For Independent restaurant groups running a few to a dozen or more locations
Spot unusual comps, voids, and discounts by server or manager
Comps and voids are part of running a restaurant, so a few extra each shift do not stand out. Patterns hide in the totals: one server voiding after printing, one manager comping more than the rest, refunds to cards late at night. By the time you look, it is a habit.
What it can cost you
Example: one location with $250 a week in unexplained voids and comps above the group norm = $13,000 a year.An illustration, not a promise. Your Opportunity Scan puts a real number on it.
What the system checks overnight
- Compares comps, voids, and discounts per server and per manager to their peers and their own history.
- Flags voids made after a check was printed or paid.
- Flags comps and discounts with no reason code.
- Flags refunds to cards and no-sale drawer opens, especially near close.
- Compares each location's comp and void rate to the rest of the group.
Where it reads from
- Toast or Square
What happens when it fires
You or the GM review the checks and talk with the people involved. The system lists the specific checks and times so the conversation is about facts.
Autonomy level: Suggest only. The brief tells you what changed and what to do. Nothing happens without you.
What we guarantee
Every comp, void, discount, and refund across all locations reviewed nightly, with unusual patterns in the morning brief. We agree on the metric before the Sprint starts and measure it over the first 20 business days after go-live. If we miss it, you get half your Sprint fee back. Dollar savings are tracked in your monthly saves log, reported rather than promised.
Questions
Is this about catching theft?
Sometimes, but more often it finds training gaps, a confusing POS button, or a manager comping to cover kitchen mistakes. The brief shows the pattern and you decide what it means.
Will my staff know they are being watched?
That is your call. Many owners tell their team that comps and voids are reviewed, which tends to help on its own.
Do I need new software for this?
No. The system reads from the tools you already use, with read-only access by default. A guardrail layer controls exactly which data the AI can see.
What does it cost?
A 3-week Sprint is $6,000 fixed and includes the morning brief plus one automation tied to an agreed metric. Ongoing support is $1,500 a month, or $500 a month to keep it running without new automations. If the agreed metric is missed over the first 20 business days after go-live, half the Sprint fee is refunded.
How is this different from a dashboard app or a free AI kit?
A dashboard app shows numbers when you go look. A free AI kit gives you the parts, and you do the setup, the upkeep, and the checking. Here the alarms are built for your kind of business, they watch outside data like market rates and rule changes alongside yours, and on Run or Keep-Running, the person who built them keeps them working and logs what they caught.
More alarms for multi-unit restaurant groups
Seven more things worth watching.
- Food cost creep by locationCompare actual to theoretical food cost per location every week, by category, so the store drifting high gets noticed while you can fix it.
- Labor running ahead of salesCompare next week's schedule to forecast sales and reservations per location, and track labor percentage by daypart, so schedules match the business.
- Vendor price increases on key itemsCompare every invoice line on your top items to the last price and the agreed price, across locations, so price creep gets challenged fast.
- Review rating dropsRead every new review across your locations each morning, spot repeated complaints, tie them to service days, and have reply drafts ready.
- Reservation no-show patternsTrack no-shows and late cancels by day, time, party size, and booking channel per location, so deposits and overbooking go where they matter.
- Overtime building mid-weekProject who will cross your overtime threshold before the week ends, including staff who work at more than one location, so you can shift hours.
- Menu item margin slippingRecalculate plate cost for every menu item from the latest invoice prices and compare it to menu price, so you reprice or re-spec before margin fades.
See all multi-unit restaurant groups alarms · Browse every industry