RESTAURANT AI MANAGERNEW

Restaurant Reporting Software: The Week’s Numbers, Explained, Every Monday

Restaurant AI Manager reports on stock, food and beverage cost, purchasing, sales and the menu for each venue and the whole group, from the orders, deliveries, invoices, counts and POS sales it already holds. Every Monday the week arrives in one email, and venues can be compared side by side. Each report exports to a spreadsheet, and the movement in GP is explained in dollars — price rises, mix, waste, yield and count error — that add up to the total.

Stock, cost, purchasing, sales and menu reports
Every venue on its own, or the group side by side
Your week in one email, every Monday
GP movement explained in dollars that add up

Try it live as owner Get Restaurant AI Manager — €65.04/month See Restaurant AI Manager →

Built on Open Pantry ordering — free, and used by 5,000+ venues

Restaurant AI Manager GP bridge from planned to actual food cost: sales mix, waste, supplier price rises on named ingredients, yield and count error, each in dollars, adding up from planned food cost to actual food cost

Recommended by:

Built for hospitality venues of every kindRestaurants Cafes Bars Pubs Quick service Catering Production kitchens Fine dining

The numbers arrive a month late, and they don’t say why

Food cost is one line in the accounts, three weeks after the month closed

Each venue sends its figures in its own spreadsheet

Nobody can tell a price rise from waste from a bad count

Purchases are checked against budget after the money is spent

Area managers read five reports to find one problem

The useful report is the one only the bookkeeper knows how to run

Reports that build themselves

The data is already there

Orders, deliveries checked off at the door, supplier invoices, stock counts, waste and transfers, and POS sales matched to your recipes. Nobody re-keys anything to get a report.

Pick a report, a venue and a period

Stock, cost, purchasing, sales and menu, labour and the production kitchen, for one venue, a region or the group, this week, last month or between two stock takes.

See what moved and why

Each figure can be tapped to see where it came from, and the movement in GP is split into price rises, mix, waste, yield and count error in dollars. Profit suggestions rank what to fix first.

Send it on

Every report exports to CSV or Excel. A weekly email lands every Monday with the venue’s week, and groups get a summary across every venue.

Try it live as owner

No sign-up — a demo restaurant group with a guide that shows you around

The report library

Stock reports cover stock on hand and its value, movements, theoretical against actual usage, variance by line, waste, transfers and stock-take history. Cost reports cover cost of goods between full counts, actual against theoretical food and beverage cost, recipe and menu GP and price changes. Purchasing reports cover spend by supplier, category, venue and person, budget against actual, approval times and off-list spend. Sales and menu reports cover product mix and menu engineering.

Stock, cost, purchasing, sales and menu
Per venue, per region or the whole group
Every report exports to CSV or Excel

Image needed: Reports library screen from the production demo.

Purchases against budget while there is still time

Net purchases — what was received, less credits, plus or minus transfers — are shown against each venue’s weekly budget, together with what is already committed with suppliers and what is waiting to be sent. A venue heading over budget shows in red mid-week, when an order can still be trimmed, and net purchases can be compared with what the sales forecast says food should have cost.

Net to date, committed, waiting and projected
This week or this month, per venue
Net purchases against forecast cost

Restaurant AI Manager net purchases versus budget for three venues: net to date, committed, waiting, projected and budget, with one venue projected over budget in red

Your week in one email

The weekly email arrives every Monday morning with the venue’s week: sales, GP, purchases, waste and the things worth fixing first, each with a link straight to the screen behind it. Groups get a summary that ranks every venue side by side, so an area manager reads one email instead of five spreadsheets.

Every Monday, per venue
Group summary with venues side by side
Each line links to the screen behind it

Image needed: the Monday weekly email (venue or group summary) from the production demo.

