Kitchen agent
The menu runs the kitchen and the storeroom.
The Kitchen agent knows every dish with its recipe and its ingredients, so what sells deducts what gets used.
What happens today
The recipe lives in the chef's head or in a spreadsheet nobody updates. Inventory is deducted by eye, and food cost per dish gets calculated once a year, if at all.
What the agent does
- 1
Knows the menu
Every dish with its recipe and its ingredients lives in Luke as data, linked to each location's inventory.
- 2
Speaks the storeroom's language
The recipe's ingredients are the same ones the Purchasing agent counts and receives: one master list, no parallel spreadsheets.
What the owner sees
The full menu with its recipes and ingredients, in one place and linked to inventory.
Where it's going
POS sales become consumption per recipe: what sold deducts what was used, inventory reflects the kitchen and not the spreadsheet, and food cost per dish comes out on its own, on the real price of every ingredient.
What it connects to
Your POS. The Purchasing agent's inventory.
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