Question 1

What are you building at RestroAI?

Accepted Answer

We’re building an AI operating system for restaurants: one connected platform for sales, inventory, purchasing, guest service and owner decisions. The work spans stock and recipe costing, supplier invoice review, Orby menu assistance, Orby Host reservation assistance and an owner-facing intelligence layer. The aim is to help a restaurant understand what happened, what needs attention and what to do next, using its own operating records.

Question 2

How do the different parts of RestroAI work together?

Accepted Answer

Think of a dish moving through the restaurant. A supplier delivery adds ingredients, a recipe describes what goes into the dish, a sale helps explain expected ingredient use, and a stock count shows what is actually left. We’re connecting that context with guest conversations and owner insights. A question about food cost should draw on those related records, with missing information made clear.

Question 3

How is RestroAI different from a traditional POS system?

Accepted Answer

A POS handles orders, billing and transaction records. RestroAI’s wider focus is what those records mean for stock, recipes, purchasing and daily decisions, alongside AI assistance for guests and owners. POS and sales workflows are part of that picture. A demo should cover the billing, payments, hardware and integration requirements relevant to your restaurant.

Question 4

Who is RestroAI being built for?

Accepted Answer

Restaurant owners, managers and the teams running daily service. We’re designing for cafés, cloud kitchens, quick-service restaurants, casual dining and multi-outlet businesses. A small café might start with ingredient costs and purchasing; a larger team might need outlet visibility and consistent processes. The starting point is a specific operating problem, with the modules and setup matched to it.

Question 5

What does RestroAI cover in inventory and recipe costing?

Accepted Answer

The inventory work connects ingredients, purchase units, recipes, stock movements and supplier costs. That means understanding how a purchased pack becomes usable stock, how much a recipe consumes and which costs support a dish’s calculation. Accurate units, recipe quantities and yields matter. During a demo, follow one ingredient from delivery through a recipe and a stock count to see the workflow your team would use.

Question 6

How does AI help with supplier invoices and purchasing?

Accepted Answer

We’re using AI to help turn supplier invoices into reviewable receiving drafts. Your team checks the item matches, pack sizes, units, quantities and prices before accepting a receipt and changing stock. The review step helps catch incorrect matches or conversions. Purchasing and owner insights then build on the supplier and stock records your team has confirmed.

Question 7

Can RestroAI help me understand food costs and waste?

Accepted Answer

It is being built to connect recipe costs, supplier price changes, sales mix and stock records so you can investigate where margin is going. Comparing expected ingredient use with physical counts can highlight differences worth checking, such as waste, portions or a missed entry. The useful next step is a measured change in your operation, supported by reliable records and a consistent team process.

Question 8

What kinds of questions will the owner intelligence layer help answer?

Accepted Answer

Questions such as “What changed in food cost?”, “Which ingredients need attention?” and “What should we review before the next service?” The direction is an assistant that brings together connected restaurant records and explains the basis of an answer. Date range, outlet and missing data matter. In a demo, we’ll show which questions are supported today and the source records behind an answer.

Question 9

Will RestroAI help with demand forecasts and prep planning?

Accepted Answer

Demand and prep planning are part of the direction we’re building toward. Useful suggestions need sales history, current stock, recipes and the context of an upcoming service. Forecasts are estimates: events, menu changes and incomplete records can affect them. We’ll confirm the planning workflows available in your rollout, with the kitchen team reviewing suggestions before changing prep or purchasing.

Question 10

Can I use RestroAI across more than one outlet?

Accepted Answer

RestroAI is designed for single restaurants and multi-outlet teams. For a multi-outlet rollout, we agree which locations and records are connected, who can see each outlet and which views should be shared. Outlet coverage, reporting and rollout order are confirmed during onboarding. Bring an example of a decision you need to compare across locations so we can walk through it together.

Question 11

How much control does my team have over AI suggestions?

Accepted Answer

We’re building around team control. AI can help explain records, suggest next steps and prepare drafts, while operational changes follow a review and approval path. In the invoice example, extracted line items remain a draft until the receipt is checked and accepted. Your demo should show the permissions and approval steps for each workflow included in your setup.

Question 12

What is Orby?

Accepted Answer

Orby is RestroAI’s guest-facing menu assistant. It is designed to help people explore dishes, ask menu questions and build an order through a text or voice conversation. Its usefulness depends on the restaurant’s menu, modifiers and availability being accurate. We confirm the supported languages, channels and ordering connections for your setup during a demo and onboarding.

