Your ROI
Calculated from your real numbers.
Tracked every single week.
We don't estimate your savings from industry averages. We upload three years of your bank statements, rebuild your actual P&L history, find your real baseline — then calculate every dollar you save as those percentages improve.
How We Calculate Your ROI
Four steps, starting the day you sign up. Every number comes from your actual data — not industry benchmarks, not estimates.
We Upload 3 Years of Bank Statements
Forward your bank statements to your OwnerClone vault email — or drop the PDFs directly in the app. We parse them the way a professional bookkeeper would: categorizing every transaction, separating deposits from expenses, flagging duplicates and anomalies.
We accept PDFs, CSV exports, and forwarded email statements from any bank. All three years. All locations. Parsed automatically.
We Rebuild Your P&L for Every Prior Year
From those statements, we reconstruct your Profit & Loss report for each year we have data — the same report a CPA would produce, but generated automatically. You see where your money actually went, line by line, year by year.
Most operators have never seen a clean P&L before. We catch misclassified expenses, double charges, and overhead items that have been silently bleeding revenue for years.
We Establish Your Real Baseline Percentages
We calculate your actual food cost %, labor cost %, prime cost %, and overhead ratio — not industry averages. Your real numbers, from your real history. This is your baseline. This is where your ROI calculation starts.
Most restaurants discover their numbers are worse than they thought. That's actually good — it means there's more room to save. A restaurant running 38% food cost has more upside than one already at 30%.
We Track Your Savings in Dollars, Every Week
From your baseline, every week OwnerClone shows you exactly how many dollars you saved as your percentages improve. Food cost dropped from 36% to 32% on $40k revenue? That's $1,600 back in your pocket — that week. Every week.
Your ROI isn't a projection. It's a live calculation. Every dollar of improvement is counted, stacked, and shown against your subscription cost.
What a Real Baseline
Looks Like
After parsing 3 years of bank statements and rebuilding 3 years of P&Ls, here's what we found for a typical full-service restaurant.
Your Baseline (Year 1 Data)
Weekly Savings as Percentages Improve
What We Found in the History
In this example, the 3-year P&L rebuild uncovered: a vendor that had been overbilling by $180/month for 14 months, a $2,400 insurance renewal that auto-renewed to a higher tier without notice, and $6,800 in misclassified expense transactions that were inflating the apparent overhead ratio. Total found: $9,720 in prior-year overcharges — none of which had been caught before.
Three Years, Not One Month
Most software starts fresh and shows you data going forward. We go backward first — so your baseline is built from real history, not a single-month snapshot that might not be representative.
A Bookkeeper's Eye, Not Averages
We don't use industry benchmark tables to guess at your percentages. We parse every transaction, categorize every line, and build the actual picture of where your money goes.
Savings in Dollars, Not Percentages
When your food cost drops 2%, we translate that to $1,600/week at your revenue level. You always see what the percentage change means in real money — not abstract ratios.
Francine Runs the Numbers
Your AI Financial Advisor
Francine is the AI agent behind your financials. She knows your baseline, tracks your weekly improvements, and can answer any financial question about your restaurant in plain English. Ask her where you're losing money — she'll tell you exactly.
Your real numbers.
Your real ROI. Starting Day 1.
Start your free trial. Upload your first bank statement. We'll have your baseline ready before your first week is up.