Items at or below their reorder point, grouped by supplier. Create a draft purchase order in one click — quantities are suggested to refill up to par.

Build digital menu boards from your recipes — categories, sizes and prices pull straight from Recipes. Pick landscape or portrait, drop in a background, and the layout auto-flows across as many screens as it needs. Each board gives you a live link (paste into your screen software — it updates when you edit) and PNG exports.

Your team. Every staff member gets a login and you choose which sidebar sections they can see. You set the password (it isn't shown again; reset by removing and re-adding). All data stays scoped to your brands.

Businesses you collaborate with, support, or buy from — suppliers, sponsors, community partners and vendors, all in one place.

Suggestions, requests and feedback from the team. Assign an owner and move each from open to done.

Size up the coffee shops and cafés you compete with — their ratings, pricing, standout items, strengths and gaps — so you can position against them and spot openings.

Build the week's staff schedule, or pull it in from Square. Projected labor cost updates as you add shifts, measured against expected sales for each day so you can keep labor on target before the week starts.

Track recurring fixed costs — rent, utilities, insurance, software, loans, leases. Everything is normalized to a monthly figure so you can see your true monthly overhead and how much of your sales it eats.

Pick up to four data streams, choose how to group them, and compare a period with the one before, the same period last year, any dates you choose — or put your locations side by side.

Track every catering job from first inquiry through delivery — build the order, quote it, take a deposit, then plan the prep by date. Switch to Prep & schedule to see what's coming up and everything you need to make.

Maintenance and repair requests from the shop floor. Track priority, assign it, and close it out when fixed.

Plan when new drink and food menus launch and build out each item. Every item can be marked idea → testing → ready, then linked to a recipe.

Labor cost as a percentage of net sales, from your POS labor and sales data. Set a target per brand — days over target are flagged so you can adjust scheduling.

When the money actually comes in — net sales by day of week and hour. Use it to set staffing, prep and opening hours.

Every menu item plotted by how often it sells (popularity) and how much of its price you keep (margin). Link items to recipes so costs come from your cost cards. Stars: keep & feature · Plowhorses: popular but thin — nudge price or trim cost · Puzzles: profitable but slow — promote · Dogs: rework or drop.

Log spillage, spoilage and comps — a single ingredient, or a whole menu item or batch. Each entry takes the quantity off inventory and keeps the cost at the time, so you can see what waste is really costing you and why.

Expected ingredient use for the day — forecast each menu item's sales from your history for that weekday, then multiply through your recipe quantities. Link recipes to POS items (Menu Engineering) for the fullest coverage. A par-level top-up is shown below for items without a recipe. Tick items off as they're done — it saves straight away, no printing needed.

Your marketing month at a glance — campaigns, email sends, and the events from your Events tab all on one calendar. Flip on National days for food & coffee holidays like National Coffee Day to plan promos around.