Keep the kitchen stocked without living on the phone to suppliers

Capabilities

Everything included, nothing bolted on 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

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

The build itself, not a proof of concept.

01Order 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.

02Inventory 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.

03Supplier 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.

04Roster 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.

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.

Interested in solving your problems with food?

Tell us what you are trying to do and we will reply with how we would 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.

Let’s talk