Restaurants are the backbone of our society
More restaurants.
Less back office.
Software, AI, and a real team handle your books, your costs and your close. You get your Sunday nights back. And the restaurant starts giving back what you put in.
Garde · SalesSample
Friday sales up 12% vs. last week
Garde · LaborSample
Overtime caught. Friday schedule change ready for your OK
Garde · InvoicesSample
Handwritten invoice read and coded
Garde · OpsSample
Thursday AM prep list drafted
Garde · PurchasingSample
Cheaper supplier found: saves $280/mo
Proud to work for
Why you opened
You opened a restaurant to feed people.
Somewhere along the way, the invoices took over.
Restaurants hold our neighborhoods together. The people who run them work harder than almost anyone, and the back office gets whatever's left of the night.
You see the month too late
The P&L lands weeks after the fact. By then the money's spent.
Costs creep while you're on the floor
A vendor nudges a price. Overtime stacks up on a slow Tuesday. Nobody catches it, because everybody's busy doing their real job.
Everything runs through you
Every approval, every invoice, every question. There's no time to think about the business when you're running the room.
Another dashboard won't fix it
You don't need more screens. You need the work done.
On video · Bayside, Queens
Jason got two hours of his week back.
“It's not that we didn't want to manage it. Managing it just cost way too much. Now we can do it for very little.”
Jason, GM of Nanshan Hotpot
In Mandarin, English captions
- 2–3hrs
- a week typing in invoices, before Garde
- 2+hrs
- saved every week on receipt entry alone
How Garde works
Software, AI, and a real team.
One back office, run for you. Garde spots the problem, lines up the fix and keeps the books current. You make the call while it still matters.
01
The software sees it
Sales, labor, food cost and inventory in one picture, with a dollar amount next to every problem.
02
You make the call
Garde drafts the fix: a purchase order, a schedule change, a task for your manager. Nothing moves until you approve it.
03
The team closes the books
Credentialed restaurant accountants handle journals, reconciliations and month-end. You get numbers you can trust in days, not weeks.
See it in action
Find the money.
Keep it.
Two minutes, four stops. What your stores could keep, the store behind it with the reason in writing, a purchase order waiting on your call, and Munchy answering the question behind the report.
Recoverable opportunity
Each area against its own benchmark: a cost goal for COGS and labor, last year for sales.
Quick wins
Every fix carries its price. Re-count Williamsburg's walk-in: +$8,200.
Sample data
Now on Command Centerview 1 of 2
FLEET TRIAGE
Catch it this week. Keep it this month.
$98,590 you could keep across your stores, 6.6% of net sales. Three areas carry it: COGS $32,143, labor $30,102 and sales $36,345.
- Quick wins Every fix carries its price. Re-count Williamsburg's walk-in: +$8,200.
The scoreboard
What more looks like.
More money left over. More time back. More on the plate. More locations, and something to hand down.
- 80+ hrs
- of admin work saved
- TeaPulse · SPOT Dessert Bar
- 2+ hrs
- back every week on receipt entry
- Nanshan Hotpot
- 1 hr
- back every week on overtime checks
- OBAO
Results vary by restaurant.
See all customer storiesBackbone of the neighborhood
Restaurants hold up neighborhoods. We're in their corner.
I check my labor cost compared to the sales every day so that I know how I plan the next day.”
Barbie · Executive chef, OBAOI don't need to be at my building to see what's going on.”
David Chi · Supply chain, TeaPulseA family restaurant · North Carolina
It's the owner's retirement. In her first month with Garde, she emailed us at 10pm to say it changed how she sees her business.
In your corner
We play to win. For you.
Garde started inside a restaurant in Brooklyn. Today it's founders who build, accountants who close your books and operators who've lived the hard nights.
Daohao Li
CEO & Co-Founder
Harlan Phillips
COO & Co-Founder
Joseph Chen
CTO & Co-Founder
A text from a client · one week in
“We've only been working together a week and already your presence has been made and you're absolutely killing it.”
“I feel as though this tip thing should have been caught by my controller a long time ago. 12k is a big mistake.”
Free tool
What could you keep?
Three numbers. A model of what you could keep, built from Garde's own best case cut in half and one assumption of our own.
What you could keep (modeled)
$20,532 a year you could keep, modeled on your numbers. This is before what Garde costs you.
a year, at one location, before what Garde costs you. EBITDA 11.0% to 12.2%.
Run the full P&LA model, not a promise, and a cost reduction rather than a profit: no Garde invoice has been taken out of it. These three sliders drive the same ten input model the full tool runs, and it holds location count, occupancy, other operating costs, waste, overtime share, corporate overhead and what Garde costs at their defaults while you move them. The full tool opens all ten and shows every assumption behind them.
Opening your books
It's personal. We treat it that way.
Garde started inside a restaurant, through broken equipment and two hard years. So we know what it takes to hand someone your numbers.
They stay private, and they're never shared without your yes. For the first three months we stay close: we set up your books, sit in on your numbers meetings and teach your team to run on them.
Garde · First 90 days, hands-onWho we work with
We don't work with everyone.
Onboarding is hands-on. A Garde team member sets up your books on-site and stays close for the first three months. That only works for restaurants past the experimental stage.
- $1M+ a year in revenue
- Two or more locations
- Or a second one opening in the next 12 months
Not there yet? Use our free P&L template and prime cost calculator. Come back when you're ready.
Run the room.
We'll run the numbers.
AI drafts the close every week. You shake the hands.
See if Garde is a fitGarde exists to create abundance, passion, and joy for restaurants, the backbone of our society.
