ResBizAI is an AI-powered restaurant management platform that handles staff scheduling, inventory, daily P&L, menus, recipes, and financial reports — all by voice. It is built for restaurant owners and managers of any cuisine.

What cuisines does ResBizAI support?

ResBizAI works for every cuisine including sushi and Japanese restaurants, Italian, Persian, Mexican, Indian, Chinese, French, American, Thai, Korean, Mediterranean, and more. The AI knows hundreds of recipes, ingredients, and dishes from every cuisine in the world.

How does ResBizAI help with recipes and menus?

ResBizAI's AI assistant knows thousands of recipes from every world cuisine. It can help engineer your menu for maximum profitability, suggest new dishes, calculate food costs per recipe, identify your most and least profitable items, and help you train staff on dishes.

Can ResBizAI track daily P&L for my restaurant?

Yes. ResBizAI tracks daily revenue, food cost, labor cost, and net profit. It generates visual P&L reports, flags when your food or labor costs go above target, and produces accountant-ready financial summaries.

How does the staff scheduling work?

ResBizAI manages your full team roster with roles, hourly rates, and weekly hours. It generates payroll exports, tracks labor cost as a percentage of revenue, and helps you schedule the right number of staff for your expected covers.

Is ResBizAI free to try?

Yes. ResBizAI is free to try. Open the demo at resbizai.com and start managing your restaurant with AI immediately — no account or credit card required to explore the demo.

ResBizAI is an AI-powered restaurant management platform that handles staff scheduling, inventory, daily P&L, menus, recipes, and financial reports — all by voice. It is built for restaurant owners and managers of any cuisine.

What cuisines does ResBizAI support?

ResBizAI works for every cuisine including sushi and Japanese restaurants, Italian, Persian, Mexican, Indian, Chinese, French, American, Thai, Korean, Mediterranean, and more. The AI knows hundreds of recipes, ingredients, and dishes from every cuisine in the world.

How does ResBizAI help with recipes and menus?

ResBizAI's AI assistant knows thousands of recipes from every world cuisine. It can help engineer your menu for maximum profitability, suggest new dishes, calculate food costs per recipe, identify your most and least profitable items, and help you train staff on dishes.

Can ResBizAI track daily P&L for my restaurant?

Yes. ResBizAI tracks daily revenue, food cost, labor cost, and net profit. It generates visual P&L reports, flags when your food or labor costs go above target, and produces accountant-ready financial summaries.

How does the staff scheduling work?

ResBizAI manages your full team roster with roles, hourly rates, and weekly hours. It generates payroll exports, tracks labor cost as a percentage of revenue, and helps you schedule the right number of staff for your expected covers.

Is ResBizAI free to try?

Yes. ResBizAI is free to try. Open the demo at resbizai.com and start managing your restaurant with AI immediately — no account or credit card required to explore the demo.

ResBizAI is an AI-powered restaurant management platform that handles staff scheduling, inventory, daily P&L, menus, recipes, and financial reports — all by voice. It is built for restaurant owners and managers of any cuisine.

What cuisines does ResBizAI support?

ResBizAI works for every cuisine including sushi and Japanese restaurants, Italian, Persian, Mexican, Indian, Chinese, French, American, Thai, Korean, Mediterranean, and more. The AI knows hundreds of recipes, ingredients, and dishes from every cuisine in the world.

How does ResBizAI help with recipes and menus?

ResBizAI's AI assistant knows thousands of recipes from every world cuisine. It can help engineer your menu for maximum profitability, suggest new dishes, calculate food costs per recipe, identify your most and least profitable items, and help you train staff on dishes.

Can ResBizAI track daily P&L for my restaurant?

Yes. ResBizAI tracks daily revenue, food cost, labor cost, and net profit. It generates visual P&L reports, flags when your food or labor costs go above target, and produces accountant-ready financial summaries.

How does the staff scheduling work?

ResBizAI manages your full team roster with roles, hourly rates, and weekly hours. It generates payroll exports, tracks labor cost as a percentage of revenue, and helps you schedule the right number of staff for your expected covers.

Is ResBizAI free to try?

Yes. ResBizAI is free to try. Open the demo at resbizai.com and start managing your restaurant with AI immediately — no account or credit card required to explore the demo.

What is inventory variance and why does it matter?

Variance is the difference between what the system expects you to have based on sales and what you actually count on the shelf. A negative gap means stock disappeared without a sale through waste, over-portioning, spoilage, or theft. It is the clearest signal of where a restaurant loses money, and ResBizAI surfaces it automatically.

Does ResBizAI inventory tracking work without a POS system?

