Industries · Restaurants

Restaurants: more customers, new revenue, less unnecessary cost.

Restaurants run on thin margins and long shifts, with the office work done after close. These are the systems we would typically build and operate for a restaurant or small group, using the tools it already has.

These are examples, not a package. We start with the opportunity worth the most to your business, record a baseline, and build what it needs using the tools you already have.

What we usually see

Catering and private event inquiries sit in an inbox during service and go to whoever answers first. Vendor invoices arrive on paper, by email and in the delivery driver's hand, and price increases slip through. The schedule gets rebuilt every week by the same tired manager. Guests who had a great night never hear from you again, and the one who had a bad night tells Google.

Tools you probably already use

  • Point of sale such as Toast or Square
  • Reservations such as OpenTable or Resy
  • Scheduling such as 7shifts
  • QuickBooks or your accounting tool
  • Your website, Google Business Profile and email

Where we would start

  1. 01

    Catering and event inquiries answered fast

    Every catering and private event inquiry gets a prompt reply with your menus, minimums and available dates, and a qualified lead goes to your events person with the details attached.

    What changes

    Big checks stop going to whoever answered first.

  2. 02

    Invoices captured and checked

    Vendor invoices are collected from email and photos, entered into your books, and compared against past prices so increases are flagged.

    What changes

    You catch a price creep in the week it happens, not at the end of the quarter.

  3. 03

    Inventory and ordering on a rhythm

    Counts are prompted on schedule, usage is compared against sales, and order lists are drafted for your kitchen manager to approve.

    What changes

    Fewer emergency runs and less product going in the trash.

  4. 04

    Scheduling that starts from the forecast

    A draft schedule is built from last year's covers, reservations on the books and staff availability, ready for your manager to adjust.

    What changes

    The weekly schedule takes minutes to review instead of hours to build.

  5. 05

    Guests invited back

    Guests who opted in hear about the new menu, the patio opening or the holiday booking window, and regulars are recognized in your reservation notes.

    What changes

    Your best guests come back more often.

  6. 06

    A morning numbers message

    Yesterday's sales, labor as a share of sales, covers, comps and voids, and tonight's reservations, in one message.

    What changes

    You know how the night went before you walk in.

Scout, Forge and Sift for restaurants

Acquire

Scout

Find the demand you are not capturing, from missed inquiries and dormant leads to nearby customers who have never heard of you, then build the path that turns it into paying customers.

Explore Scout Expand

Forge

Turn what the business already knows and does into revenue that repeats: plans, memberships, add-ons or new services your customers would pay for.

Explore Forge Save

Sift

Find the software, vendors and manual work you pay for every month without needing all of it, and replace them without losing what they do.

Explore Sift

What stays with you

Menus, prices, staffing decisions and anything about allergies or food safety stay with your team. Orders to vendors go out only after your approval. Marketing messages go only to guests who opted in. Connecting your tools does not authorize us to send messages or change records; every automatic action is one you agreed to, and you decide what needs review first.

Questions

Do we have to change our POS?
No. We work with Toast, Square or whatever you run, and connect it to reservations, scheduling and accounting. We confirm what can connect before any work begins.
Will AI take orders or talk to guests?
Only in the ways you approve, such as a first reply to a catering inquiry with your menus and dates. Pricing a custom event and answering allergy questions stay with your people.
Does this work for more than one location?
Yes. Reporting, invoices and scheduling can be kept by location and rolled up, so you see each restaurant and the whole group.

Also in shops, studios and agencies

Your business, not a template.

Tell us where the business feels constrained. We will tell you which opportunity we would start with, what it would take, and what we would leave alone.

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