Can seaweed make or break a sushi restaurant? Not likely, but small details can impact profits. Bo Davis, who owns a Washington, D.C. sushi spot, uses seaweed salad to illustrate how minor oversights can lead to big losses. “Seaweed salad should weigh 80 grams,” he says. “If it’s over, you’re losing money.”

The U.S. restaurant industry is set for record sales of $1.1 trillion, yet high costs are squeezing profits. Davis’ platform, MarginEdge, helps restaurants streamline operations through inventory management, invoice processing, and recipe analysis. It also partners with Mastercard to offer tools for better expense tracking and vendor payments.

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