Skip to content
otis
RestaurantsAccountants
How it worksWhy OtisCustomer storyPricing
Log inStart free

Built for Hospitality

You manage the rush, Otis manages the numbers.

Less time on supplier bills, staff rotas and paperwork. More time for the hospitality you love.

Get started freeSee Otis at work

Start with your inbox. Free plan available.

Two hospitality workers planning together at the bar
Supplier invoiceExample
Field & ForkNo. 1048
Chicken breast10 kg€96.00
Plum tomatoes2 cases€28.00
Rapeseed oil20 litres€31.80
Total€155.80
Chicken is up 20%€8.00 → €9.60 per kg
See what happens next
You do the hospitality.

In good company.

Mad YolksChimacUrbanityPanem
Why Otis

You know your restaurant.
Otis keeps track of the details.

A supplier changes a price. A busy weekend needs more cover. Otis connects the numbers, so you can see what changed and decide what to do about it.

Potential savings
Labour savings
5–10%
Supplier savings
2–5%
Take a closer look
Less admin. More left in the business.

See what changes
for your restaurant.

A smarter staffing plan. A price rise caught. A better deal pursued. Follow the decisions that make a difference.

LESS ADMIN. BETTER DECISIONS.SEE WHAT CHANGES FOR YOUR RESTAURANT.
02 / COSTS, CAPTURED

One price rise.
A weekly hit.

A small change per kilo becomes a real cost every week. Otis catches it while there’s still a decision to make.

See what the increase means for your money.
03 / MARGINS, CONNECTED

Same dish.
Less left for you.

The chicken bowl now costs €0.40 more to make. See the margin at risk before you plan the next menu.

Know which dish needs attention, and why.
04 / OPTIONS, OPENED

A better price.
Worth asking for.

The benchmark points to a potential €140 weekly saving. Otis prepares the supplier conversation to find out what’s possible.

A potential saving. A concrete next step.
05 / YOUR INBOX, CONNECTED

Invoices checked.
Your evening back.

Supplier invoices arrive, get read and land in the right place. One less job waiting after service.

The paperwork moves. You get on with your day.
06 / PAPER, CAPTURED

Off the counter.
Off your to-do list.

A paper invoice joins the same cost checks. No retyping. No growing pile to deal with later.

One scan. One less loose end.
01 / TEAM, CONNECTED · 1/5

Cover the rush.
Cut the quiet-day waste.

Friday needs extra hands. Tuesday does not. Put your staffing budget where service needs it most.

The right cover, without unnecessary hours.
01 / TEAM, CONNECTED · 2/5

€160 less planned.
Friday still covered.

Remove eight unnecessary Tuesday hours. Keep both extra Friday shifts. The week’s draft labour cost falls from €4,160 to €4,000.

An avoidable cost caught before publication.
01 / TEAM, CONNECTED · 3/5

Everyone informed.
Less chasing for you.

Publish the adjusted roster once. Each person gets their shifts, so the plan reaches the people who need it.

A clearer plan. Fewer loose ends.
01 / TEAM, CONNECTED · 4/5

Know the hours.
Know the cost.

Aoife clocks in at the restaurant. Recorded time lets you compare the hours you planned with the hours actually worked.

Real hours, ready to compare with the plan.
01 / TEAM, CONNECTED · 5/5

Catch the drift.
Before it repeats.

Four extra hours put the week €80 above plan. Otis makes the difference visible, ready for your review.

See the difference. Make next week better.
o.01 / CONNECT YOUR EMAIL

Invoices, meet Otis.

A little less forwarding.
A lot less filing.

Continue with Google
Your invoices. Automatically organised.

Your inbox is connected.

Let’s find the invoices.

YOU

Your inbox

Today, at your restaurant
Connected
ALL MAIL Find invoice PDFs4 messages
F
Field & ForkYour latest invoicePDFfield-fork-008.pdf
09:41PDF attached Processed
S
Sam from the teamTeam lunch plans
09:38 Unread
Untouched
M
Morning DairyThis week’s invoicePDFmorning-dairy.pdf
09:32PDF attached Processed
E
The Sunday EditYour weekly newsletter
09:26 Unread
Untouched
Finding invoice PDFs
Looking for invoice attachments…2 PDFs processed 2 other emails still unread
PDFField & ForkInvoice / 008
Invoice recognised
PDFMorning DairyWeekly invoice
Invoice recognised
o.Invoices handled.
One less job for you.
FIELD & FORKTRADE
PRODUCE
FRESH PRODUCE · WHOLESALE DELIVERY

