Restaurants and cafés
Hi, I'm Gus.
Every morning, I tell you whether yesterday paid.
Your manager enters yesterday's sales and hours in two minutes. I give a verdict, green, yellow or red, and I set the day's sales goal. The schedule, availability and employee files are all in one place.
The morning
Two minutes, and you know if yesterday paid.
- Your manager gives me yesterday.Sales, transactions, service hours, kitchen hours, closing routine. Five fields.
- I give my verdict.Labour within target, ticket at level, routine done: green. Something slips: yellow. The money drops: red. I point at the number, never at the person.
- We settle today.The day's sales goal, the priorities, who is scheduled and who is on call. Then we open.
The numbers
I see overstaffing before month end.
| Metric | This month | Last month | Change |
|---|---|---|---|
| Sales to date | $24,850 | $23,120 | +7.5% |
| Average ticket | $28.17 | $26.90 | +$1.27 |
| Labor | 23.9% | 28.6% | better |
| Estimated food cost | 34% | 34% | = |
| Estimated net profit | $2,340 | $410 | +$1,930 |
The schedule
A grid for the manager, a phone for the crew.
What I do
One tool, from the floor to the books.
- The schedule, on everyone's phone
- Your crew opens their schedule with the restaurant's name and a six-character code. No account to create, nothing to install. Everyone confirms they've seen their week, gives their availability and says how many days they want to work.
- The schedule, built by your manager in the dash
- One grid per week. I can fill it from availability and roles, your manager corrects. Before publishing, I require someone on call for service and someone on call for the kitchen, two different people. Every published version stays archived.
- Employee files
- Hiring sheet, documents, the nine onboarding steps, the signed employee manual and tip agreement, vacations, events on file and progressive discipline, in order. SIN and banking details are encrypted.
- Yesterday, in two minutes
- Sales, transactions, service hours, kitchen hours, closing routine checked. Your manager gives me that in the morning and I answer right away: green, yellow or red.
- Labour cost, against the target
- I compare each day's real labour cost to the goal, I compute the day's sales goal, and when there are too many people on the floor, I say it in hours and dollars, not in a vague percentage.
- Profitability, day after day
- Average ticket, sales per hour worked, gross profit, estimated net profit against the month's break even. When money is missing, I translate the gap into sales per day until the end of the month.
- Inventory and food cost
- One value per month, locked once entered, which gives the real food cost. A catalogue of items with minimums, and the month's orders.
- The manager's bonuses
- A tiered plan on the ticket, food cost, payroll and discipline, computed on the real numbers. At the end of the month, we close together and the amount is there, nothing to argue about.
- The handbook
- Opening, closing, recipes, employee manual, tip agreement, job sheets. The whole crew has it in their pocket with the same code.
- Decisions and the black box
- A register that says what the manager decides alone and what goes up to the owner, and a log of who did what. Everything exports to CSV and JSON, your data stays yours.
- Ask Gus
- A question about your restaurant, yesterday, the week, the team: I answer in the Back Office with your numbers, read-only. On the website, I answer questions about the product.
- Your colours and your logo
- Your logo and three colours, and Gus takes on the look of your house: the Back Office, the team side, the printed schedule and the emails to your crew. It changes in the settings, in a minute, without calling us.
- Three languages, four regions
- French, English, Spanish from Spain, each employee's choice. Quebec, Canada, United States, Spain: the currency, the time zone, the identification number and the banking format follow the region.
What the numbers say
Labour is what separates the restaurants that win from the ones that lose.
National Restaurant Association 2025, Restaurants Canada 2026, Williams, Lambert and Kesavan 2018. The nine points of the study, with sources
Price
One plan, everything you need, per location. And add-ons if you want more.
Or three months at once, from $429.90, $20 less than three months month by month. Or the year, from $1,529.90, 15% off. No limit on employees or managers, no setup fee, no commitment: you stop whenever you want from Settings. Plus taxes, in Canadian dollars. The add-ons below go on top of this plan.
Fourteen days to see, no card. Your real restaurant, your real crew, the whole product. One hour to set everything up, and tomorrow morning I'm talking to you. At the end of the trial, you take a plan or you export everything and leave.
Several restaurants? One price each on a single invoice, one account to move from one to the other. A chain or a group: price per location on request. Twenty minutes with a human, if you'd rather have it shown on your restaurant.
Add-ons
And if you need more.
The plan, from $149.99 a month per location, is the base: everything you need to run. Add-ons go on top, each on its own, on the same invoice, and come off whenever you want. No add-on without the plan.
For a location without a register that punches: the crew punches in and out from their phones, and the day proposes the real hours.
AvailableThe published schedule, the shift reminder the day before and open shifts to fill, by text: the crew doesn't read email.
AvailableHours per person for the pay period, ready for your payroll service or your accountant, without retyping.
AvailableLightspeed first, Square next. The day's sales and transactions land in the day on their own, and so does the morning verdict.
Coming: raise your handYour tip-sharing agreement applied to everyone's real hours: amounts per person, ready for payroll, with the record.
Available
I pay for myself in floor hours.
Open 7 days, 30 minutes less on the floor per day at $18 an hour ($21 loaded), that's 15 hours a month, about $318. I cost $149.99.
More than twice my price. Half an hour, that's all. And I show you those hours in black and white from the first week.
Questions
What I get asked most.
Do my employees have to install something?
No. They go to bonjourgus.com, See my schedule, enter the restaurant's name and the six-character code. Works on any phone, and the code stays valid six months.
How long does the morning take?
Two minutes for five fields, the time it takes the coffee to brew. The rest, I compute.
What if my starting targets are wrong?
You change them whenever you want in Settings. After a month of real numbers, we'll know what your restaurant is really worth and adjust.
Where is my data?
At Vercel and Neon (Postgres), in the United States, encrypted before it gets there: SIN, bank, birth date and address are encrypted with a key specific to each location, masked on screen, and every reveal is logged. You can export everything whenever you want. The Security page says it all, including the law that applies where you are. Read the Security page.
How do I pay?
By credit card, monthly, every three months or yearly, in a secure portal. You change your card, see your invoices and cancel from the same place.
Can I stop whenever?
Yes. The paid period ends, everything stays readable, nothing is deleted, and the export stays open.
Are my register and payroll connected?
Not yet. Yesterday's sales, your manager types in two minutes, with the four other fields. Lightspeed, Square, Toast and payroll will come when enough restaurants ask: tell me, that's what sets the order.