Answers
A concierge that never closes
Guests are answered immediately in whichever language they write, about anything routine — hours, facilities, directions, requests. Anything that needs a person is handed over with the conversation attached.
Sector
Hospitality
Answer every guest instantly, and know what your kitchen actually costs.
What it costs you today
Guests wait for answers
Simple questions queue behind whoever is at the desk, at whatever hour, in whatever language the guest happens to write in.
Food cost is a monthly surprise
What was bought and what was sold are reconciled long after the decisions that caused the gap.
Reviews are read, not acted on
The same complaint appears across platforms for months before anyone notices it is the same complaint.
How it works here
Signal, understanding, action.
1
Signal
Bookings, point of sale, purchasing, guest messages, reviews and kitchen conditions all report in continuously.
2
Understanding
Purchasing is reconciled against what was actually sold, dish by dish, and feedback is grouped by what it is genuinely about.
3
Action
Guests are answered at any hour, replies are drafted for approval, and rotas are built against the demand that is actually coming.
What it does from the first month
Six things, running whether or not anyone is watching.
Compares
Know what the plate really costs
Purchasing is reconciled against what was actually sold, dish by dish. The gap between theoretical and actual cost is visible weekly, with the items driving it named.
Estimates
Measure waste instead of guessing
What is thrown away is recorded rather than estimated, by station and by service. Over-preparation and over-ordering become visible and correctable.
Schedules
Housekeeping that follows reality
Room readiness, arrivals and departures drive the task list continuously, so the order of work matches the day as it actually unfolds rather than as it was planned at breakfast.
Assembles
Reviews turned into decisions
Feedback across every platform is gathered, grouped by what it is actually about, and summarised. Replies are drafted for approval so nothing sits unanswered.
Predicts
Staff to the demand you expect
Bookings, season and history produce an expected demand curve, so rotas are built against what is coming rather than what happened last week.
In practice
You ask the way you'd ask a person.
Most of it came from one station, at one service.
waste records + purchasing + what actually sold
Waste, last week
By station and service
Prep — lunch — 46%
Grill — dinner — 23%
Pastry — 19%
Other — 12%
Illustration of the interface. Your data, your wording, your records.
A Tuesday in your business
What this actually looks like.
A guest messages at one in the morning asking whether the pool is open early and if a late checkout is possible. Both are answered immediately, in their language. The late checkout is checked against the arrivals board, provisionally held, and left for the duty manager to confirm at seven. Nobody was woken, and the guest was not left waiting until morning.
Why this pays
It pays for itself the first time it answers one guest at one in the morning instead of leaving them until seven.
A monthly surprise A weekly number
An estimate A measurement
An unanswered guest An immediate reply
$7
saved for every $1 invested in cutting kitchen food waste, across 114 restaurants and 42 hotel sites in 15 countries.
Now put your own numbers in
We have not filled these in for you, and we are not going to. These are your figures, and the result is your estimate — not a claim of ours.
Recovered per year, on your numbers
—
Enter your figures on the left.
Currency is whatever yours is. We do not see these numbers — the calculation happens in your browser and is never sent anywhere.
Test this against your real dataWhat it connects to
Read as it is. Nothing here needs replacing, and nobody needs to change how they work.
- Your property or restaurant management system
- Booking channels
- Point of sale
- Purchasing and supplier invoices
- Guest messaging channels
- Review platforms
What it watches
Where sensing earns its place. Supplied at cost plus installation, and never a condition of getting started.
- Kitchen and cold storage temperatures
- Waste by station and service
- Occupancy and space usage
Let's look at what your company already knows.
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