Ask the house a question
The assistant answers from your records and proposes the next action. You review, it does the work.
A shared view of every service
Bring menu costs, preparation and purchasing together. Keep your attention on the table.
Before service, information is scattered
Guest requests, recipe sheets and supplier messages each live somewhere else.
- Reservation book
- Recipe sheets
- Guest requests
- Stock counts
- Supplier emails
- Preparation notes
One week in the house, read twice
Slide across the same week. Before, each task lives in its own tool and the manager ties them together. After, each task lives on the record it belongs to.
Drag across the week. Every notification stays where it is: only what it says about your house changes.
- Before (Still open): Two books for one dining room. The phone book and the online tool disagree on table 6, and the host finds out at the door.. After: One plan for every table. Phone, website and walk-ins land on the same plan, so a table can only be given once..
- Before (Still open): Guest notes in three places. The allergy is in a text message, the anniversary in the book, the wine preference in someone's head.. After: One guest record. Allergies, preferences and past visits hang off the guest, read by the host and the pass alike..
- Before (Still open): Recipe costs go stale. The scallop price moved in March; the tasting menu was costed in January.. After: Costs follow the supplier price. A new purchase price updates every dish that uses the ingredient, and the margin reads live..
- Before (Still open): Orders sent from a phone at midnight. The fish order goes by text, the vegetables by email, and nobody remembers what was asked for.. After: Orders raised from the stock. What falls under par becomes a supplier order, sent from the record and kept on it..
- Before (Still open): Deliveries checked by eye. Ten kilos arrive, twelve are invoiced, and the difference is found at month end, if at all.. After: Delivery matched to the order. Ordered, received and invoiced quantities sit side by side, and the invoice waits until they agree..
- Before (Still open): Counts that hide the waste. The cellar counts on Monday, the kitchen on Thursday, and the two never meet.. After: One count against one par level. Each ingredient reads against what the next service needs, and a gap shows before the order is late..
- Before (Still open): The rota lives on the fridge door. Hours are added up from photos of the sheet, and the payroll file is late every month.. After: Hours approved by section. Kitchen, dining room and cellar submit their week; the manager approves and payroll reads it..
- Before (Still open): The month is rebuilt after the fact. Covers come from the till, purchases from the invoices folder, and the owner waits for the spreadsheet.. After: Covers and margin as you go. Covers per service, purchases and food cost read live, per week and per menu..
What juggling costs a house every single service
Seats prepared and left empty
A table of six books, nobody confirms, and the kitchen has already portioned for them. When every table sits on one plan with its confirmation, the host sees at noon which tables to release.
What juggling costs a house every single service
A table of six books, nobody confirms, and the kitchen has already portioned for them. When every table sits on one plan with its confirmation, the host sees at noon which tables to release.
Know what goes into each plate, and each service
Recipes, ingredients, tables and the rota are tables in one workspace. Each widget below reads the same data the kitchen and the dining room work in.
Recipe costs
Review ingredient prices and quantities when a recipe changes.
Ingredient stock
Compare stock on hand with the quantities needed for the next service.
Tables booked online, on your rules
Guests pick a seating from the slots you open: lunch and dinner windows, party size, deposit for large tables. The host books the same tables on the same plan.
The rota, approved by section
Kitchen, dining room and cellar submit their week. The manager approves or returns a sheet, and payroll reads the approved hours without a second file.
An assistant that knows your house
Ask about tonight's covers, let it chase the unconfirmed tables, or let it point at the dish whose margin slipped. It reads your reservations, recipes and purchases, never a generic model of a restaurant.
Suggestions before you ask
A margin that slipped, a stock under par before the weekend, a guest who keeps not showing: the assistant raises it, you accept or dismiss.
No-show protection that runs itself
A large table triggers a card imprint request and a reminder the day before, in the guest's language, and the table is released if nobody answers.
A preparation brief
Put dishes and quantities together before the brigade starts.
A delivery check
Spot a quantity difference between the order, delivery and invoice.
Try it on your own reservations
Bring an export of your reservation book and one costed recipe. In 30 minutes you see what the assistant reads from them.
One evening, from the booking to the count
A reservation, the confirmation the day before, the menu the guest reads at the table. Each step reads and writes the same records, shaped for your house rather than for a generic restaurant.
Choose how your records work
A guide to working methods. Specialist coverage varies by product and plan.
Preparation quantities
- Paper and sheets
- Manual list
- Specialist tools
- By module
- Custom software
- Custom setup
- Enobase
- Shared records
Ingredient costs
- Paper and sheets
- Spreadsheet
- Specialist tools
- By module
- Custom software
- Custom setup
- Enobase
- Linked records
Receiving checks
- Paper and sheets
- Paper notes
- Specialist tools
- By module
- Custom software
- Custom setup
- Enobase
- Review workflow
Your house rules
- Paper and sheets
- Manual
- Specialist tools
- Vendor settings
- Custom software
- Custom setup
- Enobase
- Configurable
| Daily work | Paper and sheets | Specialist tools | Custom software | Enobase |
|---|---|---|---|---|
| Preparation quantities | Manual list | By module | Custom setup | Shared records |
| Ingredient costs | Spreadsheet | By module | Custom setup | Linked records |
| Receiving checks | Paper notes | By module | Custom setup | Review workflow |
| Your house rules | Manual | Vendor settings | Custom setup | Configurable |
Start with one service
Use your own routine to assess the fit.
Choose a menu
Bring a recipe and its ingredient list to the discussion.
Map the handover
Identify what the kitchen and dining room need to share.
Define the scope
Agree which records to configure and which tools to connect.
Questions before the first service
The page follows restaurant service: menus, preparation, ingredient stock and purchasing. Setup starts with the way your house works.
Give your next service a shared view
Show us your routine. We will explore the records your team needs.