About Rondeau
Built in the kitchen,
not just for it.
Rondeau is being built by restaurant professionals who have lived the operational problems it's designed to solve.
Where it started
Rondeau began with problems we knew by heart.
Anyone who has run a kitchen knows the second shift that starts after service: counting, ordering, writing prep lists, reconciling invoices. It's necessary work, and it takes skilled people away from the food, the guests, and the team.
Rondeau was conceived from those real kitchen challenges. The goal is straightforward: connect the information a restaurant already produces—sales, recipes, production, waste—so the routine calculations happen on their own and the people in charge can focus on decisions.
We use artificial intelligence where it helps and leave it out where it doesn't. The value isn't the technology. It's a kitchen that runs on time with less busywork.
The problems we set out to solve
Familiar to anyone who's worked a line.
The midnight count
Clipboards in the walk-in after a double, counting the same shelves again, knowing the numbers would be stale by morning.
The same order, again
Rebuilding order guides by memory, supplier by supplier, and hoping nothing was missed before the cutoff.
Prep by guesswork
Prep lists that changed with whoever wrote them — too much one night, running out the next.
Nothing connected
Sales in the POS, recipes in a binder, inventory in a spreadsheet. Everyone doing the math by hand.
What guides us
Principles we build by.
- Operations first
- We start from how kitchens actually run, not from what the technology can do.
- People decide
- Rondeau recommends. Chefs and managers approve, adjust, and stay in control.
- Honest about the product
- We clearly separate what's available today from what we're still building.
- Hospitality is the point
- Every hour saved on admin is an hour back for food, guests, and team.
Book a consultation
Let's talk about your kitchen.
Tell us how your back of house runs today, and we'll show you how Rondeau fits.