Ranked by what it is worth

Profit suggestions turn the reports into a short list for each venue — a dish to reprice, a supplier rise to challenge, a par to change, a portion to fix — ranked by what each is worth a week, with the evidence one tap away and a draft ready to approve. The same ranking leads the morning briefing for every venue in the group. Owners can switch on more: Profit today, custom dashboards, a 4-4-5 or 13-period fiscal calendar, and a full data export.

Ranked in dollars a week, per venue
Evidence and a draft one tap away
Profit today, custom dashboards and fiscal calendars as switches

Restaurant AI Manager briefing for a three-venue group: seven things needing attention across the venues, led by a drink earning below its GP target with the weekly dollar figure and a fix button

What the reports are built from

Orders, deliveries and supplier invoicesStock counts, waste and transfersPOS sales matched to your recipesYour recipes and menu costingLabour from your rostering system, or typed inXero and QuickBooks Online

Built by the team venues already order with

Chefs Love Open Pantry

Junior Malvern crew x

Thank you OPEN PANTRY, we used to have to use 6 apps to get access to ordering from our suppliers, the fact we can do it all in one has saved an incredible amount of time & effort! We love you!

Tom Pearson

We’ve been using Open Pantry for a few months now and it’s been an absolute lifesaver. We’re short staffed so being able to place all of our orders with all of our suppliers in the one spot is a massive help.

James Evans

So glad this service exists. Has made it so easy for my manager & chefs to order & all payments are settled in one go. The recurring orders & pantry lists are amazing time savers!!

Why not wait for the monthly P&L?

Because the P&L tells you what happened a month after you could have done anything about it, in one line per cost. Weekly reports built from the deliveries, counts and sales themselves show a price rise the week it starts, a waste problem while it is still one shift, and a venue going over budget before the order is sent. The accounts still close the month; the reports run the week.

Restaurant reporting — questions owners ask

What reports does Restaurant AI Manager include for a restaurant?＋

Stock reports such as stock on hand, movements, variance by line, waste and transfers; cost reports such as cost of goods, actual against theoretical food and beverage cost and menu GP; purchasing reports such as spend by supplier and budget against actual; and sales and menu reports such as product mix and menu engineering.

Can I see every venue in the group side by side?＋

Yes. Group reports put every venue side by side, with a league table on Today and a weekly group summary email. Any report can be run for one venue, a region or the whole group, and venues can be sorted into regions and precincts.

Does it send a weekly report by email?＋

Yes. The weekly email arrives every Monday morning with the venue’s week — sales, GP, purchases, waste and the things worth fixing first — and groups also get a summary across every venue. Each line links straight to the screen behind it.

Can I export the reports to Excel?＋

Yes. Every report exports to CSV or Excel. An owner can also switch on a full data export that downloads every table as spreadsheet files in one file, for owners, admins and finance only, with each export recorded.

How does it explain why my GP moved this week?＋

The movement in GP is split into price rises, menu mix, waste, yield and count error, in dollars that add up to the total. The arithmetic is done in code from your own deliveries, counts and sales; the AI only writes it up in plain English.

Can I report in a 4-4-5 calendar or 13 periods instead of months?＋

Yes. An owner can switch on a fiscal calendar to report in 4-4-5, 4-5-4 or 5-4-4 weeks, or 13 four-week periods, instead of calendar months.

Does the reporting include labour and prime cost?＋

Yes, when labour is in use. Labour cost comes from your rostering system on request, from a timesheet file from any system, or typed in by hand, and reports show labour against sales and prime cost — cost of goods plus labour — per venue and for the group.

Can I see the reports before I sign up?＋

Yes. The live demo signs you in as the owner of a three-venue demo group with weeks of sales, deliveries and counts, so every report has real figures in it, and a guide shows you around. There is no free trial and nothing to sign up for.

Open the reports of a demo restaurant group

Try it live as owner Get Restaurant AI Manager — €65.04/month

€65.04/month per venue billed yearly (save 20%) · or €81 month to month, no contract · plus tax

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