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 90 second read that sets up your day.
Every other advisor reports into The Rundown. Once a day, before your first shift, it folds everything into a single text: how yesterday closed, what today looks like, and the two or three moves worth making now. Read it with your coffee, tap what you want, get on with service.
The Ledger
Photograph any invoice or key it in. The Ledger reads it, categorizes every line, and tracks what each ingredient truly costs you. It works hand in hand with Stock Watch, so your prices and your shelves always agree.
Where full-service food cost sits in 2026, up roughly 34 percent since 2019. A point or two either way is the gap between a good month and a loss.
National Restaurant AssociationStock Watch
Live counts, spoilage flags, and reorder drafts ready before you run short. Count from your phone as you walk the shelves, and let Foresio do the math on what you actually used.
Of everything you buy ends up in the trash. For a typical full-service kitchen that is more than $50,000 a year, straight off the bottom line.
NRA · NRDCFull House
Full House reads your POS for the shifts and days that keep running quiet, then hands you a specific promotion to fill the room, timed to go out before the slow period arrives.
What it costs to win a brand new guest versus bringing back one you already have. An empty seat tonight is revenue you never get back.
Restaurant retention data · Bain & Co.Word of Mouth
Monitors your Google reviews as they land. A bad one routes to your manager for a private save before it spreads, and every guest, happy or not, eventually gets the same public review invitation. That last part is what keeps the whole flow inside FTC rules.
The revenue swing from a single extra star, and the effect lands hardest on independent restaurants, not chains.
Harvard Business School · LucaRecon
Set a radius and Recon treats every restaurant inside it like the competition it is. Ratings, review pace, hours, price moves, new openings, and the promos you log yourself, all pulled into one weekly read on where you stand and how to answer.
Menu Map
Menu Map scores every item by profit and popularity, sorts them into Stars, Plowhorses, Puzzles, and Dogs, and tells you exactly what to feature, reprice, rework, or cut, right down to where it should sit on the page.
Profit that disciplined menu engineering adds without changing a single recipe or raising a single price, purely by shifting what guests order.
Cornell UniversityThe Rundown ties all of it together each morning. More advisors join the lineup regularly, at no extra cost on your plan.