Built in Sydney for Australian venues

The autonomous back of house for Australian venues.

Voice stocktakes, an AI copilot over your numbers, and agents that draft orders and rosters for your approval. Metric, AUD, GST-aware and fluent in the Hospitality Award.

Open the demo Book a walkthrough

Works with Square, Lightspeed, Xero, MYOB, Deputy and Tanda. Live in days, not quarters.

Sous · Ordering agent

Saturday order · Manly

Running

Counting the coolroomVoice count · 41 lines
Forecasting Saturday260 mains · 97% confidence
Comparing suppliersBidfood · Flemington · PFD
Drafting PO-104214 lines · A$1,284.60 ex GST
Waiting for approvalSent to Priya, manager

Illustrative. Every agent run is logged and reversible.

Built for

Pubs & bistros
Cafés
Restaurant groups
Clubs (RSL & leagues)
Hotels
Caterers

The problem

The old stack was spreadsheets, clipboards and gut feel.

Good operators run on instinct because the tools never gave them anything better. The cost shows up as hours, waste and a wage bill that drifts.

Manual hours
Stocktakes on a clipboard, orders by text at 10 pm, invoices keyed into Xero on a Sunday. Hundreds of hours a month that never touch a guest.
Waste and 86'd items
Over-order and it goes in the bin. Under-order and the special is 86'd by 7:30. Both are forecasting problems, not effort problems.
Labour overruns
Under the Hospitality Industry (General) Award, a roster that is one hour out on a Sunday costs real money. Penalty rates make guesswork expensive.

The solution

One system for the back of house. Give the team their time back.

Four modules that share one model of your venue, so a count in the coolroom changes tomorrow's order, prep sheet and roster.

Inventory
Voice and camera counts, variance against theoretical, and recipe costing in AUD ex GST that updates when supplier prices move.
- Voice & camera counts
- Variance and shrinkage
- Recipe and menu costing
- Pars and transfers between sites
Labour
Award-aware rostering built from the forecast, availability collected from staff, and timesheets that flow to your payroll platform.
- Award-aware rosters
- Availability and open shifts
- Timesheets to Deputy, Tanda, Employment Hero
- Labour cost vs forecast
Finance
A live P&L per venue, invoices read with the GST split, and clean draft bills pushed to Xero or MYOB.
- Live P&L by venue
- Invoices with GST split
- Xero and MYOB sync
- Supplier statements reconciled
Intelligence
Forecasting per menu item, a copilot that knows the page you are on, agents for recurring work, and a morning digest in your inbox.
- Item-level demand forecast
- Sous copilot
- Agents with approvals
- Morning digest

Purpose-built tools

Perceive, reason, act. In that order.

Sous reads the kitchen, thinks about the numbers, and puts recurring work in motion with a manager holding the approvals.

Voice & camera counts

Say it, or point at it. The count updates as you walk.

Stand in the coolroom and talk. Sous matches what it heard to your stock list, shows its confidence, and lets you fix a unit before anything is saved. Camera counts for shelves, voice for everything else.

9:41Voice count · Coolroom

Heard

“Seven cartons of fior di latte and two trays of avos”

2 items detected · adjust any row, then add all

Fior di latte
Dairy · coolroom
92% match
carton2 kgeach
7
Avocados (Hass)
Produce · coolroom
88% match
trayeachkg
2

Re-record Add all 2

Your AI assistant

Sous knows the page you are on.

Ask a question in plain English, pull a report, or take an action. Sous answers from your actual counts, invoices and POS sales, and drafts the fix when there is one.

Ask Sous

Knows the page you’re on · Manly · this week

You: What happened to food cost this week?

Sous: Fior di latte is up 18% at Bidfood. Flemington has it A$1.90/kg cheaper. PO-1042 drafted for review.

Review PO-1042Show the price history

Ask about stock, suppliers, rosters, P&L…

Agents on autopilot

Recurring work in motion, with you on the approvals.

Ordering, prep and rostering agents run on a schedule you set. They explain every choice, log every run, and never send anything a manager has not approved.

Purchase order workflow

Runs Tue & Fri · 5:30 am · Ordering agent

Agent

01 Check stock levels
Coolroom count from 6:40 am, pars and Saturday forecast
02 Compare suppliers
Live prices from Bidfood, Flemington and PFD, AUD ex GST
03 Draft the order
14 lines, split across two suppliers to hit delivery windows
Request your approvalNeeds you
Nothing is sent until a manager says so

Document extraction

Invoices, recipes and prep sheets become data on arrival.

Photograph an invoice or forward the PDF. Sous splits the pages, reads the lines with the GST split, matches them to the PO, flags a price that moved, and drafts the bill in Xero.

