60 covers, AI menu engineering, automatic inventory management.
Luigi didn’t know which dishes were profitable. Food waste was at 18%. Reservations managed in a notebook with frequent overbooking.
Modules Used
Per-dish food cost analysis. AI suggests optimal pricing and seasonal menu composition.
Auto stock management, reorder alerts, waste reduced from 18% to 12%.
Digital table management, smart waitlist, +25% occupancy rate.
Menu margin
Food waste
Occupancy rate
“I discovered my best-selling dish had the lowest margin. DineOS showed me immediately.”
— Luigi, Restaurateur