The numbers are always somewhere else.
In a restaurant, sales are in the POS. Shifts are in the scheduling app. Invoices come by email and on paper. Counts are on clipboards. By the time it all reaches the accountant and comes back as a profit and loss, the month is over and the decisions it should have changed are already made.
AllDay brings it into one place, does the counting and costing, and shows where the money went. It runs every day at a two-location restaurant in British Columbia, and most of its features came from the questions asked there: why food cost moved this week, which plate stopped earning, whether Tuesday needed two cooks.