Sales, costs, staff and suppliers — live, in one place. Ask Pepper anything.
“I ask Pepper what happened yesterday instead of opening four screens. The brief is on my phone before I get in, and if I want the detail I just ask — it answers in plain English, off our own numbers.”
“In a steakhouse the margin is in the cuts. ShiftPlate reads every supplier invoice and updates our dish costs on its own, so I see the real margin on every plate instead of guessing at month-end.”
Sales, covers and product mix flow in automatically — history included, no manual entry.
Costs, rotas, invoices and margins update live as your week unfolds.
Your first morning brief arrives. Answers and alerts in plain language — make the call in seconds.
ShiftPlate connects straight to your POS — sales, covers and product mix stream in automatically, history included. Square is supported today, with more integrations on the way. Tell us what you run and we'll confirm support on the call.
Yes. Each venue gets its own live dashboard, rota and costs, and a group overview rolls them all up — compare sites side by side, spot which one is drifting, and ask Pepper questions across the whole group.
One day. Connect the till in the morning and Pepper delivers your first brief tomorrow at 07:00. The demo runs on your own live data, not a canned dataset.
You can still run ShiftPlate. Send us a sales export from your till — date, revenue, covers and product mix — and we import it for you. It's a periodic load rather than a live feed, but it lands in the same dashboards. Everything the till doesn't drive works exactly as it does for anyone else: rotas and labour cost, recipe costing from your supplier invoices, inventory counts, the waste log and HR. Tell us what you run and we'll sort it on the call.
Yes, three ways. Give them their own read-only login — there's an Accounting role that sees only what you allow. Schedule a report so the month's sales land in their inbox automatically. Or export what they ask for as CSV: expenses, payroll hours from the clock records, rotas, inventory counts and every supplier invoice, with the original PDFs in a ZIP alongside.
Yes — roles are yours to define, section by section, with read or write on each. Give a kitchen manager the rota, food cost and waste; give a floor manager their team and the day's sales; keep payroll to yourself. Managers can also get their own scheduled report, so the numbers they need arrive by email without opening up anything else. Owners manage roles under Settings.
Every restaurant runs differently. Book a demo and we'll tailor a plan around your sites, covers and team.