Covers, costs, and cash — by service, by shift.
Live food cost, labor percent, and net margin per service period — across every location. The number you wanted at Monday's manager meeting, available Sunday night.
- Food cost % live, by menu category
- Labor % live, by service and station
- Net margin per service period
- Multi-location consolidated — one view
- SOC 2 Type II in progress
- Read-only across systems
- Toast · Square · 7shifts · QB
- No POS lock-in
Trusted by restaurant groups and hotel operators
- Owl Park
- Riverside Htls
- South Mill
- Coast Counter
- Nest & Vine
- Old Quarter
Private beta. Names representative of the ICP.
What founders ask us
“Are we making money on brunch — or just covering the line?”
Most operators ask this Sunday night, after a 60-hour week, with a calculator and a hunch. CentSight reads your POS, scheduling, and books, then nets food + labor against cover-level revenue per service. The answer is live by the time the dishwasher's done.
How it works
From POS to P&L, by service period.
Step 1: Connect your POS and books
Toast, Square, Resy, 7shifts, QuickBooks — read-only, connected in under 10 minutes. No POS migration.
Step 2: Food cost, live, by category
Vendor invoices in QuickBooks meet COGS posting and POS item-mix in one live view. Catch the supplier markup the same week.
Step 3: Labor %, live, by service
Scheduled vs actual labor against cover-level revenue per service period — no manual reconciliation.
Step 4: Multi-location, consolidated
Roll up across every location with the same lens. Compare service periods, surface the location that's pulling the group margin down.
What operators get back
Better decisions, by the next service.
8 hrs/wk
Reclaimed across GMs and the controller — no more Sunday-night spreadsheet just to know if brunch was worth it.
+2.9 pts
Median net-margin lift in the first 90 days — from catching food-cost drift and labor over-schedule inside the service week.
<3 min
Average time to surface a vendor markup or supplier-side price change — fast enough to act before the next delivery.
A founding-member case
One restaurant group, one quarter.
Owl Park Hospitality, 5 locations, $8.4M revenue.
+3.4 pts
net margin
From catching a vendor-side price hike on proteins inside week one — not at the next monthly close.
-2.1%
labor variance
Scheduled-vs-actual labor pulled into line with cover forecasting at the location level.
5→1
spreadsheets
Replaced the per-location Sunday-night spreadsheet with a consolidated live view. Hours back to the operators.
Customer case based on private-beta data, used with permission. Results vary by concept, location count, and mix.
What restaurant operators are saying
The Monday meeting starts with numbers, not arguments.
“Five locations. One view. I stopped opening five spreadsheets every Sunday night, and the operators started getting their weekends back.”
Olivia Park
Owner · Owl Park Hospitality
“Our protein supplier pushed a 9% price hike through quietly. CentSight flagged it inside the first week of invoices.”
Renzo Castaneda
Director of Operations · South Mill Group
“Labor % by service was the number I'd been doing by hand for years. Now it's the first thing on the Monday agenda.”
Sienna Cole
GM · Coast Counter
Common questions
Answers, before you ask.
Which POS systems do you support?
Does this work across multiple locations?
How do you handle food cost when invoices and POS don't match item-for-item?
Are you a POS replacement?
What's the price for multi-location groups?
Is there a contract?
No risk to look.
- Read-only across systems
- No POS lock-in
- Cancel anytime
- Multi-location ready
The Monday meeting deserves a real number.
Live food cost, labor %, and net margin — by service, by location. Set on Sunday, not learned in the next quarter.
No credit card. 5-minute setup. Read-only — your books stay yours.