BIZZLE FOR RESTAURANTS
Covers counted.
Costs under control.
Bizzle is an AI back office for restaurants. It reads supplier invoices as they arrive, tracks food and drink cost against takings, handles tips and tronc distribution, and keeps payroll for a shifting rota in the same system as the books.
WHAT YOU GET
Margin lives between the delivery and the till.
Supplier invoices read on arrival
Photograph or forward the delivery note and it is extracted, matched and filed. Price rises on staple lines are visible when they happen, not at year end.
Food and drink cost against takings
Gross profit tracked weekly rather than annually, so a slipping margin is a question you ask in March instead of a surprise you find in September.
Tips and tronc handled properly
Service charge and tips distributed and recorded correctly, with the payroll treatment right — an area where getting it wrong is both common and expensive.
Payroll for a rota that changes weekly
Shifts, hours and holiday for a mixed team of full-time and casual staff, run through the same system that holds the books.
WHY IT ADDS UP
Why it makes sense when margin is measured in percentage points.
Restaurants fail on gross profit, not on covers. A few points of slippage on food cost — a supplier price rise nobody noticed, portions creeping up, wastage nobody counted — is the difference between a good year and closing. That slippage is invisible without current numbers. Bizzle reads the invoices as they land and tracks the margin weekly, while handling payroll and tips.
COMMON QUESTIONS
Questions people ask.
Does Bizzle handle tronc?
It records service charge and tips as they come in, distributes them by the rules you set, and runs the payroll treatment that goes with a tronc. Who operates the tronc and how its rules are written is something to agree with your accountant, because the tax consequences hinge on it.
Can it read supplier invoices?
Forward the email or photograph the delivery note and the lines are extracted, matched to the supplier and filed. A price rise on a staple line is visible the week it happens, not at year end.
How do I track gross profit weekly?
Purchases from those invoices are set against takings from the till, and the margin becomes a number you see every week rather than every year. Wastage still needs counting by a person; the software cannot see what went in the bin.
Can it manage a rota that changes every week?
Hours, shifts and holiday for a mixed team of full-time and casual staff are recorded and paid per payslip through the same system as the books. Writing the rota itself is still yours.
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