We integrate and run the stack behind global restaurant groups.
A restaurant group at scale runs a dozen systems that were never built to talk to each other: point of sale, payments, kitchen, inventory, labor, loyalty, delivery channels, accounting. We connect them into one layer and put AI agents on top that act on what they say. Operators use it to cut food waste, get more out of the hours they already pay for, and turn more of the demand that reaches them into sales.
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One of the world's busiest airports runs every counter on our stack
Five service lines. One operating loop.
Each one is sold on its own. Together they close the loop: data comes in, agents decide what it means, action goes out at the counter and on the phone, and execution gets tracked.
Three numbers move as a result. Most operators start with one line and expand once it pays for itself.
Data comes in
Every system you run lands in one layer.
Agents decide what it means
Demand, cost and labor are read together.
Action goes out
At the counter, on the phone, in the purchase order.
Execution gets tracked
Owners, deadlines and what nobody closed.
Data comes in
Every system you run lands in one layer.
Agents decide what it means
Demand, cost and labor are read together.
Action goes out
At the counter, on the phone, in the purchase order.
Execution gets tracked
Owners, deadlines and what nobody closed.
Food waste falls because consumption is measured against recipes instead of estimated at month end.
The hours you already pay for cover more work.
More of the demand that reaches you converts, because the phone gets answered and the offer is built on what that guest actually does.
| 01 | Stack integration and AI agent orchestrationConnect every system you run into one layer, then put agents on top that recommend specific actions. | → |
| 02 | Supply chain intelligence and predictive procurementCut waste and spoilage, benchmark supplier pricing, and predict demand against your largest controllable cost. | → |
| 03 | Voice AI for ordering and guest callsAnswer every call at every location, take the order, and push it into your systems. | → |
| 04 | Guest engagement through AI and gamificationPersonalized offers and gamified experiences that increase visit frequency and lifetime value. | → |
| 05 | Internal operations and meeting executionCapture decisions, assign owners, track follow-through, and give leadership visibility into what actually got done. | → |
Data becomes insight. Insight becomes action. Action becomes accountability.
Talk through your stack →Critical operational data sits in point of sale, labor, inventory, loyalty, delivery aggregators and half a dozen other systems, and in a group of any size those systems differ by market and sometimes by location. You have dashboards. You still do not have a clear answer to what you should do next.
- Connect data across every system you run into one integration layer, regardless of vendor, version or market.
- Deploy AI agents on that layer that analyze what comes in and recommend specific actions.
- Track execution and follow up on the actions nobody closed.
- Give executives a natural-language interface to ask questions and monitor KPIs across every location and every country.
- Run the layer as a managed service, so integrations that break when a vendor ships an update get fixed by us rather than discovered by you.
"Friday demand is expected to run 15% above normal. Schedule these five employees, increase these three inventory orders, and prep these two locations."
A recommendation your manager can act on in ninety seconds, and a record of whether they did.
Waste and spoilage are the least measured line in the business. Most operators find out what they threw away when the inventory count disagrees with the sales report, weeks after anything could be done about it. The same blind spot covers supplier pricing that drifts by market and demand forecasts that are really just last year plus a guess.
- Measure consumption against recipes so waste shows as a number by item, by outlet, by day part, rather than as a variance at month end.
- Predict demand and optimize purchasing against it, so less arrives than can spoil.
- Benchmark supplier pricing and flag cost anomalies across vendors, locations and currencies.
- Recommend alternative suppliers and purchasing strategies.
- Monitor food cost continuously rather than in a monthly review.
Less food in the bin, and margin recovered from the largest controllable cost line in the business.
The phone rings hardest exactly when nobody can pick it up. Calls go to voicemail, guests hang up and order somewhere else, and the ones who do get through are put on hold by a team member who should be serving the dining room. Nobody counts the orders that were never placed, which is why the cost stays invisible.
- 01Take orders by phone, every time. ello answers on the first ring at every location, at any volume, with no hold time and no busy signal. Peak hours do not create a queue.
- 02Push the order into your systems. We build the integration into your point of sale and ordering stack, so a voice order lands the same way a counter order does.
- 03Serve guests in their own language. 100+ languages with native-level cultural localization. In a group operating across several markets this removes the need for a different phone strategy in each one.
- 04Upsell consistently. The agent offers the side, the size and the drink on every order. Humans forget that during a rush, and forgetting it is measurable.
- 05Handle the calls that are not orders. Hours, order status, allergen questions, reservations and waitlist. These are the calls that consume the most staff time and generate the least revenue.
- 06Take catering and large orders properly. High-value orders currently handled ad hoc get captured with the same structure every time.
- 07Free the floor. Your team stays with the guests in front of them instead of on the phone.
- 08Feed the integration layer. Every call becomes data: what guests asked for, what you were out of, when demand actually spiked. That flows straight into service line 01.
Every call answered, every order captured, and a phone line that stops being a bottleneck at exactly the hour it matters most.
Acquiring a new guest costs several times what it costs to bring an existing one back. Most loyalty programs collect points and generate almost no behavior change.
