Founder Note
About the Founder
I started HAUS-SYNC around a simple conviction: restaurants do not need more reporting. They need to know exactly how every supplier invoice affects their food cost and margins — before the P&L tells them.
Mike Pacheco
Founder, HAUS-SYNC
About the Founder
Signal Over Reporting
Too much margin is lost in the gap between what a supplier invoice says and what the operator can actually see in time. HAUS-SYNC is my attempt to close that gap by turning every invoice into current ingredient costs, recipe margins, and a clear view of where profit is going.
The problem is rarely a lack of data. It is a lack of usable signal. Most kitchens already have invoices, recipes, and sales in place. What they often do not have is a clean way to see what a price change did to their food cost and which recipes it hits.
That is the product philosophy behind HAUS-SYNC: shorten the distance between a cost change and the decision it demands, and make food-cost decisions feel less reactive and more deliberate.
Why This Exists
Margin erosion usually does not announce itself. It shows up quietly through supplier price changes, recipe drift, and a hundred small cost decisions made without a current view of what things actually cost.
Costs That Stay Current
Every supplier invoice keeps ingredient costs and recipe margins up to date on its own.
Margin Visibility First
The product centers on where cost is eating margin and which recipes it affects.
Honest Data Handling
Clear "Live From Invoices" versus "Sample Data" labeling — no numbers dressed up as more than they are.
Protect Your Margin
See the Product Taking Shape
If you are trying to keep food cost honest and know exactly how supplier prices affect your margins, HAUS-SYNC is being built for that exact reality.
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