F&B and Hospitality
Price the bulk order against live kitchen capacity and ship the quote.
An agent that reads the catering enquiry, prices it against live menu and stock, checks dispatch capacity for the slot, and replies with a quote your operations team can deliver. Before the customer messages a competitor.
The loop
Four states, running across every catering enquiry that lands.
Most order forms stop at "thanks, we'll be in touch." A real agent keeps going. It reads the request, decides what the kitchen can deliver, ships the quote, and remembers the corporate account so the next order takes 90 seconds.
Read
Pulls catering and bulk-order enquiries from WhatsApp, the booking form, email, and Instagram DMs. Parses headcount, date, dietary mix, venue, delivery window, and budget signals.
Decide
Checks the menu against live stock and kitchen capacity for that date. Applies surge pricing for peak slots, halal-only sourcing if flagged, and minimum-order rules per zone.
Act
Drafts the quote with itemised meals, totals, delivery fee, and your standard T&Cs. For straightforward orders, sends the link to confirm. For complex orders, queues for ops review.
Remember
Holds the customer's order history, dietary preferences, and the company they ordered for last time. Repeat orders skip the 12-question discovery and start with "your usual, but for 50 people on the 18th?"
Capabilities
Six clusters. Pick the ones eating your weekends.
Each cluster turns on independently. Most caterers start with bulk pricing and the dietary check, then add the rest as the trust builds.
Bulk Order Pricing
Quote the 200-pax lunch in seconds, not on Monday morning.
An office manager messages at 4pm: "200 lunch boxes for next Wednesday, half halal." The agent prices against the menu, checks halal kitchen capacity for that day, and replies with a costed quote inside 90 seconds.
Live Stock and Kitchen Check
Don't quote what the kitchen can't make.
Salmon teriyaki is 80% of the mix the customer wants. Stock for next Tuesday only covers 60 portions. The agent surfaces a switch (mackerel teriyaki) inside the quote with no margin loss.
Dietary and Compliance Flagging
Catch the allergen note buried in line 3.
The customer mentions "one of the guests is gluten-free" in a side comment. The agent flags it, separates the GF meal in the quote, adds the prep cost, and warns ops about the cross-contamination risk on the BOH plan.
Repeat Order Auto-Quote
Stop re-discovering the same corporate account every fortnight.
The same HR team orders bento boxes every other Wednesday for staff lunch. The agent recognises the recurring pattern, sends the standing quote on Tuesday afternoon, and only escalates if the customer changes the headcount or dietary mix.
Delivery Window and Zone Logic
Promise delivery times the route can actually hit.
A 12:30pm delivery to a CBD office. The agent checks the route, knows the kitchen needs 9am dispatch for that slot, and confirms only if the order time and route together work. No "we'll try" promises that break SLA.
Quote-to-PO Closing
Move the customer from quote to confirmed order without a four-day email thread.
A customer accepts the quote on WhatsApp at 10pm. The agent confirms, generates the invoice, sends the deposit link, and updates the kitchen ticket. The morning team starts the day on a confirmed order with the deposit cleared.
Autonomy
Send if you want. Or hold for ops.
Every capability has four levels. Repeat orders can run on full auto from day one while bespoke event quotes stay at draft-and-wait. You decide where ops stays in the loop.
Surface only
Triages the enquiry, extracts headcount and dietary, flags it for ops to quote.
Draft + wait
Generates the full quote. Ops reviews and sends.
One-click approve
Drafts the quote and queues it in your outbox. You hit send.
Full auto
For repeat customers and orders inside agreed price bands, the quote ships and the kitchen ticket is created without a human checkpoint.
Singapore playbook
Six orders Singapore caterers see every week.
Scenarios we've built the agent to handle, grounded in how SG cloud kitchens, event caterers, corporate F&B teams, and full-service operators actually get messaged. Your version is configured to your menu, your kitchens, your delivery zones, and your repeat customers.
Halal-only government enquiry
An 80-pax government department lunch lands on WhatsApp. The agent recognises the halal-only requirement, sources from the MUIS-certified menu only, and attaches the halal cert in the quote so the procurement officer doesn't have to ask.
SP Group surge week
Central kitchen utility cost spikes during a heatwave week. The agent applies the temporary surge surcharge to large orders (>100 pax) in the quote with a one-line note on why. Customers see the explanation alongside the line item.
SFA inspection prep
The inspector visit window opens. The agent flags every order that uses the affected SOP categories so ops can prep documentation and stagger the delivery schedule around the kitchen audit window.
Last-minute Friday CBD lunch
A 30-pax order at 10:45am for noon delivery to Raffles Place. The agent checks dispatch capacity, confirms only if the route allows, and suggests 1pm if not. No "we'll try our best" that lands a 1-star review at 12:45.
Recurring weekly order rebalance
A standing weekly bento for a coworking space. The member count changes by 20% mid-quarter. The agent prompts the customer to re-baseline, sends a fresh quote with the volume discount tier applied, and updates the standing order without a separate sales call.
Festive blackout dates
CNY reunion and Hari Raya open-house orders flood in. The agent applies festive-week pricing, surfaces blackout dates clearly, and prevents the kitchen from over-promising on cooking capacity.
Plugs into your stack
Reads the orders where they land. Posts the ticket where the kitchen works.
WhatsApp Business
Instagram DM
Gmail
Shopify
WooCommerce
Xero
QuickBooks
MYOBPlus your POS, KDS, dispatch software, and procurement systems like EzyProcure. For systems without an API, we work directly with your team during scoping.
Common questions.
How does it know our menu and pricing?
Menu, modifiers, dietary options, and pricing rules are mapped during scoping. Updates to the menu (new items, price changes, availability) flow through whatever your team already updates. The agent reads the same source of truth as your kitchen.
What if the customer asks for something not on the menu?
The agent flags off-menu requests, drafts a polite holding response with options, and routes the lead to your sales team. You decide whether to take the bespoke job. The agent doesn't quote things the kitchen hasn't agreed to make.
Can it handle halal-only customers?
Yes. Halal sourcing rules are part of the configuration. For MUIS-certified operators, the agent only quotes from the certified menu when halal is flagged, and attaches the cert to the quote.
What about kitchen capacity? Can it commit beyond what we can deliver?
Capacity caps per day, per kitchen, per delivery zone are enforced. The agent quotes within capacity, suggests alternative dates if the requested slot is full, and never books a delivery the route can't service.
How does it talk to our existing systems?
We integrate with most POS and KDS systems, your accounting tool, and your dispatch software. For systems without an API, we work directly with your team during scoping. The agent sits between the customer and your stack, not on top of it.
Where is customer and order data stored?
In Singapore (AWS ap-southeast-1), PDPA-aligned, with audit logs and role-based access. We sign DPAs on request.
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. SMEs are eligible for up to 50% Productivity Solutions Grant (PSG) support for the adoption of Voltade AI solutions, a Pre-Approved Solution under the IMDA SMEs Go Digital programme.
Quote the order before the kitchen's even open.
Free scoping session. Show us a week of catering enquiries and we'll show you which ones the agent would have closed.
Free scoping. No commitment.