Restaurant operating system
About DailyGM
Restaurant operators already run Toast, OpenTable, scheduling tools, inventory counts, invoices, and manager notes. Each system records part of the day. None of them alone tells a manager what deserves attention before service.
DailyGM exists to connect that operational meaning into one daily operating plan — so leaders know what happened yesterday, what matters today, and what to do next.
Why DailyGM exists
Managers should not assemble the day from disconnected exports. Owners and directors of operations should not wait until week-end to learn which location needed help. DailyGM was built for the restaurant day — before service, during the shift, and into the next morning’s handoff.
The Daily Operator Brief
The Daily Operator Brief is the primary management interface. It is a compressed operating memo — not a control dashboard. In about a minute, managers see the scorecard, today’s focus, and the labor, demand, and purchasing context that shapes the shift.
How DailyGM connects the operating picture
Sales and actual labor from Toast or Square, reservation demand from OpenTable, scheduling context from the restaurant’s scheduling system, inventory and order guides, Invoice Intelligence, and Manager Logbook notes feed one operating picture. The Brief sets management focus. Operational workflows support the decisions that follow.
Complements the systems you already run
DailyGM does not replace the POS, reservation book, scheduler, or accounting system. Those remain systems of record. DailyGM is the operating layer that connects what they mean for daily management.
Operating philosophy
Your restaurant systems record what happened. DailyGM connects what they mean and turns it into a daily operating plan.
- Managers remain responsible for operating decisions
- Recommendations stay tied to visible operational evidence
- Consistent metrics keep multi-location conversations grounded
- DailyGM is not accounting software, not BI, and not a substitute for leadership
Who it is for
- General managers running the floor
- Owners accountable across locations
- Directors of operations comparing pressure across a group
- Executive chefs aligning prep and purchasing with demand