Set up your restaurant
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Overview
Real-time snapshot of the business
Revenue vs. Prime Cost
Last 30 daysCost Breakdown
MonthlyTop Selling Items
By revenueAlerts
0Monthly P&L
Edit any value — totals recalculate liveRevenue
Cost of Goods (Food)
Labor
Occupancy & Operating
Break-Even Calculator
LivePrime Cost Trend
WeeklyDaily Sales (30D)
By channelSales Mix
By categoryMenu Engineering
Stars, Plowhorses, Puzzles & Dogs — edit costs and prices inline| Item | Price | Food cost | Margin | Margin % | Units (30D) | Revenue | Class |
|---|
Inventory & Par Levels
Red = below par| Item | Cat | Unit | On hand | Par | Reorder | Cost/unit | Value | Vendor | Status |
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Waste Log
Click to add| Date | Item | Qty | Reason | $ Loss |
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Vendor Spend (30D)
Bar inventory by category
Bottles · oz on hand · days of supply| Item | Cat | Bottle | On hand (btl) | On hand (oz) | Par | Days supply | Status |
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Pour log
Off-menu liquid (spill, comp, training, tasting)| When | Item | Oz | Reason | Notes |
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Upload an invoice
Drop an image or PDF scan — Claude vision OCR extracts line itemsRecent invoices
0 on fileReview invoice
Staff Roster & Weekly Cost
Edit hours and wages| Name | Role | Hourly | Hrs/wk | Weekly | Monthly (×4.33) | Food handler cert | Expires |
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Labor vs. Sales (by hour)
Identify over/under-staffed shiftsCold-hold equipment
FDA Food Code · keep ≤ 41°FHot-hold stations
FDA Food Code · keep ≥ 135°F · log every 2h in serviceRecent temperature readings
Last 14 daysCreate a prep label
Auto-calculates use-by from FDA shelf-lifeActive labels
0 activeRecent history
Used or discarded (last 7 days)| Item | Type | Prepped | Use-by | Prepped by | Outcome |
|---|
Today's checklist
0/0Cleaning & sanitation schedule
Daily · Weekly · Monthly| Task | Frequency | Last done | Next due | Assigned | Status |
|---|
Licenses, Permits & Certifications
Florida DBPR · Osceola County| Document | Issuer | Number | Issued | Expires | Status |
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Inspections
FL DBPR Hotels & Restaurants| Date | Type | Violations | High-priority | Result |
|---|
Staff Training Status
Food handler · Allergen · Anti-harassment| Staff | Food Handler | Allergen | ServSafe Mgr |
|---|
Compliance Score
Weighted across categoriesThis week in the back office
Key insights
Auto-generatedAnomalies detected
0Next week's focus
Top 3 actionsRecipes
Click to edit ingredientsSelect a recipe
Theoretical vs. Actual Food Cost
Shrinkage = waste + theft + over-portioningTheoretical cost is calculated from unit sales × recipe cost. Actual comes from your P&L COGS. A variance above 2–3% usually points to portioning, waste, comps, or inventory issues.
Smart suggestion
Weekly Schedule
Projected labor % vs. forecast sales
DailyCoverage warnings
Text the week's schedule
Inspection Readiness Score
Based on the Florida Division of Hotels & Restaurants Food Code violation categories
Walk the inspector's route
Check each item as you verify it. Scoring weights high-priority 3×, intermediate 2×, basic 1× — mirroring DBPR inspection impact.
Top 10 FL DBPR violations this year
Stay on watchMock inspection
Run a practice walkthroughA DBPR inspector typically spends 45–90 minutes on a routine inspection. Launch a mock inspection to simulate what they'll check.
Invite a teammate
Owners and managers can invite othersStaff app device mode
Applies to the Stationly Staff PWAPick how staff sign in to clock in.
Current team
—| Role | Joined |
|---|
Unlinked staff
—Staff members who don't yet have a user account linked. They can't log into the employee app until they accept an invite (which links automatically) or you link them manually.
| Name | Role |
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Pending invites
—| Role | Expires | Link |
|---|
Notifications
Owners onlyStationly emails you when someone joins the waitlist, signs up, or you send an invite. Send a test to confirm it's working.
Billing & subscription
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Recent billing activity
Alerts
Real-time notifications from your operations — sales, labor, invoices, schedule.
Choose which alerts you want and how you receive them. SMS requires a verified phone number.
Your locations
Add satellite locations and (optionally) designate a commissary kitchen.
| Name | Address | Status |
|---|
Printer & tablet setup
Configure your label printer, pick a paper size, lock the kitchen tablet to the time clock, and tune clock-in reminders.
Recipe Book
Every dish, every step, every time. Ingredients link to inventory, photos guide the line, and pizzas get a build-card for every size.
Training
Walk staff through recipes, give a quick quiz, and see at a glance who's certified on which dish.
Commissary transfers
Move prepped batches and inventory between locations.
| From | To | Status | Lines | Total | Created |
|---|
Inventory counts
Walk the line, snap a count, finalize to push to on-hand.
| Date | Label | Status | Lines | Total $ |
|---|
Theoretical vs. Actual usage
Pick two finalized counts and we’ll compute purchases, recipe-driven theoretical, and variance for every item between them.
| Item | Unit | Theoretical | Actual | Δ qty | Δ $ | Δ % | Severity |
|---|
Open bills
Approve, schedule, and record payments. ACH/Plaid integration deferred — workflow + audit trail only this release.
| Vendor | Bill # | Bill date | Due | Amount | Balance | Status | Approval |
|---|
Vendors
| Name | Phone | Default method | Terms |
|---|
Aging buckets
By days overduePay periods
Create a period, generate the run from time clock + tips, then export to Gusto / ADP / Paychex.
| Start | End | Pay date | Status | Provider | Total gross |
|---|
Run detail
| Staff | Reg hrs | OT hrs | Rate | Reg $ | OT $ | Tips | Gross $ |
|---|
Tip entries
Pick a pay period above| When | Staff | Type | Amount |
|---|
Export pay run as CSV
Pick a generated run + providerNote: CSV export is a best-effort handoff for review before importing. Provider APIs (Gusto / ADP RUN / Paychex Flex) are deferred to a future release — we don’t push directly to your provider. State-specific overtime rules (e.g. CA daily OT) are not applied; we use US FLSA defaults (>40 hrs/wk = 1.5x).