From kitchen guesswork to a daily prep plan the team can trust.
A restaurant or cafe must decide what to buy and prepare before it knows exactly how many guests will arrive or what they will order. Bookings, walk-ins, delivery demand, weather and local events change quickly, while waste is often recorded too late—or not at all—to improve tomorrow's plan.
Australian evidence: End Food Waste Australia reports that Australia's hospitality sector discards the equivalent of 4.6 million meals every day, with only 2% repurposed. Its Hospitality Hub also highlights Opera Bar, which reduced food waste by one-third through better measurement and kitchen practices. View the End Food Waste Australia evidence
Business friction
Demand changes daily, but purchasing and prep decisions learn slowly.
- Bookings, POS sales, delivery orders and inventory sit in separate systems
- Chefs rely on experience without a consistent view of demand drivers
- Spoilage, overproduction and plate waste are recorded inconsistently
Agentic AI response
A controlled planning agent prepares a daily demand and prep brief.
- Combine approved sales, bookings, stock, weather and event signals
- Recommend purchase and prep ranges with source-linked explanations
- Capture waste reasons, compare forecast with actuals and flag exceptions
Human & food-safety control
AI informs the kitchen—qualified people make every food decision.
- Keep chefs and managers responsible for purchasing, prep and service
- Never override food-safety, allergen, shelf-life or temperature controls
- Use minimum customer data and preserve recommendations, approvals and overrides
Measures that prove value
Food waste per coverWaste costPrep varianceSell-outsGross marginEmergency purchasesHuman overrides