F&B and Hospitality
Plan a profitable week of menus in the time it takes to make coffee.
An agent that builds multi-day menus optimised for ingredient cost, dietary mix, allergen safety, and your target margin. So your chef stops Excel-ing the rota and starts cooking.
The loop
Four states, running across every menu cycle, every dietary mix, every cost change.
Most menu tools stop at "spit out a list of dishes." A real agent keeps going. It reads the recipe library, decides the cycle, ships the customer-facing menu and the kitchen's prep list, and remembers what sold.
Read
Pulls your recipe library, ingredient cost feeds (supplier price lists, market index), historical popularity data, and the dietary brief for the upcoming menu cycle.
Decide
Balances high-margin items against crowd-pleasers, applies dietary constraints (halal, vegetarian, vegan, allergen), checks ingredient availability, and surfaces cost-out risks before publish.
Act
Drafts the menu cycle on your branded template, generates the BOH prep list, the procurement order to suppliers, and the customer-facing menu. Queues for chef review or full-auto publish.
Remember
Holds every menu cycle, every dish's actual sell-through, every ingredient's cost trajectory. Next cycle starts smarter than last one.
Capabilities
Six clusters. Pick the ones the chef does on Sunday night.
Each cluster turns on independently. Most teams start with menu generation and procurement order, see the time recovered, then add the rest.
Profit-Optimised Menu Generation
Balance margin and crowd appeal in one pass.
A 5-day corporate lunch cycle for 200 pax/day. The agent drafts a menu balancing 40% high-margin items, 40% crowd-pleasers, 20% novel dishes, with the BOM cost per cover staying under your target.
Dietary and Allergen Compliance
Catch the cross-contamination risk on the BOH plan.
A halal-only event order with one gluten-free guest. The agent ensures every dish is MUIS-compliant, separates the GF prep flow on the BOH plan, and adds the cost of dedicated handling.
Ingredient Cost Optimisation
Recommend the cheaper ingredient at the same quality.
Salmon price spiked 14% this week. The agent surfaces three menu items affected, suggests a swap to mackerel for two of them with no margin loss, and re-prices the menu accordingly.
Multi-Day Menu Cycling
Avoid serving the same dish twice in a 5-day week.
A coworking space's daily lunch programme runs 5 days a week for 4 weeks. The agent cycles through 20 distinct menus, balances ingredient reuse across days for procurement efficiency, and avoids dish repetition within the same week.
Customer-Facing Menu Drafting
Ship a menu that builds appetite on first read.
Every menu ships with copywriting tuned to your brand voice, allergen icons, dietary tags, and high-resolution dish references. Customers see a menu that builds appetite from the first dish photo.
Procurement Order Generation
Hand the kitchen the consolidated order list ready to send.
Once the menu cycle is approved, the agent generates the consolidated procurement order across the cycle, splits by supplier, applies your bulk-discount tiers, and queues for one-tap send.
Autonomy
Publish if you want. Or hold for the chef.
Every capability has four levels. Run draft generation on full auto from day one while you keep publish-the-menu at draft-and-wait. You decide where the chef stays in the loop.
Surface only
Drafts the menu options. Chef picks.
Draft + wait
Generates the full menu cycle. Holds for chef review before publish.
One-click approve
Drafts and queues for one-tap publish.
Full auto
For repeat menu cycles inside agreed cost bands and dietary mix, the menu publishes without a chef checkpoint.
Singapore playbook
Six menu moments Singapore caterers handle every week.
Scenarios we've built the agent to handle, grounded in how SG caterers, cloud kitchens, and corporate F&B teams actually plan menus. Your version is configured to your recipe library, suppliers, dietary constraints, and customer mix.
Halal-only corporate lunch cycle
A government department lunch programme is halal-only. The agent constrains every menu cycle to MUIS-certified ingredients and supplier sources, attaches the cert to the menu, and never accidentally suggests an off-cert ingredient.
Festive seasonal menu drop
CNY reunion menus, Hari Raya open house, Deepavali sets, year-end festive. The agent drafts the festive menu cycle from your seasonal recipe library, applies the festive ingredient cost adjustment, and ships the customer-facing version with appropriate cultural notes.
Coworking space dietary diversity
A coworking space lunch programme serves a mix of vegetarian, halal, gluten-free, and standard. The agent ensures every daily menu includes at least one option per dietary class, balanced for cost across the week.
Ingredient short-supply pivot
A key ingredient is short-supplied for next week. The agent identifies affected dishes, drafts a menu pivot using available alternatives, and surfaces the impact on margin for chef approval before customer comms go out.
School canteen MOH-aligned menu
A school canteen serves MOH Healthier Choice meals. The agent constrains menu choices to the Healthier Choice nutrient profile, balances variety across the week, and surfaces the nutrient summary for the school's review.
Multi-outlet menu rollout
A chain rolls out a new seasonal menu across 8 outlets. The agent drafts outlet-specific menus considering each outlet's volume, equipment capability, and local customer mix, ready for area manager review.
Plugs into your stack
Reads the recipes. Posts the menu and the order.
Google Workspace
Xero
Quickbooks
EzyProcure
Edgeworks POS
EberPlus your recipe library, supplier portals, and customer-facing menu publishing tool. For systems without an API, we work directly with your team during scoping.
Common questions.
How does it know our recipes and ingredient costs?
Recipes, ingredient cost feeds, and supplier price lists are mapped during scoping. Updates flow through whatever your team already updates.
Can it handle halal-only operations?
Yes. Halal sourcing rules are part of the configuration. For MUIS-certified operators, the agent only quotes from the certified ingredient list when halal is flagged.
What about allergens and cross-contamination?
Allergen mapping is per ingredient and per dish. The agent flags cross-contamination risks on the BOH plan and adds dedicated-prep cost where required.
Will it pick dishes the kitchen can't actually make?
Equipment capability and skill availability are mapped per outlet during scoping. The agent only suggests dishes the kitchen can deliver.
Where is our recipe and customer data stored?
In Singapore (AWS ap-southeast-1), PDPA-aligned, with audit logs and role-based access.
Can it handle multi-outlet operations?
Yes. The agent runs per outlet with chain-level consolidation, considering each outlet's volume, equipment, local customer mix, and BOH skill profile.
How is it priced?
Scoped after a free scoping session. PSG and AIxDL grants are available for eligible SMEs. We handle the AIxDL application end-to-end. For PSG, we guide you through the application — your company files it directly through the Business Grants Portal. Full tiers and grant details on our pricing page.
Stop building menus on Sunday night.
Free scoping session. Show us your recipe library and we'll show you a profit-optimised menu cycle for next week.
Free scoping. No commitment.