For restaurants & cafés in Lebanon
Busy every night. So where is the money?
Your POS counts sales. Our intelligence finds profit: per dish, per shift, per branch. Ask it anything, any hour, in Arabic or English.
- Answers you in 5 seconds
- Arabic or English
- Works with your POS
- Running in 2 weeks
Pick your kind of place. Everything on this page changes.
Sample numbers. Tap a question. Switch it to Arabic. The thinking is real.
Sound familiar
Sales are up. The bank says otherwise.
- 07:30
The delivery arrives before you
Nobody weighs it. The price on the note is not the price you agreed.
- 13:10
You guess the prep
40 taouk or 60? Too few, you turn tables away. Too many, you bin it.
- 20:45
Three tablets, three commissions
You know the sales on each. Not one tells you what you kept.
- 01:20
You count the drawer
Till, app and safe all say something different. You are tired. You let it go.
Nobody is stealing from you. At 1:20am there is simply nobody left to check.
While you sleep
You go home at 1am. It starts work at 1am.
Six jobs nobody in your restaurant has time for. Your intelligence officer does them all before the bread arrives.
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23:40
It reads tonight
Every ticket, against the kitchen screen. 14 orders took over 17 minutes.
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00:20
It checks the delivery apps
Commission, promo, refunds. It found a 25% discount you never approved.
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02:10
It re-costs your menu
Tonight’s invoices hit every recipe. 4 dishes just went under your margin.
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04:30
It writes tomorrow’s prep
60 taouk, not the 40 somebody guessed. Weather and history, minus your fridge.
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06:40
It writes your messages
Supplier, late payer, Saturday schedule. Ready to send. You press send.
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07:00
It wakes you with 3 decisions
Not 30 numbers. Three moves, with the money on each one.
Your chef fills in nothing. You log into nothing. It simply works the night shift.
What it hands you at 07:00
Ask your intelligence officer. Answer in 5 seconds.
Your strategic intelligence officer, on duty at 3am. No training, no new app. You type like you type to your manager, and it answers from last night’s tickets.
The one number that decides whether a restaurant lives. Most owners see it once a quarter.
It only interrupts you when a rule you set gets crossed. Everything else waits for the morning brief.
Week 38 · full service restaurant
Every build starts here and goes wherever your week hurts most. If your problem is not on this list, it is probably still the same build.
Your menu, on one chart
Which dish makes you money? Most owners guess wrong.
Chefs argue about dishes. Owners argue about prices. This settles both: every item placed by how often it sells and what it actually keeps after cost. Click any dish. It is sample data, and your version runs on last night's tickets.
Drag the chart sideways to read it
Bubble size is the profit that dish brings you in a week. Dashed lines are your own medians, not an industry benchmark.
Three moves worth making this week
It recalculates the moment a supplier price or a week of sales changes, so the menu stops being a decision you make once a year.
Who we build for
One kitchen or four branches. Same leaks.
Click the one that looks like you. The first four change this whole page.
Bakeries & patisseries
You bake the same number daily and bin what the afternoon did not want.
How much to bake, by hourWaste by trayLive ingredient costTomorrow’s order to the mill
Fast casual & counter service
Speed is the product. Nobody measures where the queue breaks.
Service time by hourCustomers lost to the queueCombo marginStaff that follow the rush
Hotel F&B & banqueting
Breakfast, room service, banquets and bar all report separately.
One P&L across outletsCost per cover by outletEvent profit after staffBreakfast waste
Bars & bistros
Pour cost is a guess. The late shift is where guessing gets expensive.
Pour cost by bottleVoids by shiftWhat the late hours earnStock count against the till
Not on the list? If your week ends with you rebuilding numbers from receipts, it is the same build.
Do it yourself, right here
Two numbers decide your year. Check yours now.
Move the sliders. No industry averages, just your own maths.
1 · Prime cost
Food plus labour as a share of sales. Under 60% and a restaurant breathes. Over 65% and it does not matter how busy you look.
Most owners know these two within a point or two. The problem is that they know them in March, for January.
2 · One delivery order
The platform shows you sales. This shows you what lands in your account once the commission, the box and the promo have taken their cut.
And these you cannot even calculate.
- The prep you guessed. Running out at 9pm costs covers you never see. Over-prepping fills Sunday’s bin.
- The price rise nobody signed. Three percent on meat, nine on milk. It never appears as a line in your accounts.
- The shift that was one short. Saving a server on Saturday costs more in check average than the wage saved.
- The dish that eats the pass. Two or three items take a station hostage during service for four covers a week.
The maths
And the hours you spend counting.
Stock counts, sales sheets, three delivery apps, chasing invoices. Move the sliders.
Nothing here is padded. Three inputs, simple multiplication, and you keep the assumption in your own hands.
And that is still only the hours.
- The late discovery tax. Portion drift found in week six instead of week one. Five weeks of a small leak usually costs more than the whole build.
- The decision you delay. Dropping a dish, repricing the taouk, taking the grill off a platform, changing Saturday's rota. Each one moves money the same night.
- The manager you do not hire. Most owners reach for another pair of hands to do the counting. This costs less and works at 07:00 on a Sunday.
- The knowledge that stops walking out. When your head chef leaves, the recipe costs, the prep curve and the supplier history stay.
Where the numbers come from
Keep your POS. We read it.
Nobody changes system for us. Old POS with no API is normal here, and we have a way in.
