● About
Named after the place where every plate gets checked.
In a kitchen, the pass is the last stop: the chef looks at every plate before it goes to the guest. Nothing leaves unchecked. The Pass does the same for your numbers.
The Pass was started by Julio Carneiro, a data analyst (SQL, Python, Power BI) who also runs his own food businesses in Toronto — so he knows food cost and labour from the owner’s side. The numbers that matter — sales, hours, what goes in the bin — are always somewhere in a system nobody has time to open. By the time the month closes, the moment to act has passed.
So The Pass brings the tools large groups use — a proper database, automated cleaning, clear dashboards, written reports — at a size and price that works for independent restaurants, coffee shops and small groups.