Restaurants, breweries and food retail
Stock, bookings and supplier orders, under control.
Supplier orders, bookings and menu updates, handled after close. You just say yes on your phone. For restaurants, breweries, caterers and grocers.
What we can take off your desk
Jobs your agents can do. You say yes on your phone.
Anything that goes out waits for your yes.
- Supplier ordersNext orders drafted from what sold and what is booked; they go out when you say yes.
- Stock and wasteStock counted from sales and deliveries, and what was thrown away tracked, so you order less of it.
- Bookings and eventsReplies drafted to table and event requests, with open dates, a menu and a deposit request.
- Menu and price updatesWhen a supplier's price or the season changes, menus and prices updated everywhere you list them, after your yes.
- ReviewsA reply drafted for every review in your voice; bad ones come to you first.
- Staff schedulesNext week's shifts drafted from bookings and who is available; you approve and they go out.
- Taproom and keg trackingKegs and batches tracked from the brewhouse to the tap, with a brew-day reminder before a beer runs out.
- Catering and wholesale ordersOrders confirmed with your yes, prep lists made and invoices drafted after the event.
A good first job: supplier orders drafted from what runs low, ready for your OK. Start to finish: from a low-stock alert to a supplier order waiting for your yes. Live in two weeks.
Your agents
Agents set up for food service and retail, with the way your place runs.
- THE STOCK KEEPER
Counts what sold, flags what runs low and drafts the supplier order.
- THE BOOKINGS DESK
Answers booking and event requests and keeps the calendar right.
- THE UPDATER
Keeps menus and prices current everywhere and drafts replies to reviews.
A morning with your agents
Saturday's sell-out
Quillmere Brewing & Kitchen, a fictional demo brewpub with 40 seats, a taproom and a weekend events room.
- After close, the brisket is sold out, two kegs are nearly empty and three event inquiries came in.
- Your agents draft Monday's orders to the butcher and the malt supplier from what sold and what is booked.
- Replies to the three inquiries are drafted with open dates, a menu and a deposit request, plus thank-yous for the night's reviews.
- You approve the orders and two replies, and change one.
- Everything goes out, and the delivery is on the calendar.
Brisket and malt for next weekend, and replies with open dates. Send all?
Result for the demo company: No sold-out brisket next weekend; event inquiries answered in under 9 hours instead of 3 days; 2 of the 3 booked.
And then: A Monday sheet of what sold, what was thrown away and what to order less of.
Example
See it working.
-
RESULTS VIDEO
A week of one agent team, in 80 seconds
Quotes, invoices and stock checks running, with a person approving every key step.
Watch the video →
Start with a Quick Audit
Free: a short conversation about where your hours go, and which option fits. We reply within two working days.