INVOICE

Invoice no. FF–008
Date 06 September 2026Deliver to
The Old Market
DESCRIPTIONQTYAMOUNT
Chicken breastFF-CH25 · 4 × 2.5 kg1 case€96.00
Whole milkFF-MK2L · 10 × 2 L1 case€26.40
Plum tomatoesFF-TM5K · 2 × 5 kg2 cases€28.00
TOTAL DUE€150.40
Delivery checked.
Thank you for your order.
DELIVERED
OR, START WITH PAPERThe original paper
9:41
otis.Scan invoice
FIELD & FORKTRADE
PRODUCE
FRESH PRODUCE · WHOLESALE DELIVERY

INVOICE

Invoice no. FF–008
Date 06 September 2026Deliver to
The Old Market
DESCRIPTIONQTYAMOUNT
Chicken breastFF-CH25 · 4 × 2.5 kg1 case€96.00
Whole milkFF-MK2L · 10 × 2 L1 case€26.40
Plum tomatoesFF-TM5K · 2 × 5 kg2 cases€28.00
TOTAL DUE€150.40
Delivery checked.
Thank you for your order.
DELIVERED
FIELD & FORKTRADE
PRODUCE
FRESH PRODUCE · WHOLESALE DELIVERY

INVOICE

Invoice no. FF–008
Date 06 September 2026Deliver to
The Old Market
DESCRIPTIONQTYAMOUNT
Chicken breastFF-CH25 · 4 × 2.5 kg1 case€96.00
Whole milkFF-MK2L · 10 × 2 L1 case€26.40
Plum tomatoesFF-TM5K · 2 × 5 kg2 cases€28.00
TOTAL DUE€150.40
Delivery checked.
Thank you for your order.
DELIVERED
FIELD & FORKTRADE
PRODUCE
FRESH PRODUCE · WHOLESALE DELIVERY

INVOICE

Invoice no. FF–008
Date 06 September 2026Deliver to
The Old Market
DESCRIPTIONQTYAMOUNT
Chicken breastFF-CH25 · 4 × 2.5 kg1 case€96.00
Whole milkFF-MK2L · 10 × 2 L1 case€26.40
Plum tomatoesFF-TM5K · 2 × 5 kg2 cases€28.00
TOTAL DUE€150.40
Delivery checked.
Thank you for your order.
DELIVERED
LIVE CAMERA ENHANCED SCAN

Move over the invoice Hold still. Invoice found. Clean scan. Ready to save.

AUTO
1×
Straightened. Creases removed.
FIELD & FORKINVOICE 008
Chicken breast
Case price€96.00
Pack size4 × 2.5 kg
4 × 2.5 kg = 10 kg in the case
Reading the pack size
o.A price rise worth catching.
EXTRA CHICKEN COST€160/ week

From one ingredient. Before you notice.

Previous price€8.00/ kg
New price€9.60/ kg
Pack sizes matched · based on 100 kg/week+20%
YOUR MENU / CHICKEN BOWL

Same recipe. Higher cost.

€0.40less margin on every bowl
Gross margin68.8%→66.3%
250g chicken · €16 selling price ex. VAT
o.
Ask OtisYour operations manager
Help me deal with the recent chicken price increase.
Checking your prices against the industry

There’s a lower benchmark worth asking about.

Industry average€8.20/kgYour current price€9.60/kg€140potential saving / weekAt 100 kg/week · benchmark, not a confirmed quote
Suppliers to askHarbour Poultry · Green Vale Foods

Request quotes, or negotiate your current price?

Request quotes from both suppliers.
Chicken breast · request for quoteReady

Please quote for fresh chicken breast, approximately 100 kg per week. Include pack size, delivery terms and your best price per kg.

Same specification. A clear request.
Requesting quotes from 2 suppliers
Supplier inboxesHarbour Poultry · Green Vale Foods
Quote requests sent
A potential saving worth pursuing.Quotes requested. Compare the offers when they arrive.
Sales forecastThe week ahead
Cover where you need it.€6,000 forecast sales
Tue
Wed
Thu
Fri
Sat
Busy Friday. Quieter Tuesday.Match hours to demand across the week.
A better week’s planDraft
Quieter TuesdayRemove unnecessary cover
24h24h
Keep Friday’s two extra shifts
AAoife · Floor17:00–21:00
BBen · Kitchen17:00–21:00
Weekly labour cost
€4,160€4160
€160
less in the plan
Review, then publish
Publish roster
16:58▰
o.My shifts
Hi, Aoife.
Your Friday is ready.
New roster publishedYour restaurant · just now
FRIDAY / FLOOR17:00
— 21:00
4-hour shift
Roster received

Everyone
knows.