- Personalized offers and rewards built on individual behavior rather than segment averages.
- Gamified experiences that give guests a reason to return this week.
- AI-driven segmentation that finds the cohorts worth a campaign.
- Promotions triggered by what a specific guest actually does.
- Campaigns that run per market on local behavior, rather than one global program translated five ways.
Higher visit frequency, deeper engagement, and more lifetime value from the guests already in your database.
Decisions get made in the meeting. Execution is where they die.
See how Mina works →Leadership meets, decides, and disperses. Action items land in someone's notebook. Follow-ups slip. By the next meeting nobody is certain what was agreed or who owned it. Across regions it is worse, because the people who decided and the people who execute were never in the same room.
- Mina joins the meeting as an AI participant.
- Captures decisions and action items automatically.
- Assigns owners and deadlines.
- Tracks completion and follows up without being asked.
- Gives leadership a live view of commitments against execution.
The gap between what was decided and what happened stops being invisible.
Most companies selling restaurant integration have never shipped the systems they are integrating. We have built the full operating surface ourselves and run it in production: point of sale and billing, kitchen ticketing, kitchen display, recipe-level costing, ingredient inventory, QR ordering, payment terminal integration, analytics and accounting sync.
That matters twice over. The integration layer described above is built by people who designed the schemas it reads, so connecting your systems is engineering we have already done once rather than discovery we are billing you for. And where a component in your stack is the thing holding you back, we can replace it with one we built instead of engineering around it.
What we have built.
Point of sale and billing
Dine-in, takeaway and delivery on one screen, with table-wise bills, split bills and tax handling configured per market, built for the pace of a full section on a Friday night.
Kitchen order ticketing
Orders placed at the counter, at a table or on a QR menu land at the right kitchen station, itemized and timed, with no runner slips to lose.
Kitchen display screens
Screens replace paper tickets. A live queue per station, dishes marked as they are prepared, and the front of house sees what is ready without walking back.
Recipe management and food costing
Every dish carries its recipe. Ingredients deduct from stock as it sells, and the food cost and margin of each menu item are visible.
Ingredient-level inventory
Stock tracked across kitchen and store. Purchases in, recipe-based consumption out, wastage logged, and shrinkage shown as a number rather than discovered at month end.
QR menu and table ordering
Guests scan at the table, browse, order and pay from their own phone. The order reaches the kitchen as a normal ticket.
Payment terminal integration
The bill amount goes straight to the terminal and the payment reconciles against the bill. No re-keying at the counter.
Analytics
Dish-level sales and margin, performance by day part, channel mix and outlet comparison. What the menu earns, not only what it sells.
ERP and accounting sync
Sales, purchases and inventory flow into the accounting system without manual exports.
Also built: Self-order kiosks for QSRs and food courts, a handheld for table-side ordering, multi-outlet control with central menu management, staff roles and permissions, and audit trails on discounts, voids and cancellations.
Where this shows up in your build.
We integrate what you already run.
If the systems you run work, service line 01 connects them to everything else on this page. Nothing gets ripped out, and none of the components above are a prerequisite for any of it.
We replace what is holding you back.
Where a component is the constraint, we deploy ours in its place and it arrives already instrumented. Recipe costing, ingredient inventory and dish-level margin are built in rather than bolted on later, so the data the agents need exists on day one.
What actually changes in the restaurant.
You throw away less
Consumption is measured against recipes as it happens, so waste shows up by item and by outlet while you can still do something about it.
Managers get a plan, not a dashboard
The morning brief says what to schedule, what to order, and which location needs attention today.
The same hours cover more work
Nobody is on hold, nobody is re-keying a delivery order, and nobody is exporting a spreadsheet to find out what last week cost.
The phone stops going to voicemail
Every call answered on the first ring, in the guest's language, with the order in your system and the upsell offered every time.
Guests come back more often
Offers land because they are built on what that guest did, not on what the segment average did.
Restaurant and hospitality work we have shipped.
Three production systems. One client is named; two are not.
“Revenue recognition now closes on the 1st of the month. It used to take until the 15th.”
The airport wanted one commercial view across hundreds of concessionaires who each arrived with their own billing stack. We run the POS estate across all three terminals, 475 counters covering lounges, duty free, food and beverage, specialty retail and parking, with multi-currency billing and passport capture handled inside the billing flow rather than beside it. Each brand's sales still flow into its own ERP while the airport reconciles all three terminals against the same numbers. We added video analytics matched against the POS estate to surface transaction mismatches in real time.
The brand wanted its loyalty program living in the same place guests already ordered. We built the loyalty application, connecting rewards, offers, and ordering in one experience.
The chain wanted ordering that loaded instantly on any device, without asking guests to install anything. We built the progressive web app — one of the first ten released worldwide after Google introduced the technology.
What operators ask us before they start.
You already run the systems. Let us connect them.
Tell us what you are running, in how many markets, and where the decisions are getting made on instinct. We come to the first call with questions, not a pitch deck.
Talk to our digital strategists →