Net sales, orders, average ticket, tips, refunds, discounts, fees, tax — live from your POS, split by daypart, channel, and payment method, always in your location's own timezone. And on top of it all: the memo that says what it means.
Tuesday, 6:02 a.m. Before the bread delivery, you already know Friday's 6 p.m. turn ran short again, which item quietly carried the week, and where labor leaked. Ninety seconds, coffee in hand.
Every restaurant has a heartbeat — the Friday surge, the dead Tuesday, the 7 p.m. crest. Ospelia charts it by hour, day, week, and month, with period-over-period compare, so “busy” stops being a feeling and starts being a number.
Your menu is a portfolio, and most owners can't name their best performer. Item-level sales, size and variation breakdowns, category share over time — so pricing decisions come from evidence, not anniversary instinct.
Processing fees creep. Card mix shifts. Payouts drift from what the till said. Ospelia watches the layer under the revenue — the one nobody has time to reconcile by hand.
Founding-wave seats are limited, and founding pricing stays locked for as long as you stay.