Bidfood · Tax invoice INV-88213

Delivered Fri 11 Sep · ABN verified · matched to PO-1037

Extracted

Invoice lines extracted from the supplier document
Line	Qty	Amount
Fior di latte 2 kg carton $27.30 ea was $23.10	7	$191.10
Hass avocados, tray $48.00 ea	2	$96.00
Tipo 00 flour 12.5 kg $31.50 ea	4	$126.00
Subtotal ex GST		$413.10
GST 10%		$41.31
Total inc GST		$454.41

3 lines extracted, 1 price change flagged · pushed to Xero as a draft bill

Intelligence

Better decisions, every service.

One forecast drives ordering, prep and the roster, so the three stop disagreeing with each other.

Demand forecast

Item-level forecasts from your POS history, the weather, bookings and what is on at the stadium.

Mains forecast · next 7 days97% item-level accuracy

Weather, school holidays, bookings and the NRL fixture list all feed the model.

Agentic ordering

Live supplier prices compared per kilo, with delivery windows and minimum orders respected.

Fior di latte · A$/kg ex GSTUpdated 6:02 am

Supplier price comparison for fior di latte
Supplier	A$/kg	Note
Bidfood+18%	13.65	Thu delivery
Flemington Dairy Chosen	11.75	Fri am delivery
PFD	12.90	Min order A$250

Saves A$1.90/kg on 22 kg this week. Delivery window and minimum order both checked.

Prep building

A prep sheet for tomorrow built from the forecast and what is already in the coolroom.

Saturday prep · from 260 forecast mains2 of 4

Done: Dough balls180 each
Done: Passata12 L
Fior di latte, portioned22 kg
Basil, picked1.5 kg

Quantities move with the forecast. Yesterday’s leftover passata is already netted off.

Award-aware rostering

Coverage shaped to the forecast, with penalty rates, breaks and minimum engagements checked before you publish.

Saturday roster · coverage vs forecastAward checked

Staff coverage by role and hour on Saturday, shaded by how many people are rostered
	10a	12p	2p	4p	6p	8p	10p
Prep	full cover	full cover	standard cover	light cover	light cover	no one rostered	no one rostered
Kitchen	light cover	standard cover	standard cover	light cover	full cover	full cover	standard cover
Floor	light cover	full cover	standard cover	light cover	full cover	full cover	standard cover

Coverage matched to forecast, penalty rates checked. Saturday loading and 10-hour breaks applied under the Hospitality Award.

The impact

What a venue gets back.

Calculate your impact

return on investment: 5×
hours saved per venue per week: 20+
less food waste: 40%
less labour overage: 20%
faster stocktakes: 90%

Targets based on comparable US deployments; Australian design-partner results coming.

How we work

Live in days, not quarters.

Connect what you already run, let the onboarding agents do the reading, and let the system get sharper with every service.

01
Connect
POS, accounting and rostering on day one. No rip-and-replace.
Square, Lightspeed, Impos, H&L and Bepoz via Doshii. Xero and MYOB. Deputy, Tanda and Employment Hero.
02
Learn
Onboarding agents map your menu, recipes, suppliers and pars from whatever you already have.
Spreadsheets, PDFs, photos of the walk-in. Most steps take under five minutes because Sous does the reading.
03
Compound
Every count, order, prep sheet, invoice and roster makes the next one sharper.
Forecast accuracy climbs, pars settle, and the agents earn wider approval limits as they prove themselves.

Integrations

Plugs into the stack Australian venues already run.

POS through Doshii where it makes sense, accounting and payroll direct. If yours is missing, tell us.

POS: SquareLightspeedImposH&LBepozOracle MicrosRedcat
Ordering: OrdermentumFoodbomb
Accounting: XeroMYOBQuickBooks
Rostering & payroll: DeputyTandaEmployment Hero

Pricing

Pricing on request. Per venue, per month, no lock-in.

We price by venue and by the modules you switch on, quoted in AUD ex GST. Design partners get a founding rate that holds for the life of the account. Tell us about your venues and we will send a number the same day.

Get a quote

Design-partner program

We're onboarding a small group of Sydney venues as design partners.

Ten venues, hands-on with the founders, shaping how Sous counts, orders and rosters for Australian kitchens.

Voice counts and the ordering agent live in your first week
A weekly session with the team building the product
Founding pricing for the life of the account
Your integrations and suppliers prioritised on the roadmap

Apply as a design partner Open the demo

See it in your kitchen next week.

Thirty minutes with a founder, in your venue or on a call. Bring last week’s invoices and we will show you what Sous would have done with them.

Book a walkthrough Open the demo

The autonomous back of house for Australian venues.

The old stack was spreadsheets, clipboards and gut feel.

Manual hours

Waste and 86'd items

Labour overruns