Internal tools for coffee shops.
Coffee shops do not need an ERP. They need a handful of small tools that match how the shop actually runs: what a latte costs this month, who opens Saturday, how much milk to order. Prized turns a plain-language description into a working internal tool, and the examples below are ready to open and make your own.
Restaurant Food Cost Calculator
Cost every recipe from its ingredients and see plate margin at your menu price.
Kitchen Prep & Par Level Tracker
Count prep against par levels each morning and get the day's prep list.
Daily Sales vs Labor Dashboard
Track daily sales, labor cost percentage, and covers on one page.
Restaurant Shift Scheduler
Build the weekly schedule on a grid and see labor cost before you post it.
Inventory Reorder Planner
Reorder points, days of cover, and a low-stock list for every item you buy.
Wholesale Order Tracker
Every wholesale order from received to invoiced, with fill rate at a glance.
Catering Pipeline Tracker
Track catering inquiries from first call to paid event, with deposits and dates.
A typical shop runs on a handful of spreadsheets: the drink costing sheet built the last time milk prices jumped, the weekly schedule copied forward in Google Sheets every Sunday, a par sheet for pastries and cold brew taped near the walk-in, and a daily log where someone keys in the POS totals. The numbers that matter are simple: cost of goods between 28 and 35 percent, labor under 30 percent of sales, and whether the 7 to 9 a.m. rush was staffed right.
Those sheets break quietly. The costing sheet goes stale the moment your roaster raises prices or you switch oat milk brands, so you find out months later that the 16 oz latte lost its margin. The schedule copy misses an availability change and you are short a barista on Saturday. Par counts live in the opening shift lead's head, so whoever covers orders three cases of milk too many, or runs out of cups on a Friday.
A purpose-built tool changes the failure mode. Update the milk price once and every drink's margin recalculates. The morning count against pars produces the order list instead of a guess. Daily sales and labor hours land on one page you check with your first coffee, not in a month-end surprise. The templates below are working examples of exactly these tools. Open one, poke at the sample data, then tell Prized how your shop is different.
Common questions
Can this pull numbers from Square or Toast automatically?
Not out of the box, and the template will not pretend otherwise. Each one opens as a working tool loaded with sample data so you can judge it honestly. Most shops start by keying in the close-out totals, which takes a couple of minutes a day, or by importing a CSV export from the POS. Connecting data sources directly is a later step, after the tool has earned its spot in the routine.
I'm not technical and neither is my staff. How hard is this really?
The template is already a working tool when you open it. You change it by describing what you want in plain language: track oat milk cost separately, add the second location, put pastry pars on their own tab. There is no developer and no setup project. Most owners have a version they trust within a day.
We also roast and sell wholesale. Can the tools stretch that far?
Yes. Start from the closest working example, like the wholesale order tracker, and describe your accounts, standing orders, and delivery days. If retail and wholesale are cleaner as two separate tools, run both side by side; each one is small and quick to shape.
The tool you actually need is one description away.
Start from a template above or from a blank page: either way, you describe it and Prized builds it.