The phone rings during the rush.Nobody counts the walk-in.
Pureblue builds AI teammates for both halves of a restaurant: Guest answers the questions, runs the waitlist and remembers every regular, while Pantry counts what is on the shelf and tells you what to order before you run out. Built for independents and small groups, not enterprise chains.
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Live restaurants workflows — not slides.
One assistant your guests can text, scan or call
Guests expect an answer now, and the calls you miss during a Friday rush are bookings you never knew you lost. Guest answers in the same voice everywhere — web chat, a QR code on the table, an SMS thread, or the restaurant's own phone line — with no app and no account beyond a phone number.
Guest Host
Answers what is gluten free and where the fish comes from, runs the waitlist with a predicted wait, books or relays reservations, takes table requests from a QR code, and remembers every guest's allergies and favorites by phone number.
Answers Every Question, On Every Channel
The host is seating a four-top when the phone rings for the fourth time. Menu, hours and parking questions go to voicemail, and the caller books somewhere else.
Guest answers by chat, SMS or phone from your own menu, spec sheets and house standards — sourcing, prep, allergens, hours — and hands off to a person the moment someone asks for one.
Waitlist And Reservations That Hold
Quoted waits are guesses, walk-aways happen quietly, and a party running ten minutes late loses the table because nobody could reach them.
Waits are predicted from your own table-turn history. Guests hold their spot by text, reply when they are running late, and get a table-ready message — with reservations booked into your system, or relayed to the host by SMS if you do not run one.
Allergies Handled, Complaints Caught Early
Allergy answers get relayed verbally and nobody writes them down. The first you hear about a bad night is the one-star review on Monday.
Saved allergies filter the menu and print on the server's ticket. Ninety minutes after close-out a text asks how it went — complaints reach the manager in minutes with a one-tap comp, and happy guests get the review link.
Count by photo. Get told what to order.
Most independents still count on a clipboard, and the count rarely turns into a decision. On $450K of annual product spend, recovering two points of cost of goods is roughly $30K a year — and that money is sitting in price creep nobody noticed, partial bottles nobody weighed, and slow movers nobody ran as a special.
Inventory Teammate
Builds the count sheet in the order you actually walk the walk-in, reads shelves and bottles from a photo, parses supplier invoices forwarded by email, and turns all of it into an order guide, a spoilage log and a ranked list of what you spend the most on.
Counting That Matches The Shelf
The count sheet is in vendor order, not the order anyone walks the back bar, so counts take an hour and items get skipped. Partial bottles get eyeballed.
The template follows the physical walk, shelf by shelf. Staff snap a photo or say “twelve bottles of Tito’s” and Pantry places it, nets out the tare weight, and flags counts that are arithmetically impossible.
Invoices That Stop Sitting In The Inbox
Supplier invoices pile up unopened. A five percent price increase and a short shipment both go through unnoticed, because nobody keys the lines into anything.
Forward the invoice to your Pantry address and it is parsed into line items, prices and quantities — then checked against the purchase order and the ninety-day average, so price creep and short ships surface the day they happen.
What To Order, And What Is Eating Your Margin
Ordering is a manager's weekly hour of guesswork, and nobody can name the top five spend items or say how those prices moved this quarter.
Pantry writes the order guide from par levels and real usage, sends the PO once you approve it, and ranks your spend with the price trend attached. At the top tier it reads POS sales too, so you see margin down to the individual dish.
Two products that make each other smarter
Run both and Pantry tells Guest what is 86'd in real time, so a guest never falls for a dish the kitchen cannot make
Guest sends dish-level sentiment back to Pantry, so menu engineering sees what a plate costs and what guests think of it side by side
Packaged software with a monthly price, not a fixed-scope build — bilingual by default, and priced for independents rather than enterprise chains
Frequently asked questions
What is the difference between Guest and Pantry?
Guest faces your customers — menu questions, the waitlist, reservations, table service by QR code, and your phone line if you add Guest Voice. Pantry faces your operation — counting inventory, reading supplier invoices, writing the order guide, and tracking food cost. They are sold separately and most restaurants start with one.
Do we need a reservation system or a particular POS?
No. Guest integrates with OpenTable, Resy, Tock and SevenRooms where you have them, and where you do not it relays reservation requests to a staff phone by SMS and answers “how busy is it?” from your live waitlist. Pantry works from invoices and counts alone; connecting a POS is only needed for dish-level profitability.
How does counting by photo actually work?
Staff photograph a shelf, a bottle or a delivery. Vision reads the labels and fill levels, proposes the counts, and adds anything it does not recognise to your template for approval. Anything weighed is netted against a stored tare weight for that container, so a half-full bottle counts as a half-full bottle.
Can it answer allergy questions safely?
It answers from your own allergen data, never from inference, and every allergy answer ends with a reminder to confirm with the server. Saved allergies filter the menu and print an alert on the ticket when a guest orders from the table. Spoken answers on the phone are always followed up in writing.
Is it bilingual?
Yes. English and Spanish are on by default for both guests and staff relay, with other languages available. Kitchen and floor staff use Pantry in whichever language they speak while the office reads English.
What does it cost?
Both products run from $500 to $1,500 per month for the first location, depending on tier, with per-location pricing above that — packaged software on a monthly subscription, not a fixed-scope implementation. Restaurants running both Guest and Pantry get a bundle discount. Phone answering is an add-on to Guest.
See it running on work that looks like yours
A 20-minute demo of restaurants workflows running live — not slides. Tell us what you'd automate first and we'll build the demo around it.
Fixed-scope implementation
We design, build, and deploy your first AI teammate and its workflows — live in weeks, not quarters.
Platform subscription
Hosting, models, monitoring, and continuous improvement included. Priced against a hire, not a software seat.
Augmentation, not replacement
Your people handle judgment calls; the AI teammate handles the repetitive work between them.
Ready when you are
Tell us what you'd automate first — the form takes thirty seconds.