Lavu

Lavu Easy-to-use restaurant management solutions that streamline operations, empower staff, and provide better customer experiences. https://www.lavu.com/

We are restaurant people building solutions for restaurants including iPad-based POS, Online Ordering, Payment Processing, Invoice Management and more!

10/11/2026

Part of his DoorDash menu had no markup. He didn't know.

He marks up DoorDash 43%. On part of his menu it was switched off, so some DoorDash prices were too low. Marty caught it, he switched the markup back on, and on the next call they checked DoorDash together: a $4.49 item now sells for $6.42.

The owner: "That is fixed."

From a real Marty review call.

What to check: open your DoorDash menu and compare 5 items, add-ons and sizes included, to your counter prices.

Comment MONEY and I'll DM you the 10 places restaurants lose money, from real owner calls, with a fix for each. Free.

10/10/2026

Real Owner Calls #19

Marty found 607 times from January through August where the kitchen cooked something but no payment was ever tied to it, like an open check. Marty did not put a dollar figure on it. The operator's read: most come from their AI phone-ordering service, which doesn't take payment, mostly at the deli.
The operator: "People leave with that food and it never gets paid for."

Does every ticket your kitchen cooks get paid?

Comment MONEY and I'll DM you the 10 places restaurants lose money, from real owner calls, with a fix for each. Free. Or tap: https://usemarty.com/?utm_source=facebook&utm_campaign=roc19&utm_content=C

10/10/2026

Chicken breast went from $3.70 a pound to $4.85 on the new invoice. That's 31% more on one item.

From a real Marty review call. A flagged price change, not verified savings.

What to check: match the item, the pack and the invoice date. Then ask your rep to explain the difference.

Comment MONEY and I'll DM you the 10 places restaurants lose money, from real owner calls, with a fix for each. Free.

10/09/2026

Real Owner Calls #06

At one store, Marty's review showed the same crew working a slow day as a busy one: 87 hours over Marty's benchmark on a slow day (Est.).
The operator: "We're letting a lot of people come in and work even though we don't need them."

Who could you send home on your slowest day?

Comment MONEY and I'll DM you the 10 places restaurants lose money, from real owner calls, with a fix for each. Free. Or tap: https://usemarty.com/?utm_source=facebook&utm_campaign=roc06&utm_content=B

10/09/2026

Real Owner Calls Clip 34: Tips at 3% or 2%? Something's going on, he says

No tables here, just kiosk and to-go orders, with cash tips at the register. He says about 5% in tips means the cashier is doing her job. At 3% or 2%, something's going on, maybe being rude to customers.
The owner: "That means the cashier's doing her job."

What tip rate is good at your counter?

Bring one problem you keep chasing to a free working session. https://usemarty.com/?utm_source=facebook&utm_campaign=clip34&utm_content=pov

10/09/2026

Real Owner Calls Clip 33: Out at 9:00, not 9:30: his shift card rule

His daily message to his team: plan the work and work the plan. The shift card says you're out at 9:00, so ask what has to get done. Not at 9:15, trying to get out by 9:30.
The operator: "That shift card will make or break you."

Does every shift card show an out time?

Bring one problem you keep chasing to a free working session. https://usemarty.com/?utm_source=facebook&utm_campaign=clip33&utm_content=pov

10/09/2026

Real Owner Calls #38: 27% food cost at one store, 29% to 32% at the rest

Marty compared food cost at his 4 stores, January to August. His best store ran 27%. The other three ran 29%, 30% and 32%. The owner says part of it is likely first-year promos at the newer stores, plus delivery-app deals this year that gave away a lot. Marty's rep: that may have cost him in the end. The owner: "Oh, we know." He stopped the local ones.
The owner: "At the end of the day, I was just like, 'We need to stop this immediately.'"

What did your last promo do to food cost?

Bring one problem you keep chasing to a free working session. https://usemarty.com/?utm_source=facebook&utm_campaign=roc38&utm_content=pov

10/09/2026

Real Owner Calls Clip 32: Hired 25 for one store, needed about 12, he says

One new store was doing $35,000 to $39,000 a week until the local college let out. Then sales sometimes settled at $15,000 to $18,000 a week. He says they hired 25 people for that store and needed about 12.
The operator: "The floor fell out from out under us."

How fast do you cut staff when sales drop?

Bring one problem you keep chasing to a free working session. https://usemarty.com/?utm_source=facebook&utm_campaign=clip32&utm_content=pov

10/09/2026

Real Owner Calls Clip 31: Fry variance cut in half, 2 weeks in, he says

His team scooped fries until two weeks ago. Now they portion them by the bag as part of daily prep, with team members who were standing around anyway. He says fry variance is cut in half. Marty's data through August had fries about 10% over recipe usage.
The operator: "Team members are standing here anyway waiting."

Do you portion your fries or scoop them?

Bring one problem you keep chasing to a free working session. https://usemarty.com/?utm_source=facebook&utm_campaign=clip31&utm_content=pov

10/09/2026

Real Owner Calls #37: 1 in 5 comps had no name attached, per Marty

Marty found 1 in 5 comps with no name attached. His team says they open a comp to make it right for the guest when the loyalty reward system isn't working. The owner wants a reason every time one is used.
The owner: "You shoot a shot across somebody's bow that we're watching something... all of a sudden the usage goes way down."

Does every comp have a name on it?

Bring one problem you keep chasing to a free working session. https://usemarty.com/?utm_source=facebook&utm_campaign=roc37&utm_content=pov

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2632 Pennsylvania Street NE Suite D
Albuquerque, NM
87110

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