Restaurants lose money in the moments nobody has a free hand: a catering request that waits until tomorrow, a phone ringing during the rush, a stack of vendor invoices nobody has time to check. We build AI into Toast, Square, OpenTable and the books you already keep, so events get booked and food cost stays where you planned it.
Free video call. Nothing gets quoted unless it can return 300% in the first year.
Private dining and catering requests land in a general inbox, a web form or a voicemail during the dinner rush. By the time a manager answers the next afternoon, the planner has booked the place that replied first, and a large order walks out the door.
The same calls come in every night: hours, parking, the wait, gluten-free options, whether the patio is open. Hosts juggle the phone and the door, guests at the stand wait, and the calls nobody picks up become reservations somewhere else.
Produce, protein, beverage and paper invoices arrive by email, photo and paper. Someone types them into the books each week, price creep on key items slips past, and food cost shows up as a surprise when the monthly numbers finally land.
Opening, closing, prep and line checks live in binders and in the heads of a few veterans. New hires learn from whoever is working that night, recipes drift, and each location quietly runs its own version of the menu and the service standard.
This example uses round numbers, where 8 extra orders at $600 each is $4,800, and the free call uses your real inquiry count and order size.
Catering, private dining and large party requests get a reply within minutes, day or night, with your packages, open dates and a link to hold the date. The planner hears back while still comparing options, and your catering lead starts the morning with qualified requests already sorted by date, headcount and budget.
Every catering proposal and event contract gets followed up on a schedule until the client signs or says no. Reminders reference the menu they were sent and the date they asked about, and your team sees which proposals are close, so a holiday party never slips away just because nobody had time to check in.
Guests who booked online, ordered catering or celebrated in the private room get a short thank you and a review link at the right moment. Any low rating reaches the manager first, so you can make it right before it lands on Google, and fresh reviews keep you near the top of local searches.
AI reads vendor invoices from email and photos, matches items to your chart of accounts and drafts the entries in QuickBooks or Restaurant365. It flags any item whose price jumped since the last order, so a quiet increase on chicken wings or fryer oil gets noticed the same week instead of at month end.
Sales, food cost, labor and catering revenue come together in one view per location, pulled from your POS, scheduling and accounting tools. Owners see prime cost every Monday instead of weeks after the month closes, with alerts when a store drifts, so you can fix a schedule or a menu price while it still matters.
Opening and closing lists, prep sheets, recipes and line checks move into one system on a phone or tablet, with photos where they help. Managers see which checklists were finished and by whom, new hires learn the real standard on their first shift, and every location cooks the dish the same way.
We set up and test everything outside of service, train managers in short sessions before the doors open, and never ask your team to learn something new in the middle of a Friday rush. Changes go live on a slower day, like Monday or Tuesday.
Toast, Square, Clover or whatever you run keeps the sales and the guest data. We connect to it and to your scheduling and accounting tools, so the numbers in your dashboard match the numbers your accountant sees, and nothing moves to a system you don't control.
We start by counting what slips: inquiries that never got a reply, hours spent keying invoices, calls missed during service. A build is only proposed when it can return 300% in its first year, the price is fixed in writing, and the result is measured from your POS and books.
Restaurants in the Carolinas live by the calendar. November and December fill with office holiday parties and catering, graduations and Mother's Day crowd the spring, patio season runs long into the fall, and game days and big events bring sudden rushes. Late summer and January tend to slow down. Speed to Lead and Quote Follow-Up catch every party inquiry when the season peaks, and the dashboard shows when to trim hours and push catering in the quiet weeks.
Most restaurants we see run Toast, Square for Restaurants or Clover at the register, OpenTable, Resy or Tock for reservations, 7shifts or HotSchedules for labor, and QuickBooks or Restaurant365 for the books, and we build inside those.
Every system lives in your own accounts. We never host or store your customer data.
Catering and private events are often the best margin dollars a restaurant has, and they are the easiest to lose to a slow reply. Answering and following up every inquiry pays first, and automating vendor invoices gives back office hours while catching price creep on your biggest items.
Planned together, priced together, fixed in writing.
Twenty minutes. We trace how a lead and the work move through your business and show you where the money leaks. No slides. No pitch.
If a build makes sense, you get a fixed quote in writing. If not, you leave with the advice anyway.
Pick a time for your free 20-minute call.
Eastern time. 20 minutes on video.
Your calendar invite and video link come by email.
Preview of the booking step. The live calendar connects here.
Yes. All three support integrations. We read sales, items and labor where your plan allows it, and catering orders can flow into the POS or the catering tool you already use. Guest and payment data stay in your POS, and nothing is stored outside the accounts you control.
It points guests to your reservation system with the right link, answers questions about availability and takes large party and private dining requests, which usually need a person to confirm. Standard tables stay in OpenTable, Resy or Tock, so your floor plan and rules don't change.
No. It takes the repeat questions and the first reply off their plate, so the host can focus on guests at the stand and the catering lead can spend time on menus and confirmations instead of chasing inquiries. Anything unusual goes to a person with the details already collected.
Yes. Executive Dashboards show sales, prime cost, labor percentage and catering revenue for each location and for the group, pulled from your POS, scheduling and accounting tools. Most owners want a weekly view with a location toggle and an alert when one store drifts.
No. We never touch card numbers. Payments run through your POS or the payment links you already use, and event deposits go through those same tools. Your card setup stays exactly as it is today.
Builds start at $5,000, and each one has its price, scope and timeline fixed in writing before work begins. A catering inquiry system costs less than a multi-location dashboard with POS and accounting connections. The price guide has the ranges, and the free call sizes the build against your real volume.
