Independent and small-group restaurants — OpenTable / SevenRooms for bookings, prep-list automation, supplier flow, allergen tracking.
Independent and small-group restaurants — OpenTable / SevenRooms for bookings, prep-list automation, supplier flow, allergen tracking. The cover, the cost, the kitchen — same screen.
OpenTable, SevenRooms, ResDiary — whatever the front-of-house already lives in, wired into prep, allergen capture, and the closing report. Deposits, walk-in waitlist, no-show recovery on rails.
Tonight's bookings + walk-in projection + last-three-Tuesdays history → a prep list the kitchen lead can trust. Less guessing on Tuesday's lamb, less waste on Sunday night.
Stock-on-hand tied to bookings — system knows what Saturday needs and orders Wednesday. Supplier API where it exists, structured email where it doesn't. No more 11pm phone calls.
Recipe-level allergen flags, supplier ingredient updates pushed through, front-of-house sees the live picture before the table is seated. Natasha's Law-aware, training-aware.
Food cost + labour + overhead, allocated per cover, per service, per dish. Owner sees the picture by the time the kitchen closes — not next quarter when the accountant calls.
The kitchen's drafting brain, searchable. Recipes, allergens, supplier contacts, opening checklists, training videos — findable from the pass, the office, or the new starter's phone on day one.
A neighbourhood bistro ran bookings on OpenTable but built the prep list on a chalkboard. Tuesday's lamb went in the bin on Friday twice a month. Three-week build: prep-list generator pulling from OpenTable + walk-in projections + 12 weeks of history, end-of-service waste log on a tablet, weekly review with the head chef. Six months in: waste down 31%, kitchen lead saving five hours a week on prep planning, owner stopped doing supplier calls at 11pm.
How we measure: Waste tracked daily by the kitchen lead against the new prep-list output (n = 96 days); baseline drawn from the prior 12-week clipboard log; prep-time saved logged via the kitchen lead's diary.
If your work isn't exactly this, the nearest sectors share the rhythm. Or browse every industry we build for.
Bring last week's bookings, the supplier list, and the waste log. We diagnose from the numbers.