Every week I go through your sales and your supplier bills and tell you what each item on your menu actually earns. Software does the arithmetic. I check it before it reaches you.
Per serve, before labour. Real recipe cost joined to real supplier prices.
Checked by a humanOn our sample cafe's menu, avocado toast sells for $25 and eggs on toast sells for $15.
The avocado toast makes $16.09. The eggs make $11.99. So far, no surprise.
But for every dollar the avocado toast takes, the cafe keeps 71 cents. On the eggs it keeps 88 cents.
The cheapest plate on the menu makes more per dollar than the most expensive one.
Sample cafe, invented for illustration. See the full week.
Sample cafe, invented for illustration. Prices are the menu less GST, which is what revenue means here: the $32 big breakfast is $29.09 of revenue.
| The job | TrueK |
|---|---|
| What every item on the menu actually earns | ✓ |
| Yesterday's numbers in your inbox at 5am | ✓ |
| The week analysed every Monday, every move priced in dollars | ✓ |
| A supplier price rise caught on the bill it arrives on | ✓ |
| What you bought against what your menu used, in dollars, every week | ✓ |
| A stocktake only when the numbers justify the hour | ✓ |
| Next week's likely revenue, with its tested error | ✓ |
| A person who reads every report before it sends | ✓ |
Costing the menu, repricing when suppliers move, checking invoices: the cafe never hands you the time, and the work never stays done. TrueK runs it every morning, before you open.
Your top seller by revenue is rarely your top earner. A busy morning can still be quietly losing you money on the items people order most.
Milk, eggs, coffee: supplier prices shift every few weeks. The gross profit you worked out in August is already wrong by September.
A costing spreadsheet is accurate for about a day. After that nobody updates it, and nobody trusts it.
We have a database of menu prices from Melbourne cafes, built up on foot, board by board.
Connect your sales and your report can say where each of your prices sits against the street: dearer or cheaper, and by how many cents.
What your recipes should have used against what you bought, week by week.
A dropped tray takes ten seconds in the waste log, which moves that much of the gap from unexplained to explained.
Tuesday to Sunday: yesterday's numbers. What you sold, what it made you, which part of the day carried it, and any supplier bill that landed. You were behind the machine all day. This is what you missed. When yesterday held something worth money, it is written up there and then, not held for Monday.
Monday: the whole week, in The Keep. A letter about the week from the partner who looks after your numbers: what changed, what it is worth in dollars, what connects to what, and what is being watched, a paragraph for each thing that mattered, with every item ranked by what it earns and the tables and charts underneath. A quiet week is a short letter. A finding that cannot be priced in dollars does not make the page. Next week's likely revenue is there too, with the method's own tested error printed beside it, once your history is deep enough to earn it.
Think of it as a business partner who looks after the numbers, with a team behind them. Every week the team works through your sales and your bills, and the partner tells you what each line earns, what moved and what it is worth in dollars, and helps out with what to do about it.
Checked by a human before it reaches you. Every week.
Nothing shows a real figure until you have confirmed the recipe behind it. That is why you can trust the numbers that follow.
Your sales: Square. Your bills: your accounting software, or the invoices themselves.
No accounting software? You do not need it. Photograph or upload each supplier invoice in the app and TrueK reads it the same way, with every proposed line shown to you to confirm first. Connecting your accounting software only saves you the upload.
Square and invoice upload work for every cafe today. Whether your accounting software connects directly depends on which one you run. Tell us what you run and we will tell you straight whether it works yet, and what a thinner feed would and would not show you.
Nothing reaches your inbox until it has been read line by line by the person who built this. That is not a stage we are passing through; it is what you are paying for.
Every dollar figure is calculated in code and can be traced back to the sale or invoice it came from. How that works.
Everything here operates on read-only access.
Stored and processed in Sydney, the AI included. The AI writes from figures and item names, not your name or your details; an invoice you upload is read as the picture it is. The one exception is spelled out in our Privacy Policy: email delivery uses an overseas provider.
An item without a confirmed recipe says "no cost data". A number that looks wrong is held back until it is checked. Never an estimate dressed up as a real number.
Overseas, tools that do this start at US$350 a month and make you run your whole kitchen through them. TrueK is A$200.
$6.60 a day. About one coffee.
Including GST. No setup fee, no contract, cancel any month. Read-only access.
Apply for a founding spotFive founding spots, invite only. Founding cafes get their own terms, from Daniel directly.
The Repricing Report is $200 as a one-off: your whole menu priced from your own sales, with what absorbing the card surcharge costs on each item. Buy it and then subscribe, and $50 comes off every month you stay.
I'm Daniel. I work in corporate finance, which means I spend my days working out where a business's money actually goes. Most cafe owners can tell me exactly what came in yesterday, and almost none can tell me the gross profit on their best seller. Not a skill problem: the two systems that hold the answer have never talked to each other. TrueK gives your cafe a business partner who looks after the numbers, with a team behind them. I read every report before it reaches you, and you can call me when something looks off.
What to charge. What to cut back. Which supplier to question. Whether to reprice for the card surcharge you now absorb. You are making these calls anyway; TrueK's job is that you make them knowing the numbers. Five founding spots, directly with the founder.
Or email hello@truek.com.au and tell us about your cafe.