Industry
Restaurants & Hospitality
We build systems for labor, order flow, inventory, housekeeping, guest issues, and multi-site operating control.
The Problem
Labor Scheduling Volatility
Labor scheduling stays volatile when demand, labor rules, turnover, shift coverage, and sales forecasts move at different speeds.
Inventory & Waste
Inventory and waste stay high when purchasing, prep, recipe compliance, sales forecasts, and item availability drift apart.
Order Flow Collisions
Order flow breaks when dine-in, drive-thru, delivery, pickup, catering, and kitchen capacity collide during peaks.
Hotel Operations Fracture
Hotels face the same fracture across PMS, housekeeping turns, F&B coordination, issue logs, and event-space inventory.
Our Approach
Demand Forecasting
We connect historical demand, live orders, local events, staffing, and inventory pressure into operating forecasts.
Order Control
We route channel demand, detect bottlenecks, monitor ticket times, and flag service risk before it compounds.
Inventory Intelligence
We track variance across sales, recipes, purchasing, waste, and 86'd items across units.
Guest Operations
We automate common guest requests, status updates, issue handling, and team routing.
Margin disappears between labor percentage, COGS, ticket times, comps, voids, and items that go 86'd during service.
Systems That Apply
