Edge
Daily sales
$8.4k
Weekly
$41k
Labour %
18.1
Food cost %
27.4
AI · Suggested action
Management intelligence
Edge
Daily sales, food cost and KPI dashboards that tell owners what to do next week.
Visit Edge →Built by chefs & restaurant veterans
Data-driven insight.Hands-on expertise.
Built by a real chef and restaurant veterans, F&B Central pairs data analytics with hands-on industry expertise — so you always know what's working, what's slipping, and what to do next. Four tools, built in a working kitchen: Edge, Pulse, Prep and Crew.
Built by a working chef · Operator-first design · Live in a real operating restaurant
00 · Connected system
Proven in our own kitchen
Live daily
in a real operating restaurant
4 modules
in use in one restaurant
1,129 days
of POS sales history modelled for labour forecasting
Daily
labour % tracked against actual sales
01 · Products
Everything your restaurant needs to see and run the day
Start with the tool you need most — each has its own app and works even better alongside the others.
Pulse
How was your meal?
Food was greatGreat service
Enter the raffle
Guest insights
Pulse
A 30-second QR survey with a built-in raffle that turns guests into segmented, actionable insight.
Visit Pulse →Prep
My PREP. · Thursday · Lunch
12 of 29 done
Garlic mayo 2 qt
Pickled shallots 1 qt
Pick & wash herbs ✓
Kitchen productivity
Prep
Run prep from one screen. Every station's mise en place on one live list, with order sheets built from what's actually on it.
Visit Prep →Crew
MTWTFSS
Labour %
18.1%
vs 18% target
Scheduling & labour
Crew
Build next week's schedule and see what it costs while you build it — labour % measured against real POS sales, every day.
Visit Crew →Management sees the numbers (Edge, Crew). The line runs the day (Prep). Guests tell you why (Pulse).
03 · Built in a working kitchen
Every feature meets the line before it reaches the market.
F&B Central is built and tested in a real operating restaurant, by a working chef with a corporate-finance background. Every feature ships to our own line first.
01
Spot it on the line
cooks flag the friction
02
Build it
shipped the same week
03
Run it in service
tested under a real rush
04
Measure it in the numbers
labour, waste, sales, guests
05
Release to market
only after it works here
Every feature, every time.
04 · Pilot F&B Central
Run a pilot in your kitchen.
Tell us about your restaurant and the modules you want to explore. We’ll help shape a practical pilot around your operation.
Book a demoPrefer email? eric@fnbcentral.com