AI is here.

Hospitality wasn’t
ready. We are.

Built by operators. We advise and we build.  

Marjin works alongside multi-site operators to put AI where it actually moves the numbers. Starting with your data, going as far as transforming how you run.

Talk to us Why most AI fails in hospitality

Unprepared is already expensive.

Before AI changes anything, the gap between what your business knows and what you can act on is costing you. These numbers are the baseline.

1 in 3

operators trust the data from their current systems

£10K+

per manager per year lost to switching between systems and re-keying

11%

of annual revenue quietly eaten by issues spotted too late

56%

of operators miss opportunities because the insight arrives after the moment

Most AI fails in hospitality for one reason. It doesn’t understand the business.

Generic AI firms bolt tools onto operations they can’t read. They don’t know why GP moves when the menu changes, what a Tuesday looks like in a wet-led site, or why month-end close takes the time it takes. So AI gets jerry-rigged into the business, the team works around it, and six months later it’s shelfware. 

We built the other way round. Hospitality first, AI second.  
Marjin starts from how a multi-site operation actually works, sites, dayparts, channels, margins, and builds AI into that reality, not on top of it.

How we work with you

We don’t start with a demo. We start with your P&L.

Sites, formats, dayparts, channels, where the margin actually leaks. Before anything connects, we know what your numbers mean in your operation. Most AI firms skip this step. It’s why their projects die.

Your data, one live view, answerable in plain language.

EPOS first, then the rest. No exports, no re-keying, no waiting for month-end. The question you’d ask your finance team on Friday gets answered the moment you think of it.

AI goes where it moves the numbers, nowhere else.

No pilots for the sake of pilots, no tool drops. We work alongside you on the decisions that shift performance, and we’re still there when the next problem surfaces. That’s the difference between a vendor and a partner.

Integrates fast.
Thinks faster.

From POS to ordering to supply to accounts, plug in your existing tools seamlessly for a single, real-time view of your P&L & cashflow—enriched with machine intelligence.

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What changes when it’s built right

The variance you found three weeks late becomes the one you caught on Tuesday. Drift gets flagged the moment performance slips, while there’s still time to act on it.
The spreadsheet someone re-keys every Monday stops existing. The numbers are already aligned across every site, and the manager gets those hours back on the floor. 
“Why did Tuesday die at Shoreditch?” stops being a week of forwarded emails. You ask, you get the answer, you fix it.
The board pack that took three days takes the time it takes to ask for it. Month-end stops being archaeology.

While they were writing decks, we were building.

The consultancies are still producing strategy documents about AI in hospitality. We built it. A working intelligence layer that speaks the language of covers, sites and margins, live with multi-site operators today. When we say we advise and build, the building isn’t a roadmap promise. It’s running.  

Anyone can rent the AI. Understanding your industry is the part you can’t bolt on.

FAQs

Built for scale.
Wired for service.

The AI-native hospitality intelligence platform built to kill blind spots and boost margins. Sous Chef brings clarity, foresight and P&L and cashflow control to every layer of hospitality—from operators to owners.

A modern restaurant interior with wooden tables, chairs, plants, and an open kitchen in the background

Restaurants & Groups

Standardise performance, control margins, and scale confidently with real-time clarity across every brand, site and product.

A laptop displaying performance data on a counter inside a plant-filled hospitality space

Hotels & Leisure

Unify departments, forecast demand, and improve performance across rooms, F&B and events.

A group of people working on laptops and paperwork at a busy bar surrounded by shelves of bottles

Portfolios

Get real-time visibility, early-warning signals, and portfolio-level intelligence to benchmark brands, protect assets and grow ROI.

An empty restaurant dining room with wooden tables facing an open kitchen and brass fixtures

Franchise Networks

Benchmark locations, maintain consistency, and surface site-level risks early across every franchise in your network.

“We were drowning in disconnected systems and second-guessing the numbers. Sous Chef cut through that. One live view, clear drivers, no noise. We spend less time reconciling data and more time fixing problems and protecting margins.”

Founder

Independent Hospitality Group

“Sous Chef gives us a single, reliable view across sales, labour, costs and suppliers. Instead of stitching reports together after the fact, we can see what’s happening in real time and act immediately. It’s fundamentally changed how we run the business day to day.”

Operations Director

Multi-Site Restaurant Group

Built by Operators

Operator-built.
Enterprise-ready.

Sous Chef is built by operators who’ve run the UK’s largest commercial kitchen network, deployed enterprise AI at scale, and delivered financial control across FTSE 100 firms. We’ve done the work, felt the pain, and built the solution. This isn’t theory—it’s a new gold standard for hospitality ops, proven in the field and perfected in code.

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Two hospitality operators standing confidently inside a warmly lit restaurant with greenery and tables in the background

Trigger

Real-time anomaly detection and suggestions

Aggregate

View all P&L and cashflow data in one place

Predict

Contextual Q&A at machine speed

A laptop open on a prep station inside a restaurant kitchen while chefs work in the background

A small team working on laptops at a bar counter surrounded by shelves of wine bottles and hanging greenery

A busy professional kitchen with chefs working quickly at stainless steel stations during service

Chefs preparing food together in a busy open-plan kitchen with stainless steel counters and equipment

A restaurant team member standing with arms crossed beside a long, neatly set dining table in warm natural light

A sunlit café interior with wooden seating, plants, and a counter displaying pastries and drinks

Talk to us.

A short conversation about your business. We’ll probably ask about your sites before we mention AI.

Start the conversation

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