Prepared for
Industries · Restaurants & CafésFuller tables, less waste, guests who return.
From first message to approved action. A person stays in control at every step.
The numbers and workflow statuses I'd set up for a restaurant or café group, in one view. Illustrative only: a fictional restaurant with sample data.
Most restaurants and cafés already run a POS, a booking system, delivery apps, and a busy WhatsApp and Instagram inbox. What is usually missing is the workflow between them: bookings taken by hand after service, reviews left unanswered, prep guessed from memory and loyal guests who quietly stop coming. I build AI assistants and automations that connect these tools, take bookings and orders around the clock and turn your sales data into tomorrow's prep list. Your team approves anything that needs a human eye.
I find where food cost, waste, discounts and delivery fees are leaking profit. Send me 1–4 weeks of sales export, your menu with recipe costs, recent supplier invoices and your delivery commission rates.
Enter your own numbers: repetitive tasks like enquiries, bookings, documents, orders and reports. Nothing is sent anywhere.
A simulated fortnight at Restaurant 1. Each card is a guest moving through your workflow, with a person approving anything important. Sample data.
Simulation with sample data. Real timing depends on your volumes, systems and team.
Never miss a booking or a review.
An assistant takes table bookings on WhatsApp, Instagram and your website day and night, checks live availability, notes allergies and occasions, and sends a confirmation. Large or unusual requests go to your team.
Simulate this for my business →
New reviews from Google and booking sites are collected in one place, and a reply is drafted in your voice for each one. You approve every reply, and complaints are flagged to the manager.
Simulate this for my business →Turn every order into a bigger, smoother one.
Takeaway and delivery orders are taken on WhatsApp and your website, with sensible add-ons suggested from what guests usually pair. Orders go straight to your POS and kitchen screen.
Simulate this for my business →Run a calmer service with less waste.
Tomorrow's covers are forecast from bookings, past sales, weather and events. The kitchen gets a prep list, and a supplier order is drafted for the head chef to approve.
Simulate this for my business →
Guests get a reminder before their booking with an easy way to confirm or cancel. When a table frees up, the next party on the waitlist is offered it straight away.
Simulate this for my business →Turn first visits into regulars.
Guests who have not visited for a while get a personal invitation based on what they ordered last time. You see exactly who came back and what they spent.
Simulate this for my business →Ten modules that read your POS, invoices and rota data, and tell you where the money and the time go.
Ranks where you're likely losing money: food cost, waste, discounts and stock.
Flags ingredient price rises as soon as an invoice is entered.
Shows what dine-in, takeaway and delivery really earn after commissions.
Highlights stock that doesn't match what recipes and sales say you used.
Tracks labour cost against sales by day and shift.
Forecasts the coming week's demand and drafts supplier orders for your approval.
Watch the demo →Finds which dishes, stations and hours slow your kitchen down.
Shows the margin impact of a menu price change before you make it.
Answers 12 common owner questions directly from your POS data.
Puts the most important exceptions in one prioritised notifications inbox.
Proven system we demo, set up, support and extend with AI. Pricing on a call.
For restaurants, cafés, bakeries, dark kitchens and small restaurant groups. Tick what fits your business, then send me your list and I'll tell you where to start.
Each pack bundles the use cases that work best together, so you get a working result first and add more once it pays off.
Best for: Restaurants that want fuller tables and no missed messages or reviews.
Best for: Owners who want to find and stop the leaks in food cost, pricing and delivery margins.
Best for: Busy kitchens and multi-site groups that want calmer service and less waste.
Best for: Restaurants with a solid base of guests that want bigger orders and more regulars.
Fill in this form. Your details go to shahzad@shazzbiz.com and you get a short plan with your quickest wins and pricing. Questions first? Ask on WhatsApp.
Something else on your mind? Ask me on a short call.
Yes. I build on top of what you run today, for example a POS such as Square, Toast or Lightspeed, a booking platform, your delivery apps and your WhatsApp inbox. Where these have integrations or exports, the workflows connect to them directly, so you keep working the way you do now.
Only if you want it to. Review replies, large bookings and anything unusual can run in "draft for approval" mode, where you or a manager approve before it is sent. Routine messages, such as booking confirmations and reminders, can go out automatically. Complaints are always routed to a person.
It can share the allergen information you maintain for each dish and record a guest's allergies on their booking, but it does not make safety judgements. Anything about severe allergies or cross-contamination is passed to your team, who stay responsible for allergen advice.
Data protection is settled before anything is built: what data is used, where it is stored, who can see it and how consent is recorded for marketing. Card details stay with your payment provider, and workflows only use the data they need.
Yes. Small teams often feel the most benefit, because the same few people take bookings, answer messages, order stock and work the floor. We start with the one or two workflows that free up the most hours, usually bookings and reviews.
No. I design and build the workflows, test them with you and hand over clear instructions. You keep working in the apps you already know.
It depends on your tools, the number of sites and which use cases you pick. After a short call I'll give you a clear scope, timeline and price for your first step.
Free 15-minute call · I'll point out your quickest win · No obligation
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