Your data connected, monitored, and surfaced when it matters.
Sales, labor, purchasing, discounts, forecasts, reviews. Fome reads them together, continuously, and brings you what deserves attention. You don’t have to know the problem exists to find out about it.
The true cost of labor, planned around the forecast and adjusted as actuals come in.
MeetRestaurantIntelligence.
Active intelligence for independent restaurants. Fome connects the systems you already run on, monitors your data, and flags only what will move the needle.
Schedule to what labor actually costs.
Fome prices every shift, sets it against the sales forecast for the same day, and then watches what actually happens on the clock — actual labor against the schedule, every day of the week.
- Forecast demand
- Scheduled labor
- Actual labor
- Variance
Each day starts from its sales forecast.
- Sales forecast
- $2,941
- Scheduled labor
- $740 25.2% of forecast
- Sales so far
- $2,459 84% of forecast by 5:30 pm
- Actual labor so far
- $600 81% of the $740 scheduled, 84% of the day
- Actual vs. scheduled
- $121 over Week to date · Mon $80 under · Tue $40 over · Wed $161 over
Week: $12,460 labor · 30.2%
Plan around the business that’s actually coming.
Ninety days of daily forecasts, broken into 15-minute increments so you can see the shape of a service, built from your own history. As the day runs, you see what was expected by now against what has actually sold, and the rest of the plan moves with it.
- Expected by now
- $0 of $2,941 for the day
- Sold by now
- $0 through 11:00 am
- Ahead of forecast
- +$0 plan from here: $2,941
- Labor budget for the day
- $882 30% of the forecast
Adjust any day you know something the data doesn’t — a buyout, a festival, a slow season — then lock the week. The schedule and the budgets are built on whatever the forecast says after you’ve had your say. The day above is a real forecast run and its actual sales from a pilot restaurant, shown cumulatively.
Know where your purchasing stands while there’s still time to manage it.
Every invoice is read the day it arrives. Unit costs are tracked per pound, ounce, or each, so a price change can’t hide in a pack size, and the week’s budget moves against actual and forecast sales as you buy.
- Invoice arrives
- Read and normalized
- Unit cost change
- Budget position
An invoice arrives. Forward it to your restaurant’s Fome address, or take a photo.
| Item | Qty | Unit price | Total |
|---|---|---|---|
| Roma tomatoes, 25 lb | 6 | $40.70 | $244.20 |
| Romaine, 24 ct | 4 | $31.20 | $124.80 |
| Chicken tenderloin, 40 lb | 2 | $79.20 | $158.40 |
| Heavy cream, qt | 12 | $5.90 | $70.80 |
| + 10 more lines | $1,284.50 | ||
| Invoice total | $1,882.70 |
- Budget
- $12,360 30% of $41,200 sales, actual + forecast
- Purchased
- $7,987 before this invoice
- Remaining
- $4,373
Purchases, not food cost. Food cost needs counts, and that comes with inventory. Recipe and menu costing on the same item master is next, so a unit-cost change rolls through to what a dish earns.
Grounded in truthful data.
Every number Fome shows you is computed from your restaurant’s own records, and every conclusion points back to the numbers it came from. The AI writes the explanation. It never does the math.
- Your invoiceINV-48213, line 1Roma tomatoes, 25 lb · 6 cases · $40.70
- Read and normalized$40.70 ÷ 25 lb$1.63 per pound
- Compared to your historyJul 17 invoice: $1.39 /lb+$0.24 · up 17%, same case
- Explained“Roma tomatoes are $1.63/lb on the October 6 invoice, up 17% from $1.39 in July. Same 25-lb case.”Written by AI from the three figures before it. It can’t change them.
- Your data, every number
Sales from your POS, hours from your scheduling system, costs from your invoices. No samples, no manual entry.
- Reconciled every night
Every order is accounted for and the day’s totals tie to the dollar. A day that doesn’t reconcile is held and flagged, not published.
- Read, not guessed
Invoices are read line by line and brought to a unit price. A line Fome can’t resolve is marked, not estimated.
- AI explains. It doesn’t compute.
Fome’s own calculations produce every figure. The AI turns them into plain language, and the write-up is checked against the numbers before you see it.
The small jobs, done.
Things a manager would otherwise do by hand on a Sunday night, or not at all.
Forward them to your restaurant’s own Fome address or take a photo. Line items, quantities, and unit prices are captured and filed against the right week. You verify; Fome does the typing.
Every Google review lands in one inbox with a reply already written the way you’d write it. Approve, edit, or rewrite, and publish straight back. Nothing goes out without you.
Daily sales against forecast, food and bar purchases against budget, labor, the days that stood out, and what to do about them. One page, every week.
Reviews and reputation, in the same picture.
Google reviews flow in next to your sales and labor, so a slow Tuesday at the bar and the two-star review about it are the same story. Low ratings are flagged within a day. Your Instagram and Facebook performance sits alongside the rest of your numbers.
“Food was great as always, but we waited almost twenty minutes for drinks on a Tuesday.”
Food was great as always, but we waited almost 20 minutes for drinks on a Tuesday…
You're right. Tuesday's bar service was slower than our standard, and we've worked it out with the team. Hope we can make your next visit smoother. — M.
The numbers that could have helped were sitting in five systems nobody had time to connect.
Built by an operator. Doug Petry has spent more than fifteen years in hospitality: fast casual, cafés, farm-to-table, nightclubs, fine dining. He's a partner in a restaurant group in Louisville, Kentucky. A couple of years ago the group opened a location that struggled: costs out of control, managers overwhelmed, and the numbers that could have helped sitting in five systems nobody had time to connect. Fome is the tool he wanted for those managers.
The operators shaping Fome's early releases bring more than 100 years of combined restaurant experience. Book a meeting and you'll talk to an operator.
See what Fome finds in your restaurant.
Thirty minutes with an operator, not a sales rep. Bring your numbers or just your questions; no data connection is needed for the call.
Connect your systems in about 20 minutes. A couple of days later your first Business Review is ready, free, and Fome keeps watch from there.