Restaurant & Hospitality Founders

Pull yesterday's net sales, covers, and average check from Square across all locations, compare against the same day last week and the budget in Google Sheets, and send me a morning flash summary to Slack before 7am.

Calculate last week's food cost percentage — pull total purchases from Brex and vendor invoices from Gmail, divide against Square net revenue, and flag any location where food cost ran more than 2 points over target.

Pull this week's labor hours from Gusto, compare against the scheduled hours and the Square sales-by-daypart breakdown, and identify which shifts we were overstaffed relative to covers — give me a table I can use in the weekly managers meeting.

Find every Google review and Yelp mention in the last 14 days that rated us three stars or below, pull the common complaint themes, and draft a response for each negative review in our brand voice — flag any that mention food safety for my personal review.

Look at the last 90 days of Square transaction data and identify our highest-margin menu categories by cover, then draft a short email to the team with three operational recommendations for pushing those categories at service.

Pull all vendor invoices from Gmail that are more than 30 days past due, check against the Brex payment history, and draft a payment status note to each vendor — flag any where the amount exceeds $5,000.

Build a cash flow forecast for the next 60 days — pull current Brex balance, project weekly Square revenue using our 90-day trailing average, subtract fixed costs from Google Sheets, and flag any week where we dip below a $15,000 reserve.