Running a truck in Hawaiʻi means watching costs you don’t control. Freight went up about 26% in January. A case that cost one thing last month costs more this month, and the margin on your best-selling plate quietly moves with it. Kitchen Manager keeps track so you don’t have to do it on a notepad between services. Track inventory — know what you have and what you’re wasting. Cost out recipes — see the real margin on every plate as ingredient prices move. Schedule staff and prep — shifts and prep lists in one place. Watch your cash flow — revenue, expenses and what’s actually left, in real time. Plan your posts — schedule social and email without a separate tool. Free to use, whether or not you ever talk to us about funding. We built it because we work with food trucks and we know where the time goes.
