Pricing madesimple.
The complete AI revenue management system for restaurant chains — one pricing and offers system of action across every location, item, and channel. Built on proprietary science from Wharton.
Spreadsheet chaos, no longer.
Costs are rising and customers don't want to pay more. Level up with our proprietary pricing system developed at Wharton — purpose-built for restaurant operators.
AI Pricing Engine
Live, location-aware price guidance for every item across every channel. Predicts demand and elasticity in real time.
Profit Forecasting
Forecast covers, profit, and traffic with science-backed models that learn your venue.
Competitor Intelligence
24/7 visibility into competitor pricing & reviews so you act before they do.
Smart Price Ranges
Protect margin and guest value with safe, data-validated price moves.
Hourly Traffic Insights
Tracks traffic to improve staffing, service, and the moments that drive your week.
Revenue & Profit Manager
Full visibility into the metrics that matter — and the levers to move them.
Outcomes operators can measure.
Real results from real restaurants — not vanity metrics. Every number below is anchored in deployments and Wharton-grade research.
Avg. uplift across deployed locations
Per location, per week — gone forever
Proven return, science-backed pricing
Proprietary models tuned to hospitality
Loved by operators obsessed with margin.
From iconic single-shop concepts to multi-state chains — Forkast pays for itself in weeks.
Forkast saved us hundreds of hours and became our pricing single source of truth — I've referred them to six chains.
This is EXACTLY what I want to see as a restaurant owner. It is SO incredibly helpful — thank you both SO much.
We finally have a defensible reason behind every menu price. Margins are up and guests don't notice the difference.
Forkast saved us hundreds of hours and became our pricing single source of truth — I've referred them to six chains.
This is EXACTLY what I want to see as a restaurant owner. It is SO incredibly helpful — thank you both SO much.
We finally have a defensible reason behind every menu price. Margins are up and guests don't notice the difference.
Within a quarter our blended food cost dropped 2.4 points. The ROI conversation with our board was the easiest I've ever had.
It's like having a full-time pricing analyst on the team — except it never sleeps and it actually understands our menu.
We rolled Forkast across 18 stores in two weeks. The team handled the data, the integrations, and the change management.
Within a quarter our blended food cost dropped 2.4 points. The ROI conversation with our board was the easiest I've ever had.
It's like having a full-time pricing analyst on the team — except it never sleeps and it actually understands our menu.
We rolled Forkast across 18 stores in two weeks. The team handled the data, the integrations, and the change management.
Insights from the pricing frontier.
Operator playbooks, pricing research, and field notes on revenue management for multilocation restaurant chains.
PromotionsThe Promo Trap: How Discounts Quietly Destroy Restaurant Margin (And the Smarter Way to Run Them)
Most restaurant promotions look like they worked — revenue went up, traffic spiked, the LTO trended on social. Underneath, the same campaigns are often margin-negative once you account for cannibalization, channel mix shift and habit formation. This post unpacks the four hidden costs of a typical restaurant promo and lays out a margin-first promo design playbook.
Menu StrategyMenu Engineering 2.0: Why the Stars-Plowhorses-Puzzles-Dogs Matrix Is No Longer Enough
The classic four-quadrant menu engineering matrix served the industry for forty years. In an era of multi-channel pricing, third-party platforms and minute-by-minute demand data, it is no longer enough. Here is what a modern menu engineering practice actually looks like — and the five signals every operator should be tracking by item, by channel, by daypart.
PricingDynamic Pricing Without the Backlash: How Restaurants Can Borrow Yield Management Without Becoming the Next Surge-Pricing Headline
Airlines and hotels have priced dynamically for decades. So why does every restaurant attempt at it end up in a customer-revolt headline? This post breaks down what restaurants get wrong about dynamic pricing, what AI-native price intelligence actually looks like, and a four-rule playbook for raising margin without losing trust.
Endorsed by world-class investors & partners.
Born inside Wharton and supported by global investors and operators who believe restaurants deserve a smarter pricing brain.
- Investor01 / 03
AntlerGlobal day-zero VC - Academic02 / 03
The Wharton SchoolUniversity of Pennsylvania - Accelerator03 / 03
Outside The BoxF&B founder collective
Start moving margin this week.
See exactly how Forkast lifts profit on your menu — in a 15-minute conversation.
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