Mod/Teams/Restaurants

Run the restaurant.
Not the paperwork.

One workspace for the people who keep a restaurant going. Posts, reviews, orders, invoices, schedules and the books live together, and agents pair with you in each one, from the pass to the back office.

Get early access See a week at Olive & Ash

marketing / spring menu postsM

Mon

Asparagus is back. On the menu from Tuesday.

Mposted

Wed

Meet the lamb: Luis on why it rests overnight.

drafted · 6pm

Thu

Wine night: 3 pours for $24.

PPriya

Fri

Saturday brunch, 6 tables left.

from OpenTable

Sun

Closed for the family meal.

Mscheduled

sessions / marketing

Maya · from her phoneLuis shot the lamb this morning. Can we post it Wednesday?

your agentDrafted for 6pm Wednesday, when your posts get the most bookings. I used Luis's line about resting it overnight.

read instagram insights

your agentSaturday brunch still has 6 tables. I added a Friday post for it.

Message marketing↑

marketing / reviewsGoogle · Yelp · OpenTable

★★☆☆☆Dana K. · Google · last night

Waited 40 minutes for mains on a Friday. Food was great when it came.

your agent drafted · Priya to sendDana, you're right, and I'm sorry. Friday we were two cooks short. Next visit, dessert is on us: ask for Priya.

★★★★★Sam R. · Yelp · 2 days ago

Best lamb in the neighbourhood. Ask for the corner table.

your agent replied · thank-yous go out on their ownThank you, Sam. Luis will be very pleased.

this weekP

4.6average, up 0.1

23new reviews

3mention waits

your agentThree reviews this week mention slow mains, all on Fridays. Both Fridays were short-staffed on the line.

PriyaSend Dana's reply. I'll add a cook to Fridays.

supply / weekly order · Thursday deliveryL

Item	Par	On hand	Order	Supplier
Lamb shoulder	40 lb	12 lb	34 lb	Hilltop Meats
Asparagus	30 lb	4 lb	32 lb	Green Acre
Salmon	36 lb	10 lb	26 lb	Pacific Seafood
Olive oil	6 tins	2 tins	4 tins	Coast Imports −18%
Brioche	120	30	110	Rise Bakery

4 suppliers · send Wednesday 2pm$3,184

sessions / supply

your agentOrder is drafted from last night's count and 412 covers booked for next week. Asparagus is up because it's on the new menu.

read Toast salesread OpenTable

your agentOur olive oil went up 12%. Coast Imports has the same oil 18% cheaper. Switch?

Luis · on the tablet in the kitchenSwitch. And add 10 more brioche, brunch is busy.

finance / invoice · Pacific Seafood #88411 mismatch

Item	Ordered	Received	Billed	Amount
Salmon	40 lb	36 lb	40 lb	$560.00
Mussels	20 lb	20 lb	20 lb	$90.00
Halibut	15 lb	15 lb	15 lb	$337.50

Read from the PDF in accounts@ · matched to the order and Luis's delivery check$987.50

your agentBilled for 40 lb of salmon, Luis signed for 36. That's $56 over.

this month's invoicesD

matchedHilltop Meats$1,212

matchedGreen Acre$486

−$56Pacific Seafood$987

matchedRise Bakery$264

your agent is asking MayaEmail Pacific Seafood for a $56 credit, and hold this invoice until it arrives?

Send itPay in full

admin / tip pool · week of Oct 13P

Person	Role	Hours	Points	Tips
Ana	Server	32	1.0	$812
Ben	Server	28	1.0	$711
Chloe	Bartender	30	1.0	$762
Rafa	Busser	26	0.5	$330
Theo	Host	18	0.5	$229

From Toast tips and 7shifts hours · rules from your tip policy doc$2,844

sessions / admin

your agentTips are split for the week. Theo picked up two Friday shifts, so his share went up. Ready for payroll on Friday.

