For the operator on the floor, the manager closing out the night, and the director watching ten venues at once.
Pourcast Operations turns a restaurant's own point-of-sale data into the day's decisions: what to prep, who to schedule, how the kitchen is running, and what guests are saying. It works on your private POS data, which stays yours.
Connect your POS and Pourcast turns your own sales into the day's decisions. The prep sheet, built from what you'll actually sell, not last week's hunch. The order guide, sized to next week's demand and packed into your delivery schedule. The labor plan by daypart. Every review across Google, Yelp, and the rest in one inbox, each with a drafted reply waiting for your sign-off.
It's the work you'd otherwise split across a prep tool, a labor tool, and a reviews tool, running in one place and priced as one. Your sales stay yours: Pourcast keeps your private POS data walled off from the market view, so what you see here is your house, and only your house.
The longer you run on it, the sharper it gets. Prep and labor learn your venue's real patterns, server performance shows you who's moving the most and who's improving, and a forecast of your own sales tells you what next week looks like before it arrives.
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A prep sheet built from a forecast of your own demand, by item and by day. Grouped by station, flagged by confidence, and sized so there's less waste at close and fewer 86s at peak. It's in your inbox before the kitchen clocks in.
Pourcast sizes your order guide to what you'll actually sell and fits it to your delivery schedule, so you're not guessing at par levels or eating spoilage on an over-order.
A labor plan by daypart, sized to forecasted demand, so you're covered at the rush and lean in the lulls. See labor as a share of sales, the right way, weighted by the revenue behind it.
Every ticket from service, split into the wait before it fires and the cook time after it does, by station, by hour, and by cook. Find the bottleneck and the training gap, and fix both before tonight's service.
Average check, attachment and upsell rates, punctuality, and who's improving over time, for every server. Coach on numbers, not impressions.
Pull every review across Google, Yelp, and the rest into one place, each with a drafted reply ready for your sign-off, so reputation management stops eating your morning.
A forecast of your own POS sales, day by day and category by category, so you can staff, prep, and order against what's coming. Backtested, calibrated to your books, with the accuracy printed on the page. Your sales, projected from your data, separate from the audited market view.
Today's prep sheet is in your inbox before the kitchen clocks in. Counts by item and station, sized to today's demand.
Last night's tickets, minute by minute. The wait to fire split from the time on the line, by station and by cook. You know what dragged and who to coach before doors open again.
Last night, scored. Checks, tips and tip-outs, attachment, by server. You know who carried the floor and who's trending up.
Delivery day. Next week's need is already split across your delivery days, in your pack sizes. Adjust for what you know that the model doesn't, then send it.
The six o'clock rush is on the board before it seats, with the staffing it needs front and back and the revenue behind the hour.
Overnight reviews land in one inbox with replies already drafted. Approve, edit, done before the first delivery.
Today's prep sheet is in your inbox before the kitchen clocks in. Counts by item and station, sized to today's demand.
Last night's tickets, minute by minute. The wait to fire split from the time on the line, by station and by cook. You know what dragged and who to coach before doors open again.
Last night, scored. Checks, tips and tip-outs, attachment, by server. You know who carried the floor and who's trending up.
Delivery day. Next week's need is already split across your delivery days, in your pack sizes. Adjust for what you know that the model doesn't, then send it.
The six o'clock rush is on the board before it seats, with the staffing it needs front and back and the revenue behind the hour.
Overnight reviews land in one inbox with replies already drafted. Approve, edit, done before the first delivery.
Every hour of it runs on the same engine: a forecast of your own sales, scored against your actuals daily. Running ten venues? Same day, venue by venue, each one on its own data.
Operations touches five cost lines. Here's each one and the surface that works it.
Overprepping at close and running out at peak are the same mistake in opposite directions. A prep sheet sized to demand shrinks both.
An over-order is cash in the walk-in with a date on it. Ordering to forecast need, in your pack sizes, keeps it off the shelf.
One point of labor on a $150k month is $1,500, every month. The hourly grid shows which hours give it back.
Slow tickets are turns you didn't seat. The kitchen split shows where the minutes go.
A prep tool, a labor tool, and a review tool, each with its own invoice. This is one line item.
We could put a big percentage here. The category is full of them, and none of them come with a source. Pourcast prints its forecast accuracy on the page, and every number opens to the POS rows behind it. When it saves you money, you'll see exactly where.
The morning kitchen loop, the weekly plan, the service floor, and reputation, each in about forty seconds. Every screen is a real Operations surface running on the same POS.
Click any figure on any Operations surface to see the exact POS rows behind it. The prep count, the labor hour, the server's check. No black-box metrics, no panel estimates.
By projecting item-level demand from past sales. Pourcast Operations builds a prep sheet from a forecast of a venue's own POS sales, broken out by item and by day, so kitchens prep to expected demand instead of last week's totals.
Prep and order to forecasted demand rather than fixed pars. Pourcast sizes prep sheets and order guides to a venue's projected sales, which cuts over-prep at close and over-ordering on the next delivery.
Your POS data stays private to your venue. Operations runs on your own connected POS and is walled off from the public market view. Other operators never see your numbers.
All of them, on one screen and at one price, running on the same forecast of your own sales. The prep sheet, the order guide, the labor plan, the kitchen line, server performance, and every review, in one place.
It depends on where you're leaking. Prep, ordering, labor, the line, and the software stack itself are the usual five, and the section above walks each one. We don't publish savings percentages we can't source. Every number Pourcast shows you traces to the POS rows behind it.