"I didn't open my first restaurant to get rich. I opened it because I loved feeding people."
— Rehana, Beta User & Restaurant Owner
I still remember the smell of onions hitting a hot griddle at six in the morning, the radio humming softly in the background, and the regulars lining up before the doors officially opened. Construction workers, nurses coming off night shifts, parents grabbing breakfast for their kids — this was never a fancy place. No linen tablecloths. No $30 plates.
Just good food, fair prices, and people who counted on us.
When Love for Food Meets Reality
As the years went on, one restaurant became two. Then three.
Each one felt like its own little family, but with every new location came more decisions — food costs, payroll, repairs, late deliveries, surprise equipment breakdowns. The kind of stuff you don't see on cooking shows.
I was great in the kitchen. Great with people. But managing money across multiple spots? That was harder.
I used to think budgeting meant spreadsheets and stress. I'd avoid looking at numbers until I had to, then feel overwhelmed when I finally did. That's when I found Spense, and something changed.
Learning to Pause — Even in Business
Spense didn't feel like accounting software. It felt more like a moment to breathe.
Instead of reacting to every expense — another freezer, bulk produce order, new signage — Spense helped me pause. Do we need this now? Can it wait a week? Will this help the business or just make today easier?
That pause mattered.
Ready to Spend With Purpose?
Join thousands who've discovered the peace that comes from mindful spending.
When you're running mom-and-pop places, every dollar has a job. Spense helped me treat money with the same respect I treat ingredients — nothing wasted, everything intentional.
Keeping Food Affordable Without Cutting Corners
One of my biggest priorities has always been keeping prices fair. These restaurants serve working people. Folks who want a hot meal without thinking twice about the bill.
Spense helped me see where money was quietly leaking — small impulse purchases, rushed supplier decisions, upgrades that sounded nice but didn't really serve the customers. By tracking and reflecting on those choices, I could protect what mattered most: quality food at prices people could afford.
I didn't have to raise menu prices just to cover careless spending anymore.
From Surviving to Sustaining
Now, when I review expenses across locations, I don't feel dread. I feel clarity.
Set Limits
Clear boundaries for each location
Reflect on Purchases
Pause before every big decision
Stay Healthy
Each restaurant thriving, not just surviving
I use Spense to set limits, reflect on upcoming purchases, and make sure each restaurant stays healthy without losing its soul. Whether it's deciding when to replace equipment or planning seasonal menu changes, I'm more confident — not because I spend less, but because I spend better.
The app reminds me that good business isn't about squeezing every penny. It's about making thoughtful decisions over time.
More Than Numbers
At the end of the day, I still love being in the kitchen. I still know regulars by name. I still care deeply about serving food that feels like home.
Spense doesn't change that — it protects it.
It helps me keep the lights on, the grills hot, and the doors open for the people who've supported us from day one. For a restaurant owner like me, that's what budgeting should do: support the passion, not replace it.
Because good food should be accessible.
Good businesses should be sustainable.
And every choice — in the kitchen or in the budget — should be made with purpose.
Rehana
Beta user and owner of three neighborhood restaurants. Passionate about serving quality food at fair prices and running sustainable small businesses.
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