AI & Operations

The data & operations team your kitchen could never afford to hire.

Built in our own kitchens, delivered as a service to premium hospitality groups.Run your numbersSee the proof
ROI calculator

See what AI could save your operation.

Answer five quick questions, on your own numbers. Get a personalised estimate.

We model 1 to 3 points of margin, because that’s what’s real, not the inflated promises you’ve already seen.

Step 1 of 5

How many locations do you operate?

Before the pitch
  • Not a piece of software we sell you and leave you to run.
  • Not one more SaaS subscription to log into.
  • Not a generalist AI agency discovering hospitality on your project.

The operating library

Six volumes, one restaurant. Every use case carries its level of proof.

In production: running live today. Proven in operations: applied for real in the restaurants we operate. Scoped on request: real capability, sized to your operation after a scoping phase. Because that's what's real.

What we cover

You don't have one problem. You have several, and not the same as the house next door.

We've run all of it ourselves, so we cover all of it. Pick the pain that's yours; the team that handles it already exists.

01
Admin & recurring tasks

Get your managers off spreadsheets

Admin automation
The recurring admin (forms, personalised emails, follow-ups, invoicing) handled, so your managers run the floor, not spreadsheets.
Automated invoicing & receivables follow-up
Invoices go out and unpaid ones chase themselves.
AI agents for documents & contracts
Centralised, with renewal and deadline alerts before they cost you.
Natural-language assistants over your own data
Ask a plain question, get the answer from your numbers.
02
Margin · cash · fraud

Keep control of your numbers

Morning cost-control brief
Every morning, before service, yesterday's P&L is already on your phone, in plain language, not a dashboard to decode.
Cash & anomaly detection
Anomalies and cash discrepancies flagged across all your sites, so nothing slips through.
Costing & purchasing
Your recipes, prices and orders kept consistent and current: the theoretical margin of every dish under control, with no re-keying.
Margin-gap detection
Theoretical versus real: the leak shows itself.
Predictive ordering & staffing
As your data builds, the system anticipates how much to order and how many to roster. Switched on when your numbers are ready, by seriousness, not by default.
03
Commercial reactivity

React faster than anyone

Call-to-quote
A group or event enquiry turned into a costed quote, sent in minutes, not days. You stop losing bookings to a slow quote.
Competitive watch
Every week, what the tables next to you are doing (prices, new dishes, ratings, moves) distilled into a single read.
Reservation & customer analytics
New vs returning, no-shows, channel cost: who's actually worth winning back.
Show, don't tell

Here's what lands at 7am.

Not a dashboard to open. A clean read, on your phone, before the doors.

07:00Daily brief · all sites

Morning. Yesterday, in plain numbers:

  • Revenue €4,820, in line with last Tuesday.
  • Food cost 31.4%, 1.4 pts above target. Driver: beef purchases.
  • Labour 27%, on plan.
  • 2 flags: a duplicated supplier invoice (€212), and a till short by €86.
  • Best margin mover: the set menu. Watch the daily special: selling, but thin.

That's the read. Nothing to open.

Illustrative, anonymised sample.
Selective by design

Who we're built for

Built for

  • Premium, multi-site operators (restaurant groups, or hotels with a serious kitchen), roughly 5 to 40 establishments.
  • Operators whose economics run on food margin and labour: the kitchen P&L.
  • Houses that want an in-house-calibre data & operations team, without building it themselves.

Not for

Knowing who we don't serve is how we serve you better.

  • Single-site independents: the model doesn't fit the scale.
  • Operators in turnaround or distress: we sharpen strong operations, we're not a rescue.
  • Fast-casual & mid-market chains: built on different economics.

Rooms-side operations (RevPAR, OTA, housekeeping) aren't our domain. We stay in the kitchen economy, wherever it lives, including a hotel's F&B and events side.

The proof

We don't pitch this from the outside. We run it in our own kitchens, across our own 15 locations, on the exact stack we deploy for you. Even the funnel you're using right now, we built the same way.

5

business systems connected

15

points of sale orchestrated

~2h

saved per day, per location

1

autonomous report, every morning

Let’s find out what AI can do for your operation.

A 20-minute call is enough to map your tools, your time sinks, and where automation pays off first.

Book a 20-minute callGet your personalised plan