Less Busywork. More Hospitality.
Your Restaurant.
Running Smarter.
Meet Rondeau, the AI-powered operating system that helps automate inventory, purchasing, prep planning, and back-of-house operations—so your team can focus on what matters.
Daily service briefing
Thursday · Dinner service
Projected covers
184
Reservations
132
Items below par
3
POs to approve
2
Cover outlook · this week
covers
Prep by station
Purchasing attention
- Riverbend DairyFri, 7:00 AM
- Fieldstone ProduceFri, 6:30 AM
Estimated on hand
- Unsalted butter14.5 / 30 lb
- Shallots6.2 / 10 lb
- Hanger steak38 / 40 lb
Why Rondeau
Less time managing.
More time leading.
Rondeau is not another inventory spreadsheet or a generic chatbot. It's designed to become the operational intelligence layer of your restaurant—connecting what you sell, what you cook, what you stock, and what you order, so the routine work happens in the background.
The result is a kitchen that spends its energy on food and hospitality, with a clear picture of the operation behind it.
The problem
Built for the work nobody got into restaurants to do.
Rondeau was shaped by the operational problems kitchens face every week.
Manual inventory counts
Hours on clipboards in the walk-in, late at night, producing numbers that are out of date by morning.
Repetitive ordering
Rebuilding the same orders from memory and guesswork, supplier by supplier, several times a week.
Inconsistent prep lists
Prep that depends on who's on shift, leading to overproduction one night and 86'd items the next.
Disconnected systems
Sales in one place, recipes in another, inventory in a spreadsheet, and nothing talking to anything.
Capabilities
Six connected capabilities. One back of house.
Continuous Inventory Intelligence
Know what's on the shelf without counting it every night.
Intelligent Purchasing
Recommended orders, sized to supplier packs, ready for your approval.
Automated Prep Planning
Station-by-station prep lists built from what tonight actually needs.
Predictive Demand Forecasting
Anticipate the night before it arrives.
Recipe and Yield Management
A connected digital cookbook that knows what every plate costs.
Waste and Production Tracking
Record what really happened, so tomorrow's plan is better.
The platform
One Connected Operating System
Every sale, recipe, and production entry updates the same picture of your kitchen—so forecasting, purchasing, and prep work from the same facts.
Sales
What sold, and when
Recipes
What each plate uses
Production & waste
What actually happened
RONDEAU
Inventory estimate
Forecast
What's coming
Purchasing
What to order
Prep
What to make
Daily Service Briefing
Your team reviews, approves, and manages exceptions.
Product preview
See the kitchen the way Rondeau does.
Click through sample screens from a fictional restaurant. For the full application, launch the live demo.
Juniper Hall
Estimated inventory
Updated from sales, recipes, and production
| Item | Est. on hand | Par | Level |
|---|---|---|---|
| Unsalted butter | 14.5 lb | 30 lb | |
| Shallots | 6.2 lb | 10 lb | |
| Hanger steak | 38 lb | 40 lb | |
| Heavy cream | 11 qt | 12 qt | |
| Chanterelles | 4 lb | 5 lb | |
| Lemons | 42 ea | 60 ea |
Getting started
From your data to your first prep list.
Onboarding and integration methods depend on the systems your restaurant already uses. We'll map the right path with you.
- Step 01
Connect or import
Bring in your restaurant data — sales, menu items, and existing recipes or inventory lists.
- Step 02
Configure your kitchen
Set up recipes, inventory items, suppliers, stations, and the way your operation runs.
- Step 03
Rondeau does the math
Inventory estimates, forecasts, purchasing recommendations, and prep tasks are generated for you.
- Step 04
Your team decides
Review important decisions, manage exceptions, and use operational insights to improve performance.
Who it's for
Designed around the people who run the kitchen.
For chefs
Get back to the food.
- Prep lists by station, ready before the shift
- Recipes, yields, and costs in one cookbook
- Less time counting, more time cooking
For owners
See the operation clearly.
- Purchasing you approve, not chase
- Recipe costs connected to real usage
- A consistent system that doesn't live in one person's head
For operators
Run every kitchen the same way.
- Standardized recipes and prep across locations
- One daily briefing for every team
- Exceptions surfaced, not buried
Pricing
Straightforward pricing for working kitchens.
Introductory pricing. Final pricing is confirmed with your team during consultation.
FAQ
Questions, answered.
Book a consultation
Run Your Restaurant Smarter.
See how Rondeau connects inventory, purchasing, and prep for a kitchen like yours.