Practical AI for restaurant operations
Your managers arestill doing thisby hand.
I help restaurant teams use what they already pay for. Start with a call or a session, keep me on for the build. Nobody needs to be technical.
See the menuHere's what I do, and what it costs.
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Who you’d be working with
I’ve run the shift.
Most people selling AI to restaurants have never worked a Friday dinner rush. I’m a district manager. The food cost and labor tools I teach are ones I built for my own restaurant leaders first.
Before you ask
The four things everyone asks me first.
My team isn't technical.
Good. If a line cook can't use it during a rush without thinking about it, I built it wrong. Nothing I leave behind goes without a one-page printout.
Are you here to replace people?
No, and I'd turn the job down if that were the point. I automate the paperwork nobody wanted so your people can be on the floor instead of in the office.
Do I have to buy something new?
Almost never. Most restaurants already pay for more than they use. If you own something that does the job, I'll tell you rather than sell you a second one.
We're too small for this.
If somebody on your team redoes the same task every week by hand, you're big enough. If the only thing worth automating happens twice a year, I'll say so.