DishMath replaces the scattered stack — spreadsheets, a bookkeeper, supplier phone tag, gut feel — with a single AI-powered finance layer that reads your data and tells you what to do next.
Every plate you sell has a food cost, a labor cost, and a contribution margin. We calculate all three automatically, every night, using your POS sales and your supplier invoices.
| Cheeseburger | 34% FC | -$1.12 |
| Salmon plate | 41% FC | -$3.40 |
| Caesar salad | 19% FC | +$6.80 |
Ground beef — 80/20
From: Sysco · $5.08/lb
To: Restaurant Depot · $4.12/lb
Est. weekly savings: $487
We track wholesale prices at Sysco, US Foods, Restaurant Depot, and hundreds of regional distributors. When we spot a better deal, we draft the switch for you.
The second-largest line item in any restaurant — and the one that changes every week. We plug into your scheduling tool and show you the numbers that matter.
By day-part, by station, vs. last month and vs. your peers.
We pinpoint the 11am–1pm lulls bleeding you $400/week.
Push-to-7shifts draft schedules you can approve or edit.
The classic 2x2 — popularity vs. margin — rebuilt for you every Monday. Know what to promote, what to rework, and what to kill.
High margin, high volume. Feature these.
Caesar, Margherita Pizza
Low margin, high volume. Reprice or tighten portions.
Cheeseburger, Fries
High margin, low volume. Rename or re-plate.
Branzino, Duck confit
Low margin, low volume. Consider 86ing.
Quinoa bowl, Beet salad
Compare anonymously to independents of your cuisine, price point, and zip code. This is how you find out your rent is 4 points above peers — and what to do about it.
See the public benchmarks →Everything above is compressed into one SMS. Three decisions, five minutes, before service starts. That's it. That's the product.
Prefer email, WhatsApp, or Slack? We'll send it there too.
Run 1 or 30 locations. P&L rolls up; briefings are sent per location to the right manager.
Owner, GM, accountant, investor. Each sees exactly what they should.
CSV, Excel, QuickBooks journal entries. Your data leaves on request.
“Every Monday at 7am I get a text that pays for the month. I don't know how I ran three restaurants before this.
15-minute demo. Bring a recent supplier invoice and watch us turn it into a menu-level P&L live.