Kiwi Dynamics
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Keep the kitchen stocked without living on the phone to suppliers

Cafes, restaurants and food producers run on orders, stock counts and supplier calls that pile up around every service. We build agents that take the orders, track what is left in the walk in and keep the supplier accounts moving, so the kitchen runs on what it actually has instead of a guess.

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A better AI tool for restaurants and food businesses, built around how you work.

Off-the-shelf software is built for the average hospitality business. We build a tool around how yours actually works, as a web, iOS and Android app, on our own post-trained models where they fit.

  • A kitchen ordering assistant

    Stock counts by voice or photo turned into supplier orders from your par levels, sent before the cut-off.

  • A food control plan record app

    Temperatures, cleaning and deliveries logged on a phone in the kitchen, kept ready for your food control plan or national programme verification.

  • A booking and enquiry assistant

    Bookings, dietary questions and function enquiries answered from your menus and availability, with large groups passed to a manager.

Runs alongside the software you have today, like Lightspeed and Deputy, or takes its place when that suits you better.

Talk to us about your tool How we build apps Software for restaurants and food businesses

Everything included,
nothing bolted on.

Every build starts with a fixed-scope conversation, no surprise line items after the fact.

  • Phone and online order capture
  • Delivery platform order reconciliation
  • Stock counts by voice or photo
  • Waste tracking and cost reporting
  • Automatic supplier reordering
  • Invoice matching against deliveries
  • Prep list generation from bookings
  • Roster suggestions from sales patterns

The build itself, not a proof of concept.

  • Order taking and confirmations

    Phone, online and third party delivery orders captured and confirmed by an agent that reads back the details correctly, so mistakes do not reach the kitchen.

  • Inventory and waste tracking

    Stock counts and waste logged by voice or photo at close, reconciled against your supplier invoices so you know what is actually walking out the door.

  • Supplier ordering

    Repeat orders drafted from your usage patterns and sent to your regular suppliers automatically, so the walk in gets restocked before it runs low, not after.

  • Roster and prep planning

    Prep lists and staffing suggestions drawn from bookings and past sales, so the kitchen is set up for the day it is actually going to have.

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FAQ

Phone, online and third party delivery orders are captured and confirmed by an agent that reads back the details correctly, so mistakes do not reach the kitchen.

No. It captures and confirms orders and drafts supplier orders, but staff still run service and handle the kitchen. It takes the order taking and stock chasing off their plate.

Stock counts and waste are logged by voice or photo at close, reconciled against your supplier invoices, so you know what is actually being used versus what is walking out the door.

Repeat orders are drafted from your usage patterns and sent to your regular suppliers automatically, so the walk in gets restocked before it runs low, not after.

Interested in solving your problems with food?

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Ordering and stock control run in the background off real usage, so the kitchen stops running short or over buying and the owner stops chasing suppliers by phone.

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