01THE NUMBERS
The numbers arrive too late to act on.
owner · Mondaycan someone send me last week’s numbers by dish?
Decisions made on memory.
WHILE THE ANSWER SITS IN THE TILL
BUILT AND RUN BY ONE OPERATOR · LLANON · LONDON
Software that fits your restaurant, not the other way round.
Any internal tool your restaurant needs, built the way you want it. Tell me how it should work, down to the wording on a button, and I build it in weeks. When you want it different, you message me and it changes. One flat monthly fee, nothing up front, and if you’re not happy with what we build, you don’t pay.
FOR INDEPENDENT RESTAURANTS RUN BY THEIR OWNERS.
NO PITCH DECK. NO BOOKING LINK. YOU EMAIL, I REPLY.
- 10 daysFIRST COMMIT TO THE WHOLE TEAM USING IT
- Same dayMOST CHANGES, ONCE LIVE
- NothingUP FRONT
01 / WHAT THIS LOOKS LIKE
You didn’t open a restaurant to fight its software.
Good decisions need good numbers. Most restaurants are running on guesses, group chats and software that almost fits.
02THE TILL
The till is believed, not checked.
till · exporta table number typed into the covers box
Mistakes believed forever.
UNTIL SOMEONE COUNTS
03THE SOFTWARE
The tools you pay for almost fit.
ops · any Tuesdaycan we call the back room Section 2 in the system? no. can we switch off the bits we don’t use? no.
A monthly fee for software that bends your restaurant to it.
WHAT OFF THE SHELF MEANS
02 / HOW IT WORKS
I build the tool. Your team runs the restaurant.
I’m one person, in west Wales and London. Tell me the tool you need and how it should behave, down to the wording on a button. I build it around your sections, your menus and your way of running a shift, then I host it, back it up, watch it, and change it when you ask.
THE START
A call, then a visit
we scope it in your restaurant, and I put one monthly figure on it
THE WORK
Live tools, not decks
end of day · checklists · menus and allergens · numbers · rotas · events
THE COST
One flat monthly fee, nothing up front
design, build, hosting, support and every change · figure after scoping
THE CHANGES
Changed on request
most are live the same day
THE PERSON
Me, start to finish
twelve years in restaurants, then the software I couldn’t buy
03 / SPECIFIC IS THE POINT
Be as pedantic as you like.
Off-the-shelf software makes you adapt to it. This works the other way round. Every line below came out of one real restaurant, and every one is live.
The comps must come out under our ten reasonsevery discount line on the till lands under them each night, retired names included
Weather shouldn’t be four dropdowns at 1amfilled in automatically from a weather feed, a manager can overrule it
Eighty covers at sixty pence a head isn’t eighty coversa warning when the covers box looks like a table number
Some closing checks need a photo, most don’ta photo on any tick, required only on the ones the owner names
Deleting a day left the till’s figures behinda deleted day takes its pulls with it, live that afternoon
Anyone can fix an allergen, not just anyone can vouch for itan edit reads as unverified until a named chef signs it off
None of this needed a ticket, a sales call or a meeting to get on the list.
04 / WHAT I BUILD
Six tools already live in one restaurant.
Most venues would start with one or two.
CLOSE
End of day
Managers file the night from their phone; the till fills in what it can, a person confirms the rest.
PROOF
Checklists
Your own closing list, item for item: a name and a time on every tick, a photo where you want one.
MORNING
Numbers
Sales and profit by dish and daypart, spend per head by waiter, readable any night.
KITCHEN
Menu and allergens
Every dish, price, photo and allergen in one place, updated by the team from their phones, allergens signed off by a named chef.
WEEK
Rotas
Build the week on a phone, adjust it on the day, see tomorrow by section.
BOOKINGS
Events
Enquiries, quotes, deposits and function sheets, first email to final bill. Built for my own events company.
05 / DECISIONS BAKED IN
Four decisions made before the first client.
The shape of a service is the bets made early. Here are mine, and what the market does instead.
01 / WHO BUILDS IT
Built by someone who has closed a restaurant.
Industry default: Developers who have never worked a Friday night.
Twelve years in restaurants before I wrote any software, so the tools start from how a shift actually runs.
02 / CHANGES
You message me and it changes.
Industry default: A ticket queue and a roadmap.
