Hanna AI · London · Established 2024
Hanna AI is an operating system for restaurants and bars: bookings, point of sale, menu and inventory, finance and business intelligence held as one record rather than six systems. One monthly fee, and no commission on any cover.
One guest, end to end
A guest asks for a table on Friday and mentions a coeliac in the party. Hanna checks real availability, offers the times that actually work, confirms — and writes the allergy to the guest's record. No commission, no phone call, nothing lost.
Booking & Reservation →Table 12 comes up on the floor plan already flagged — coeliac, fourth visit, usually orders the omakase. Every item is checked against that record as it's rung in, so the allergy is caught at the till and not in the kitchen.
Hanna POS →Costing dishes, chasing suppliers, keying invoices, counting on a Sunday night, waiting on the accountant, guessing at the menu. Six jobs every operator does badly because there is never time to do them properly.
Hanna does five of them for you and turns the sixth into a decision.
Menu & Inventory →Takings, tender and service reconciled against the terminal. Staff hours off the clock-in to the minute, costed at each person's rate. Food cost carried through from the recipes. Rent, insurance and utilities accrued for the day.
What you look at on a Friday night is not a takings report. It is Friday's margin.
Finance →What did we take. What changed. Where do covers come from. Which nights carry us. How many should I roster. Which night needs filling.
Every answer computed from your own records, and an honest refusal when it can't be.
Business Insight →Not a blast to a list. Tuesday is expected quiet, and Hanna knows which regulars come midweek, that this table was a fourth visit, and that one of them is coeliac. So the note that goes out is one a regular would recognise as coming from you.
Marketing →Table 12 · 4 covers
19:00 · booked Tuesday via Hanna
Menu & Inventory · six tasks
Sales and purchases are the same conversation — you just never got to have it.
Purchases and cost of goods differ by £396.49 — that gap is stock movement, not error. Only a system that owns both sides can show you it.
Replaces: costing dishes on a spreadsheet
Hanna forecasts what you'll sell, checks the shelf, and drafts the order for every supplier.
Replaces: a Sunday spent working out what to order
Sent to your Hanna address or photographed. Every line read, matched and price-checked.
| Moriya Foods · INV-88214 · 07:12 | Qty | Value |
|---|---|---|
| Chicken thighmatched to your order · £6.00/kg | 34 kg | £204.00 |
| Spring onionmatched · £2.80/kg | 4 kg | £11.20 |
| Tamari, gluten freeprice up 4.7% on last delivery | 5 L | £44.50 |
| Shiitakematched · £9.20/kg | 6 kg | £55.20 |
| 9 of 9 lines read · 1 price change flagged | £598.40 |
You didn't type a line of that, and you didn't have to remember what tamari cost last month. Approve it and stock, ingredient cost and tonight's food cost all move together.
Replaces: keying invoices, and missing price rises
Hanna knows what should be there. You count what is. The gap is priced as you go.
| Count sheet · Sunday 23:40 | Expected | Counted | Variance |
|---|---|---|---|
| Chicken thigh | 8.40 kg | 8.10 kg | − £1.80 |
| Salmon fillet | 3.20 kg | 2.90 kg | − £4.95 |
| Sushi rice | 14.00 kg | 14.00 kg | level |
| Junmai 720ml | 11 | 11 | level |
| Stock value · variance 0.21% | £3,206.00 | − £6.75 |
Four minutes on an iPad instead of a Sunday night with a clipboard — and the variance is priced as you go, so you're looking at money rather than quantities.
Replaces: a clipboard and a Sunday night
Food from the recipes, labour from the clock, rent and utilities accrued. A real P&L.
Replaces: waiting six weeks for the accountant
Margin against mix, read against how your guests really order — and what to do about it.
| Negima guests take sake 44% of the timea pairing for the menu, not the specials board | 1,240 covers |
| Chirashi earns well, ordered by 2.7% of tablesa description problem, not a dish problem | 46 sold |
| 18% of parties now carry a gluten flagup from 11% a year ago | 307 guests |
Hanna suggests a gluten-free tasting at £68 — costed from recipes you already have at 73% gross margin, using ingredients already on your shelf.
Replaces: guessing, and hoping
Friday · the close
What Friday cost
Business Insight · six questions
Plain English, in the POS. The engine computes the figure; Hanna only explains it.
£17,940.15
Across 412 covers, an average of £43.55 a head. Ahead of the week before by 4.1%.
Measured · net of tax and service · ties to the daily close
I can't answer that yet.
Turned-away walk-ins aren't recorded unless someone logs them at the door, so any number I gave you would be invented. I can tell you Saturday ran at 104 of 104 covers with a 22-minute average wait — which is probably the question underneath.
Not measurable · will not estimate
Replaces: a dashboard you never have time to read
Nothing material happened? It says nothing. That's what makes it worth reading.
Thursday covers · against a like-for-like baseline
What Hanna checked outside your four walls
Thursday is down 11.4%, three weeks running.
Every other night is level or ahead. Two of the three fell inside half-term — a candidate cause, not a conclusion. Worth a look before you change anything.
Metric: covers_served · vs day-of-week baseline · Confidence: medium
Replaces: finding out at month end
Channel, lead time, party size and who comes back — the shape of demand before it arrives.
