Plate cost you can trust. Prep you can plan.
Recipes priced from real ingredient costs, a menu matrix that says what to promote or reprice, par-based ordering and prep lists built from the forecast and catering.
A week with Ospelia.
- 5:30 AM
Prep to the forecast, not a guess
Ospelia forecasts each menu item's sales for the day from your history for that weekday, multiplies through your recipes, and compares expected use with what's on hand — so the list says what to prep and pull.
Prep lists →
- 7:00 AM
Count on a phone and flag what's low
Every item with its on-hand count, par level, unit cost and status, by category and storage location. Count on a phone with the barcode scanner and the value of what's on the shelf updates as you go.
Inventory →
- Wednesday
Reprice what the menu matrix flagged
Every item plotted by how often it sells and how much of its price you keep. Stars to keep and feature, plowhorses to reprice, puzzles to promote, dogs to rework or drop — and a simulator to test a price before you change it.
Menu engineering →
- Close
Log what got thrown out
Log spillage, spoilage, comps and over-pours in seconds. Each entry draws the quantity down from inventory and is costed at your real unit cost, so the number at the top is what waste actually cost this month.
Waste log →
Also for chefs & kitchen leads
Run the whole restaurant from one place.
Unlimited users, from $249 a location a month. Set up in about fifteen minutes.
7 days free · cancel any time