Clover POS food cost integration

If you're running Clover

Quick service and bars are where cost drift hides best, because the plate cost is small and the count is large. Ten cents on a $4 item is two and a half points of margin, and across 1,200 of them a week it's $120, or $6,240 a year, that never appears in your P&L as a line called anything. Nobody catches that by feel. You catch it by costing every item and reading every invoice line, which is work that has nothing to do with which till you run.

How to use Marji with Clover today

Nothing about the costing depends on Clover. Photograph the menu once to get every item costed, then photograph invoices as they arrive so the affected items recost themselves. When Marji names a new price, you approve it here and change that one item in Clover yourself — only the items that actually moved, which on a quick-service menu is usually two or three at a time.

What a POS integration buys you, precisely: it saves you retyping an approved price. Costing, watching supplier prices and naming the dish that drifted all run off photographs, whatever till you use.

Why Cloverisn't built yet

Square shipped first because it's what our earliest restaurants ran, and Toast is next because it's the one we're asked for most. Clover sits behind both. That's the entire reason, and we'd rather write it down than put a logo on a roadmap slide.