ONHND Restaurant
intelligence layer

The intelligence layer for restaurant operations

Know the numbers.
Run the restaurant.

ONHND learns how your restaurant runs—so it can tell you what's normal, what changed, and what deserves your attention.

See it in your restaurant See how it works

Built and used in a working restaurant.

01Update costsInvoice → usable cost
02Recost recipesCurrent cost → margin
03Prepare ordersUsage + count → buy
ONHNDRiverHouse · Live operations
Current
OPERATIONSThis week
Net sales$42.8k↗ 8.4%
Poured cost16.2%In range
Next order$4.7kBuilt and ready
Updates made54This week
SALES + POURED COSTLatest 7 days
SalesProduct cost
ONHND ACTIVITYToday
✓
47 costs updatedFrom Rogers invoice
✓
3 recipes recostedMargins updated
✓
Order draft builtCounts + pars + vendors
One price updated 4 recipes
✓ Order built from usage + counts
Purchase price→Usable cost→Recipes→Consumption→Par + count→Order
ONHNDKnow the numbers.
Run the restaurant.

The intelligence layer at work

One change.
The rest stays current.

A price changes. Costs, recipes, margins, usage, pars, and the next order follow.

01 · PRICE → USABLE COST

Know what every pour costs.

Turn each invoice price into cost per bottle, liter, and ounce—with the history attached.

  • Automatic unit conversion
  • Invoice-backed price history
  • Every linked recipe
02 · RECIPE → CONSUMPTION

Keep every recipe current.

Current costs flow into cocktails, batches, and prep. Sales translate back into ingredients used.

  • Live recipe costs
  • Current margins
  • Sales translated into use
03 · PAR + COUNT → ORDER

Know what to buy next.

Recent use, practical pars, and what is on hand become the next vendor order.

  • Recent consumption
  • Practical pars
  • Vendor-ready orders

Venue Intelligence

Your restaurant has a rhythm. ONHND learns it.

Reliable count cycles replace generic benchmarks with your own operating history.

01

Build your operating normal.Counts, sales, purchases, and recipes close each period.

02

See the exception.A busy week looks different from drift worth investigating.

03

Carry the why forward.Operator context follows the number into the owner report.

ONHNDRiverHouse
VENUE INTELLIGENCENormal range active
BUILDING YOUR OPERATING NORMAL Every reliable cycle sharpens the picture.
8 / 13Reliable count cycles
POUR COST OVER TIMELong view
18%16%14% MAYJUNJUL
CountedExpectedYour normal
LONG-VIEW TYPICAL15.6%Your operating normal
LATEST PERIOD16.6%Inside the learned range
WORTH A LOOKRaspberry Regatta ↓ 77%White rum ran out after last week's demand.
One period to investigate.Use the long view to judge performance.

Answers you can trace

See where every
number came from.

Open a result and follow it back to the product, invoice, recipe, sale, or count behind it.

01

Product costs & price history

Package size, vendor, current cost, and every price change in one record.

02

Recipe costing

Cocktails, batches, and prep stay tied to current product costs.

03

Consumption & pars

Recent ingredient use turns into practical pars.

04

Shared inventory

Split the building across the team. Every area comes back into one count.

05

Orders & vendors

Recent use, pars, and completed counts become vendor-ready orders.

06

Venue Intelligence

Your history becomes the benchmark. The exceptions rise to the top.

Built for your existing stack

Keep the systems
that already work.

ONHND connects sales and purchasing data to costs, recipes, usage, pars, inventory, and the next order. No rip-and-replace project.

ME
PURCHASING

MarginEdge

COMPLEMENTS

Keep MarginEdge for invoice capture and purchasing. ONHND carries closed-invoice prices into product history, usable costs, recipes, margins, and orders.

POS
SALES

Toast + POS

STAYS CURRENT

Sales from Toast feed ingredient use, operating trends, practical pars, and replenishment. The connector model is designed to support other POS systems, too.

ONE OPERATING PICTURE Costs · Sales · Margins · Usage · Pars · Counts · Orders

Your systems keep recording. ONHND learns the operation.

Built for restaurant reality

Ready before the
next service.

Count as a team. Recover after the rush. Keep ownership informed.

Restaurant operator counting a bottle with a phone in a back-bar storeroom
Venue inventory · In progress
Two people counting 92 of 127 positions
Saved on each phone. Joined in one venue count.

Operator inventory

Inventory for the shift—not just the books.

Split the building across the team. See where ingredients live, whether prep has what it needs, and what each area still needs before service. Every area rolls into one clean venue count.

  • See venue progress
  • Join unfinished areas
  • Find prep ingredients
  • Search + barcode scan
  • Blind count by default
  • Works without signal

Rush recovery

A big night shouldn't become a bad week.

ONHND turns the night's sales into ingredient use and shows you what to add to the order already in progress.

Two bartenders working through a busy restaurant service
Restaurant operator and owner reviewing a report together on a tablet

Automated reports

Keep ownership in the loop.

Send owners a short weekly or monthly readout of sales, purchases, cost, inventory, and the changes worth explaining.

Built by an operator

I built ONHND
because I needed it.

I built ONHND while running restaurants. Costs changed in one place but not another. Recipes drifted. Sales, inventory, and orders lived apart. Getting one reliable answer meant maintaining too many spreadsheets.

I needed software that kept the operation connected and showed me what mattered before service. I still use ONHND in my own restaurant every week. The work keeps showing us what the product needs next.

Jameson HuckabaFounder, ONHND · Restaurant operator
BUILT ON THE FLOORReal restaurant problems. USED EVERY WEEKA working tool—not a concept. EARNS ITS PLACESaves time or catches something.

For independent restaurants

Close the loop.
Stay on the floor.

Put your restaurant's own history to work—without replacing the systems already in place.

Talk about your restaurant