Food

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.

Let’s talk See how it works

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.

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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.

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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.

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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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What it does

Capabilities

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

Why it holds up

Built on four things we don’t bend on.

Honesty

We tell you what AI can and cannot do, then we ship the part that pays for itself.

Craft

Production systems, not slideware. Built around how you actually work.

Speed

Find the one workflow costing the most, ship it to production, prove the return.

Care

Success is hours given back to people and dollars saved. Never the size of the invoice.

Questions

FAQ

How does order taking actually reduce mistakes?

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.

Does this replace our front of house staff?

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.

How do we know what is actually walking out the door?

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.

What happens before the walk in runs low?

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.

Get in touch

Talk to us about food

Tell us what you’re trying to do and we’ll reply with how we’d build it, no obligation.

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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