Toast exports. Scrawled prep lists. Gut instinct. The data exists — it's just screaming in seventeen different formats at once.
ITEM,QTY,COST,WASTE 082,short_rib,14,8.40,2.10 083,duck_confit,6,12.00,0.00 084,halibut,22,18.50,5.55
prep list - FRIDAY [ ] short rib 2x hotel pan [ ] duck legs 18 portions [x] halibut portions 24 [ ] lamb rack 8 portions ??? veal stock check freezer
86 LOG 19:22 halibut 20:05 short rib 20:47 duck confit 21:14 lamb rack 21:33 tuna crudo
LABOR EXPORT EOD 2026-02-21 FOH: $1,847.20 BOH: $2,103.40 OT: $340.00 Total: $4,290.60
TOAST DAILY REPORT Net Sales: $18,420 Covers: 214 Avg Check: $86.07 Food Cost: 31.4% Labor: 23.3%
void check #0847 reason: sent wrong table item: duck confit x2 cost: $52.00 auth: GM_CHEN
TICKET TIMES 19:00-20:00 avg: 9.2 20:00-21:00 avg: 14.7 21:00-22:00 avg: 11.3 22:00-23:00 avg: 8.9
RESERVATION LOG 8PM 2-top Reyes party 8PM 4-top Nguyen 8:15PM 6-top Okafor corp 8:30PM 2-top walk-in
Pulse ingests your POS data, labor exports, and reservation feed simultaneously — then ripples order through the chaos.
| Station | 5P | 6P | 7P | 8P | 9P | 10P | 11P |
|---|---|---|---|---|---|---|---|
| Sauté | 20 | 35 | 55 | 80 | 75 | 60 | 40 |
| Grill | 15 | 30 | 50 | 95 | 90 | 65 | 35 |
| Fry | 10 | 20 | 35 | 50 | 45 | 30 | 20 |
| Cold | 25 | 40 | 60 | 70 | 65 | 50 | 30 |
| Expo | 30 | 45 | 65 | 85 | 80 | 70 | 45 |
“We run four locations on Toast. Before Pulse, my Friday morning was two hours of spreadsheets. Now I walk in, the prep list is already there, and my food cost is down 2.8 points in six weeks.”
“I was forecasting covers with a weather app and my gut. Pulse called last Saturday's 247-cover night within 6. That's not a trick — it's been that accurate for three months straight.”
“The waste heat map alone paid for the subscription. I could see we were firing the sauté station 12 minutes too early every Thursday. Fixed it, saved $600 a week in labor.”