You work 70 hours a week and still can't say if you made a dollar. Favo gives your restaurant a full team of managers — and a CEO who actually tells you where you're bleeding and what to fix. No spreadsheets. No guessing.
A real restaurant already runs on it — and it's profitable.
You don't know your real food cost. Not per dish, not this month, not really.
Every month is a surprise. Sometimes there's money, sometimes there isn't — and you can't say why.
You know something's leaking. You just can't see where, and there's no time to hunt for it.
The back of house is chaos. Orders, stock, staff, suppliers — all in your head or on paper.
Nobody's steering. You react all day. No one steps back and says "here's the plan."
You can't afford the help. A real manager or CFO costs more than the restaurant clears.
What you're missing isn't effort. It's a team — and someone to give it direction.
That call was a table for four. Mel picks up on the first ring — every call, every message, every night — takes the order, books the table, and writes it straight into your system.
Clara reads everything your team produces — sales, food cost, labor, cash — and every week she hands you something no tool ever has: plain-language direction. Not a dashboard to decode. A short list of exactly where you're losing money and what to do about it.
You didn't open a restaurant to stare at spreadsheets. Clara does that part. She turns your numbers into decisions, in words you'd actually say out loud.
Tuesday dinners lose money. Drop the two slowest specials and Tuesday turns a profit.
Food cost jumped 4% this month — it's the new protein supplier. Here's what to renegotiate.
Three dishes carry your profit. Feature them. Two lose money on every plate — fix or cut.
You're overstaffed Mondays, slammed Fridays. Move two shifts and save the labor.
Each one is the role you could never afford to staff full-time. Hire the ones you need, let one go anytime.
Orders arrive from every channel, the service runs, and every number lands with Clara — whose plan comes back as this week's tasks for your team. Keep the POS and kitchen screens you already have.
Most owners start with Bea and Sofia — the two that get you profitable — then add channels as they grow. No POS switch required.
Favo wasn't built in a lab. It was built inside a working restaurant, by an owner who got tired of flying blind. Once the team of managers took over the numbers, that restaurant turned positive — and it's grown every month since. Not because it got busier, but because it finally knew its numbers and had a plan. Everything you see here is what actually runs it.
A full-time manager costs $55–70k a year. Each of yours starts under $100 a month.
Launch pricing — first 50 restaurants. Pay by the front or take the whole team. No contract, cancel any manager anytime, no setup fee for early partners.
Tell us a bit about your place and we'll set up a free walkthrough — your restaurant's first real read, with Clara showing you the leaks and the fixes.
We'll reach out within one business day.
We'll be in touch within one business day to set up your walkthrough. Keep serving; we've got the numbers.
No. Favo replaces the back-office roles you can't afford to hire — the CFO, the analyst, the manager watching food cost — not your cooks or servers. Your people get better tools; nobody gets fired.
We do the setup with you — most restaurants are up and running in under a week, no IT required. And Clara talks in plain English, not dashboards.
Never. Start with the core that gets you profitable, add a manager when you need one, drop any of them anytime. You pay for the team you actually use.
Nothing, and there's no obligation. It's a real look at where your money's going — yours to keep whether you sign up or not.