SERVICE

Service

What we offer

From a one-time diagnosis to six months of ongoing support.
Request only the part you need.

01

Menu Development

We decide the dish that will define the house, then build the menu backward from it. We join test-kitchen sessions and shape service time, plating, and prep volume so it actually runs on the floor.

  • Menu structure and grand menu design
  • Recipe cards and prep procedures
  • Cost calculation and pricing
  • Seasonal menu operating cycle
02

Cost & Profit Improvement

We break down Food & Labor cost to identify which dishes and which hours are cutting into profit, then work through fixes — from supplier negotiation to waste reduction — in order of impact.

  • Visualizing F&L cost and sales per labor hour
  • Menu rationalization through ABC analysis
  • Supplier review and negotiation
  • Reducing loss and waste rates
03

Operations & Manuals

We standardize procedures from opening prep through closing, and build in AI-driven ordering, scheduling, and inventory management — shifting operations away from relying on the manager’s judgment call.

  • Operations diagnosis and flow improvement
  • Building operating manuals and checklists
  • AI-driven ordering and scheduling automation
  • Building a standard numbers-management report
04

Talent Development & Hiring

We put the service standard into words and decide the order it’s taught in. Building out a review and grading system as well creates a restaurant that retains and develops its people.

  • Service and wine training (classroom + on-site)
  • Grading and review system design
  • Job listings and interview design
  • Manager development program
05

Turnaround

We move in fast and intensively on restaurants running at a loss. Stopping the bleeding and redesigning the business happen in parallel, through to the decision of where to concentrate resources.

  • Emergency P&L diagnosis (2 weeks)
  • Redesigning fixed costs and labor cost
  • Concept pivot and rebranding
  • Support deciding on closure or transfer
06

Wine Service & Beverage Design

World-class wine service is the clearest way to stand apart from other restaurants and competing groups. We select wine and beverages tuned to each restaurant’s menu and coach everything from opening and pouring technique to glass selection. Supplier price negotiation and inventory and temperature control are built in, shaping a beverage program that actually turns a profit.

  • Wine lists and pairings tuned to the menu
  • World-class service coaching (opening, decanting, glass selection)
  • Price negotiation with importers and wine merchants
  • Building inventory, temperature, and vintage management systems
  • By-the-glass program and cost/price design
  • Staff pitch training and tasting education
AI × FINE DINING

Method

The standard of the world’s best,
running every day on AI.

At starred restaurants, everything has a standard — how the wine is managed, how staff are trained, how the work is organized. But running that standard on memory and willpower doesn’t last in most restaurants. We put it on AI and apps so it runs at the same quality every day. None of this is a concept on paper: it is running in restaurants in Tokyo today.

01 WINE MANAGEMENT

AI-driven wine management

Having worked in a 60,000-bottle cellar, we treat wine as both inventory and profit. Counts and deliveries move to a smartphone, and inventory, cost, and the wine list all run on the same data. Miscounts and copying errors disappear, and updating the list takes minutes.

  • Stocktaking, counts, and deliveries on a smartphone
  • Month-end close with monthly cost and price updates
  • Automatic PDF wine lists — just swap the data
  • Low-stock alerts and multi-store sales and inventory in one place
  • ABC analysis of dishes and wines by sales and profit
02 STAFF TRAINING

Staff training

On the team at Osteria Francescana named Service of the Year, the lesson was that service grows from the order in which it is taught, not from talent. Staff learn food and wine in an app, and every lesson completed is recorded. When a new wine arrives, the lesson automatically resets for retraining.

  • Food and wine lessons in a staff app, with completion records
  • Automatic retraining when the wine selection changes
  • Pairing sheets for every dish (wine and non-alcoholic)
  • Hands-on training in fine-dining technique — opening, decanting, glassware
  • Service manuals and checklists
03 WORKPLACE

A better place to work

Good service only comes from a floor with room to breathe. Post-service tallies, deciphering reservation notes, replying to applicants — AI takes on the daily checking, copying, and counting, and gives the time back to service and food. We make labor productivity visible and plan staffing that doesn’t burn people out.

  • An app that shows sales per labor hour
  • Automatic daily sales reports and monthly reports
  • Organized reservation notes and kitchen order sheets
  • Instant alerts for job applications, with drafted scheduling replies
  • Staff announcements and disaster safety check-ins
More on AI-powered operations →
PLAN

Plan

SPOT

Spot Diagnosis

A one-day on-site diagnosis and improvement report — clarifying exactly where to start.

One-time / 1–2 weeks
PARTNER

Ongoing Support

Two visits a month as a baseline, improving cost, operations, and people in parallel. Our most common engagement.

3 months+ / 6 months recommended
OPENING

Opening Support

Designing site, kitchen, menu, and hiring before you open, aiming for profitability from month one.

Starting 3–6 months before opening

* Fees vary by scope of support. We’ll give you a ballpark at the first consultation.