01
Top-seller detection
When a dish starts moving faster than normal, Wells spots it, checks inventory, and tells managers whether to push, pause, or prep more.
Live dashboard preview
Know what every table is telling you.
Wells reads your POS, reservations, labor, menu mix, and guest patterns. Then it tells you what to prep, what to push, who to schedule, and where margin is leaking.
Not another dashboard your GM ignores. A working layer over the systems you already use.
+35.6%Delbar revenue growth in 30 days
$126KAdditional revenue identified from better visibility
20 hrsGM time back per week in reporting work
Live read
Branzino is the top seller
86 risk in 42 minutes. Push lamb instead after 8:15. Keep margin intact without slowing service.
Wells7:41 PM
Tonight's table
Branzino42 covers ordered
#1Short rib+18% margin
PushBurrata14 portions left
WatchAction: Ask servers to mention short rib after 8:15. Prep team needs 2 more branzino portions if walk-ins continue.
What it actually does
Wells turns service into decisions.
It doesn't just report yesterday. It watches what is happening now and gives the operator a clear move.
02
Staffing before the rush
Reservations, weather, walk-in history, and POS curves become a staffing recommendation before FOH is already buried.
03
Menu margin protection
Supplier price spikes, slow movers, and high-margin dishes get translated into plain English: change the special, adjust the price, or stop promoting it.
Kitchen + FOH stay in sync
Wells connects order velocity, table status, prep load, and staffing into one live operating view.
Service view
It sees the whole room, not one spreadsheet.
Restaurants don't fail because the owner lacks data. They fail because the data is scattered across Toast, Resy, spreadsheets, scheduling tools, invoices, and group chats.
1
Read the roomPOS tickets, table turns, reservations, no-shows, labor, and item velocity.
2
Name the issue"Server section 3 is overloaded" beats a chart nobody has time to interpret.
3
Give the next movePush the special, call in one runner, hold the burrata, change tomorrow's prep.
Operator examples
Examples your GM can use during service.
"Tonight's menu mix is drifting."
Branzino is outpacing forecast. Short rib has better margin and enough prep. Tell servers to feature short rib after the first turn.
"Tomorrow is understaffed from 6:30-8:00."
Reservation density and weather suggest 18% more walk-ins than a normal Friday. Add one runner and one expo.
"Food cost moved for a reason."
Beef supplier increased 12%. Wells flags ribeye margin erosion and drafts a menu/pricing recommendation.
Mobile first
Built for the owner between services.
The desktop view is there when you want the full board. The mobile view is the point: short, direct, and useful while you're walking the floor.
✓
Text-style alertsPlain language recommendations, not a pile of charts.
✓
Dish-level examplesTop sellers, low-margin items, stock risk, and server prompts.
✓
Multi-location rollupOne place to see which location is winning and why.
Daily operator briefWhat changed, what matters, and what to do before tonight's shift.
Next move
Let Wells read your menu for one week.
We connect the data sources you already use, identify the top operating leaks, and show the first set of recommendations. No POS replacement. No hardware project.