For restaurants, eateries and kitchen groups
In a restaurant money leaves through the back of house: in what was over-ordered and binned, in the supplier's price per kilo that crept up unchecked, in a rota that does not follow demand.
Restaurant
Waiting for your approval
Request chicken quotes from three suppliers
The current one raised the price on the last invoice
01 / 056:30
The invoice is checked against what was ordered and received, and Adren flags the gaps so you can claim them.
Today's list
02 / 059:00
Your team counts by voice or phone, and Adren proposes the prep list from similar days' sales.
Spotted by the Shadows
Waste and over-buying
03 / 0513:30
With the kitchen flat out Adren stays out of the way; it only records which dishes go out and what runs out.
Waiting for your approval
Suggested order for tomorrow
Weekend demand is high for the grilled pork tacos
04 / 0517:00
The supplier order is drafted from sales and stock, and you approve it or adjust it.
Spotted by the Shadows
A rota that ignores demand
05 / 0523:30
Sales, waste and hours worked are crossed automatically, and you wake up knowing what each shift cost.
Restaurant
It all lives in invoices, in the chef's notebook and in the manager's head, and at month end it rarely gets added up.
Kitchens order extra just in case and bin what is left. The Shadows read your invoices, POS sales and counts in read-only mode and show how much of what you bought never reached a plate.
The price of an ingredient rises a little each week and the invoice gets paid without comparison. The Shadows set what you pay today next to what you used to pay, in the same unit and pack size.
The rota is built from habit rather than from what each day sells, and overtime shows up in payroll. The Shadows cross hours worked against sales per shift to show where you carry too many or too few people.
Booked tables that never turn up and guest comments nobody replies to. The Shadows count how many bookings were lost and how many reviews went unattended.
What Adren does
What we usually build first for a business like yours:
With your approvalFeatured
Reads every invoice, spots the price increases and drafts the quote request to two or three alternative suppliers; the chef checks equivalents and quality before any message leaves.
Waiting for your approval
Request chicken quotes from three suppliers
The current one raised the price on the last invoice
Today's list
Your team counts by dictating or with a phone and the inventory updates; the manager confirms any doubtful quantity.
Today's list
With your approval
From sales per dish it proposes the order and the day's prep list, and you approve or adjust them.
Waiting for your approval
Suggested order for tomorrow
Weekend demand is high for the grilled pork tacos
Schedule
Builds a proposed rota from each day's demand, and the manager decides what gets published.
Schedule
Conversation
Confirms bookings by WhatsApp or voice and drafts replies to reviews for you to approve.
Do you have a table for six tonight at 9?
Yes, a table at 9:00 PM. Shall I confirm?
Yes, confirm
Confirmed. I'll send a reminder this afternoon
Ask Adren
Type the question the way you'd ask your manager. Adren answers with what it saw in your operation and what it proposes; the decision is yours.
YouWhich supplier raised prices the most this month?
I went through the invoices and marked the ingredients whose price went up. I prepared the quote request to alternative suppliers for the chef to check equivalents.
How it works
The Shadows read your POS, invoices and spreadsheets in read-only mode, the Company Brief puts a number on where your kitchen loses money, agents propose and you approve, and Monthly Care measures what was recovered.
Read your operation, read-only. They change nothing.
The map of your business and where the money goes.
Act with your approval. You decide what turns on.
We measure, adjust and look after it every month.
With what you already use
Shadows, read-only
Read the way you keep it today.
You approve every action.
Contactless
Your loyalty program lives on your diners' phones, with no app.
NFC passes in Apple Wallet and Google Wallet, on iOS and Android. No app to install. We set it up for your business.
Powered by Alara Technologies
One tap at checkout adds the visit to their card.
Send a Tuesday offer and they redeem it with a tap.
Tickets for your special nights, checked at the door.
Made to measure
Nothing is switched on by default: the Company Brief for your restaurant decides which agents come in and under what rules. A small eatery with one cook and a purchasing notebook does not get the same as a group with three kitchens, a central commissary and invoices from twenty suppliers.
Packages
All three are made to measure. They differ by size and complexity, not by a fixed list of features.
1 business
One business · your ERP and systems included
For a single-site restaurant we usually switch on the ingredient negotiator, counting, and purchasing with prep, connected to your POS and your invoices.
Several locations
Several locations or more complex processes
For several sites or a more complex operation we add shifts, bookings and a consolidated view so kitchens can be compared with each other.
The whole operation
The complete operating system
For a group, the complete system: commissary, comparison across sites and menu engineering by region, with agents trained on your own processes.
What we measure
Measured from your own baseline. It is not a promised result.
What you already have: supplier invoices, POS sales, recipes and, if they exist, count sheets. It is all read without changing anything. If you have no written recipes, we start with the ten ingredients you spend the most on.
You and your chef. The agent prepares the comparison and the quote request; nothing goes to a supplier and no order changes until you approve it.
No. It connects to what you already use: your POS, your invoices, the purchasing spreadsheet or the chef's notebook. What it replaces is the manual work of crossing all of that.
See Adren working in your business
For restaurants, eateries and kitchen groups