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Run Restaurants Smarter

Cut menu waste before service

ForkFlow helps restaurant owners read the numbers behind the shift, from ingredient costs and staffing to reviews, table flow, and weekly actions that protect margins.

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View the menu
Menu performance Ingredient costs Staffing Inventory
Restaurant manager reviewing operations on a tablet

Tonight’s floor view

Tables in use

24

Items flagged

08

Actions ready

12

The story

A calmer way to run a busy room.

ForkFlow was built for operators who already know the floor, the prep list, and the pressure of a Saturday rush. It turns daily restaurant data into clear decisions: what to keep on the menu, what to reorder, how to staff the next shift, and where money slips away.

Instead of asking owners to dig through spreadsheets, ForkFlow surfaces the signals that matter and packages them into practical weekly actions the team can use before service starts.

Chef portrait in a modern kitchen

What it does

Signals that help every shift feel steadier.

ForkFlow reads the day’s activity and highlights the small changes that affect the whole service: what sells, what stalls, what needs reordering, and where the team needs a nudge.

Menu performance

See which dishes pull their weight, which ones slow the line, and where a change in placement can improve the evening.

Ingredient cost analysis

Track ingredient movement, watch margin pressure, and spot items that deserve a new supplier conversation.

Staffing recommendations

Match the schedule to expected demand, so the floor feels prepared without carrying unnecessary labor.

Waste reduction

Identify ingredients and prep habits that leave too much behind, then turn that into a cleaner purchasing plan.

The team

Built by people who respect service.

ForkFlow’s voice stays practical and calm. The product is designed to fit into the rhythm of a kitchen, not interrupt it.

Restaurant operator portrait

Founder ops

Maya Lewis

Keeps the product focused on what owners need before dinner service begins.

Chef portrait in a prep kitchen

Menu advisor

Daniel Ortega

Translates kitchen realities into menu changes that hold up on the floor.

Restaurant manager reviewing reservations

Service lead

Priya Shah

Shapes the features around pacing, table flow, and the nightly rush.

What owners say

A clearer read on each service.

“ForkFlow made the next service easier to plan. The menu and staffing notes were clear enough to use the same day.”
Elena Park · Owner, Northline Diner
Restaurant owner beside host stand
“It helped us see which dishes were carrying the menu and which ones needed a second look.”
Sanjay Mehta · General Manager, Linen House
Restaurant manager using a tablet in the dining room
“The weekly actions are practical. We used them to cut waste and tighten prep without changing our entire operation.”
Nora Kim · Operator, Ember & Grain
Chef and restaurant team reviewing a prep list

Pricing

Choose the plan that fits your service.

Basic

$49/mo
  • Menu performance analysis
  • Ingredient cost tracking
  • Weekly action reports
Get started
Recommended

Pro

$99/mo
  • All Basic features
  • Staffing recommendations
  • Inventory management
  • Customer review summarization
Get started

Premium

$149/mo
  • All Pro features
  • Promotional strategy suggestions
  • Table utilization tracking
  • Food waste reduction
Get started

Visit us

A simple place for the details.

Hours

Mon–Fri · 9:00–18:00

Sat · 10:00–16:00

Contact

hello@forkflow.example

support@forkflow.example