Automation for hospitality

Restaurants, catering, events and accommodation

Less paperwork during the busy season

The season does not wait for you to finish entering last week's orders.

What matters here

Orders without transcription

Orders arriving on WhatsApp reach your system without anyone rewriting them.

Invoicing that keeps up

Supplier invoices are processed as they arrive, not at month end.

Staff paid correctly

Timesheets and per-location cost splits are calculated automatically.

Nothing lost between shifts

What was ordered, delivered and invoiced stays connected.

Where we start

What that looks like

The first of the flows above, step by step. The rest follow the same pattern.

Invoice processing

  1. 1. Intake

    Invoices are collected from email, WhatsApp or a shared folder.

    • n8n
    • Gmail API

  2. 2. Extraction

    OCR plus a language model read supplier, total, VAT and line items.

    • OCR
    • GPT-4.1

  3. 3. Validation

    Extracted data is checked against the purchase order and known suppliers.

    • PostgreSQL

  4. 4. Filing

    The validated invoice is written into your billing system, document number preserved.

    • e-Factura

  5. 5. Exceptions

    Anything that fails validation goes to a person, not into a log nobody reads.

    • Slack
    • WhatsApp
See the full process

Results

A 70-employee catering group with two event venues

Cascading WhatsApp errors went from 15–30 an hour to zero.

Frequently asked questions

Do you work with small businesses, not just chains?
Yes — this is built for businesses of 10 to 100 staff with one or two locations.
Do we have to change our management software?
No. We build around what you already use. Replacing the system is a separate decision, usually more expensive than automating.
How long until we see something working?
The first flow, typically two to four weeks. We start with whichever process eats the most of your time, not the most impressive one.
What happens in peak season if something breaks?
Flows are monitored and fall back to a person. A stopped flow means someone gets alerted, not that orders vanish quietly.
Do you have real experience in this sector?
Yes — we built a complete management system for a catering group with over 70 staff and two event venues, in daily production use.

See where you would start

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