From the overview to the order
Understand what is driving your sales.
Explore Toast sales by date, hour, menu, item, and add-on. Connected filters and transaction details let you move from a change in performance to the orders behind it.
Date & hour analysisMenu & item performanceDiscounts & exceptionsOrder-level detail
A typical workflow
- Choose the reporting period and filter revenue centers, categories, servers, or payment methods.
- Investigate top sellers, modifiers, discounts, voids, and refunds.
- Open order and item details, and check data freshness and reconciliation status.
Toast is the current POS integration. Reporting includes visible freshness and the available data period.
A connected recipe book
Keep recipes, ingredients, and approvals together.
Maintain menu recipes and prep recipes with quantities, units, yields, stored costs, menu prices, and prep shelf times. See what is missing and give recipe changes a clear review process.
Menu & prep recipesIngredient matchingVersion historyReview & approval
A typical workflow
- Create or maintain recipe records and connect them to menu items.
- Review missing recipes and ingredients that still need an inventory match.
- Track recipe versions and review, approve, or reject proposed changes.
Stored ingredient costs and mapping gaps are visible alongside recipe details.
Purchasing, with the detail intact
Bring supplier invoices into daily operations.
Review supported supplier invoices in one purchasing workspace. Manual entry and structured uploads sit alongside configured invoice feeds, with grouped invoices and the line items behind them.
EDI, CSV & manual entryGrouped invoicesLine-item reviewInventory matching
A typical workflow
- Ingest configured Sysco and Gordon Food Services feeds, upload structured records, or add an invoice manually.
- Filter invoices by vendor and product, then inspect individual invoice lines.
- Resolve supplier items that need an inventory match and explore spending by month, supplier, or item.
Automated ingestion depends on configured supplier feeds. The upload workflow supports structured records.
Catalog offers meet purchase history
Compare what is offered with what you paid.
Search supplier catalogs and connect the results to invoice history. Compare overlapping catalog products and follow paid unit prices while keeping product and pack details in view.
Catalog searchPack & product detailsOffer comparisonPaid-price history
A typical workflow
- Search by product description, brand, GTIN, or vendor item number.
- Inspect available pricing and pack information across matching catalog offers.
- Follow invoice-paid unit prices and investigate changes in purchase history.
Matches use GTIN or normalized description and pack details. Product comparison does not automatically establish an interchangeable substitute.
A reliable record of the stocktake
Give every inventory count useful context.
Capture counts by date, category, item, reporting unit, and storage location. Review earlier counts and recorded values with item details and shelf-time information close at hand.
Count entry & uploadStorage locationsReporting unitsCount history
A typical workflow
- Add count records or upload a structured count file.
- Organize and maintain records by storage location, category, and reporting unit.
- Inspect prior counts and compare quantity and recorded-value trends.
Recorded inventory values may be entered or imported. Storage locations describe where stock is counted.
Between the stocktakes
Follow draft stock from delivery to pour.
Calculated Inventory connects counted kegs, purchases, mapped Toast draft sales, serving-size modifiers, and waste. Compare theoretical stock with physical counts and inspect the movements behind a discrepancy.
Pour-size mappingKeg roll-forwardCount reconciliationCoverage estimates
A typical workflow
- Connect draft products and serving sizes to keg and recipe mappings.
- Review purchases, pours, waste, and calculated stock movements.
- Compare calculated and counted stock, investigate missing or surplus quantities, and review estimated sell-out dates.
Calculated Inventory currently focuses on draft beer and kegs. Sell-out estimates use recent average depletion and depend on complete source data and mappings.
Keep the reason with the record
Understand what was wasted—and why.
Log waste against menu items, prep items, or inventory items. Capture dates, quantities, units, reasons, and notes so operational patterns can be reviewed with their context intact.
Menu, prep & inventoryReasons & notesRepurposing recordsQuantity trends
A typical workflow
- Record expiry, other waste, or items repurposed into something else.
- Include a destination when stock has been repurposed.
- Filter and analyze records by source, reason, and date, and feed supported waste movements into calculated inventory.
Waste analysis emphasizes quantities and records; it does not imply automatic monetary valuation.
