Every restaurant is different. Your software should be too.
You talk it through with our team. We hand-build the software. Custom AI agents for your restaurant — web dashboards, iOS, Android, voice, whatever your team actually uses.
- schedule
- daily 06:00
- inputs
- reservations, recipes, par levels
- logic
- scale yields to covers → prioritize by station
- output
- prep list → kitchen printer, 06:15
- owner
- you
Why we exist
One software. A thousand restaurants. That math never worked.
Pay six figures for custom software — or squeeze your restaurant into the same SaaS as the steakhouse next door. You picked the squeeze. You had to.
Six months and six figures became a conversation and a short sprint. Every restaurant can own software built around its own rhythm — yours included.
Do your mise
Mise-en-place is the religion of all good line cooks. Do not f*** with a line cook’s mise — meaning their setup, their carefully arranged supplies of sea salt, rough cracked pepper, softened butter, cooking oil, wine, backups and so on…
If you let your mise run down, get dirty and disorganized, you’ll quickly find yourself spinning in place and calling for backup. That’s what the inside of your head looks like now. Work clean!
Mise — the name, the agency, the idea — is about the setup that lets a restaurant run clean. We build the custom software underneath your service so you stop spinning in place.
Plain english
What’s an agent, actually?
A custom piece of software that uses AI to do real work inside your restaurant.
Chef: “Tossed four duck portions and half a sheet pan of brioche.”
parses · costs · logs · aggregates
Sunday report: duck costing you $312/wk.
Inspiration · fourteen scenes
A gallery of possibilities.
These aren’t templates to pick from. They’re meant to stretch your sense of what’s possible — so you can come to us with the thing your restaurant actually needs. Barely scratching the surface.
Kitchen & Chef
Prep, recipes, allergens, waste.
“Prep list shows up at my station every morning at 6. Scaled to the book, prioritized by station. 40 covers Tuesday, 120 Saturday — I stopped running the math in my head.”
““Bourguignon for 34. We normally do 8.” Back comes the scaled recipe, adjusted cook times, and a shopping delta against what’s already in the walk-in.”
“Change a recipe, the guest-facing allergen matrix updates. We retired the spreadsheet week one.”
“End of service, crew voice-logs waste. “Four duck portions tossed, half a sheet of brioche gone stale.” By Sunday I know which dish is bleeding money.”
Operations & Management
Close-outs, inventory, vendors, schedules.
“11pm, my phone buzzes. Covers, revenue, average check, top sellers, voids. I know how we did before I’m done brushing my teeth.”
“Team voice-counts at close. “Four cases of Barolo, two flats of eggs, one case of butter.” It reconciles against par and hands me a draft PO by morning.”
“Monday 9am: “Order from US Foods by noon Wednesday. Here’s a draft based on par and this week’s book.” I read it and approve.”
“I describe the week — buyout Friday, slow Tuesday, normal rest — and a schedule lands against the roster. Overtime risks and coverage gaps in red.”
Finance & Owner
Margins, cash, the numbers that matter.
“Tracks ingredient cost against yields and sales mix. Messages me the week a dish’s margin drops under 28% — with a price adjustment already drafted.”
“Rolling 30-day cash position every morning. “$34k in receivables, $18k in payables before month end.” Not a spreadsheet. A briefing.”
Front of House
Every guest known before they sit down.
“4pm, every service, the team gets a brief: VIPs on the book, dietary notes, anniversaries, large parties, wine prefs for the regulars. We walk in ready.”
“Before service: “What do I know about table four, John Smith?” Back comes visit frequency, dishes he loves, dietary notes, last wine he ordered, a note a colleague left six months ago.”
Marketing & Social
Phone photo to published post.
“I text a plate photo with one line of context. Three captions come back — IG, Facebook, TikTok — all in my voice, queued for approval.”
“Watches Google and Yelp. Drafts a response to every review in my voice. Anything under three stars gets flagged immediately. My inbox isn’t dread anymore.”
How it works
You talk. We build. You run it. No forms. No sales pitches. No waiting months.
- 01
You tell us
A phone call. A voice memo. A scribbled note on a reservation sheet. Whatever form, in plain english — just the shape of the idea.
- 02
We build it
Our team hand-builds it. Plug it into your existing stack, or replace the stack entirely — we’ve built POS, inventory, reservations, KDS, loyalty, all of it, from scratch.
- 03
We run it
Hosted on our infrastructure. Monitored around service. Maintained as your restaurant evolves. You own it. We keep it live.
Most first versions ship within a few days of our first conversation. Sometimes in under 48 hours.
Why this is different
You’re not buying software. You’re hiring a team to build it.
Agency, not product.
You don’t touch a prompt or a keyboard. You describe what you need — however works for you — and our team does the building. Real humans on the other end of the line.
You own it.
Not a seat license. Not a shared tenant. The agents we build are tuned to your restaurant and run for you — not repurposed for the shop next door.
It compounds.
One agent this month, another next. Over time, your operation runs on a stack shaped around your restaurant’s actual rhythm.
no forms · no bots · no schedulers
Got an idea? Talk to a real human.
If something on this page sparked a workflow or a wish, tell us. We pick up the phone. We write back.