- Your POS, whatever it is
- POS exports and Z reports
- Delivery platforms
- Supplier invoices (PDF or photo)
- Recipe and cost sheets
- Staff schedule and payroll
- Reservations
- Stock counts
- WhatsApp Business
- Excel and Google Sheets
- QuickBooks and Odoo
- Bank statements
A file, a login, or a photo of a delivery note. We can usually read it.
Who we work with
Operators who count every single dollar.
Kitchens, cafés and delivery brands that already know their sales and want to know their profit.
- Brand 01
- Brand 02
- Brand 03
- Brand 04
- Brand 05
- Brand 06
We run these ourselves
Our own companies run on the same system. We feel every mistake before you do.
Live, not a demo
These are systems running every morning in real companies, in Lebanon and outside it.
Your data stays yours
We read your accounts. We do not move your data anywhere, and we sign an NDA before the audit.
The people who run your audit are the people who build your system.
How it starts
Thirty minutes. Then you decide.
- 01
Free audit
Thirty minutes. We look at what you use, who does what by hand, and where your week goes.
- 02
You keep the map
One page: what to fix first, what it saves, what it costs. Yours either way.
- 03
We build it
Version one in two to three weeks, on your real numbers. You break it, we fix it while you watch.
- 04
It runs
We keep it alive and add to it every month. Month to month, no long contract.
What it costs
The audit is free and the map is yours. After that, one price to build and one to run it. No hourly billing.
Before you ask
The questions every owner asks.
Our POS is old and has no API.
Normal in Lebanon. Almost every POS can export a file or print a Z report, and we read those on a schedule. If yours does neither, we read the tickets.
We do not have recipe costs.
Most kitchens do not. We cost your top twenty dishes from your own invoices in about a week. After that they reprice themselves every time a supplier moves.
Our chef will not fill in another sheet.
Good, because he does not have to. Nobody logs into anything new. Where we need a number nobody records today, we agree one small habit and show him what it is worth.
A lot of our business is cash.
Then the till, the app and the safe rarely agree. That gap is usually the first thing we show you, by shift, not at the end of the month.
The delivery apps do not give us data.
They give more than you think: the portal, the order emails and the payout statements. Together they show commission, promos, refunds and what really landed.
Does it work in Arabic?
Yes. Your chef asks in Arabic what the grill cost last night. Your accountant asks in English and gets the same number.
What if it gets something wrong?
Every number shows its source. When it is not sure it says so, and it never messages a supplier or a customer unless you set that rule.
We are one small place, not a group.
One place feels it faster, because you are the one counting at 1:20am. Smaller build, smaller price.
How fast do we see something real?
Two to three weeks to version one, on your own numbers. The morning message usually starts in week one.
What about power cuts and internet?
It runs in the cloud and reaches you on WhatsApp, so it works while your restaurant does not. If a system goes dark, it tells you instead of inventing numbers.
Who you deal with
You talk to the people who build it.
We are a small team in Beirut and Montreal. We run our own ecommerce brands, so we spend our own money and live with our own numbers every morning. We build these systems for our companies first, then for clients here.
No account manager, no junior. The people who build your system run your audit, and they answer when something breaks at 9pm.
- 0brands we run ourselves, on these systems
- 0days a week it runs without us
- 0weeks, at most, to version one
Straight answer on price
We put the number here so you can decide before the call.
Nobody enjoys a call that ends in a surprise. Here is the shape of it. The exact number comes out of the free audit, once we know how messy your data really is.
One venue
$3,500to build
then $450 a month to run it
- Your morning intelligence brief at 07:00, Arabic or English
- Ask it anything, any hour, from your own tickets
- Live menu costing and prime cost
- Alerts on portion drift, price rises and voids
For a single restaurant or café doing serious covers.
Venue plus delivery
$5,500to build
then $650 a month to run it
- Everything in One venue
- All delivery platforms reconciled to what actually landed
- Covers forecast and tomorrow’s prep sheet
- It drafts your supplier and chase messages
For places where delivery is a real part of the night.
Built around you
Let us look
quoted after the audit
- Many systems, many locations, or a system nobody else will touch
- Your own rules, your own approvals, your own language
- It writes and sends, not only reports
For groups and companies where one point of margin is real money.
What moves the number
- How many systems talk. One POS is quick. A POS, three delivery apps and a paper invoice file takes longer.
- How messy the data is. We have seen worse than yours. It still costs time.
- How much it does by itself. Reading is cheap. Writing, chasing and sending costs more to build and is worth more to you.
When we say no
If you do under roughly two hundred covers a week, the hours you save will not cover the build yet. We will say so.
We would rather tell you on a free call than take money for something that will not pay you back.
Get your number Thirty minutes. No deck, no sales sequence.
What waiting costs
Every month you wait, you hand over $1,375.
Two points of margin on your sales. Nobody loses a restaurant in one night. You lose it two points at a time.
- Everyone gets the same tools now. This used to need a data team and a year. Now it takes two weeks. The first one on your street to do it wins the year.
- Speed is the whole game. Catch the portion problem in week one, not week seven. Same chef, same menu, six weeks of margin saved.
- You need zero new customers. Every dollar in that chart already walked in, ate and paid. You just did not keep it.
- Your competitor is not smarter. He just knows on Tuesday what you find out in March.
Start before they do Thirty minutes, free, and the map is yours either way.
The free audit
Bring one night that did not add up.
Thirty minutes, on a call or in your restaurant. Bring last week: Z reports, a few invoices, the delivery statements. You leave with one page showing where your money went. Keep it and walk away if you want.
Book it on WhatsAppWe build these ourselves. Three at a time. If this month is full, we will tell you on the call. Beirut hours, same day answer.