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LiveYour floor walks into service with the work done.
It is five o'clock. The maître is looking at tonight's booking list trying to remember who is who. It is going to take two hours.
It exists and can be demonstrated.
Who does it
What it does
At 3pm the Analyst writes the service brief: every cover with its history, preferences, allergies and last visit. It lands in the team's inbox before anyone asks for it.
Result
From two hours to five minutes of prep. Every guest treated like the regular.
A good maître recognises the regular before they sit down. But recognising forty covers every night, with what each one ordered last time and what they cannot eat, is not memory: it is work. Two hours of work before every service, or none, and then table twelve sits down without anyone knowing it is their third visit this month.
The service brief writes itself at 3pm. Every booking tonight with who they are, how many times they have come, what they ordered, which table they prefer, what they are allergic to and what happened last time. Birthdays and VIPs, flagged. It lands in the team's inbox and is on screen when the phone rings.
It is HIRO's measured work: from two hours to five minutes. And it is why the house line is what it is: your restaurant, ready before you open.
Real product
Recorded on the product, with a demo restaurant and synthetic data. In production, this is your house.