Your AI operator

Custom-built for your restaurant.

Patty connects the full picture, acts on your behalf, and runs the work that keeps your business moving.

Hire Patty See Patty at work

PATTY / AT WORKToday

Good morning.

I got a head start.

Catering outreach. Sent.

Local reunion coming up. Your menu shared. Kitchen alerted.

Friday coverage. Restored.

Callout filled. Updated schedule sent.

$118.40 credit. Requested.

Delivery discrepancies caught. Vendor follow-up sent.

Less on your list.
More room for hospitality.

+20%profits system-wide

Smarter commissary production & scheduling

+$21Kannualized profit per location

Predictive purchasing. Less bread waste.

+$95Kannualized profit per location

Menu pricing informed by product mix & local competition

A DAY WITH PATTY

She runs the back office.You create what guests come back for.

Morning
Before the doors open
1. DEMAND FORECASTING
  Know what’s coming.
  Friday demand forecast+18%
  M
  T
  W
  T
  F
  S
  S
  Weather + local demand
  2 extra cases of mozzarella added to the order.
2. PURCHASING
  Buy just enough.
  Thursday deliverySent
  Squash required40 lb
  Already on hand−10 lb
  Ordered3 × 10 lb cases
  Order sent. Delivery booked for Thursday.
3. PREP PLANNING
  Give the team a plan.
  Today’s prepFriday · Main St.
  Dough balls↑ 40 for higher demand
  140
  Chicken thighResized to reduce overprep
  32 lb
  MarinaraCommissary delivery reserved
  4 gal
  Prep quantities updated. The team has its plan.
Service
Every service, lunch or dinner
1. COOKING
  Keep it fresh.
  Roasted squash30 lb cooked output · Friday service
  11:00 AM20 lbOpening batch
  1:00 PM5 lbLunch top-up
  3:00 PM5 lbAfternoon batch
  Cooking plan sent. Fresh batches through lunch.
2. COMMISSARY
  Connect every kitchen.
  Commissary
  12 gal marinara · Friday batch
  Main St.4 gal reserved
  Downtown4 gal reserved
  Westside4 gal reserved
  Production scheduled. Store allocations reserved.
3. CATERING
  Make room for more.
  SATURDAY · NOON PICKUP40 meals
  Food protected in the prep planMaria · Prep & packingSam · Pickup & handoff
  Meals reserved. Maria and Sam assigned.
Closing time
After the last table
1. VENDOR MANAGEMENT
  Find the better buy.
  Chicken thigh · Price per lb
  Vendor A~~$2.79~~
  Vendor B$2.48
  Vendor C$2.85
  Chicken order moved to the better price.
2. INVOICES & FOLLOW-UPS
  Get what you’re owed.
  Delivery checkedCompared with your invoice
  Invoice lines matchedChecked
  2 discrepancies found$118.40
  Credit requested
  $118.40 credit requested. Vendor follow-up sent.
3. STAFFING & SCHEDULES
  Keep every shift covered.
  Friday · Dinner service
  Prep · 3–8 PMOpen shift
  Availability matched
  Maria assignedPrep · 3–8 PM
  Shift covered. Updated schedule sent to the team.
And much more.
Built around your business.
Every restaurant runs its own way. Patty learns yours.
- Inventory counts
- Waste logs
- Store transfers
- Menu pricing
- Live P&L
- Weekly briefs

THE INTELLIGENCE BEHIND THE WORK

Everything connected.
Nothing in isolation.

Patty works with the whole picture: your systems, your team’s knowledge, and what’s happening outside your doors.

Sales & inventory

+ more

Catering & commitments

+ more

Labor & schedules

Your people, availability & coverage

Patty

Your whole business.
In context.

Weather & local demand

Forecasts, neighborhood events & trends

Suppliers & purchasing

Prices, deliveries & what’s on order

Your team’s know-how

Conversations, recipes & how you work

Your tools.
Your pace.

Keep what works.

Patty connects your existing systems and puts their data to work.

Bring more onto Patty.

COGS, purchasing, inventory, labor, and more—built in. Switch at your pace.

BEHIND EVERY DECISION: DATA THAT FIXES ITSELF.

Numbers you can
actually trust.

Your operation changes every day. Patty keeps the data connected, catches what doesn’t add up, and fixes the source.

Less checking the numbers.
More confidence in the next move.

Invoice: $50 for a 10 lb case

Misread as~~$50/lb~~

Patty corrects it to$5/lb

01
Invoice corrected
The right unit, fixed at the source.
02
Recipe costs updated
Connected recipes use the corrected cost.
False margin alarm resolved
Accurate costs. No manual cleanup.

Fix the mistakes.

Catch wrong units, duplicate records, and broken ingredient links at the source.

Keep up with change.

Learn new pack sizes and supplier changes. Recognize a real price increase.

Ask. Then learn.

When the answer isn’t clear, get the missing context from your team.

Your AI operator

I got a head start.

She runs the back office.You create what guests come back for.

Know what’s coming.

Buy just enough.

Give the team a plan.

Keep it fresh.

Connect every kitchen.

Make room for more.

Find the better buy.

Get what you’re owed.

Keep every shift covered.

And much more.Built around your business.

Everything connected.Nothing in isolation.

Your tools.Your pace.