AI for Restaurants
Archi Group builds AI systems for restaurants: inventory that tracks itself down to each dish's ingredients, vendor orders that place themselves, invoices that enter your books, and voice agents that answer the phone. We own a restaurant ourselves, and its back office runs on a system we built.
Our restaurant runs on this
We own and operate a restaurant, and we built the system that runs its back office. Every menu item is mapped to its ingredients, so when a dish is ordered, inventory counts down automatically. When an ingredient runs low, a vendor order goes out before we run out. Invoices come in, get matched, and land in QuickBooks, and payments stay tracked without a spreadsheet in sight. We built it because food costs are unforgiving and manual counts always lie. Now we build the same class of system for other restaurants.
Where restaurants leak money
Food typically runs about a third of a restaurant's revenue, and it leaks quietly: portions unmeasured, counts done from memory, orders placed by gut feel, and invoices piling up until someone retypes them into the books. Meanwhile the phone rings hardest exactly when nobody has a free hand, and a catering inquiry worth thousands sits in an inbox until Monday. None of these leaks is dramatic. Together they are the margin.
What we build for restaurants
Systems that watch the back office and catch the phone:
- Restaurant inventory and vendor ordering: every dish mapped to its ingredients, counts that update with each order, and vendor orders that go out before you run out
- AI document and invoice automation: food and beverage invoices read, matched to orders, and entered into QuickBooks
- AI workflow automation: the back office connected, POS to inventory to accounting, without retyping
- AI voice agents: every call answered, common questions handled, reservations captured, and transfers to a human on request
- AI lead capture and follow-up: catering and private event inquiries answered in seconds and followed politely to a booking
What it costs
Inventory and back-office systems start at $5,000. Voice agents start at $6,500 and catering lead capture at $3,500. For context, subscription tools that cover pieces of this run roughly $3,000 to $6,000 per year, every year; our builds are one-time projects, and you own the system. Full pricing is on every service page. Free AI audit and fixed quote first, priced for restaurant margins, not enterprise budgets.
How it works
- 1
Free audit. A 20 minute call where we find the three places AI can save your business the most time or money. You get a fixed quote, whether or not you hire us.
- 2
Build. Most projects go live in 2 to 6 weeks. You approve everything before it touches a customer.
- 3
Run. We monitor, fix, and improve the system every month, and you get a plain English report on what it did.
Common questions
How does it know what each dish uses?
We map your menu to recipes with you once: every dish, its ingredients, and portion sizes. From then on, each sale depletes inventory automatically, and menu changes take minutes to update.
Does it work with our POS and QuickBooks?
Yes. It connects to common restaurant POS systems and to QuickBooks, so sales flow into inventory and invoices flow into your books without retyping. The audit confirms the exact fit with your setup.
Can it really order from vendors by itself?
Yes, by rules you set: par levels, preferred vendors, order days, and spending caps. You can keep any order behind a one-tap approval, and many owners do at first.
Can it take reservations and phone orders?
Reservations, yes: a voice agent books into systems like OpenTable and Resy or your own setup. Phone orders can be captured and delivered to your team by ticket or text, and entered directly where your POS supports integration.
We run on thin margins. Is this realistic for us?
We own a restaurant, so yes. Start with the single biggest leak, usually inventory or the phone, with a system that justifies itself in numbers before anything expands.