

400 Gradi is a Melbourne institution built on proper Neapolitan pizza and old-school hospitality. With 14 entities, including a Dallas venue, the group is scaling quickly and feeling the operational strain. Owner Johnny Di Francesco reached out to Restoke to tighten the backend and bring more control to the business.
With costs climbing and margins tightening, Johnny needed sharper visibility into the numbers behind the dough. Profitability wasn’t just about great pizza anymore — it meant knowing exactly how supplier price changes hit recipe margins in real time. At the same time, his team needed stronger structure around daily tasks and compliance so every shift ran consistently, no matter who was on the floor.
By using Restoke’s invoice email address across each venue, the 400 Gradi team centralized invoice capture at scale. AI then processed every supplier invoice, mapped items automatically, and updated recipe costs the moment prices changed. Daily procedures, preps and compliance tasks were moved into the app too, giving staff clear instructions and reducing the back-and-forth that previously slowed managers down.
It's been a a big help especially with recipes and backend stuff like never losing an invoice. It’s automatically in there. Our accounts team is always on point.

You’re much more compliant. You know what needs to be done for the day. The staff are aware of what needs to be executed for their shifts.
Johnny says the biggest shift has been finally seeing his true costs in real time. Restoke now flags price changes instantly, helping him protect margins and react before issues snowball. The invoicing process has tightened significantly, with everything captured automatically instead of being lost in the rush. Since switching to Restoke, Gradi has reduced COGS by 5%, driven by clearer costing, fewer surprises and far less manual work. Day-to-day operations now run smoother, with procedures and compliance scheduled inside the app so the whole team stays on track — without managers needing to chase.