We build AI systems for independent restaurants and small chains: demand forecasting that reduces waste, automated vendor ordering, optimized online ordering, and loyalty automation that brings customers back more often.
Ordering based on habit and gut feel means you regularly have product that expires before you can sell it. At 35–45% food cost, waste directly destroys your margin.
Running out of top sellers on a busy Friday night loses revenue and damages customer experience. Inconsistent ordering driven by memory and manual par sheets causes this repeatedly.
If 80% of your delivery revenue goes to DoorDash and UberEats, you're paying 25–30% platform fees on orders you could own directly. Most restaurants have room to shift this.
Customers who love your food visit once and then forget about you. Without a loyalty and re-engagement system, you're constantly paying to acquire customers you already had.
AI analyzes your historical sales data alongside weather, local events, day-of-week patterns, and seasonality to predict demand by menu item — so you order exactly what you'll sell.
When inventory hits reorder points, purchase orders are generated and sent to your vendors automatically — based on forecasted demand, not manual par sheets. Stockouts and over-ordering both drop.
We build or optimize your direct ordering channel so you capture more orders at full margin — reducing dependence on third-party delivery platforms eating 25–30% of every sale.
Digital loyalty programs and automated re-engagement campaigns that identify lapsed customers and send personalized offers to bring them back — without staff having to manage a punch card program.
A daily dashboard showing actual food cost by category, menu item profitability, and variance from forecast — so you can see in real time which items are worth promoting and which are dragging margin.
Scheduling recommendations based on demand forecasts — reducing over-staffing during slow periods and ensuring coverage during forecast peaks without relying on manager intuition alone.
An independent Tampa restaurant with food costs running at 44% and minimal online ordering presence — nearly all delivery revenue going through DoorDash at 28% commission. Kitchen staff regularly throwing away product; popular items running out on weekends.
Here’s what we’d build: AI demand forecasting, automated ordering workflows, and a direct online ordering channel that keeps the 28% commission in your pocket.
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