AI applied to Restaurants
Common problems
Things we hear in restaurants.
- Who can cover the Saturday shift? (Manager)
- There are 40 applications and nobody has read them. (Owner)
- Do I just order the same as last week? (Kitchen)
- Who filled in the temperatures today? (Manager)
- The phone rang through the whole service. (Front of house)
- Did the new schedule go out to the group? (Staff)
- Yesterday's candidate already took another job. (Manager)
- We're out of fish again. (Kitchen)
- Where's the hygiene folder? (Kitchen)
- Did anyone answer the Instagram messages? (Owner)
- So who's off tomorrow? (Staff)
- I asked for leave, but I don't know if it was approved. (Staff)
- How much wine do we actually have in storage? (Front of house)
- Where did that booking for eight end up? (Front of house)
Operations
An operation that runs without paper or WhatsApp
- The week's rota done in minutes
- Open shifts filled with whoever is free
- Leave requests approved on the phone
- Every application read and ranked
- Availability and experience at a glance
- Interviews booked without back-and-forth messages
- Orders suggested from upcoming bookings
- Alerts when an item drops below minimum
- Orders sent to the supplier once approved
- Temperatures logged on the phone
- Alerts when a reading is out of range
- HACCP records ready for inspection
The journey
From the first restaurant to the whole chain.
- 01
Prove it in a real restaurant.
We pick a process that weighs on daily work, test it with one team and measure the time saved.
- Diagnosis
- Workshops
- Production pilot
- 02
Take what works to the other restaurants.
We roll the solution out across the chain, with short training and clear rules for managers and teams.
- Expansion
- Integration
- Training
- 03
Put your team in control.
Managers keep the tools, rules and training to run each system day to day without relying on us.
- Autonomy
- Governance
- Ongoing support
Implementation
Run it where you need it
Standards and security
Built for the sector's rules
GDPR
Personal data of staff, candidates and customers.
For every type of data, from job applications to customer contacts, we set the purpose, access and retention period.
Portuguese Labour Code
Working hours, rest, leave and time records.
Shifts and leave requests follow these rules, not the other way round.
HACCP
Reg. EC 852/2004
Hygiene and safety of foodstuffs.
Control records stay complete, dated and easy to show during an inspection.
Stories
