I’ve run the shift.

I’m Mason Moskowitz. I’ve spent 8 years in restaurant operations, 6 of those in an ops leadership role, across more than fifty stores — each one with its own problems and its own openings.

What I do now started as something I built for my own restaurant leaders: food cost and labor tools, put together by digging through the numbers and working out where the margin was actually going. Those tools gave the leaders at my company hours back every week, and gave them margin they could point at.

That’s the whole reason ShyftKick exists. Not to sell you another subscription — you’re almost certainly already paying for more than your team uses. I sit down with your people, in a conversation rather than a deck, and show them what the tools you already own can do once somebody explains them.

We’re a young company and I’ll say so up front. What you won’t get from me is a number I can’t back up.