AI for restaurants · Mallorca
Artificial intelligence for restaurants
In a restaurant, the work nobody sees starts when the kitchen closes: answering bookings, updating the menu, placing orders, checking what each dish has cost. AI can take a good part of that off you without touching the service.
What repeats every day in a restaurant
I talk to a lot of restaurant owners in Mallorca and the list is very similar from one to the next. None of these tasks is hard; the problem is that they add up and always fall on the same people, usually outside working hours.
- Bookings by WhatsApp and phone. Messages at all hours asking whether there is a table, for how many and at what time. They get answered between services, or they do not get answered.
- Menu and allergens in several languages. Every time the menu changes it has to be translated and the allergen information checked, which is mandatory.
- Reviews. Google and TripAdvisor decide many bookings, and replying well takes time.
- Purchasing and dish costing. Orders to suppliers, delivery notes and knowing what each dish really costs when prices change.
What AI can do, specifically
An assistant can handle the bookings that arrive by WhatsApp or through the website using your real availability, and pass large groups or special requests to a person. The menu is translated automatically into the languages you need and someone checks it before it is published. Reviews arrive with a draft reply already prepared.
It helps behind the bar too: reading delivery notes that arrive as a photo or by email, noting the prices and warning you when a dish has stopped earning a margin. It is the part owners appreciate most, because it is the one they have the least time to look at.
Allergens: AI helps, but it does not decide
Allergen information is mandatory and it is a health matter. AI can help keep it up to date in every language and flag when a change to a recipe affects an allergen, but the final check is always done by someone in the kitchen. That is how I design it from the start.
How we start
I visit the restaurant outside service hours, see how the bookings come in, who places the orders and which programs you use. From that comes a report on what is worth automating and where to begin. We choose one thing, build it and measure it for a few weeks before going further.
If the problem is in the website or the booking system, the Teix Web Studio team solves it and I coordinate it, so that everything fits together.
Questions
What people usually ask
Do I have to change my booking system?
Not necessarily. First I look at what you use and what data can be taken from it. I only suggest changing it if it does not let you connect anything.
Does the AI reply to customers on WhatsApp?
It can answer what repeats using your real availability and pass to a person anything that is not clear: groups, events, allergies or complaints.
Can the menu and allergens be translated?
Yes, into the languages you need. The translation is checked before it is published and the allergen information is always validated by someone in the kitchen.
Is it any use for a small restaurant?
Yes. In a small restaurant the tasks outside service fall on the owner, and that is exactly where the most time is recovered.
How long until it is up and running?
The first automation is usually running about six weeks after the diagnosis. It is better to start before high season.
How much does it cost?
It depends on what is automated. After the diagnosis I send you the figures in writing before you commit to anything.
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