Built for the back office, by people who've stood in it.
Marlo started with a simple observation: restaurant and bar operators are experts at running a floor, a kitchen, and a bar program — but the back office is still stuck in spreadsheets, clipboards, and whatever the last POS vendor bolted on. We built Marlo to close that gap.
How we think about the back office
Built for operators, not accountants
Every screen in Marlo is designed around how restaurants and bars actually run — by shift, by station, by location — not around generic accounting workflows.
Numbers you can act on same-day
Costing, counts, and budgets update as new data comes in, not at month-end — because decisions about your menu and margins can't wait for a close.
One system, not five logins
Recipe costing, inventory, vendor management, budgeting, and POS data live in one place, so nobody's reconciling three tools to answer one question.
Restaurants and bars run on thin margins and thinner time
A few percentage points of food cost, a missed variance, a vendor price change nobody caught — those are the difference between a good month and a bad one. Marlo exists to put that information in front of operators before it shows up on the P&L, not after.
Who Marlo is built for
- Independent restaurants and bars ready to move off spreadsheets
- Multi-unit groups that need consistent costing and reporting across locations
- Hotel and hospitality F&B teams managing multiple outlets under one budget
Come see how Marlo runs the numbers.
Book a demo and we'll walk through your menu, your locations, and where Marlo fits.