F&B: from the lunch rush to the supplier order
By the 1point Team
A café with two outlets takes orders through its POS, a QR menu, Grab and foodpanda. Ingredients are ordered from suppliers over WhatsApp, and staff top up at the supermarket when stock runs low.
Before: a typical week
The owner orders ingredients by gut feel. Some days food is thrown away; other days the best-sellers are sold out by 7 pm.
Supplier invoices go into a folder. They are rarely checked against what was delivered and only keyed into Xero at month end. Staff who pay for supermarket top-ups wait weeks for their claims, and the owner only sees the day’s sales in the POS report late at night.
After: with AI agents
- One QR menu for dine-in and takeaway, feeding straight into the POS
- Orders from the POS and delivery apps combined in one daily view
- The AI agent spots patterns: best-sellers by day, peak hours, and the effect of weather and holidays
- Supplier orders are drafted from expected demand, and the owner approves with one tap
- When a delivery arrives, staff snap the supplier invoice. It is checked against the order, short deliveries or price changes are flagged, and the bill is created in Xero
- Supermarket receipts are snapped in the chat, approved by the owner and paid with the next salary
What changes
Less food is wasted and fewer dishes sell out. The books are up to date every day, and the owner gets time back for the kitchen and the customers. Delivery-app data can usually be connected through the POS or the platform’s partner programme.
Illustrative story based on common situations in Singapore SMEs. Every business is different, so we assess yours before recommending anything.