Menu costing, daily sales tracking, event booking, prep lists, catering quotes, and location performance — all managed by Kiyomi. Cook food, not spreadsheets.
You know the brisket sandwich sells for $13. But what does it cost you to make? Is your food cost 25% or 40%? The difference is your entire profit.
Over-prep and you throw money in the trash. Under-prep and you sell out early and leave money on the table. Every event is a gamble.
Counting cash, adding up Square receipts, subtracting gas and food costs — your 'daily profit' is a guess until you sit down with a calculator.
Someone wants you to cater 200 people. What do you charge? How much food do you need? How much staff? You're doing math on a napkin.
Kiyomi calculates exact food cost percentage for every menu item. 'Brisket sandwich: $3.50 cost, $13 price, 27% food cost.' Know your margins cold.
Kiyomi tracks what you sold at each location/event. 'Saturday festivals average 180 tickets. Prep for 200.' No more guessing.
'I did $1,800 today, 120 tickets.' Kiyomi logs it, calculates your average ticket, subtracts expenses, and gives you daily profit. Done.
Tell Kiyomi the headcount and menu. She generates a full catering proposal with per-person pricing, quantities, setup requirements, and payment terms.
One command. Three questions. Your food truck has an AI business manager.