Run the pass. Let AI count the food cost.
Ordering lists, menu costing, recipe specs and compliance logs handled, so kitchen leadership stays on the food.
Where the hours actually go.
Menu costing never stays current
Ingredient prices move weekly. Dish margins silently turn negative and nobody recosts until the month-end numbers hurt.
Ordering is memory and feel
Daily orders to the wet market and wholesalers based on instinct. Over-order and it wastes; under-order and dishes get 86'd mid-service.
Recipe consistency across cooks
The same dish comes out differently depending on who is on the station. Recipe cards exist somewhere, probably outdated.
Food safety records on paper
Temperature logs, cleaning schedules and SFA-related records kept on clipboards. Audit week is a scavenger hunt.
Your toolkit inside kiap.ai
Live today inside the super app, or being built on the same API. Everything AI drafts, you approve.
Menu costing watch
Dish margins updated as ingredient prices move, flagging plates that have quietly stopped making money.
Order list drafts
In the worksDaily supplier order lists drafted from bookings forecasts and par levels. You adjust for quality and season, then send.
Recipe specs and specials
Keeps recipe cards current per station and drafts specials around stock that needs clearing before it wastes.
Compliance logs
Temperature checks, cleaning schedules and food safety records logged digitally and audit-ready.
Kitchen roster drafts
Station schedules drafted from service bookings and leave, with gaps flagged early.
Inventory watch
Stock levels and wastage tracked so the storeroom stops hiding money.
A day with AI doing the busywork.
The order list is drafted from weekend bookings. Adjust for fish quality, send to the supplier.
Costing flags a dish now under margin. Portion tweak or price move, decided before lunch.
A special is drafted to clear ageing stock. Tonight it sells instead of spoiling.
Temperature logs checked digitally. The SFA file is current without a clipboard.
Questions chef / head cooks actually ask.
Will AI replace chefs?
No. Palate, technique and kitchen leadership are human craft. The platform handles the counting: ordering lists, costing, logs and rosters, so the chef's attention stays on the food.
Does it help with SFA food safety records?
Yes. Temperature logs, cleaning schedules and compliance records are kept digitally and audit-ready, replacing the clipboard wall.
How does menu costing work?
Ingredient prices update your dish costs continuously, and items drifting under your margin threshold get flagged before the month-end surprise.
I run a hawker stall, not a restaurant kitchen. Does this fit?
The same admin exists at every scale: ordering, costing, records. The tools work for a single stall as well as a full brigade.
What does it cost?
The standard plan covers the toolkit. A few percentage points of food cost recovered pays for it many times over.
Keep the craft. Drop the admin.
See your toolkit running inside kiap.ai. One call, a real walkthrough, no pressure.