Data is the design

Run the back of house from one screen.

Supplier invoices, inventory, food cost, staff, checklists, and sales all settle into the same operational record. Then ask the ChatGPT or Claude you already pay for, and get answers from your real numbers.

See the system

Apps

web, ops and staff

Tools in one record

invoices to sales

Works with

Your AI

ChatGPT or Claude

Incoming invoice

Harbour Provisions

PDF

InvoiceINV-2847

Date21 Jul 2026

LocationMarlow & Co · Downtown

Chicken breast fillet

18 kg at 5.40/kg

$97.20

Greek yoghurt 5kg

2 tubs at 14.80/each

$29.60

Basmati rice

1 case at 36.00/case

$36.00

Fresh coriander bunch

24 piece at 0.62/each

$14.88

Structured output

Inventory and pricing updated

AI reviewed

Chicken breast fillet

18 kg · latest unit price captured · product alias remembered

$97.20

price up +18%

Greek yoghurt 5kg

2 tubs · latest unit price captured · product alias remembered

$29.60

matched to stock

Basmati rice

1 case · latest unit price captured · product alias remembered

$36.00

matched to stock

Fresh coriander bunch

24 piece · latest unit price captured · product alias remembered

$14.88

matched to stock

Supplier spend

$2,340

Mapped lines

4/4

Updated in

11s

See it in 40 seconds

Built by a restaurant owner, for the ones on their feet.

A web app for the office, an Ops app for managers, and a Staff app for the team. Now connect the ChatGPT or Claude you already use, and it answers from the same data. When something doesn't add up, Nasero asks you instead of guessing.

The shift

Paper invoices, spreadsheet payroll, guessed food cost. One service week should not fracture into six systems.

Nasero is built for the part of restaurant work that happens after the order fires: receiving stock, proving cost, approving time, chasing misses, and understanding whether margin moved because of sales, supplier pricing, labour, or waste.

It is warm, because it is close to service. It is precise, because operators need the number that is true, not the number that feels presentable.

AI reads supplier invoices and turns them into live cost data.

Upload a PDF, photo, or CSV and Nasero captures the supplier, dates, quantities, unit prices, and totals. The Sync flow then bulk-matches invoice products to inventory items so repeat lines stay linked.

Review and edit extracted invoices before saving

Track price history by product and supplier

Push approved invoice items into inventory when stock arrives

AI extraction + inventory matching

Invoice review

live data

Pending review

Cedar & Vine · INV-5521

Needs review

Coriander bunch crate

60 ct case

$18.20

Mint

12 bunch

$8.10

Green chilli

2 kg

$4.80

Sync actions

Link existing item3 lines

Create new item1 line

Do not push0 lines

Price memory

Once a product is linked, repeat invoices keep using that alias automatically.

Inventory stays grounded in what you counted, bought, and wrote off.

Stock counts, stock-in, waste, and par levels all live in one place. Source prices stay visible per item, so purchasing decisions are based on what each supplier is actually charging.

Per-item source map with latest supplier prices

Counts, write-offs, and stock-in all update the same stock view

Low-stock and par-level decisions stay tied to real movement

Counts, par, and source pricing

Inventory board

operator view

Below par

Sources visible

Count age

Fresh coriander

4 sources

Harbour Provisions$0.62 / piece

Northgate Supply$0.55 / piece

Cedar & Vine$18.20 / case

Meridian Foods$19.10 / case

Recipes cost from the unit you choose, not from guesswork.

Build dishes, nest sub-recipes, and set ingredient pricing manually or from invoices. The dashboard compares theoretical recipe cost against actual food cost, so you can see where the variance comes from.

Flexible costing units including kg, lb, g, oz, ml, and each

Menu mix and target food-cost tracking by recipe

Supplier price references visible while you set manual costing

Theoretical vs actual, priced by chosen unit

Food cost

live data

Theoretical

31.4%

Actual

34.1%

Variance

+2.7 pts

Coriander pricing

Manual active

Costing unit$0.55 / lb

Recipe line use24 g garnish

Source reference4 supplier prices visible

The rota, timesheets, payroll, and labour reporting stay in the same system.

Build shifts, assign stations, approve manual entries, and watch labour cost without exporting spreadsheets at the end of the week. The numbers stay attached to the people and the service periods that created them.

Shift publishing and station assignment

Timesheets and payroll-ready weekly totals

Forecast and trend views for labour decisions

Rota, timesheets, approvals

Labour and payroll

operator view

Clocked in now

Hours this week

214.5

Est. payroll

$3,482

Manual entries needing review

3 pending

Priya · 09:00 to 17:308.0h

Ali · 17:00 to 22:155.0h

Marco · break correction0.5h

Opening, closing, and food-safety routines become owned work, not loose paper.

Checklist templates generate each day, assign to the person on the matching station, and roll into compliance reporting. Managers can reassign on the fly when service changes shape.

Photo, temperature, and critical checks built in

Daily station board for ownership and reassignment

Compliance history and streaks for follow-through

Checklists and food-safety

Daily ownership

live data

Opening done

8/9

Temps logged

Reassigned

Today by station

Grill closeAssigned to Aman

Front prepAssigned to Priya

Fridge temperatureNeeds photo

Sales, fees, and profitability connect back to the cost of the work.

Upload platform reports, map sales items to recipes, and review revenue, payouts, fees, and menu contribution together. The result is not just a sales chart. It is margin context.

Uploaded sales reports and item-level exports

Menu mix, profitability, and fee analysis

Works in your restaurant currency across the app

Revenue, payout, fees, menu mix

Sales and profitability

operator view

Gross sales

$42.8k

Platform fees

$6.4k

Best margin

Masala fries

Menu contribution

Mapped to recipes

Butter chicken bowl28%

Paneer wrap19%

Masala fries14%

How it works

The operational cycle is the interface.

Receive invoices

Supplier paperwork becomes structured rows with dates, quantities, and unit prices.

Example

6 lines read, 1 price up 15.6%

Count and reconcile stock

Counts, purchases, and write-offs explain what moved, not just what was ordered.

Example

4 items below par before Friday

Run payroll and checklists

Labour hours and station ownership stay attached to the same week of service.

Example

612.5 hours, payroll to the cent

Review sales and margin

Revenue, fees, and food cost are compared from the same operational record.

Example

Butter Chicken 24.7% → 26.1%

Warm precision

A well-run kitchen is not loud. It is clear, fast, and accountable.

Nasero mirrors that standard. Dark surfaces reduce glare. Amber marks what needs action. Tables, totals, timestamps, and ownership are treated as the visual language, because they already are the work.

Invoice to stock

Same day

Review, match, post, and track price movement without leaving the workflow.

Labour visibility

Week aligned

Scheduling, timesheets, payroll, and reports stay attached to the same service window.

Checklist ownership

Station-based

Opening and closing work is assigned to the person actually on that station.

Sales to margin

Item-level

Map sales to recipes and read revenue, payouts, and fees against the real cost of the work.

Built for operators

Stop reconstructing the week after the week is already gone.

Bring invoices, stock, food cost, staff, checklists, and sales into one operational record. Then run the restaurant from that record.