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AI GO
By industry

AI for Food Service

Paper tickets out front, shouting in the kitchen, rosters in Excel and ordering by feel. AI GO brings ordering, kitchen dispatch, rostering and purchasing into one system so peak service no longer runs on shared instinct.

Live
order state shared front and back
On a board
outstanding items visible at a glance
One system
ordering, kitchen, rostering, purchasing

What you are probably dealing with

Peak service runs on shouting

Front of house writes a ticket, walks it back and confirms verbally. When it gets busy the rail fills up, and a missed or duplicated ticket is routine — which is where the complaints come from.

Nobody knows which table has waited longest

Tickets are made in the order they were clipped up, with no notion of elapsed time. When a guest asks whether their food is coming, the only method is flicking through tickets.

Rostering is punishing

Shifts scheduled in Excel; one late call-off and the whole sheet is rebuilt, then everyone has to be messaged individually.

Ordering by instinct

Order too much and it spoils, too little and items come off the menu. With no usage or waste record, cost control comes down to the owner’s feel.

Before and after

Before

  1. 1Front of house writes tickets and carries them back
  2. 2Kitchen works the rail in clip order, confirming by shouting
  3. 3Front of house walks back to check whether food is up
  4. 4Rosters built in Excel and rebuilt on every change
  5. 5Ordering from impression, with no waste record

With AI GO

  1. 1Guests or front of house order directly in the system
  2. 2The kitchen board shows orders by state and items outstanding
  3. 3Accepted, served and cancelled states sync instantly
  4. 4Rosters live in the system; changes touch only who they affect
  5. 5Purchasing and usage recorded, so cost is visible

Modules involved

Ordering and the kitchen board go together; rostering and stock control can follow depending on site count and scale.

餐飲點餐系統

餐飲業對外點餐系統，包含菜單瀏覽、購物車、訂單建立與查詢。適合餐飲空間搭配場地預約或獨立使用。

Catering

餐點訂單管理

內場餐點訂單看板，即時掌握各狀態訂單。支援接單、出餐、取消等狀態流轉，含待出餐品項統計視圖。

Catering

人資管理系統

企業級人資管理解決方案，包含員工資料、打卡紀錄、加班請假簽核、排班管理與自動化薪資結算。

Operations

基本進銷存

完整的進銷存 ERP 系統。涵蓋商品、客戶、廠商、銷貨、進貨、退貨、庫存查詢、應收應付帳款與報表分析等核心模組。

Operations
Browse all modules

Platform capabilities

One order, front and back

The customer-facing ordering system and the kitchen order board share one record, so state changes — accepted, served, cancelled — are visible to both sides without anyone walking back to ask.

Outstanding items totalled

The kitchen board includes an aggregated item view: how many beef noodle soups are waiting right now, at a glance, so they can be batched instead of made one ticket at a time.

Rostering and attendance together

The HR module covers clock-ins, leave approval and rostering, so the shift changes that hurt most in food service no longer mean rebuilding a spreadsheet.

Your menu logic, not a package’s

Upsell options, set-menu combinations, time-limited items and modifier rules differ at every restaurant. No need to adopt a packaged POS’s field design.

Labour cost you can recover

For a single site trading ten hours a day with five staff at an average loaded rate of NT$220/hour:

Carrying tickets and verbal confirmation

Communication overhead at peak

Hours / month
50 hrs
Hourly rate
NT$ 200
Recovered / month
NT$ 10,000

Checking order status and handling complaints

Hours / month
22 hrs
Hourly rate
NT$ 220
Recovered / month
NT$ 4,840

Building rosters and notifying changes

Hours / month
18 hrs
Hourly rate
NT$ 300
Recovered / month
NT$ 5,400

Ordering, stocktaking and costing

Hours / month
20 hrs
Hourly rate
NT$ 300
Recovered / month
NT$ 6,000
TotalNT$ 26,240

These figures assume a typical staffing profile. Real numbers depend on your team size and process — we rerun the model with your own data during a consult.

FAQ

We already have a POS. Do we replace it?
Not necessarily. For most restaurants the pain is not the till but the information gap between kitchen and floor. Start with the kitchen order board alone to make service state visible and leave the POS as it is. Decide on consolidation once you have felt the difference.
What if the system goes down at peak?
That is the most realistic concern in food service. Keep paper as a fallback and actually rehearse it rather than treating it as something that will never happen. During adoption a Forward Deployed Engineer helps design the degraded path, instead of assuming the system never fails.
Our staff are older. Can they learn it?
The kitchen board is designed for people who are busy — large type, state zones, minimal interaction. In practice it is easier than paper because nobody has to decipher handwriting. Run one shift on it for a week to start.
Can we manage multiple sites?
Yes. The key with multiple sites is head office seeing the aggregate while each site sees only itself — a permissions question the platform already supports. Get one site running well, then replicate as you expand.

Further reading

產業應用

連鎖品牌如何用 AI 統一管理多門市？台灣實戰案例解析

連鎖餐飲、零售、服務業主管必看：AI 如何解決總部與門市資訊落差、讓督導省去 80% 巡店時間？本文拆解台灣連鎖品牌 AI 管理實戰。

流程自動化

AI 報價單自動化：讓業務告別手動填表，報價速度快 10 倍

台灣中小企業業務每天花 2～3 小時手動填寫報價單，AI 報價單自動化可將這個流程縮短到 5 分鐘內完成。本文說明實作方式、常見工具比較與真實案例。

流程自動化

企業流程自動化完全指南：AI 如何幫你省下 50% 的行政時間

從請假審核、報表匯整到客戶跟進，AI 流程自動化能幫企業節省大量重複性工作。本文整理 6 大常見自動化場景與實作建議。

Other solutions

Retail & e-commerce

Multi-marketplace listings, orders and logistics

People & HR

Hiring, onboarding, attendance and shifts

Sales

Proposals, account context, everything before the close

Marketing

Content, campaigns, spend and results

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