1-10 employees
A family-owned restaurant with 75 seats was struggling with menu planning. Some dishes sold poorly while others frequently ran out. Food waste was approximately $1,200 monthly, and they missed revenue opportunities by not promoting popular items.
Implemented AI menu analytics tool that analyzes POS data to identify top performers, slow movers, and optimal pricing. The system provides recommendations for menu changes, portion sizes, and promotional opportunities based on sales patterns and profitability.
Connected AI tool to existing POS system (Toast). Uploaded 12 months of sales data. Configured menu items with cost and pricing information. Set up weekly reports with recommendations. Trained manager on interpreting AI insights and making menu adjustments.
The AI revealed surprising insights - our 'signature dish' was actually one of the least profitable due to ingredient costs. We adjusted the recipe and pricing, improving margins without affecting sales. The system also identified optimal times to promote certain dishes (soup sells better on rainy days, salads on hot days). Data-driven menu decisions removed guesswork and family arguments about what to keep on the menu.
We initially resisted removing sentimental menu items that the AI flagged as unprofitable. After testing the AI's recommendations on a few items and seeing positive results, we became more willing to trust the data over tradition. We also learned to consider customer favorites even if margins were lower - some items drive traffic even if they're not the most profitable.