Operations automation for restaurants and hospitality businesses
Connect your front-of-house and back-of-house.
We don't specialize by industry. This page shows what the problem we fix looks like in hospitality.
An Example Scenario
A restaurant group with two locations runs reservations in one system, staff schedules in a spreadsheet and inventory on a clipboard. Stock gets ordered after something runs out, shift swaps happen by text, and the general manager spends the afternoon moving numbers between systems instead of running the floor.
An illustration of the kind of problem we fix, not a specific client.
The Pain Points
- Reservations, scheduling and inventory in separate places
- Shift changes handled by text and lost between managers
- Stock counted by hand and reordered late
- Managers stuck reconciling numbers after close
- Comps and voids nobody reviews until the month closes
What We'd Aim For
- One view of covers, labor and stock for each location
- Shift swaps requested and approved in one place
- Reorder lists built from counts, before something runs out
- Manager time back on the floor
- Comps and voids flagged the same night
Example Automations
Want a number before you call? Price any of these with the Manual Tax Calculator. To decide what to fix first, read the F × T × E framework or score yours in two minutes.
Questions we get from hospitality operators
Front-of-house and back-of-house do not talk. Where does that actually get fixed?
At the point where the same fact gets entered twice. Covers, comps, labor hours and inventory usually live in separate systems, and someone reconciles them by hand, often the manager after close. Connecting those systems so the number is entered once and read everywhere removes the reconciliation entirely, which is where the hours were going.
Our margins are thin. Is this worth it at our size?
Thin margins make it more worth doing, as long as you automate something that moves food cost, labor cost or turn time. If it does not touch one of those three, it is a nice-to-have. We would rather tell you the honest answer on a call than sell you a project that does not pay for itself.
Can this work across multiple locations?
Multi-site is where it starts paying properly, because the reporting problem gets worse per location while the automation cost does not. The pattern is one source of truth per metric, rolled up across sites, rather than each location keeping its own spreadsheet in its own shape. Get the shape consistent first, then roll it up.
What about seasonal swings in staffing?
Onboarding is the automation people forget. If hiring twelve seasonal staff means twelve manual setups across scheduling, payroll and access, that is a repeatable sequence a system should run. Same at the other end of the season. Then a seasonal spike means more shifts to cover and very little extra admin.
What does working with you look like?
We start by mapping how a night actually runs, from reservations to close, then fix the biggest leak first. Most clients continue with us as an ongoing monthly partnership.
The same problem in other businesses
Sound Familiar?
Let's talk about what's not working in your hospitality operations, and what we can do about it.
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