Research
We run every model we publish. Our restaurant is our lab: research questions come from real service, systems ship to a live kitchen, and we report what we measured — never what we hoped.
Time-series models on real order history drive what we stock and prep, so ingredients arrive just in time and almost nothing is thrown away. Forecast error (MAPE) is measured and recorded every day — quality is tracked, never assumed.
LLMs read noisy, multilingual vendor receipts, resolve them to canonical ingredients under strict safety constraints — with a human review gate before anything posts to inventory — and power conversational ordering. Language as an operations interface.
Prep graphs and bill-of-materials modeling schedule the work of a one-to-two-person kitchen, sequencing every step so a tiny team can run full service without heroics.
A future direction: activity recognition for workflow and food-safety process monitoring where segmentation removes faces and assigns anonymous track IDs before any analysis. The system observes process — never identities. Not surveillance, by construction.
How small teams and AI systems share work safely: staged-trust rollouts for voice agents, engineered organizational memory, adversarial multi-agent review of our own systems, and honest evaluation before autonomy.
One connected system: language models feed inventory, inventory feeds forecasts, forecasts drive the kitchen — and every link reduces the workload of the person cooking.
Guided Kitchen
A kitchen display guides each order through prep, so quality is consistent regardless of who is cooking.
Language Models
LLMs turn unstructured text — receipts, orders, spoken requests — into structured operational data.
Receipt Understanding
Vendor receipts are parsed and resolved to canonical ingredients, keeping inventory truthful without manual data entry.
Live Inventory
Every ingredient tracked in real time — what came in, what each dish consumes, what runs low.
Demand Forecasting
Order history becomes a forecast of what tomorrow needs — the engine of zero-waste stocking.
Prep Planning
Forecasts and bills-of-materials compile into a step-by-step prep schedule sized for a tiny team.
Guided Kitchen
A kitchen display guides each order through prep, so quality is consistent regardless of who is cooking.
Voice Agents
Hands-busy staff talk to the kitchen: safety-gated voice commands with staged trust before any irreversible action.
Privacy-Preserving Vision
Future: cameras that see activity, not identity — faces removed by segmentation, anonymous track IDs only.
Food Safety
Process monitoring and guided steps make food-safety compliance observable and automatic.
Customer Value
The payoff: faster orders, honest ETAs, always-available favorites, and the best food value per dollar.
Working paper · Language Models in Food Operations
A deployed system that resolves messy vendor-receipt lines to canonical ingredients under a hard safety rule — the model may never invent an ingredient — together with an audited safety analysis and a fully specified evaluation protocol.
Working paper · Human-AI Collaboration in Food Service
A case study of how a very small operation maintains a large production platform by engineering explicit organizational memory for AI collaborators — and an honest measurement of where that memory pipeline leaks.
Working paper · Human-AI Collaboration in Food Service
A failure-modes analysis and staged-trust rollout (shadow mode first, destructive authority last) for a kitchen voice agent whose commands can irreversibly change what customers can order — plus a measurement protocol for false destructive activations.
Vision
Our goal is a kitchen where the least possible labor produces the best possible food.
01 — Today
AI and machine learning already optimize stocking, accounting, prep, and every task around the plate.
02 — Next
Vision that understands workflow, prep, and food-safety events — where segmentation removes faces and assigns anonymous track IDs before any analysis.
03 — Always
The system studies the process, never the person. No identity, no surveillance — just better food with less work.
