Stop Wasting Food and Cash on Guesswork Inventory With Custom AI Forecasting Built Just for You
Imagine slashing your food waste by 30% while keeping shelves stocked for that lunch rush. Our tailored AI digs into your sales patterns, seasonal spikes, and even weather impacts to predict demand like a seasoned chef reading the room.
Join 150+ food service spots with streamlined ops and happier teams
The "Inventory Chaos" Problem
Perishable Goods Like Fresh Produce and Dairy Spoiling Before They Sell, Leading to 20-30% Waste Rates in High-Turnover Kitchens
Unpredictable Demand from Seasonal Menu Shifts, Such as Summer BBQ Specials or Holiday Brunch Booms
Manual Tracking Errors During Busy Service Hours
Supply Chain Delays Wreaking Havoc on Fresh Deliveries, Causing Gaps in Key Ingredients Like Seafood or Imported Spices
Overordering Staples Like Flour and Oils During Slow Weeks, Tying Up Capital in Pantry Overstock
Weekend Rush Stockouts on High-Demand Items Like Burgers or Craft Cocktails, Killing Repeat Business and Table Turnover
Our Custom-Built AI Forecasting – Tailored to Your Restaurant's Rhythm
We've helped over 50 food service teams ditch spreadsheets for smart systems that actually get their unique workflows
Why Choose Us
Here's the thing: off-the-shelf inventory tools treat every spot like a cookie-cutter chain, ignoring your quirky peak hours or that secret sauce recipe that flies off the shelves. At AIQ Labs, we build forecasting AI from the ground up, trained on your exact sales data, supplier quirks, and even local events. It's flexible, plugs right into your POS and accounting, and evolves as your menu does. No more one-size-fits-all headaches – this is inventory smarts crafted for your kitchen's heartbeat.
What Makes Us Different:
Why This Perfect Fit Transforms Your Ops
Zero Stockouts, Full Customer Smiles
Picture this: no more turning away tables because you ran out of fresh salmon on a busy Friday during peak dinner service. Our AI nails demand forecasts by analyzing POS data and reservation trends, ensuring you have just enough – boosting satisfaction scores by up to 40% and keeping regulars coming back week after week.
Slash Waste and Boost Your Bottom Line
Food waste is like throwing cash in the dumpster – we've seen clients cut it by 35% for items like leafy greens and proteins, saving $15K yearly on a mid-sized spot with 50 seats. Your custom model learns from past overorders and supplier lead times, optimizing for perishables without generic assumptions.
Effortless Efficiency for Your Team
You're probably thinking, 'Who has time for more software during brunch rush?' Our system automates the grunt work by integrating with your kitchen display system, freeing your staff from endless counts during prep time. Result? Faster ticket times by 15 minutes, less stress, and ops that run smoother than a well-seasoned pan.
What Clients Say
"Before AIQ, we were dumping $2,000 a month in spoiled lobster and shrimp because our old spreadsheet couldn't handle summer tourist surges. Now, their custom forecast factors in weather patterns and local events, and our waste is down 28% in just three months. It's like having an extra sous chef watching the walk-in cooler."
Maria Gonzalez
Operations Manager, Coastal Bistro (Seafood-Focused Spot in Miami)
"Let's be honest, inventory was a nightmare with our rotating farm-to-table menu – constant shortages on heirloom tomatoes during weekend brunches. AIQ built us a tool that factors in our local harvest cycles and supplier reliability, and we've avoided stockouts entirely this season. Saved us about 15 hours a week on manual par checks alone."
Jamal Carter
Owner, Green Plate Eatery (Farm-to-Table Cafe in Portland)
"We juggled three apps for tracking prime rib and seasonal veggies, but nothing predicted our holiday catering booms accurately. Their AI integration with our POS cut overstock by 22% on proteins, and the real-time dashboard means my team spots issues before they snowball into comped meals. Total game-changer for our efficiency during peak hours."
