Notes from the inside.
What we learn building for operators, and running businesses of our own.
Why we opened a café to build a point-of-sale system
Software for restaurants is usually written far from the counter. We wanted ours tested against real shifts from day one.
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Using AI inside an operation without losing the people
From a client project to a product: when it makes sense
The gap between the campaign and the store floor
Seven years with one client: what changes, what stays
What an AI agent needs to know about a location
Training a workforce that changes every season