ONHND Restaurant
operating system

Built for people who run restaurants

Know the numbers.
Run the restaurant.

ONHND follows the chain from what you paid to what each pour costs, what guests are buying, what should be on the shelf, and what to order next. The numbers stay current. Your manager stays on the floor.

See ONHND in your restaurant Follow the loop
01Know the costPrice history → usable measure
02Know the useSales → ingredients
03Buy with purposePar + on hand → order
ONHNDRiverHouse · Monday brief
Current
MANAGER DASHBOARDThis week
Net sales$42.8k↗ 8.4%
Poured cost16.2%In range
Order draft$4.7kReady to review
Needs you3Before service
SALES + POURED COSTLatest 7 days
SalesProduct cost
COST & MENUToday
✓
47 product costs refreshedRogers invoice posted
!
3 recipes changedSee the margin impact
→
Order guide is readyLatest counts + current pars
See when a cost moved
✓ Manager review before the order goes out
Purchase price→Usable cost→Recipes→Consumption→Par + count→Order
The operating loop, closed

The loop most restaurants never close

Every number should lead
to the next decision.

When a bottle gets more expensive, every recipe using it should know. When guests buy those drinks, the ingredients should come off the shelf. What was used should inform par; par and on-hand should become an order. Most restaurants have pieces of that. ONHND connects the whole chain.

01 · PRICE → USABLE COST

Know what every usable ounce costs.

Package size, usable measure, vendor cost, and price history live on one product record. When a case price changes, ONHND calculates the new cost per ounce and keeps the old price for context.

  • Case, bottle, liter, and ounce conversions
  • Invoice-backed price history
  • Every recipe a product affects
02 · RECIPE → CONSUMPTION

Carry that cost through every drink.

Cocktails, batches, and prep recipes draw from the current catalog. Sales then break those recipes back into the ingredients the restaurant actually used.

  • Live ingredient and recipe costs
  • Target pricing and margin signals
  • Sales translated into ingredient use
03 · PAR + COUNT → ORDER

Let recent use shape the next order.

Choose the period that fits the business, turn sales into ingredient usage, and compare that demand with pars and what is actually on hand. ONHND prepares the order; the manager makes the call.

  • Ingredient-level consumption trends
  • Suggested pars with manual control
  • Vendor-grouped order guides

What needs you now

Open ONHND. See what changed. Get on with the day.

The dashboard opens with the few things that deserve attention, with the source and context a manager needs to decide.

01

A cost moved.See the product's price history, the invoice behind the change, and every active recipe it touches.

02

Demand moved.Compare recent consumption windows before deciding whether a par should change.

03

The order is ready.Counts, pars, and vendor routing are already reconciled. Review the quantities and send when they make sense.

ONHND · MONDAY BRIEF9:12 AM
NEEDS YOUR DECISION3 items
✓Routine work is currentOnly exceptions are shown
Tito's cost is up 8.6%4 active recipes use it
Review →
Woodford is moving fasterCompare 4-week and 8-week demand
Compare →
Sunday order draft is readyMain Bar counted · 3 vendors
Open →
Everything else is currentInvoices, sales, recipes, and mappings checked
Done

What stays connected

A number is only useful
if you can trust it.

Open the product, invoice, recipe, sales window, count, or order behind it. The source stays close enough to check.

01

Product catalog & price history

Package facts, vendor relationships, current cost per usable measure, and every previous price on the same record.

02

Recipe costing

Cocktail, batch, and prep costs that stay tied to the products actually being purchased.

03

Consumption & pars

Ingredient usage over a defined period, translated into suggested pars that a manager can accept or override.

04

Mobile inventory

Blind, offline counts organized around the areas, shelves, coolers, and route the staff actually walks.

05

Order guides & vendors

All areas consolidated, on-hand compared with par, and quantities grouped by vendor for a manager to review.

06

Dashboard & tasks

Sales, costs, price movement, data gaps, staff notes, and purchasing work—organized by what needs attention.

Made for restaurant people

Good operators should be with guests, not guarding formulas.

The data matters. Price drift, recipe margin, over-ordering, and stockouts decide whether a busy restaurant is actually healthy. But maintaining that analysis should not become the manager's second job.

ONHND does the repetitive math and puts the exceptions in one place. A person still decides whether a price, par, or order makes sense for the restaurant.

01Less data entry after serviceInvoices, sales, counts, mappings, and staff notes feed the same set of records instead of separate sheets.
02Reliable in restaurant conditionsCounts keep working in cellars, walk-ins, back bars, and every other place with bad reception.
03Honest about uncertaintyUnknown products, stale sources, and incomplete counts stay visible until a person resolves them.
04Human approval stays in the loopONHND prepares the cost change, par, or order. The operator decides what makes sense for the restaurant.
“

The point isn’t to make restaurant managers better analysts. It’s to give them the answer, show them why, and let them get back to running the place.

For independent restaurants

Close the loop.
Stay on the floor.

We’re working with operators who care deeply about the numbers and would rather spend their time on food, drinks, teams, and guests.

Talk about your restaurant