I've run the shift.

I'm Mason Moskowitz. 8 years in restaurant operations, 6 of them 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 leaders: food cost and labor tools.

I put them together by digging through the numbers and working out where the margin was actually going. They gave my leaders hours back every week, and margin they could point at.

That's the whole reason ShyftKick exists — and it is not to sell you another subscription. You are almost certainly already paying for more than your team has been shown how to use.

So I sit down with your people. A conversation, not a deck. We work out together what the tools you already own can do.

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.

If you want to see the actual work rather than read about it, here are three of the tools I built for my own stores.