Find the leaks eating into your restaurant margin.
Over 10,000 successful hospitality owners and managers love Loaded
What should restaurant management software track?
Menu pricing usually comes down to gut feel or a spreadsheet nobody's updated since your menu was launched. Connect every recipe to live ingredient pricing and your POS sales, and always know your real margin on every dish.
- Recipe and menu costing down to the individual ingredient, across your entire menu.
- All supplier invoices received and matched in real time via AI invoice scanning.
- Menu and recipe costs update automatically as supplier pricing changes.
Why does ordering across multiple suppliers get so messy?
A bigger menu means more ingredients and more suppliers to chase, and it's easy to lose track of who you've ordered what from. Loaded centralises ordering across every supplier from one place, so nothing falls through the cracks.
- Centralised purchase orders to every supplier from one place.
- Standing order templates for the ingredients you order every week.
- Real-time stock on hand so you're not over or under ordering.
How do I know if I'm overstaffed or understaffed before it's too late?
Labour cost that only shows up after payroll is done is too late to act on. Loaded tracks labour as a live percentage of revenue, synced from your POS, so you see it moving in real time, while your team can still do something about it.
- Labour cost tracked live against sales, not after the week ends.
- Roster against actual sales and trading patterns, not a fixed guess.
- Wage cost vs sales trend analysis, updated as the shift happens.
Is restaurant rostering different to other venues?
A restaurant's floor and kitchen run to different rhythms and different penalty-rate rules, and getting it wrong at the end of the week costs you. Loaded applies award and penalty rules automatically across every role, front of house and back of house.
- Smart rosters across kitchen, floor and bar roles.
- Award rules auto-applied - penalty rates, overtime, public holiday loading.
- Full visibility of all updates with audit trails and roster and timesheet approvals.
What to look for in restaurant management software
Do you know what your menu is really costing you?
Restaurant operators who move to Loaded see cost of goods drop by 8% on average — because every recipe is finally priced against what you're actually paying today, not last time you updated your menu.
Why restaurant operators choose Loaded
LOADED WORKS WITH LEADING POS
See how Loaded can work for your restaurant
Whether you're running one restaurant or twenty, every hospitality business is unique - so all our demos are delivered one-on-one by a Growth Expert who has actually run a venue, not read about one.
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"Having both costs of goods & wages in one place is crucial for our business. It means we are less reactive and far more proactive. With real time reporting on our two biggest costs, we have seen a 10% increase in net profit with the implementation of Loaded."
Frequently asked questions
How does Loaded help control food cost on a menu?
Every recipe connects to live ingredient pricing and POS sales, so you see real margin per dish, not an estimate.
Can I track labour cost against sales in real time?
Yes - the dashboard shows labour as a live percentage of revenue, not something you find out after payroll runs.
Does Loaded manage ordering across multiple suppliers?
Yes - centralised purchase orders go to every supplier from one place, with standing order templates for regular items.
What POS systems does Loaded integrate with for restaurants?
25+ POS systems including Square, Lightspeed, Bepoz, SwiftPOS and Idealpos.
Is Loaded built for independent restaurants or restaurant groups?
Both - plans scale from a single restaurant to a multi-venue group without changing how the platform works.
We've always just accepted that some menu items make less than we think - is that normal?
It's common, but it doesn't have to stay a mystery. Loaded ties your recipes, supplier pricing and POS sales together so you can see exactly which dishes are underperforming, instead of guessing.