Set up your restaurant
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Overview
Real-time snapshot of the business
Largest expense categories
Where your money is going in the last 30 days
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 |
|---|
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).