Practical AI for restaurant operations
Your managers arestill doing thisby hand.
I help restaurant teams use what they already pay for. Start with a call or a session, keep me on for the build. Nobody needs to be technical.
Something you can open
A week of a business, running right here.
An operations dashboard for a six-store restaurant group — what moved, what needs attention, and the evidence underneath each one. The company and the numbers are invented; the analysis is the real thing. Break the business on purpose inside it and watch the analysis find the problem on its own.
What I’ve built
Three tools I built for my own stores before any of this was for sale. Each replaced something a manager was doing by hand every week.
Food cost variance
- Was
- Someone exports the invoices and the counts, then rebuilds the same sheet every period to find out which items moved.
- Now
- Every item is costed against what it should have been, with the dollars attached to the gap.
- So
- You walk into the period meeting already knowing the four items worth asking about.
Punch exceptions
- Was
- Timekeeping gets read line by line at approval, by a manager who is also running a shift.
- Now
- Only the punches that broke a rule come out: missed breaks, unapproved overtime, edits after the fact.
- So
- A manager looks at eight punches instead of two thousand, and the payroll question gets answered before it is asked.
Operations dashboard
- Was
- Every store reports its own way, and Monday's number for the district is assembled by hand.
- Now
- All of them land in one view, on the same definitions, without anyone being asked for a spreadsheet.
- So
- You see the store that slipped while the period is still open.
See all three running — one of them works in the page. The numbers in them are invented; the reasoning is the real thing.
Here's what I do, and what it costs.
Menu →
Who you’d be working with
I’ve run the shift.
Most people selling AI to restaurants have never worked a Friday dinner rush. I spent eight years in restaurant operations and now lead AI for a multi-location restaurant company. The food cost and labor tools I build are ones I made for my own restaurant leaders first.
Before you ask
The four things everyone asks me first.
My team isn't technical.
Good. If a line cook can't use it during a rush without thinking about it, I built it wrong. Nothing I leave behind goes without a one-page printout.
Are you here to replace people?
No, and I'd turn the job down if that were the point. I automate the paperwork nobody wanted so your people can be on the floor instead of in the office.
Do I have to buy something new?
Almost never. Most restaurants already pay for more than they use. If you own something that does the job, I'll tell you rather than sell you a second one.
We're too small for this.
If somebody on your team redoes the same task every week by hand, you're big enough. If the only thing worth automating happens twice a year, I'll say so.