Your whole kitchen.
One running total.
Sales, labor, recipe costs and inventory, counted and costed through the day. On one screen.
Know what tonight cost you before tomorrow starts.
AllDay reads your POS, your staff schedule and your supplier invoices, and works out food cost, labor and profit for every location, every day.
Works with Square, 7shifts, Sysco and QuickBooks Online. You keep your POS.
Sales and labor by day
The busiest day had the best prime cost of the week: 53.4%.
Sample data for illustration only. These are not real figures from any restaurant.
Yesterday's numbers, before today's prep.
Sales, food cost, labor and profit are worked out overnight for each location. Open AllDay and the day before is already costed, with the number that needs attention first.
Food cost, item by item
Actual use is your opening count, plus deliveries, minus your closing count. AllDay compares it with what your recipes and sales say you should have used, and prices the gap.
| Item | Used | Recipes say | Gap |
|---|---|---|---|
| Flank steak | 44.8 kg | 41.2 kg | $101 |
| Frozen fries | 104.0 kg | 96.0 kg | $26 |
| Chicken breast | 58.9 kg | 58.0 kg | $12 |
| Cheddar | 12.1 kg | 12.4 kg | −$4 |
Profit and loss by location
Food cost comes from your counts, not from a guess at purchases. Labor includes employer costs. Overhead comes from QuickBooks. The result is one statement per location.
- Sales$41,870
- Food and beverage, from counts$13,23031.6%
- Labor, fully loaded$9,84023.5%
- Prime cost$23,07055.1%
- Overhead, from QuickBooks$8,12019.4%
- Net$10,68025.5%
Counts on a phone
Count the walk-in on a phone before open. Units are set per item, so a case is never confused with a piece, and the count feeds food cost and variance on its own.
- Flank steakkg13.6
- Chicken breastkg22.5
- Frozen friescases of 6 × 2 kg7
- Cheddar, shreddedkg0.0
- Ciabattaeach0
Sample data for illustration only. These are not real figures from any restaurant.
Three questions you can answer with sample numbers.
These are the questions owners ask us most. Each one works with a pointer and with the keyboard, and the numbers are made up.
What happens if I change a price?
Every plate is costed from your recent invoices. Try a new price, a smaller portion or a supplier increase, and see what it does to the plate and to the month. In the app, this is Price Lab.
The plate now costs more than its price.
Sample data for illustration only. These are not real figures from any restaurant.
How much food did I pay for and not sell?
One week, count to count. The opening count plus deliveries minus the closing count is what you actually used. The last bar is what your recipes and sales say you should have used. The red piece is the difference, priced.
Sample data for illustration only. These are not real figures from any restaurant.
Everything else you check in a week.
- LaborClock-ins from 7shifts, with employer costs added, against the day's sales.
- TrendsSales, food cost and labor over time, for each location.
- Supplier pricesWhat you paid for each ingredient, invoice by invoice, and when a price went up.
- DocumentsFood safety certificates and cleaning logs, with expiry reminders.
- TasksOpening and closing checklists by role, with photo checks.
| Day | Sales | Hours | Labor % |
|---|---|---|---|
| Monday | $3,420 | 41.5 | 29.8% |
| Tuesday | $2,980 | 42.0 | 34.1% |
| Friday | $5,620 | 58.0 | 23.9% |
| Saturday | $6,940 | 63.5 | 21.6% |
Sample data for illustration only. These are not real figures from any restaurant.
Designed around how people read numbers.
AllDay was founded by Kaan Zaimoglu, whose background spans cognitive science, business administration and visual analytics. The number that needs attention comes first, and a figure that can't be trusted is marked instead of shown with confidence.
- Founder, AllDay Software Inc.Burnaby, BC
- MS, Visual Analytics and Decision-MakingSimon Fraser University
- MBA, MarketingJohns Hopkins University
- BA, Psychology and Cognitive ScienceJohns Hopkins University
Nothing changes at the counter.
AllDay works alongside the tools you already use. Your staff keep ringing in sales the way they do today.
- Connect your POS and 7shiftsWe bring in your past sales and shifts, so you start with history instead of a blank screen.
- Add your supplier invoicesSysco invoices arrive on their own. Deliveries from other suppliers are entered by hand.
- Take your first countFood cost, variance and prime cost fill in from there. Set your targets and AllDay flags what's off.
Works with what you have
AllDay is not a POS. It connects to yours, and to your scheduling, supplier and accounting systems: Square, 7shifts, Sysco and QuickBooks Online.
Priced per location
The base package is $350 a month per location, with optional modules. Staff logins are unlimited, and you can cancel any month.
Before you book
Do I have to change my POS?
No. AllDay is not a POS. It connects to the one you use (Square today, Toast on request) and reads your sales. Nothing changes for your staff at the counter.
How soon will I see real numbers?
Sales show up as soon as your POS is connected. Recipe costs and food cost firm up after your first invoices and your first inventory count. Most restaurants have a reliable weekly number within one or two weeks.
What if my recipes aren't written down?
Start with your ten best sellers. AllDay costs whatever you've entered, and the invoice import fills in ingredient prices as you go.
Where do my staff and I sign in?
At your own AllDay address. Each restaurant gets its own, for example allday.yourrestaurant.com. There is no sign-in on this website.
Are the numbers on this page real?
No. Every chart and figure on this page is sample data made up for illustration. None of it comes from any restaurant.
See your own numbers in AllDay.
Book a demo and we'll walk through it using your restaurant's data.