Last night, explained.
Silent Night learns what normal looks like at your restaurant, watches every night against it, and tells you what changed, why it matters and what to do next. It arrives by email and text every morning, with weekly and monthly recaps behind it.
Good morning Sam, here's The Gilded Fox while you were asleep.
Discounts ran 19% of sales, double a normal Thursday. One "$5 off" button did most of it.
A night, watched.
The restaurant goes dark. Silent Night gets to work. This is what happens between the last check and your first coffee. See how it works
- 3:00 AMFull pull from your POS
Every item, discount, tip and shift.
- 6:20 AMWeather attached
Hour by hour, for your service hours.
- 7:30 AMSecond pull
Catches checks that closed late.
- 7:40 AMReviews captured
Every new Google review, kept for good.
- Each morningFlags reviewed
People who know restaurants read every one.
- Late morningYour recap lands
One email. Last night, explained.
- 11:30 AMWatchdog check
Confirms everything ran. If not, we know first.
Your numbers, on a rhythm.
Daily, weekly and monthly, delivered by email and text, and read by people who know restaurants.
- Every morningEmail and text
Yesterday's business, explained
By late morning: net sales against your normal, labor, prime cost and the one thing to look at. The full recap lands in your inbox, the short version on your phone.
- Every MondayWeekly recap
Last week against the week before
Sales, labor and costs by day, your best and slowest nights, and what moved.
- Every monthMonthly overview
The month in review
Trends, prime cost, menu winners and losers, and the few things worth fixing next month.
- Whenever it mattersReal people
Calls with our hospitality team
People who have run restaurants read your flags, call when something needs a decision, and walk you through the numbers whenever you want.
One system. Everything under watch.
Every number is read against your own history, not an industry average. Anything worth your time reaches you in plain English.
Performance
- Sales against your normalEvery night against your last six same weekdays.
- By hour and by locationSee where the night was won or lost.
- Weather and eventsA slow rainy night is explained, not just flagged.
- Tonight, as it happensPace against a normal night, while service runs.
Cost control
- Prime costFood, beverage and labor against your targets.
- Labor costingBy job and by hour, and the shifts that lose money.
- Food and pour costCost each item once. Margin on every sale.
- Employee tipsBy person and role, ready for payroll.
Risk & compliance
- Comps and discountsBy name, amount and night.
- Unusual activityVoids, comps and buttons that drift.
- Licenses and permitsRead from a photo, flagged 60 days out.
- Food and alcohol mixTracked weekly for licenses, leases and lenders.
Market
- Google reviewsEvery new review captured each morning.
- Website auditHours, menu, speed and broken links, checked.
- Local eventsWhat is happening nearby, on your calendar.
- Competitor pricingArriving this winter.
What it catches.
The quiet problems that hide inside normal-looking totals. Dashboards show numbers. Silent Night catches what they miss.
The five dollar button
A "$5 off entire sale" key hit hundreds of times a month. Nobody could say what it was for.
The comp pile
One location's comps hit 41% of sales on certain nights, hidden inside the combined totals.
The shift that lost money
A brewery's Wednesdays: $418 of labor to take in $366.
Gift cards counted as sales
Two years of gift card purchases inflating every ratio built on top of them.
The soft drink that was vodka
A cocktail rung as a non-alcohol item, understating liquor sales in reported numbers.
Rain hits the patio, not the bar
Showers cost one location 17% and the wine bar next door about 2%. Staffing can follow the forecast.
Software watches. People judge.
The engine never sleeps. The judgment comes from people who have opened, run and fixed restaurants and bars, and who know why a Tuesday dies and what a comp pattern usually means.
- Every flag gets human eyes before it reaches you.
- Fluent in alcohol: pour cost, licenses and liquor reporting.
- When something matters, a phone call, not a ticket.
- Want to talk the numbers through? Book a call with our hospitality team any time.
A smarter morning starts tonight.
Private testing season through the end of 2026. We take on a few restaurants at a time.