No sales layer between you and the person who built it.
03 / AFTER LAUNCH
Your team runs it. I keep it running.
Industry default: A build invoice, a handover, then a support contract.
One flat monthly fee covers hosting, backups, monitoring and every change, and nothing is paid up front.
04 / CAPACITY
One venue at a time.
Industry default: A sales team and a waitlist.
Every client is a standing promise to answer, and I take on new venues no faster than I can keep it.
06 / REAL NUMBERS
The numbers so far.
YEARS
12
In London restaurants before writing a line of this.
FOOD RUNNER TO RESTAURANT MANAGER
LIVE
6
Tools running in a real restaurant tonight.
END OF DAY · CHECKLISTS · NUMBERS · MENU · ROTAS · EVENTS
BUILD
10days
From first commit to the whole management team using it.
LAST BUILD, FROM THE COMMIT LOG
TURNAROUND
Same day
Most changes, once a tool is live.
FROM THE BUILD LOG
PRICING
One flat monthly fee. Nothing up front.
Design, build, hosting, backups, support and every change, in one fee. If you’re not happy with what we build, you don’t pay. A figure once we’ve scoped the work.
07 / CASE STUDY
One restaurant where everything works.
Cafe Linea is an independent restaurant in Chelsea. Its owner had built himself a rough prototype of the end of day report before he asked me to make it real, which meant he was handing me something that already worked well enough to know what was worth keeping. Ten days later the whole management team was filing the night from their phones, with the till and the weather filling in what they could first, and every night since has a report in the app.
I’d rather show you one restaurant where six tools work than six where one does.
FEEDS IN
- Lightspeed, the tillsales, covers, discounts and comps, by daypart and by dish. Read four times a day.
- MarketMan, recipesrecipe cost and profit per dish, joined to the till’s own sales.
- Weatherfilled in automatically, with over a year of history backfilled.
- Harri, labournext in: labour percentage beside sales and profit, so the week reads as a P&L.
THE APP
- End of daythe night, filed from the floor, with the feeds pre-filled and a human confirming.
- Checkliststhe real 23-item closing list, PIN-stamped ticks, timestamps, photo proof, sign-off.
- Numbersdish sales and profit by daypart, spend per head by waiter.
- Menu83 dishes with prices and allergens, edited by the team, verified only by a named chef’s sign-off.
- Tonightthe evening’s private events on the front page, from the events system.
WHAT THE OWNER READS
- Every night’s numbers next to the manager’s own account of the night.
- Which dishes make money, by daypart, from recipe costs and the till’s own sales.
- Where the till and the manager disagree: both numbers shown, nothing changed.
- Where the till is wrong: a comp counted five times on one re-rung table, a table number in the covers box.
- Who closed, when, with the photo to prove it.
HOW IT WAS BUILT
Feedback came on WhatsApp from the owner and the closing managers, screenshots first, daily in the first week, most rounds live the same day and the rest by the next morning.
MEASURED, NOT ASSUMED
The daypart rule was fitted to the venue’s own history, and every check reports and leaves the figure alone: a wrong number you can see beats a right number you can’t check.
SAFETY BEFORE SCALE
A test copy, an automatic check before anything goes live, a backup before any change to the database’s shape, a written way back.
325 COMMITS · 1,387 TESTS, ALL GREEN · MOST FEEDBACK LIVE THE SAME DAY
ALSO IN PRODUCTION · SINCE THE SPRING
The events system, built for my own company.
Joyner Events runs a restaurant’s private events remotely, on a system I built for it: every enquiry answered from one inbox, every quote from the venue’s signed-off rate card, deposits, dietaries and the kitchen’s function sheet for every event, from first email to final bill. Its calendar also feeds the restaurant app’s front page.
joyner.events →ABOUT
I’m Edward Joyner. Twelve years in London restaurants, food runner to restaurant manager, then Cafe Linea in Chelsea from pre-launch. Along the way I started building the software I couldn’t buy, and now I build it for other independent restaurants. I live in Llanon, in west Wales. When I’m not building apps for restaurants, I’m building them for my garden and my bees.
NEXT STEP
If you have an idea for a tool that would add value to your restaurant, send me a message and let’s make it happen.
No commitment, and no payment unless you’re completely happy with what we create. No form, no booking link. It’s me who replies.
edward@joyner.events →