Question 13

What is Orby Host?

Accepted Answer

Orby Host is the reservation-assistance experience we’re building, focused on phone conversations and guest follow-ups. The intended workflow connects a guest’s request with the restaurant’s reservation process. Supported booking systems, languages, confirmation steps and handoff to staff depend on the agreed rollout. We’ll walk through those details with your team before introducing it to guests.

Question 14

How do Orby and the restaurant team work together?

Accepted Answer

The aim is to make menu discovery and routine guest questions easier so staff have more time for service. Your team supplies and maintains the menu information, decides which ordering steps are connected and handles questions that need a person. A demo should include incomplete menu information and a request for staff help, so you can see the handoff as well as the conversation.

Question 15

Can I keep my existing POS?

Accepted Answer

RestroAI is designed to work with existing restaurant software. Compatibility depends on your systems and the agreed integration scope; replacing your POS is not a requirement for every setup. Tell us your provider, version and the records you want to connect so we can assess the fit before making a plan.

Question 16

Which systems can RestroAI connect to?

Accepted Answer

The platform direction brings together sales and POS, inventory, purchasing, guest service and other relevant restaurant records. Compatibility is assessed for your actual providers and workflows. We confirm available data, the sync method and responsibility for support during onboarding. Bring a list of your current systems and the workflow you want to connect first.

Question 17

What information does my team need to prepare?

Accepted Answer

Start with your menu, current systems, outlet list and one problem you want to improve. For inventory, useful records include ingredients, purchase units, recipes, yields, supplier prices and a recent stock count. For guest assistance, bring menu descriptions, modifiers and the questions guests often ask. We’ll agree what is needed for the selected workflow before you share operational data.

Question 18

How up to date will my restaurant’s information be?

Accepted Answer

Freshness depends on the source system, the supported connection and when your team records activity. A stock count entered later or a delayed POS sync can affect the view. We’ll confirm the expected update timing for each connection and show how to recognize missing or delayed information. Checking that timing is part of choosing a workflow your team can rely on.

Question 19

How will access to restaurant and outlet data be handled?

Accepted Answer

Access requirements are part of onboarding: which business and outlets a person works with, the records they need and the actions they may take. Ask us to demonstrate owner and staff access using the modules in your rollout. We’ll also discuss your data-handling, retention, export and contractual requirements as part of agreeing the setup.

Question 20

Do we need new hardware or technical skills?

Accepted Answer

RestroAI is a web-based platform designed for restaurant operators. Hardware needs depend on the workflow: a browser-based owner view is different from a billing counter, kitchen printer or guest-facing device. We’ll confirm devices, connectivity, staff training and any integration work with you. Include requirements such as offline billing in the evaluation so the complete service workflow can be assessed.

Question 21

What is available today, and what is still being built?

Accepted Answer

RestroAI is in early access. Available modules, integrations, pricing and rollout scope are confirmed with your restaurant during onboarding. This FAQ explains the platform direction and the workflows we’re developing. Your demo will distinguish working product flows from illustrative examples or planned work, and your onboarding plan will name what is included.

Question 22

How does pricing work?

Accepted Answer

Pricing depends on the modules, number of outlets, integrations and rollout support your restaurant needs. Request a demo, describe your setup and ask for a quote that states what is included. Early access and a product demo do not mean the software subscription is free. Any trial, contract term or additional implementation work is confirmed with the team.

Question 23

Can early-access restaurants help shape the product?

Accepted Answer

Yes. We learn from real restaurant workflows and use that feedback to prioritize what we build. Bring a concrete example of where your team loses time or struggles to get an answer. We can discuss a pilot and how to measure it. Feature requests help shape the roadmap; scope and delivery dates are agreed separately before your operation relies on new work.

Question 24

What happens in a RestroAI demo?

Accepted Answer

We start with your restaurant: the type of service, number of outlets, current systems and a problem you want to solve. Then we walk through relevant workflows, explain what is available, check integration needs and discuss pricing and onboarding. Useful things to bring are your POS provider’s name, an outline of your stock process and a question you wish your current reports could answer.

Question 25

Are the examples on this website real restaurant data?

Accepted Answer

The interactive menu, invoice and owner-insight examples on the website use illustrative records to explain the idea. Their figures are examples, not customer results or live stock balances. A demo is the place to examine working product flows and confirm how your restaurant’s records would be connected before starting a rollout.

Good questions.
Clear answers.

The RestroAI platform

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