.
Most software for restaurants is really software for restaurant groups — built so somebody in an office can see restaurants they are never standing in. You are standing in yours. So Syphor does the opposite job: it holds the fourteen months you cannot, and reads the competition you cannot be on while you are working.
You know your Fridays.
You know what a good one feels like by half past seven, and you knew last night was soft before you cashed out.
You know your people.
Who is quick on a section, who talks to tables, who you would put on a twelve-top and who you would not.
You know your regulars.
By name, by drink, and by which of them stopped coming in about a month ago.
You know your restaurant.
You have been standing in it. Nothing on a screen is going to tell you something you watched happen.
You cannot be in the room
and watching the year at the same time.
These are not failures of attention. They are things a person standing in a restaurant physically cannot do, and they are the only three things Syphor is actually for.
The things that move two percent at a time.
Your chicken went up eleven percent across four invoices in six weeks. Your average check slid $2.40 the month after the new menu. Your Tuesday lunch has been quietly shrinking since March. None of it looked wrong on the day it happened, and none of it is visible from the floor.
The half of the story that is not in your building.
It rained. There was a game on. The place two blocks away dropped their prices, put on a Thursday special and started answering their reviews. You cannot be in your restaurant and watching your competitors at the same time — and one of those explains most of your odd nights.
Fourteen months, held properly.
What did you do the last four times it poured on a Friday? Was last August actually better, or does it just feel that way? You have the receipts. Nobody has the time to line them up — and the answer is worth money every time it comes up.
You go home. It gets to work.
You cash out and go home.
Same as always. It felt like a decent night.
It reads your competitors.
The prices, the reviews and the moves at the places nearest you.
It pulls the weather.
Yesterday’s and today’s, matched to your own history of wet nights.
It compares you to you.
Not to a benchmark, not to the industry. To your own last fourteen months, with the weather taken out.
One page, on your phone.
What happened, what was unusual, what it cost, and the one thing worth doing today. Read it with your coffee in ninety seconds.
Demonstration data. Copper is outside that weekday’s own range, the wrong way. Nothing here is compared to another restaurant.
“I’m on the floor most of the day, not sitting at a desk reading reports. Syphor helps me catch things I might otherwise miss and know what to follow up on with my team.”
Steve, general manager · The Old Mill, fine dining
THIRTY-DAY TRIAL · CARD ON FILE · NOTHING CHARGED UNTIL DAY 31
NO TERM · NO NOTICE · STOP WHEN YOU LIKE
$250 ONCE TO SET UP · ON YOUR FIRST INVOICE, NOT BEFORE
There is no smaller version for smaller restaurants. No starter tier that stops working when you need it, no features held back until you open a second restaurant. You get the identical product a twenty-site group gets.
That is deliberate. The reason a single-restaurant owner needs the memory and the competition is exactly the same reason a group does — and charging you less by giving you less would take away the parts that make it worth having.
Your chef, your bookkeeper and whoever runs your Saturdays can all have it. Nobody is charged per person, ever.
Three times this is the wrong answer.
You opened last month.
There is not enough history yet for “compared to your own normal” to mean anything. Come back at six months and it will be worth ten times as much.
Your numbers are not in a computer.
If your point of sale does not keep the detail, there is nothing for Syphor to read. We would rather tell you on the phone than take a month of your money finding out.
You want it to do the books.
It is not an accountant and it files nothing. It tells you where the money went; somebody still has to do the books.
One restaurant, read for fourteen months. What Syphor found at Maxamillians was not on the menu.
SyphorOne page, every morning.
Bring the question you have
never had time to answer.
What did we do the last four times it rained on a Friday? Is my chicken more expensive than it was in June? Did the new menu help? Twenty minutes, on the demonstration restaurant, and we will answer it while you watch — or tell you honestly that you do not need us yet.
Or call — a person answers: 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.
I run one restauranta groupa hotel or resort