A clear view of your restaurant’s costs and profit.

Each week you put in the sales, the labor and the purchases, then look at anything flagged. Upload supplier invoices as deliveries arrive or together, or enter a purchase total. Once your import settings are saved, the sales and labor files take a few minutes. Salaried pay is entered once, with start dates, and is added to each week once that week has started.

One finished week’s sales, purchases and labor. Sales and labor can come from point-of-sale, payroll or time-clock exports in CSV or Excel, or be entered as weekly totals; purchases come from supplier invoices or a weekly total. Recipes are optional and can be added later. Import settings are saved for the next file, and a getting started checklist takes you through one finished week.

ProfitServed imports sales and labor from CSV or Excel exports. Each row needs a date and the sales; guest counts and labor are used when the file has them. You see a preview of every import before anything is saved. There is no live connection to point-of-sale systems at present.

On the morning after your week ends, from 7:00, once the week’s sales, labor and invoices are in: Monday for a week that runs Monday to Sunday. If sales, labor or invoices are still missing at 9:00 that morning, owners and managers receive a short note naming what is missing, and the summary follows within 15 minutes of it being added. If figures are still missing at 7:00 on Wednesday, the summary is sent anyway with the figures available and says what is missing. Times are in your restaurant’s time zone.

Estimated profit is recorded sales less supplier purchases, labor and the fixed costs saved in your setup, for a complete week. Food reflects what was purchased during the week rather than what was used, so a large order can affect a single week’s result. A week that is not complete shows what is missing instead of a profit.

A week is complete when its sales, purchases and labor are in and no invoices are waiting to be checked. Home shows last week’s checklist with what is missing and where to enter it. If the sales are correct as entered, a week really had no purchases, or you were closed, you can say so on the week and undo it. Possible overlaps, such as hourly labor both typed and imported in the same week, are flagged for review and labeled Provisional; entries are not changed or deleted. Complete does not mean reviewed: the app does not call figures correct, only complete.

No. The weekly summary, food and labor tracking, supplier prices and location comparison work from invoices, sales and labor. Recipes add dish costs, menu performance and pricing.

Yes. Each invoice is shown next to what was read, with its arithmetic checked. You can change any line before confirming it, and undo a confirmed invoice.

Each location can have 150 invoices read per month. An invoice counts once, however many pages it has; an invoice you delete still counts, but a reading that fails with a technical error does not. After 150, reading stops until the next month, and you can still enter an invoice’s cost by hand.

14 days with every feature, and up to 5 invoices read. No credit card is required. The 5 readings are for trying invoice reading; to see a full week, enter one finished week’s sales, purchases and labor, then add your fixed costs in Restaurant setup. If you do not choose a plan, your account becomes read-only: for 90 days after the trial ends you can still sign in, look at everything and export it to Excel or CSV, but nothing new can be saved. Choosing a plan restores full access.

We set up your account and users, your targets and fixed costs, your sales and labor imports, and up to 8 suppliers, and we read and confirm your first month of invoices. It is $295 for the first location and $150 for each additional location, the same on a monthly or an annual plan, plus 30 days of follow-up questions by email. You can also set up your account yourself.

Yes. Each location is billed separately, and from 2 locations every location is on the group price. A single location includes up to 10 users; groups have unlimited users. Owners see every location, managers work in the locations they are given, and viewers can look without changing anything.

ProfitServed focuses on cost tracking and performance reporting. Inventory counts, purchase orders, supplier payments, payroll processing and tip management are not included. Supplier invoices and purchases are recorded here, and labor figures are imported from your payroll or time clock; it does not run payroll.

The users in your account, according to the role and locations each has been given. Recipe costing uses ingredients and quantities; preparation instructions are not needed. If you ask us to enter recipes ($5 a recipe), we do so under a written confidentiality agreement.

You can turn on two-factor sign-in: after the password, a code from an authenticator app is asked for, and recovery codes are given in case the phone is lost. Under Account you can see the browsers and devices that are signed in, end any one, or sign out of all of them.

Yes. Under User access, Access changes lists who invited someone, changed their role or removed them, with the date.

Each restaurant’s records are kept separate, and users see only the locations they have been given. The Privacy Policy explains how data is handled.

Cancel from Billing in your account. Access continues to the end of the period you have paid for, monthly or annual. Afterwards, your account is read-only for 90 days: you can sign in, look at everything and export it to Excel or CSV, but nothing new can be saved. Choosing a plan again restores full access.

Help in the app, and support by email at admin@profitserved.com.

ProfitServed is made by Agile Tech Consulting.