For who · Restaurants & cafés
Run the kitchen, not the spreadsheets.
For Bali cafés, restaurants, and warungs: done-for-you systems for WhatsApp ordering, food-cost and margin tracking, reviews, and daily reports, built and run for you, sitting alongside the POS and delivery platforms you already use.
The problem
Restaurant problems, on a café's margin.
A Bali F&B operator lives on WhatsApp orders and the delivery apps, watches GoFood and GrabFood take a fifth to a third of every order off the top, pays supplier prices that move week to week, and depends on a review score to fill tables tomorrow, all on a margin measured in single-digit percentages and a team with no spare hands. The work that protects that margin is constant and unglamorous, so it slips first when service gets busy. That's the work we take off you.
The systems
Mapped to your day, not a feature list.
Take orders, reservations, and questions on the channel customers already use, answered in their language in under a minute, the routine handled, the rest routed to you.
Food cost & marginsKnow what each dish actually costs once delivery commission and tax come off, and which dishes carry the menu. Start with the free calculator.
Reviews, in your voiceA request that goes out while the meal is fresh, and a draft reply to every new review in your tone, because the score decides tomorrow's footfall.
Daily reportsSales, covers, anything off: a daily brief to your phone, generated rather than tallied by hand at close.
Why it matters
The margin is in the food cost, and the platform cut.
A dish costed at a healthy food cost on its dine-in price can quietly run far higher once a delivery platform takes its commission off the net, and most kitchens price as if the cut weren't there. Add supplier prices that drift and a review score that sets your footfall, and the difference between a busy month and a profitable one is whether anyone is keeping the numbers current. We make that automatic. Start by seeing your own numbers in the free food-cost calculator, and the full picture is in our guide to food costing for Bali restaurants and cafés.
How we work
Map, build, run, then we disappear.
We sit with your kitchen and counter for a week and learn how orders, costs, and reviews actually flow across dine-in, GoFood, and GrabFood, not how the POS report says they do.
We build the systems in private over a month, against your real menu, suppliers, and channels. You see them once they work end-to-end.
They run in the background. We watch them. You hear from us when something needs a person, and the whole thing is built to hand over.
The difference
Done-for-you, not another app to run.
Most options hand you software and a login and wish you luck, and a kitchen has no time to become the administrator of yet another system. We hand you the outcome instead. The systems are built to your menu and your channels, run on your behalf, and watched by us; they sit alongside your POS and the delivery apps rather than replacing them. You're hiring a result, not adopting a platform.
The proof
A real build, not a mockup.
FC Residence is a working engagement: messaging, bookkeeping, and reporting, running on the channels their team already uses. It's villas rather than a kitchen, but it's the clearest picture of what done-for-you looks like on a real, small operation, on the same engine that fits an F&B floor. Read the FC Residence case study →
Questions
The questions F&B operators ask.
- We already use GoFood, GrabFood, and a POS. Does this replace them?
- No. We sit alongside them. Your POS rings up the sale and the platforms bring the order; we automate the work around them (taking and confirming orders on WhatsApp, keeping food costs current, chasing reviews, and pulling the daily numbers together) and we fill the gaps those tools leave between them.
- We're a small café or warung. Isn't this overkill?
- It is built for exactly that. A small kitchen faces the same pressures a big one does (thin margins, platform commission, supplier prices that move, reviews that decide footfall) but without a back office to absorb them. The work does not scale down because the place is small; it just lands on fewer people. That is the work we take off them.
- Is this another app or dashboard for my team to learn?
- No. It is done-for-you. The systems live in the tools your team and customers already use, and we run and watch them. Nobody on your team logs into a new platform. The routine is handled, and only the things that need a person reach them.
- What happens to all of this if we part ways?
- You keep it. The workflows are documented, your data stays yours, and the system is built to hand over from day one. No lock-in is a design rule, not a favour.
Let's map your kitchen.
Tell us your menu, your channels, and where the time goes at close, and we'll show you what would start running itself first.
Book a 20-minute call