The kitchen walkthrough
Service moves fast. Your systems shouldn’t slow it.
SousXChef rides the line with you—one kitchen brain for inventory, labor, and staff questions so you’re not the bottleneck between stations.
SousXChef
Opening the kitchen
Loading walkthrough
The threshold
Pull the handle. We read what’s inside.
Staff open the walk-in and snap a photo. The inventory agent logs what’s actually on the shelf—no clipboard, no “I thought we had it.”
The cooler
Every shelf. Every crate. Live.
Wire racks become structured counts. Low stock, missing SKUs, and odd par levels surface before the dinner ticket hits the rail.
Inventory · heirloom tomatoes
Perishables don’t wait for spreadsheets.
Track short-life produce by photo. Get alerts when volume won’t cover the weekend—so freshness stays on the plate, not in the bin.
Inventory · A5 Wagyu
A5 is too expensive to guess.
High-value cuts get watched like the pass watches tickets. Spot shrinkage early, lock pars, and know true cost before it walks.
Inventory · aged pecorino
Specialty counted. Not hoped for.
Cheeses and dry goods stay in the brain. Staff ask “how much left?” over SMS. The agent answers from the last verified log.
Inventory · fresh shiso
Shiso wilts. Demand shouldn’t surprise you.
Fragile herbs need tight foresight. Demand hints tell you what to prep and buy before a soft Tuesday or a slammed Saturday.
Inventory · black truffles
Never 86 a premium mid-service.
Premium SKUs trigger hard alerts. When stock dips under par, owners and leads know—before the guest orders what you can’t fire.
The return
From cold room to warm amber light.
Inventory truth feeds labor and chat. Who closes? What’s 86’d? Agents answer so your team stays on the line—not in your DMs.
The final plate
Chefs finish the plate. Agents finish the chaos.
While the pass finalizes the dish, SousXChef keeps counts, schedules, and staff answers running quietly behind the line.
Scroll the walkthrough
Ready when you are
One brain.
Your whole kitchen.
Inventory, labor, staff chat, and demand foresight—running while chefs stay on the pass.
The agents
Four specialists. One kitchen brain.
SousXChef watches inventory, labor, and demand—and talks to your team where they already live: their phones.
Inventory
Photo in. Count out.
Snap the walk-in. The agent reads shelves, flags lows, and keeps the dashboard honest.
Labor
Staff for the rush you’ll have.
Drafts coverage from your history so labor tracks covers—not Sunday-night guesswork.
Chat
Answers over WhatsApp & SMS.
“How much salmon left?” Staff ask the kitchen brain. You stop being the human FAQ.
Forecast
Buy for the week ahead.
Demand hints before over-prep and dead stock. Protect margin on the nights that hit.
From the floor
Built for people who live service.
“I used to get twenty inventory texts a night. Now the walk-in answers itself—and I actually leave on time.”
“We stopped over-ordering proteins by almost a fifth in the first month. The forecast isn’t magic—it’s just never offline.”
“Scheduling used to be Sunday dread. Now the agent drafts the week and I only tweak for call-outs.”
20+
fewer nightly inventory texts
~18%
less protein over-order*
SMS
native staff channel
1
brain for the whole house
*Early customer range — results vary by volume and menu.
Pricing
Clear plates. Clear pricing.
Start with one location. Expand when the agents earn their keep.
Line
$149/mo
One location. Inventory photos, SMS answers, basic forecast.
- Photo inventory logs
- SMS / WhatsApp Q&A
- 7-day demand hint
- Owner dashboard
Pass
$349/mo
Full agents—labor, forecasting, and live ops for serious volume.
- Everything in Line
- Labor scheduling agent
- Sales forecasting + promos
- Priority onboarding
House
Custom
Multi-unit kitchens that need shared brains and custom workflows.
- Multi-location rollup
- Custom integrations
- Dedicated success
- SLA support