PriyaLooks right. Also, we need a cook for Fridays.

your agentJess asked for more hours last week. I offered her Fridays from 4pm in 7shifts.

finance / october closeDM

$184ksales, up 6%

31.4%food cost, target 29%

28.9%labour

Why food cost is up

Salmon went up 14% in October and the salmon plate didn't change price. It sells 310 a month, so that's 1.1 points of the 2.4.

Asparagus waste was 22 lb in week one, before the par was fixed.

categorised 214 transactions · synced to QuickBooks

comments · 1 thread

the salmon plate didn't change priceDev · bookkeeper · Agreed. Every other line reconciles, so I'll file the close.

Maya · Put the salmon up $2 from November.

your agent · Done in Toast for Nov 1. Luis has a note to update the printed menu.

01 · Every workflow, paired

You run the room.
Agents keep up with the rest.

Marketing

Posts and promotions

M: You take the photo and say what's new.
: It writes the post, picks the hour that books tables, and fills quiet nights.

instead of ~~a content spreadsheet~~

Marketing

Reviews

P: You decide how to make it right.
: It answers every review in your voice, and spots the pattern behind the bad ones.

instead of ~~four review apps~~

Supply

Ordering

L: You count and adjust for what you know.
: It drafts the order from sales and bookings, and finds a better price when one goes up.

instead of ~~the clipboard order sheet~~

Supply · Finance

Invoices

L: You check the delivery at the door.
: It reads every invoice, matches it to the order and the delivery, and asks before paying a wrong one.

instead of ~~a shoebox of invoices~~

Admin

Schedule and tips

P: You set the rules and approve the week.
: It fills shifts, splits the tip pool by your policy, and gets payroll ready.

instead of ~~the tip spreadsheet~~

Accounting

The books

D: Your bookkeeper reviews and files.
: It categorises every transaction, closes the month, and explains what moved your margins.

instead of ~~waiting until the 20th~~

02 · Software that fits your kitchen

Missing a tool?
Ask for it.

Every page above is an app in your workspace, and your agent can build more. Ask for the prep list, the allergen sheet or the catering quote you keep on paper, and the whole team uses it by dinner service.

sessions / prep listL

LuisMake me a prep list that scales with tonight's covers. One per station, on the kitchen tablet.

your agentBuilt it from your recipes and tonight's 96 bookings. Each station sees its own list, and ticks sync to everyone.

build app prep-listread OpenTable

grillLamb, portion 24for 96 covers

garde mangerAsparagus, trim 9 lbfor 96 covers

doneBrioche, proof 40L

03 · Routines

The work that comes back
every single week.

Nightly recap

Sales, covers, comps and voids from tonight, posted before you lock up.

MMaya's routine · after close

Wednesday order

Drafted from the count and next week's bookings, waiting for the chef's yes.

LLuis's routine · Wednesdays 10am

Friday payroll

Hours from the schedule, tips split by policy, sent to the bookkeeper to approve.

PPriya's routine · Fridays

04 · Your tools

Works with the systems
your restaurant already runs on.

ToastSquareOpenTableResy7shiftsQuickBooksXeroInstagramGoogle BusinessYelpGmail

01Nothing paid without a yes

Orders, payments and credits wait for the person you name.

02You approve the voice

Replies and posts go out the way you set: on their own, or after a look.

03Every number traces back

Each figure links to the invoice, sale or shift it came from.

04Your data stays yours

Sales and payroll are never used to train models.

Back to the floor.

Start with one invoice inbox and one week of orders. Your agents are useful by Friday.

Get early access How Mod works

Run the restaurant.Not the paperwork.

Mon

Wed

Thu

Fri

Sun

Why food cost is up

You run the room.Agents keep up with the rest.

Missing a tool?Ask for it.

The work that comes backevery single week.

Works with the systemsyour restaurant already runs on.

Back to the floor.

Run the restaurant.
Not the paperwork.

You run the room.
Agents keep up with the rest.

Missing a tool?
Ask for it.

The work that comes back
every single week.

Works with the systems
your restaurant already runs on.