Kitchen back-office for independent restaurants
Track food costs, supplier prices, waste, and menu margins from one screen. No spreadsheets. No guesswork. Just the numbers that matter.
"Every restaurant owner knows their overall food cost percentage. Almost none of them know if their burger is profitable."
BackofHouse was built for the people running the line, not the accountants in the back office. We believe the chef with the sharpie on the expo rail knows more about their food than any spreadsheet in the world. We just give them the numbers to prove it.
Enter ingredients and quantities. See plate cost and gross margin per dish instantly. Update costs when suppliers change.
When beef jumps 15% or avocados double, we tell you which menu items are affected and by how much. Before you serve 80 orders at a loss.
Log what you throw away during prep and service. See where you're losing money you didn't know you were losing. Toby built food waste tech at Apeel — this is the sequel.
Your full menu, ranked by gross margin, in real time. Know which 3 dishes are paying for the rest of the week. Adjust before the week is over.
Restaurant365 is for chains. Toast is for front-of-house. BackofHouse is for the owner who shows up at 5am, breaks down the fish, talks to the produce guy, and needs to know if that special they wrote on the board is going to make them money or cost them money.
We don't do payroll. We don't do reservations. We don't do accounting. We do one thing: make sure you know what your food costs you.
Add your dishes and the ingredients that go in them. Enter costs once — we track yield and portions so you don't have to.
Update ingredient costs when suppliers change. Log waste during service. See the impact on your margins in real time.
Your full menu ranked by profitability. When beef prices spike, know immediately. When an item is dragging you down, know that too.
BackofHouse is for independent operators who are tired of running their back office in the dark.