Yes. You can enter the day's sales by hand in seconds and stock depletes automatically from your recipes. If you use a POS such as Square, Toast, or Lightspeed, sales can be imported so it runs hands-free.

AI-powered restaurant operations

Run a restaurant that runs itself.

Name: ResBizAI
Author: Siamak Kalhor

ResBizAI gives you one warm, intelligent system for staff, inventory, menus, and money. Just talk to it — like texting your sharpest manager who never sleeps.

Start free → ▶ See it in action

Built in Napa Valley

Works on any phone

Live in a day

Good morning, Bello Napa

Tuesday · here's your day

LIVE

Tonight's crew

👩‍🍳

Maria S.

Front of house lead

On shift

🧑‍🍳

Carlos R.

Line cook

Called out

Watch list

🐟

Salmon filet

4 portions left · ~18 needed Friday

Low

🎙️ "Order more salmon and find cover for Carlos"

📋 Staff & scheduling 📦 Inventory & auto-orders 🍽️ Menu costing 💰 Daily P&L 🏪 Multi-location

The daily chaos

Your restaurant lives in your head and a hundred group texts.

Most kitchens run on instinct, sticky notes, and pure adrenaline. ResBizAI brings calm — without changing the way your team already works.

🧑‍🍳

Staff scramble

Scheduling, call-outs, tips, payroll hours — scattered across apps and notebooks. ResBizAI puts your whole crew in one calm place.

📦

Inventory guesswork

You 86 a dish mid-service because nobody caught the stock drop. ResBizAI warns you first and drafts the supplier order for you.

💸

Invisible margins

Food cost, labor cost, nightly revenue — you feel something's off but can't see where. ResBizAI shows you exactly where money is made and lost.

Everything on one plate

One system for every part of your restaurant.

ResBizAI handles the operations so you can handle the hospitality.

🗓️

Staff & scheduling

Build shifts, track hours, manage call-outs, and export payroll right from your phone. Your crew clocks in and out with a tap.

📦

Inventory that tracks itself

Link recipes to dishes and stock depletes automatically as you sell. Low-item alerts, one-tap supplier orders, and nightly counts that catch waste and shrinkage before they cost you.

🧾

AI invoice capture

Snap a photo of any vendor invoice and ResBizAI reads it — line items, quantities, and prices. Your inventory costs, food-cost %, and daily P&L update themselves. No typing, no spreadsheets.

🍽️

Menu & recipe costing

See the exact food cost and margin on every dish. When ingredient prices move, your margins update on their own.

📊

Daily P&L

Revenue, labor cost %, food cost % — every morning in one clear number. Know by 9am if last night was profitable.

🤖

AI assistant

Talk to it like a manager. "Who's on tonight?" "What's my labor cost?" "Order more ribeye." Done — instantly.

🏪

Multi-location

More than one room? See every location in one dashboard. Compare performance, share staff, manage it all centrally.

The unfair advantage

Your stock counts itself.

Most apps just store a number you have to update by hand. ResBizAI actually knows how much you have left — because it watches what you sell and does the math for you.

Link a recipe, once

Tell ResBizAI what goes into each dish a single time — "Grilled Salmon = 1 fillet + 50g carrots." That's the only setup.

Record what sold

Enter the day's sales (or pull them from your POS) and every ingredient is subtracted automatically, down to the gram.

Count & catch leaks

A 30-second nightly count is compared to what the system expected — revealing exactly where waste, over-portioning, or theft is costing you.

A real example

You open with 50 salmon fillets. Tonight you sold 46 Grilled Salmon. ResBizAI instantly shows 4 left — nobody counted a thing. The next morning you count the shelf and find 3. That −1 gap is money leaking, and for the first time you can actually see it.

That gap between what you should have and what you actually have is called variance — the single most valuable number in a kitchen, and the one most restaurants never see.

Made for your room

Built for every kind of restaurant.

If you run a kitchen with a front-of-house team, ResBizAI fits — set up in your restaurant's language and rhythm.

🍷 Fine dining 🍇 Wine country bistros 🥡 Fast casual 🍺 Bars & taprooms 🎉 Catering 🏨 Hotel restaurants 🍜 Food halls 🍽️ Restaurant groups

Just ask

Your restaurant, on call 24/7.

It already knows your staff, your inventory, your menu, and your numbers. So you just talk.

🍽️

ResBizAI · Bello Napa

Always on

Who called out tonight and do I have coverage?

🍽️

Carlos R. called out at 2:14pm. You have Maria and Devon on FOH — one short for a Friday. Jess worked last Friday and is off tonight. Want me to text her?

