Customer story
Little Mo
Banh mi and pho, single location
Little Mo is co-owned by Garde's founder.
The scoreboard
$15K+ found, bookkeeping cut in half
Found in its first two months, and bookkeeping time cut in half.
- $15K+
- Savings found
- 50%+
- Bookkeeping time cut
- Day 1
- Value delivered
Results vary by restaurant.
How it happened
01 · Where they started
Little Mo was doing great volume. Banh mi, pho and bowls flying out the door. But the margins weren't matching the hustle. Third-party delivery fees were eating into profits, vendor costs were unchecked, and hours every week went to manual bookkeeping and invoice chasing.
02 · What Garde did
Garde's P&L Agent automated daily sales journal entries and reconciled DoorDash, Uber Eats and Grubhub payouts, catching commission discrepancies that were previously missed. The COGS Agent flagged vendor price creep on key ingredients and took over invoice processing, categorizing every line item and posting to QuickBooks automatically.
03 · What changed
Over $15K in identified savings within the first two months, plus a 50%+ reduction in admin hours spent on accounting. For a single-unit fast-casual operation, that's the difference between surviving and thriving.
“Garde found savings we didn't know existed and cut our bookkeeping time in half. It felt like having a full-time CFO for a fraction of the cost.”
More stories
More restaurants, more left over.
OBAO Noodles & BBQ · New York City
$80K
From losing $40K in its worst month to clearing $40K in its best, six months apart.
Read OBAO Noodles & BBQ's story
SPOT Dessert Bar · New York City
40%
Less in the trash, more on the plate. Waste fell once they could see it item by item.
Read SPOT Dessert Bar's story
TeaPulse · New York
$20K+
Recovered across its stores once inventory, labor and the books ran as one.
Read TeaPulse's story
Your restaurant could be the next story.
Tell us about it. If Garde's a fit, we'll show you what more could look like in your own numbers.
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