Party size mix · last 30 days
Deposits cut no-shows by more than half. Two-tops fill late — holding four back until 48 hours out is worth roughly 9 covers a week.
Replaces: guessing which channel works
Four weeks of actuals, and what next week is expected to do.
Average covers by day · last four weeks
Next week, expected
Friday and Saturday carry 58% of the week's revenue. The capacity — and the opportunity — sits Monday to Thursday.
Replaces: gut feel about which nights matter
The forecast sets the demand. The clock sets the cost. Both sit next to your target before you publish.
| Next week · 486 covers, £21,180 | Hours | Cost | Of revenue |
|---|---|---|---|
| Rota as drafted | 372 | £8,556 | 40.4% |
| Your target | — | £7,201 | 34.0% |
| Hanna suggests−14h Tuesday, −8h Wednesday. Friday and Saturday untouched. | 350 | £8,050 | 38.0% |
Saves £506 next week. The 4 points still above target are salaried roles — structural, not rota. Worth a conversation, not a cut.
Replaces: copying last week's rota
Effort spent on a night that will fill itself is wasted. Hanna points it at the gap.
Next week · forecast against capacity
The audience that fits the gap
Nothing to Friday or Saturday guests — those nights are full, and a discount there would only cost you money. Hanna will never suggest one.
Replaces: emailing the whole list and hoping
To: 43 midweek regulars · sent from your address
Good morning — it was a pleasure having you in on Friday.
We've a gluten-free tasting on Tuesday evening, and given how you were looked after last week I thought you'd want first refusal. Reply here and I'll hold you a table.
Warmly,
The team
Six functions, one guest, one record. Nothing above was entered twice, and nothing was reconciled by hand.
The system
You've just watched them work together. Here is each one on its own.
Direct, simple and commission-free. Hanna does everything a booking site does, but it isn't a listing — it answers enquiries in plain conversation, knows your business inside out, and hands you the guest instead of keeping them.
Stops paying per head for guests you already earned.
Booking & Reservation → 02Seating, orders, floor, menu and billing are the basics — every till does those. Hanna POS runs the whole customer journey, from first enquiry to final spend, and captures every part of it as it goes.
One screen from the booking to the bill.
Hanna POS → 03Every dish carries its recipe and every recipe its costs, so a sale moves the stock and prices itself. Orders are drafted from what you'll sell, invoices arrive and post themselves, and a stock take takes minutes.
Hours a week of counting and reconciling, gone.
Menu & Inventory → 04Ask Hanna anything about your business and get an answer in seconds — takings, covers, average spend, stock value, supplier spend. Every figure computed from your own records. If Hanna can't measure it, Hanna says so.
A full understanding of the business, without a data analyst.
Business Insight → 05Knowing your customers is what makes marketing work. Hanna builds the profile from real visits — what they order, what they avoid, what they celebrate — so you speak to returning guests properly instead of blasting a list.
Guests who come back, and bring people with them.
Marketing → 06Daily reports and reconciliations as standard. Staff hours from a built-in clock in and out, costed at each rate. Rent, insurance and utilities accrued — so what you see is the true cost of the business, not just its takings.
Books closed each night, month-end that isn't a weekend.
Finance →Beneath all six sits one engine. It holds a single definition of every measure, computes each from your own records, and lets Hanna explain it in plain language — on request, or unprompted on a Monday morning. It is not a seventh function. It is what the other six are for.
Business Insight →Why operators switch
Most independents run a booking platform, a till, a spreadsheet and a bookkeeper who reconciles them. Hanna replaces the lot with one record — and it is doing it in live service tonight.
No commission per head, in any tier, ever. The guest books with you, the relationship is yours, and the data leaves with you if you go.
Sales move the stock. Deliveries feed the inventory. The day closes itself. The hours you spend reconciling systems are hours you get back.
One definition of every figure, computed from your own records. Ask Hanna a question and get an answer — or an honest "I can't measure that yet".
Where it stands today · facts, not modelled savings
In live service · three formats, one platform, no customisation
A yakitori counter, a Chinese barbecue and a cocktail bar run the same system. Each name here will take your call. See the venues →
Resources
No gated PDFs. Practical tools and plain writing for people who run rooms.
Calculator
Put in your covers and your platform rate. See the annual figure, and what it becomes when you have a good year.
Guide
What actually breaks, what to get out of your old provider, and six questions to ask any vendor — including us.
Everything else
We'd rather publish what operators keep asking us than fill a content calendar. Tell us what's missing.
Book a demo
Not a slide deck. We'll show you the system running in a live London venue, and be straight about what it doesn't yet do.
Book a demoThis is how an owner asks Hanna about their own business. Pick a question.
£20,412.55
Across 34 posted supplier invoices. Cost of goods sold over the same period was £20,809.04, or 28.0% of revenue — the difference is stock movement.
Measured · posted invoices and recipe depletion
£1,003.39 · 24.0% margin
On £4,182.60 of takings: food cost £1,171.13, labour £1,422.08 across 61.5 hours, and £586.00 of fixed costs accrued for the day.
Measured · recipes, clock-in, accruals
Grilled mackerel — but not yet.
44% margin on 38 covers, the weakest on both counts. But 61% of those covers were guests on their first visit, so it may be doing work you'd miss. Trial a price or position change first.
Measured · margin and mix · guest history