Software written on the line, not in a boardroom.
Operator Hub today. VenueForge in 2027.
Operator Hub is the operations platform we run inside our client restaurants today. Invoice scanning and AP routing, live menu costing, inventory, facilities, financial dashboards, position playbooks, training pathways and the weekly review by the numbers, in one place on every manager's phone. It connects to Toast, Square, Restaurant365 and the other leading POS and back-office systems, so it drops into the stack you already run. We built it on the line at Ian Munsick's Cowboy Bar & Western Grill because nothing on the market did the whole job. VenueForge is the next step: the same platform as a standalone app for any venue, opening to a waitlist in 2027.
How you get it: included with every ATX opening or operations engagement, or as a standalone subscription. Every Hub is built to order. Pick the modules your venue needs, we price the package to match, and nothing you do not use is in the way.
What runs inside Operator Hub
Invoice scanning and financial review
Photograph the invoice at the back door or forward the PDF and it is read line by line: vendor, invoice number, date, every item, quantity and price. Each line is coded to the right GL account and cost category, price changes against the last delivery are flagged, and the manager approves or questions it from their phone before it goes anywhere. Food, beverage, paper and supplies cost is current to the last delivery, not to the last month-end.
AP routing and approvals
Once an invoice is approved it routes itself: split by concept or location, batched by vendor and due date, and sent to accounting as a clean export with the image attached, no retyping. Multi-entity operators see one AP queue across every venue, with who approved what and when on every line. Duplicates are caught before they are paid, statements reconcile against what was actually received, and the controller stops chasing paper.
Live menu costing
Your entire food and beverage catalog, costed from one register: every plate, prep batch, cocktail and pour built from the same ingredient prices the invoices feed. When a case of chicken lands at a new price, every recipe that touches it recosts the moment the invoice saves, and food-cost percentage and margin update live for every manager. Cost the menu you run today or model the one you want to open with, item by item, before it ever hits the POS.
Inventory and ordering
Bar, kitchen and retail counts on a phone, in the order the shelves are actually stocked. Par levels per item, a low-stock list every morning and a suggested order by vendor built from pars, on-hand and what sold last week. Counts tie to the invoices already scanned and to Toast sales, so usage, variance and true cost of goods come out of the system instead of a spreadsheet nobody trusts.
Facilities management
Every piece of equipment in the building on one list: walk-ins, hoods, ice machines, dish, HVAC, POS hardware. Log an issue from your phone with a photo, assign it to a vendor or the maintenance tech, and track it to closed. Preventive-maintenance schedules fire reminders before the compressor dies on a Saturday, and every repair sits in the equipment's history with the invoice attached.
Financial dashboards
Sales and labor pulled from your POS every morning and refreshed through the day, cost of goods from the invoices already scanned, so the dashboard is live without anyone keying numbers. Operating profit after every amortized recurring cost, sales by daypart, labor percentage, prime cost, comps and voids against target, and the top and bottom movers in every category, so menu and staffing decisions are made on data, not hunches. Managers and ownership see it; staff never see sales data.
Position playbooks
The official book for every position: server, host, bartender, line, prep, expo, door, manager. Each playbook carries the mission, the shape of a shift, the responsibilities, what you must know cold and the four duty blocks every role shares: open, running, cut and close. Management edits it in the Hub, the branded PDF regenerates, and the training check-off updates with it, so the playbook, the trainer and the new hire are always reading the same page. We develop them with you for every position in the building.
Training pathways and trackers
A pathway for every position: host, server, bartender, line, prep, manager. Each day has a study guide, a trainer-verified checklist and a quiz; the next day does not unlock until the last one is signed off with a manager PIN. New hires claim their account from a text link before Day 1 and finish the homework before they ever clock in. Management sees completion by role, quiz scores and who is certified on what, so the schedule is built on proven skills, not seniority.
Brand guide, uniforms and line book
The concept lives in one place and everyone reads from it: the story behind the name, the voice, the palette and logo rules, the uniform rotation by day and by position with the photo of what to wear, the hospitality standards, the plate photos, every recipe with its build, allergens and price, the bar book and the steps of service. Ownership edits it in the admin panel and the change is live on every phone in the building the same minute, so the line book, the training content and the brand never drift apart.
Week by the Numbers
Every Monday, one review of the week that just happened: sales against last week and budget, labor and prime cost, COGS by category from the invoices, comps and voids by code, the top and bottom movers, training progress, open facilities tickets and the notable events. It lands in every manager's inbox and in the Hub, and it is the agenda for the weekly ops meeting, so the conversation is about the numbers, not about whose memory of the week is right.