Sarah Lee
General Manager, Urban Grill House (Casual Steakhouse Chain in Chicago)
Simple 3-Step Process
Discovery Chat
We hop on a call to unpack your current inventory pains – from peak-hour rushes to supplier delays – and map out your exact needs. No fluff, just understanding your flow.
Custom Model Build
Our team crafts your AI forecaster using your sales history, menu data, and external factors like weather. It's all coded to fit your workflow, tested rigorously before launch.
Seamless Rollout and Tune-Up
We integrate it into your systems, train your crew, and monitor the first few weeks. Adjustments happen on the fly, ensuring it adapts as your business evolves – full ownership from day one.
Why We're Different
What's Included
Common Questions
How does your inventory forecasting handle seasonal fluctuations in a restaurant?
Seasonality is a beast in food service – think summer patio booms or winter comfort food spikes. Our custom AI pulls from your past two years of sales data, cross-references with local trends like festivals or school schedules, and even factors in weather patterns. For instance, if iced tea sales jump 40% in July, it predicts accordingly and suggests buffer stock. We build it flexible, so you can tweak for one-off events like a private party. Clients see accuracy improve to 92% within the first quarter, meaning less guesswork and more reliable service. It's all tailored to your location and menu, not some broad average.
What makes this different from standard inventory apps like those in my POS system?
You're probably thinking those built-in POS tools are 'good enough,' but they're often rigid, designed for chains, not your indie spot's quirks. Our AI is custom-built: it learns your specific waste patterns, like how avocado guac doesn't last past Thursday, and integrates deeply without clunky add-ons. No subscription layers – you own the code. We've helped spots reduce overstock by 25% where POS forecasts fell short, especially during unpredictable rushes. It's like upgrading from a basic knife set to a chef's full kit, fitted to your hand.
How long does it take to set up the forecasting system for my restaurant?
Setup is straightforward but thorough – we start with a 1-hour discovery call to grab your data sources, then spend 2-4 weeks building and testing the model. Integration with your POS takes another week, including team training. Total rollout: about 5-6 weeks to live forecasts. During this, we handle data migration so you don't lift a finger. Post-launch, we monitor for two weeks, tweaking for things like your weekend brunch surge. One client, a busy taco joint, was predicting accurately by week 7, cutting their produce waste noticeably. It's designed for minimal disruption to your ops.
Can this AI forecasting work if I have multiple locations or a food truck?
Absolutely – scalability is baked in. For multi-location spots, we create a central dashboard that aggregates data from each site's POS, customizing forecasts per venue's menu and traffic. A food truck? We adapt for mobile ops, factoring in route-based events or pop-ups. Say your downtown truck sees 20% more sales on market days; the AI learns that and adjusts orders. We've built this for a chain of three cafes, unifying their inventory views and saving $8K yearly across sites. It's flexible, owning the system means you expand without new subscriptions.
What data do you need from my restaurant to build the forecasting AI?
We keep it simple and secure – mainly your historical sales from POS (last 12-24 months), current inventory logs, supplier invoices, and menu details. No sensitive customer info required. If you use sheets or basic trackers, we import that too. For extras like weather impact, we pull public APIs. Everything's encrypted, and you control access. A pizzeria client gave us just six months of data initially; we built a solid model and refined it as more came in, hitting 85% accuracy fast. It's about starting with what you have and building smarter from there.
How does the system help reduce food waste specifically for perishables?
Perishables are the heart of food service waste – we're talking veggies wilting or dairy curdling. Our AI forecasts demand at a granular level, predicting daily needs based on your turnover rates and patterns, like salad greens spiking mid-week. It flags risks, say 'order 15% less lettuce this slow month,' and tracks shelf life to suggest FIFO rotations. One diner cut dairy waste by 32% after we tuned it for their brunch specials. Alerts come early, via app, so your prep team acts before toss-out time. It's custom to your storage setup, turning potential trash into profit.
Ready to Get Started?
Book your free consultation and discover how we can transform your business with AI.