Every corner of your restaurant.
Watched.
Foresio covers your money, your floor, your reputation, and your back office. Each advisor sits on top of the POS you already run, works around the clock, and only texts you when there is a decision to make. The dashboard is there when you want the full picture, but the decision always comes to you.
The Ledger
Upload your ingredient prices at setup and food cost works on day one, before the first receipt is ever scanned. After that, every receipt updates it. Photograph it, upload the CSV, or type it in by hand. The Ledger reads the vendor, the date, and every line, matches each one to an ingredient, and shows you the draft before anything changes. You confirm, you fix what it misread, and only then does it go live. It keeps plate food cost and overall food cost apart, because a dish can look fine while the restaurant does not.
Where full-service food cost sits in 2026. Full-service net margin runs 3 to 8 percent, so two points of food cost is most of what you keep.
National Restaurant Association · 2026 State of the IndustryStock Watch
Every sale subtracts its ingredients, modifiers included, down through prep items to the raw goods. Deliveries add stock back, each batch carrying its own expiration date, and the oldest one gets used first. Waste takes four taps: item, amount, reason, save. Start with your top 20 items by revenue, which usually cover most of your volume, and build out from there. Everything Stock Watch cannot account for is labeled rather than guessed.
Of the food a restaurant buys never reaches a paid plate. For a kitchen spending $40,000 a month, the middle of that range is about $34,000 a year.
USDA · National Restaurant AssociationFull House
Full House forecasts covers and revenue for every day from your own history, then tells you which days are off and why. A one-off soft Thursday reads differently from a Tuesday that has been 40 percent below the rest of your week for months, so it flags them separately. Promos get built from your highest-volume, best-margin items, never priced below the floor you set in The Ledger, and they only go to guests who opted in from their own phone. You see the item, the discount, the list size, and what full redemption would cost before anything sends.
What it costs to bring in a new guest versus bringing back one you already have. An empty seat tonight is revenue you never get back.
Commonly cited acquisition versus retention researchReview Responder
About 70 minutes after the order closes, the guest gets a text asking for a private 1 to 5 rating. Anything low pings you immediately and opens a real text conversation, not a template, so you can hear what happened and make it right. Every guest who rates gets the same public review invitation afterward, high score or low, on the same terms. That is what keeps it inside FTC rules. On your Google profile, 4 and 5 star reviews get a reply in your voice automatically. Anything 3 and under, or anything mentioning illness, injury, or legal trouble, waits in a queue for you to read first.
The revenue swing from a single extra star, and it lands hardest on independents, not chains. Separately, businesses that start replying to reviews see about 12 percent more of them and their rating moves up.
Harvard Business School · Luca · Harvard Business Review · Proserpio and ZervasCompetitor Intelligence
You confirm the set, up to ten places, and drop in each one's delivery link and social handle once. From there it runs on its own. Every two weeks the menus get pulled and compared to the last pull, so what you read is what changed: items added, items dropped, prices up, prices down. Every week their posts get read for actual offers, each one logged with the dates and a link back to the original so you can check it. Prices are only ever compared against prices from the same kind of source, because delivery listings run marked up and comparing them to your dine-in menu would tell you something untrue.
Menu Engineer
Menu Engineer scores every item two ways: how often it sells against others in its category, and what it actually earns using your recipe from Stock Watch priced at current Ledger cost. Then it sorts. Stars get protected. Workhorses sell well and earn too little, so they get repriced or reworked. Hidden gems earn well and nobody orders them, so they get moved, renamed, or described better. Dead weight comes off. Nothing changes on its own. A new item runs as a special first, and a price change is measured against what Full House forecast that item would have done anyway, so you can tell a real effect from a seasonal one.
Profit that disciplined menu engineering adds without changing a recipe or raising a price, purely by shifting what guests order. Descriptive naming alone moves item sales about 27 percent.
Cornell UniversityRundown
Rundown pulls all six advisors into one message. It opens with what is waiting on you, across everything: a reorder not placed, an accepted offer not sent, a guest conversation unanswered, a review in the queue, a price change waiting on a yes, each showing how long it has sat there. Under that is the recap and the look ahead. Advisors that only run weekly are compared against the last time they had something to say, not against yesterday, so nothing repeats itself at you.
More advisors join the lineup regularly, at no extra cost on your plan.