AI doesn’t replace your judgment. It takes over the daily checking, copying, and tallying, so your people can focus on service and food.
IN OPERATION
What we run today
These are the workflows we operate on restaurant floors right now. Not concepts on paper — only things that run every day.
01
RESERVATION
Reservation handling
Notes on booking platforms are written every which way, and messages to the kitchen get dropped. We read and organize reservation data automatically, and pick out only the bookings that need kitchen action — allergies, anniversaries, special prep.
Automatic organization of reservation notes, flagging those that need action
Auto-generated order sheets for the kitchen
Draft messages for anniversary plates and arrangements
SAMPLE
Order sheet
7:00 PM / 4 guests / Window seat
Allergy
Shellfish (1 guest)
Occasion
Birthday — plate arranged
Course
¥7,700 course
Notes
Unknown
Kitchen action needed
Sample screen (fictional data)
02
SALES REPORT
Daily & monthly sales reports
We replace the after-service number crunching with reports generated automatically at close. Closed days switch to their own wording and are excluded from weekday averages.
Daily sales reports created and delivered automatically after service
Comparison against last month and last year
Lunch / dinner breakdown
Monthly report formatted as a single image or PDF
SAMPLE
Daily report Mon, Oct 12
Sales¥486,000
Covers52
Per guest¥9,350
Lunch¥128,000
Dinner¥358,000
+6.4% vs last week / +11.2% vs same day last year
Monthly sales (¥10,000) and covers
LunchDinnerCovers
Sample screen (fictional data)
03
COST
Cost & menu analysis
We keep “which dish is eating the profit” visible in numbers, not hunches. AI runs the monthly classification, and your people concentrate on reading the result and deciding.
Monthly ABC classification of the menu by sales and profit
Visibility into cost-ratio trends
Updating ingredient and wine costs
SAMPLE
Menu ABC classification
Dish
Share
Cost
Class
House-made pasta
22%
26%
A
Antipasti platter
17%
29%
A
Braised beef cheek
9%
38%
B
Seasonal risotto
7%
33%
B
Seafood fritto
2%
46%
CReview
Sample screen (fictional data)
04
INVENTORY
Inventory & wine management
Stocktaking and receiving move from paper and Excel to the smartphone. From month-end close to publishing the wine list, everything connects through the same data.
Stocktaking, counting, and receiving on a smartphone
Month-end close and monthly price updates
Wine list PDF generated automatically
Building and completing the wine master data
SAMPLE
Stocktaking / Red wine
WineBookCount
Chianti Classico 20211212
Barolo 201965Gap −1
Brunello 201833
Proceed to month-end close
Sample screen (fictional data)
SAMPLE
Vins Blancs／ FrancePRICE
2023
Côte de Nuits Villages BlancDomaine Exemple
18,150
2022
Saint-Aubin BlancDomaine Modèle
19,800
2024
ChablisMaison Démo
19,800
2022
Beaune du Château 1er CruDomaine Fictif
25,300
2022
Puligny-MontrachetDomaine Sample
30,800
2023
Chassagne-Montrachet V.V. BlancDomaine Exemple
36,300
9A 10% service charge will be added.
PDF / Generated from stock data
Sample screen (fictional data)
05
STAFF
Hiring & staff operations
Missed applications and slow replies are lost opportunities. We automate everything from application alerts to interview scheduling to progress reporting — and put staff learning and emergency contact on the same foundation.
Instant alert to the person in charge when an application arrives
Draft scheduling messages for interviews
Applicant ledger kept up to date, with progress reports
A staff app for learning wine and dishes
Safety check during disasters
SAMPLE
New application received
Floor staff / Yamada (alias)
Applied
Scheduling
Interview
Result
Interview scheduling message (draft) Sent only after the person in charge approves
Sample screen (fictional data)
06
BACK OFFICE
Bookkeeping & paperwork prep
Send a photo of a receipt, and the reading and posting to the ledger is already done. What remains is only the human step of checking and approving.
Reading and sorting receipt photos
Automatic entry into the petty-cash ledger
Automatic sorting and filing of incoming documents
Organizing meeting minutes and to-dos
SAMPLE
Sample Shop2026/10/12IngredientsTotal ¥4,860
→
Date10/12
ShopSample Shop
CategoryFood cost
Amount4,860
StatusTo confirm
Sample screen (fictional data)
HOW WE WORK
How we roll it out
01
Take stock of the work
We list the tasks you repeat every day and rank them by impact and by how little effort they take.
02
Try it small
We start with one workflow, in a test environment separate from production. We never drop something straight into a restaurant that’s already running.
03
Put it on the floor
We shape it so it runs from a smartphone. The premise is that no technical knowledge is needed.
04
Watch and maintain
We build in a way to always notice when something stops, and we take on investigating the cause and reporting back.
WHAT WE KEEP HUMAN
What stays a human job
These are things we do not hand to AI.
Service and culinary judgment
How to face the guest and what to serve. Decisions that go straight to your taste and reputation stay with people.
Final check before anything goes out
For messages to guests or staff, AI stops at the draft; a person reviews it before it’s sent.
Respect for what people entered
AI never overwrites what a person has entered. The lead on every decision always stays with the restaurant.
Start by telling us which task costs you the most effort right now.