See a project in action
45 seats. 12 staff. Every margin. One project that runs the whole kitchen.
Marco owns Osteria Luna, a farm-to-table Italian restaurant in Orlando. He uses Virgil to manage his menu costs, vendor orders, staff schedule, and daily prep. When a supplier raises prices, Virgil already knows his margins and tells him exactly what to do.
Step 1 · Set up the project
Create the project. Add the people and vendors.
Marco creates an "Osteria Luna Operations" project in Virgil. He adds his core staff and the vendors who keep the restaurant running. Everyone and everything is in one place from day one.
Staff and vendors who touch this operation every week.
Ana Reyes
internalSous Chef · Osteria Luna
28 entries in dossier
Devon Walsh
internalBar Manager · Osteria Luna
17 entries in dossier
Green Valley Farms
externalProduce Vendor · Green Valley Farms
41 entries in dossier
Heritage Cellars
externalWine Distributor · Heritage Cellars
22 entries in dossier
CleanPro
externalLinen Service · CleanPro
9 entries in dossier
Step 2 · Build the menu and cost every dish
Know your margins before service.
Marco builds the menu as a table in the project. Every dish has a food cost, a menu price, and a margin. Virgil reads this table alongside every vendor invoice in the project, so when a supplier price changes, the impact on each dish is already calculated.
| Dish | Food cost | Menu price | Margin | Notes |
| Burrata appetizer | $4.20 | $18 | 77% | Strong opener |
| House pappardelle | $3.80 | $24 | 84% | Best margin on menu |
| Branzino | $14.50 | $38 | 62% | Harbor Fresh supply |
| Tiramisu | $2.90 | $14 | 79% | House made |
Step 3 · Track vendor orders and weekly spend
Every delivery. Every invoice.
Marco tracks his weekly vendor schedule as a checklist. Every delivery and every invoice lives in the project. Virgil sees the running spend across all vendors so it can flag when the week is running over budget.
Step 4 · Staff schedule and prep list
Who is working. What needs doing before doors open.
The daily schedule and prep list live on a board in the same project as the menu costs and vendor orders. Virgil can connect the dots, for example flagging a prep item tied to an ingredient that did not arrive on time.
Ana + 2 line cooks
1 server on floor
Full team
Marco on floor
Stock reduction
Pasta sheets (pappardelle)
Dessert plating setup
Step 5 · The payoff
A supplier price jumps 40%. Marco needs an answer before the dinner rush. Virgil already has it.
Harbor Fresh raises their branzino price mid-week. Marco does not have a food cost analyst. He asks Virgil, which already knows his margins, his menu, and his alternatives.
The kitchen is the project.
Marco does not have a food cost analyst, an operations director, or a purchasing manager. He has a project with every vendor invoice, every dish cost, every staff shift, and every prep item in one place.
The menu table talks to the vendor orders. The vendor orders talk to the board. When a price changes, Virgil knows which dishes it touches and what to do about it.
This is not restaurant software. It is a workspace where the whole operation lives, with an AI agent that understands every part of it.
One restaurant. Run like a company.
Every vendor, every margin, every shift. One workspace. Virgil is available now.