Restaurant operating system · Built in a working kitchen
F&B Central links prep, scheduling, purchasing, guest feedback and analytics on one shared data core. Five focused apps, one sign-in, built by a chef and proven on a live line in Toronto.
Our story
F&B Central started as a fix for one kitchen's whiteboard. Our founder needed prep lists that kept up with service, schedules that knew the labour budget, and invoices that turned into real food costs without a weekend of spreadsheets.
Every feature is tested in a working restaurant before it reaches yours. If it slows a cook down during service, it doesn't ship.
"Cooks shouldn't have to fight software to get through prep, and owners shouldn't have to wait for month-end to know if they made money. I built F&B Central so both get what they need, every day."
The products
Each app works on its own. Connect them and they share one data core, so a sale, a shift and an invoice all land in the same place.
The whiteboard prep list, rebuilt for the line. Open the app, see today's prep by station, get to work.
Build the week's schedule against the labour budget, and see what every shift costs before you publish it.
Snap an invoice, and TALLY turns it into prices, food cost and plate costs.
Hear from guests in their own words, and see what drives repeat visits.
The brain on top: reads every app and tells you what to do next.
One data core
Most restaurants run five tools that never talk. F&B Central puts sales, labour, purchasing and guests on one shared core, so every app sees the same truth.
CoreShared data, one sign-in, role-based accessWho it's for
Independent restaurants and groups of 2 to 10 locations. Each role sees exactly what it needs and nothing it shouldn't.
A clean list by station, big tap targets, done in one touch. No logins to remember on a shared tablet.
Prep, ordering, schedules and plate costs in one place, with alerts when a price or a shift goes off track.
Daily prime cost, a forecast you can trust, guest sentiment and clear next steps across every location.
Getting started
We set it up with you. No hardware, no big-bang cutover: start with the app that hurts most and add the rest when you're ready.
We walk your kitchen's day: how prep, ordering, scheduling and reporting run now.
We bring in your POS sales, reservations, menu, recipes and suppliers.
Your team uses it through real services, and we tune it with your chef.
Add apps and locations. EDGE gets smarter with every week of data.
Plans
Priced per location. Buy one app or the full suite, and upgrade any time.
Fix the biggest pain first, whether that's prep, scheduling or invoices.
Connect the kitchen: prep, labour and cost working from the same numbers.
The whole system, with EDGE reading every location side by side.
Trials available for qualified restaurants. Pricing shared on your discovery call.
Trust & data
FAQ
Something else? Book a call and ask a chef.
No. Every app works on its own. Most kitchens start with PREP. or CREW and add the rest once the team is on board.
We connect to your POS and reservation system for daily sales and covers. Tell us what you run and we'll confirm on the discovery call.
None. F&B Central runs in the browser on phones, tablets and laptops your team already has.
You invite staff by email and pick their role. They sign in once and see only the apps their role allows.
A working chef with a corporate finance background, building in a real Toronto kitchen every day.
Book a demo
A 30-minute walkthrough with the chef who built it, using live screens from our pilot restaurant.