You find out six weeks late.
Your accountant closes the month somewhere around the middle of the next one. By the time you see that costs moved, the money is already gone.
Stop losing profit in your restaurant.
For independent restaurants, bars, and hospitality operators with 1–3 locations in New York.
I read your numbers every week and tell you the two or three things worth changing, then I make sure they happen.
90 days.
If your prime cost hasn't moved, you stop paying. Month to month, 30 days' notice, no annual contract.
No documents. Five questions. That's the whole call.
Or check your prime cost firstYour accountant closes the month somewhere around the middle of the next one. By the time you see that costs moved, the money is already gone.
If nobody counts inventory at month end, your COGS is just purchases. That makes your food cost wrong every single month: inflated when you stocked up, understated when you drew down.
It sits there telling a very accurate story that nobody has time to read. Software tells you food cost went up. It doesn't make it come down.
Three numbers from last week. Everything stays on your screen unless you choose to email it.
Last week's real numbers against your target, in points and in dollars, with a maximum of three actions. Never more than three: five means none get done.
POS reconciled against deposits, true COGS by category, comps and voids where they belong, and a P&L written for an operator: what moved, why, and what to do about it. Plus 45 minutes on the phone so the report becomes a decision.
Invoices coded and entered, vendor price increases flagged the week they happen, recipes and menu costed. You send invoices. That's your whole job.
| Kyru | Software | Bookkeeper or accountant | |
|---|---|---|---|
| Somebody reads the numbers and tells you what to do | ✓ | ✗ | ✗ |
| You get it Tuesday, not at month end | ✓ | Partial | ✗ |
| Prime cost as one number against a written target | ✓ | Partial | ✗ |
| Invoice coding and entry included | ✓ | ✗ You do it | Partial |
| Vendor price increase flagged the week it happens | ✓ | ✓ | ✗ |
| Menu and recipe costing | ✓ | Partial | ✗ |
| Somebody makes sure the change actually happens | ✓ | ✗ | ✗ |
| Files your taxes | ✗ | ✗ | ✓ |
| 90-day guarantee | ✓ | ✗ | ✗ |
| Monthly | $1,650 | $350 + your manager's hours | $1,000–1,800 |
I'm not replacing your accountant. He closes the year, I close the week, and I hand him clean books, which usually makes his bill smaller.
No setup surprises, no per-invoice fees, no annual contract.
Back Office Completo
$1,650 / month for the first location
+ $650 / month for the second location
+ $650 / month for the third location
Four or more locations → Let's talk
One-time setup: $950
Half that if you're coming from MarginEdge, R365 or similar.
Founding price. 2 of 3 spots left.
The first three clients pay $1,350/month instead of $1,650, and that price stays fixed for as long as they're clients. Additional locations are $650 either way. In exchange I ask to use the work as a case study, with numbers rounded and no name.
I'm not a CPA and this is not tax, audit or legal work. I don't file returns, run payroll, sign anything on your behalf, or have any ability to move money. Read-only access is all I need and all I'll ask for. And I sign a confidentiality letter before I see a single number of yours.
MarginEdge, Restaurant365, Craftable are good products. I don't work inside them, I work inside mine, and that's on purpose: the platform is mine, so when something's missing I build it instead of waiting for someone else to prioritize it. If you already pay for one, keep it as long as you like. You won't need it.
Israel Mejía. Twenty years in restaurants, the last ten on the numbers side of them. Full P&L ownership of a two-venue, $4.1M portfolio with five managers reporting in. Today, project manager for two locations set to open in Williamsburg in 2027. Owner and operator of my own business, start to finish. Fully bilingual, English and Spanish.
I'm not a consultant who read about restaurants. I've run the shift, counted the walk-in, and had the conversation with a landlord. I built the software myself because nothing I could buy did what I needed on a Tuesday morning.
You wouldn't be paying on top for long. Software gives you the numbers; I tell you what to do with them and make sure it happens. When was the last time you opened that dashboard? If you already have it, keep it as long as you like. You won't need it, and your setup fee is half.
Your accountant closes the year. I close the week. He files your taxes, I don't and I can't, because I'm not a CPA. I hand him books that are already closed, which usually makes his bill smaller. We're not competing; he keeps the tax relationship.
Your invoices, by email or a photo from your phone. That's it. Read-only access to your POS and accounting system gets set up once during onboarding and then you don't touch it again.
You shouldn't, and I don't ask you to. The first call is fifteen minutes and five questions, with no documents at all. If we go further, I sign and send you a confidentiality letter before you send me anything. You don't have to sign it back for it to hold.
If your prime cost as a percentage of sales hasn't improved after ninety days of work, you stop paying immediately and owe nothing further. Not a partial refund, not a credit. You stop paying. It's month to month anyway, 30 days' notice, no annual contract.
Your first Tuesday read lands within two weeks of the kickoff. The first full monthly close lands within the first ten business days of the following month. Setup itself takes about a week once I have access.
Probably not yet, and I'd rather tell you now. At $19,800 a year I need to find you about two points of prime cost to pay for myself, and at that volume the retainer weighs too much on your P&L. Above $1.5M it pays for itself at 1.3 points, which is comfortable. Between $1M and $1.5M, let's talk and I'll be straight with you.
Completely, both languages, written and on the phone. Reports and calls in whichever you prefer. I'm in New York and I work with independent restaurants across the five boroughs.
Find the cost leaks. Fix them in 90 days.
Book 15 minutes