Yes, text Jess. And what's my salmon stock?

🍽️

Done — texted Jess, waiting on her reply. Salmon's at 6 portions. Based on the last 3 Fridays you'll need about 18. Want me to add 15 to tomorrow's order?

From the pass

Less guesswork. More profit.

I used to spend Sunday nights doing what ResBizAI now does for me every morning in 30 seconds. — Restaurant owner, Napa Valley

3 hrs

saved every week on scheduling and payroll prep

Zero

surprise 86s since going live — alerts catch it first

1 day

to get set up for your restaurant — no tech skills

Simple pricing

One plan. First month free.

The entire ResBizAI platform — AI assistant & voice, inventory that tracks itself, daily P&L, scheduling, and costing. Most owners save more than this in food waste alone.

First month free

ResBizAI — Full platform

^$500

per month, after your free month

AI assistant & voice — run it by talking
Inventory that tracks itself — recipes, auto-depletion & variance
Staff scheduling, hours & payroll export
Daily P&L, food & labor cost
Menu & recipe costing
One-tap supplier orders
Phone & tablet app

Start your free month Try the live demo first

30-day free trial, then $500/month. Cancel anytime.

Running a group or multiple locations? Let's talk →

Good questions

Everything you want to know.

The questions restaurant owners ask us most, answered straight.

ResBizAI is AI restaurant management software that handles staff scheduling, inventory, daily P&L, menu costing, and supplier orders — all through a simple chat or voice interface. Restaurant owners and managers run their entire operation by talking to it, like texting their smartest manager.

You link a recipe to each menu item once — the ingredients and amounts in every dish. When you record the day's sales (or connect your POS), ResBizAI automatically subtracts those ingredients from stock. Sell 46 grilled salmon and it knows 46 fillets are gone, so it shows what's left without anyone counting. A quick nightly count then reconciles the system against reality.

No. ResBizAI keeps a running, automatic estimate by subtracting recipes from your sales, so you always have a live number. A physical count is only needed periodically — usually once a night or once a week — to correct for waste and spillage and to reveal variance. The count takes about 30 seconds per section.

Variance is the difference between what the system expects you to have (based on sales) and what you actually count on the shelf. A negative gap means stock disappeared without a sale — waste, over-portioning, spoilage, or theft. It's the clearest signal of where a restaurant loses money, and ResBizAI surfaces it automatically every time you reconcile.

Yes. You can enter the day's sales by hand in seconds, and stock depletes automatically from your recipes. If you use a POS like Square, Toast, or Lightspeed, sales can be imported so it runs hands-free. Either way the recipe-to-stock math is the same.

ResBizAI has three plans. Starter is $149 per month per location and includes staff scheduling, inventory tracking, daily P&L, and the AI assistant. Professional is $299 per month and adds menu and recipe costing, supplier order automation, and payroll export. Group pricing is custom for multi-location restaurants. Every plan includes the full app and you can start free.

ResBizAI works for any restaurant with a kitchen and a front-of-house team — fine dining, wine country bistros, fast casual, bars and taprooms, catering operations, hotel restaurants, food halls, and multi-location groups. It adapts to your menu, your cuisine, and the way your team already works.

Yes. ResBizAI understands every cuisine including Japanese and sushi, Italian, Persian, Mexican, Indian, French, Chinese, Korean, Thai, and Middle Eastern. It costs recipes, tracks ingredients, and manages menus in your restaurant's own language and style.

You talk to ResBizAI in plain language. Ask 'Who's on tonight?', 'What's my labor cost this week?', or say 'Order more salmon and find cover for Carlos' — and it handles it. It already knows your staff, your inventory, your menu, and your numbers, so answers are instant and specific to your restaurant.

Yes. ResBizAI tracks real-time stock levels and alerts you before an item runs low, so you stop getting surprised by an 86 mid-service. It can also auto-draft supplier orders based on your usage over the last few weeks, so reordering takes one tap.

Most restaurants are up and running in about a day. There's no complicated installation — ResBizAI is set up with your menu, your crew, and your workflow, and it works on any phone or tablet. No technical skills needed.

ResBizAI was built by Siamak Kalhor, an AI product builder and marketing consultant based in Los Angeles. He also created AisleBird, a free smart grocery app, and Orchamind, an AI operations assistant for contractors. ResBizAI was developed and proven with real restaurants in Napa Valley.

See ResBizAI running in your kitchen.

We set it up around your menu, your crew, and the way you already work — then show you exactly how to use it.

Start free → Email us

Call or text

(323) 657-7752

info@siamakkalhor.com

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