Live labour percent, live margins, live cash. Finance and P&L, purchasing with three-way match, menu intelligence, budget and targets, and reports the owner can trust because the system wrote them down as they happened.
Revenue keyed, labour reconciled, COGS drawn from stock movements. By 01:00 the day is a closed book. The month is just the days added up.
Purchase order, receiving, invoice. Prices reconcile line by line. Variances flagged before anyone pays. Suppliers on record, tolerances configurable per venue and per supplier.
Every recipe costed from live purchase prices. If the pork belly price moves 8 percent, the menu GP moves the same night. The specials suggester surfaces high margin items when the floor needs them.
Set a target labour percent, a monthly revenue budget, a covers target. Every daily close rolls up. The owner reads a scorecard over morning coffee, not a spreadsheet at month end.
Overseas systems show you labour cost after payroll runs, two weeks after the shift. HOSPOPS shows the labour percent while you are still deciding: while you draft the roster, while service is live, while the closer is keying revenue. That is the number that moves the business, and it belongs in the moment, not the report.
Works on its own. Better with the rhythm.