ERP + AI in 90 Days

Why this matters

Running a restaurant already feels like juggling while sprinting, so adding technology can sound like one more ball in the air—unless it actually makes the sprint easier and the juggling lighter from week one.

That’s exactly what an integrated ERP plus POS with a light layer of AI does: it brings inventory, sales, production, and customer data into one place so decisions are faster and waste is lower without asking the team to work miracles.

What “ERP + AI” really looks like day to day

Picture a single homepage that shows yesterday’s COGS, today’s on‑hand by category, prep forecasts, and must‑order items based on lead times rather than hunches or last‑minute runs to the supplier.

Now add a live view of ticket times, error rates, and top sellers by channel, so pre‑shift briefings move from “what do you think?” to “here’s what we’ll do,” which is far less stressful for everyone on the floor and in the kitchen.

A friendly 90‑day plan that actually fits service reality

Days 1–30: we map how things really happen, pick the right tools, get a clean inventory count, set a baseline for COGS and waste, and lock the few critical integrations like delivery, payments, and digital menus that make daily work smoother immediately.

Days 31–60: we go live in waves—front of house, inventory, then kitchen display—while training cooks, hosts, and buyers on the exact clicks they’ll use in a rush, and we make the first menu tweaks to lift contribution margin without changing the soul of the dish.

Days 61–90: we switch on simple demand forecasts, set weekly performance huddles, and use short dashboards everyone can read at a glance, so the system becomes the backbone of how the restaurant runs rather than a side project.

Wins the team feels quickly

The team sees fewer “we’re out” moments, better portion consistency, and calmer shifts because prep is planned on real demand rather than guesswork, which guests pick up as better service and pacing.

Owners and managers see cleaner margins, tighter cash flow, and less time spent reconciling contradictions between spreadsheets and receipts, which frees up energy for specials, events, or just going home earlier once in a while.

Getting started without overwhelm

Start with three KPIs—COGS by item, ticket time by daypart, and weekly waste by category—and celebrate small wins so the culture shifts with the process, not against it.

If a guided 90‑day rollout sounds helpful, Chefs’n’Bytes can co‑design the plan, train the team, and stay on the line until the new rhythm feels second nature.