Restaurant intelligence, in practice
Know the numbers.
Run the restaurant.
From the first sale to the final count. Bring sales, recipes, purchasing, inventory, and waste into one connected workspace.
See what’s selling.
Explore Toast sales by item, hour, and revenue center. Follow the detail through to individual orders.
Connect the kitchen.
Keep menu and prep recipes together. Record waste, review recipe changes, and identify missing ingredients.
Make every count count.
Follow supplier invoices and price history, compare catalogs, and organize inventory counts by storage location.