Lina — we walked a Friday service across all four Birch Table rooms. Here's what we'd build.
Inventory ordering across 4 kitchens runs on Sunday-night spreadsheets via the chefs' phones
You spec the same olive oil at $X/L at one location and $Y at another — different chefs ordering the same thing differently. Margin leaks invisibly.
Labor scheduling lives in Sling + a shared Notion doc; overtime hits 14% in your busy weeks before anyone notices
You're paying time-and-a-half because the schedule was set 10 days ago and demand shifted.
Reviews on Google + Yelp + Resy are read by the GM "when she has time" — typically 3-5 days later
A bad review you reply to within 24 hours converts hostile guests; one you reply to in a week reads as indifference.
Recipe consistency is "we trained them" — but staff turnover is 35% annually
Your signature carbonara at location 4 isn't your signature carbonara at location 1. Brand erodes one shift at a time.
The independent restaurant groups that hit 8-figure revenue without going corporate aren't the ones with celebrity chefs — they're the ones who systematized inventory, labor, and reputation so the chefs can cook.
We set up a workspace that owns ordering math, watches labor before overtime hits, replies to reviews within hours, and keeps recipes consistent through staff churn.
We configured 4 agents for Birch Table Group. Each one knows your world.
Inventory Optimizer
Aggregates orders across all 4 kitchens, negotiates par-level pricing, flags supplier drift before chefs feel it
Labor Sentinel
Watches forecasted demand vs current schedule; flags overtime risk 48 hours out so you reshape the schedule, not pay the premium
Reputation Coach
Reads new reviews across Google + Yelp + Resy, drafts personal replies for the GM, escalates the angry ones with full context
Recipe Memory
Living recipe book tied to each prep step, photo, and chef note; new staff hit consistency in weeks not months
Because I know Birch Table Group's world, I can:
Cut inventory variance across 4 kitchens by 8-12% via aggregated ordering
On a $4M food cost base, that's ~$300K-$500K margin recaptured per year
See overtime risk 48 hours before it hits, not after payroll runs
Labor cost smooths; you stop bleeding margin on Sundays
Reply to every review within 6 hours, ranked by escalation risk
Hostile-to-loyal conversion rate doubles; review average climbs over quarters
Onboard a new line cook to brand-consistent execution in 3 shifts, not 3 weeks
Quality stays steady through 35% annual churn
Your chefs trained for years to cook, not to chase Sysco invoices. Want to give them the kitchen back?
This page was made for Lina at Birch Table Group.