Run menus, people, and ops in one place
Every restaurant is quietly losing money to the same dozen things: thin margins nobody sees, prep that runs out mid-service, schedules built by text message, double-booked tables, and maintenance notes that vanish with the shift. Forkecast puts real numbers behind every one of them — menus, vendors, people, tables, and events, in one place.
12 things quietly eating your margin
Food, people, scheduling, assets, events, gross profit — pick the one that sounds like your Tuesday. Open it up and see exactly how Forkecast plays it.
You find out margin was thin after the month is already over
Retail prices get set once and never revisited. A supplier raises a case price in March and nobody notices the entrée is now a 54% item until the P&L lands in April.
Prep is a guess, and the guess runs out mid-service
The kitchen preps "about what we did last Saturday." When the signature dish sells through by 10:50am, the loss was already locked in on Thursday.
Prep isn't done when the doors open, and nobody catches it until the rush
The chef walks in at 3:10pm, opens the reach-in, and finds empty, unlabeled pans. There’s no way to know what’s actually ready until it isn’t.
Building the schedule — and covering the call-off — eats your week
The schedule lives on a wall board and in a manager’s head. A call-off at 4pm means texting five people and hoping someone answers before doors open.
A messy host stand, and an expensive platform to manage it
A handwritten list, a line out the door, and a reservation platform invoice that costs more than a line cook’s week — for features you use a fraction of.
Private events live in email threads, and charges get missed
A wedding BEO built by hand in a doc: a forgotten room fee, a guest asking for the third time whether the final headcount went through, tax calculated differently than last time.
Equipment breaks, and the fix lives in a verbal handoff
The fryer goes down Friday at 5pm. It gets mentioned to three different people and fixed by none of them — the first the owner hears of it is a guest complaint.
A vendor's price creeps up, and it erodes every dish quietly
A case price ticks up 8% on an invoice nobody re-reads. Every recipe using that ingredient is now a little less profitable — and nobody decided that on purpose.
Roles and access don’t match reality across locations
A server hired for the bar can somehow see kitchen labor numbers. A manager who left three months ago still has an active login. Nobody assigned it that way on purpose — it just never got cleaned up.
The 86 list and the shift change live in a group text
An item gets 86’d at 7pm. It’s texted to one thread, missed by the next server on, and re-sold twice before anyone catches it.
Double-booked tables, and no-shows nobody logged
The host stand runs on a handwritten list. On a busy night that means two names on the same table, a walk-in family turned away at the door, and no record of the no-show who’ll do it again next month.
A note on the whiteboard isn’t a ticket, and it disappears with the shift
The closing manager scrawls "walk-in running warm — call repair Monday" on the specials board. Monday’s opener erases it to write the lunch specials. The walk-in fails Tuesday, mid-service, and there’s no record anyone was ever warned.
Everything your front-of-house & back‑of‑house runs on
Keep costs tight, service consistent, and teams aligned across every location.
Menu & GP Intelligence
Track cost and gross profit for every menu and item in real time. Auto-convert units, roll up recipes, and see margin impact instantly.
Ingredients & Vendors
Centralize SKUs and vendor pricing. Compare quotes, set preferred UoM, and keep your pantry synced across kitchens and bars.
Staff Scheduling
Build fair, flexible rosters for each kitchen and bar. One view for availability, roles, and coverage.
Team Messaging
Fast, focused chat with in‑app notifications so nothing gets lost in spam or junk folders.
Requests & Workflows
Submit inventory counts, time‑off, change requests, and break/fix. Route to the right people automatically.
Ops Reliability
Escalations, SLAs, and audit trails keep service tight—from fryer fixes to menu rollouts.
How it works
- 1
Connect kitchens, bars, and vendors
Import items and SKUs, map units, and set GP targets for every menu.
- 2
Plan people and workflows
Schedule shifts by role, message your team, and route requests with SLAs.
- 3
Ship service with confidence
Real‑time costs and alerts keep margins healthy and ops smooth.
Ready to tighten margins and simplify ops?
Create your workspace and invite your kitchens and bars in minutes.