Less chasing for you.

AAoifeFloor
BBenKitchen
AAlexFloor
All 6 staff notified
16:58▰
o.Time clock
A Your restaurant
AAoife · Floor

Friday · 17:00–21:00

At your restaurant
Clock in Clocked in · 17:00
FRIDAY / THE DINNER SHIFT

Time worked.
Accounted
for.

Restaurant location
Confirmed
Shift started17:00

Clock-in recorded.
Actual hours tracked.

The week in reviewMon–Sun

€80 above plan.
A difference worth reviewing.

PlannedActual
Hours200h204h
Labour cost€4,000€4,080
4 extra hours flagged for review
Understand this week. Improve the next.
CHICKEN BREASTPrice up 20%
o.

Less chasing.
More left for your restaurant.

Invoices Costs Team
ILLUSTRATIVE PRODUCT CONCEPT
00 / 94sMotion paused
Explore the team story

Illustrative demo with sample prices, staff and shifts. Publishing, notifications and clock-in are simulated.

Cost-of-goods savings / Chimac, DublinChimac

Supplier savings.
A real example.

Otis found Chimac was paying above the industry average for mayonnaise. A product switch reduced its cost of goods by €4.90 per bucket.

Explore your savings
Saved from one product switch€850+
€4.90

saved per bucket

A specific customer result. Savings vary by business.
Small percentages. Proper money.

What could you save
over a year?

Move one slider to see your estimated labour and supplier savings together.

Start with your turnover.

A picture of what better staffing and buying could add up to for your restaurant.

€250,000€5,000,000
Labour estimated at 35% of turnoverSupplier costs estimated at 30% of turnover
Combined potential annual saving€23,500– €50,000

Labour and supplier savings, together.

Labour savings

5–10%€17,500– €35,000

Based on €350,000 estimated annual labour costs.

Supplier savings

2–5%€6,000– €15,000

Based on €300,000 estimated annual supplier costs (COGS).

Let’s look at your costs

Illustrative model: labour is 35% of turnover, with 5–10% potential savings; supplier costs (COGS) are 30%, with 2–5% potential savings. Actual costs and savings vary.

In their words

What our
customers say.

How restaurants are using Otis to catch price increases and protect their margins.

“Otis caught a 28% price increase on Rocket and a 20% increase on butter - two products we buy weekly. Thanks to these alerts, we were able to negotiate better pricing and protect our margins.”
Mad YolksHead Chef
“The intelligent alerts saved us hundreds within weeks of signing up, and we're on track to save thousands by the end of the year. We now negotiate better deals with our suppliers thanks to the data insights.”
ChimacOperations Manager
“When we noticed alerts for 20% or more on certain fruits, we were able to quickly change suppliers to get better pricing. The cost savings have been substantial.”
UrbanityGeneral Manager
“Otis gives us near real-time visibility into price changes. Instead of finding out about increases weeks or months later in management reports, we can react immediately and protect our margins.”
PanemOwner
Start simple. Grow into it.

Your place.
Your pace.

Start with your inbox, or bring the whole back office together. Choose how much of the operation Otis runs. Every paid tier is billed per restaurant site.

Yearly saves 2 months
Confirming currency…
Get the essentials

Free

The essentials for one restaurant site.

FreeFree to get started
Confirming currency…
  • Connect mailbox
  • 5 price alerts per month
  • Single user
  • Single site
  • Spend analytics
  • Weekly action report
Know your costs

Otis Price Monitoring

See every movement and understand every supplier.

…per site / month
Confirming currency…
  • Everything in Free
  • Unlimited alerts
  • Industry benchmarking
  • Product and supplier analytics
  • Price history exports
  • Weekly and monthly reports
  • Multiple users
  • Invoice management
  • Mobile app for paper invoices
Bring it all together

Otis Ops Manager

The tier that runs the operation, led by Ask Otis.

…per site / month
Confirming currency…
  • Everything in Price Monitoring
  • Ask Otis, your AI operations manager
  • POS integrations and revenue analysis
  • Live GP, COGS and Labour KPIs
  • Intelligent rostering
  • Workforce management
  • Automated Bookkeeping

More than one location? Paid plans include multiple users.

Find the right fit
More time for your place

We’ll take the paperwork.
You take it from here.

Get started freeBook a demo

Start with your inbox. Free plan available.

otis

For the people
behind the place.

Explore OtisHow it worksSavings calculatorPricing
Let’s talkBook a demoContactFor accountantsLog in
The essentialsTestimonialsPrivacyTerms
© 2026 OtisFor the people behind the place.