Dining rooms where service and margins both hold up
Complex menus, bars and table service need more than a POS report. See service speed at the table, real plate costs and bar variance next to each other.
How it works
Service you can measure
Seat-to-order time and table turns are measured on camera, and slow tables alert the floor manager during service.
- Waiting-table alerts
- Table turn by section
- Covers against bills
Costing for complex menus
Sub-recipes, garnishes and seasonal specials are costed from current purchase prices, so menu engineering uses real margins.
- Sub-recipes and yields
- Specials costed before launch
- Contribution per dish
Bar under control
The bar runs as its own location with its own counts, and liquor is kept under state VAT separately from GST on food.
- Pour variance
- Separate tax treatment
- Bottle-level counts
What changes
What teams using Casual and Fine Dining should expect to see.
- Faster, more consistent service
- Menu decisions on true margins
- Bar variance you can see
Questions
Can we track service charge distribution?
If you collect service charge, its distribution to staff can be set up as a payroll component.
Does it handle reservations?
Reservations stay in your POS or reservation tool; DeepRestaurantAI uses the resulting bills and covers.
See DeepRestaurantAI with your own outlets
We'll connect a sample of your POS data and walk you through sales, purchasing, food cost and DeepObserve.ai camera AI for your format.