Every restaurant software on the market works the same way: here's our system, adapt to it. Learn our interface. Fit your recipes into our templates. Export your data the way we decided.
ALMA is the opposite. It adapts to you.
Your POS system. Your chart of accounts. Your suppliers. Your recipes. Your language. Your workflow. We don't ask you to change how you run your restaurant — we learn how you run it and build the AI around that.
"We don't sell a template. We build your system."
A team of AI agents working 24/7 — operations, finance, HR, supply chain, marketing. Each one customized to your restaurant. They brief your managers, track your labor costs, process your invoices, flag problems, and report to you through Telegram. You choose which agents you need. Turn on what helps. Leave off what doesn't.
Take a photo of any supplier invoice. AI reads every line, updates your ingredient prices, classifies each item into your accounting system, and generates a balanced journal entry — ready for your accountant to review. No typing. No data entry. The system learns your suppliers' formats and gets smarter with every invoice.
Every recipe in one place — prep recipes, menu items, sub-recipes, Central Kitchen products. The system calculates your real food cost per plate using today's ingredient prices, not last quarter's. When tomato prices go up 30%, you see instantly which dishes are affected and by how much.
Thinking about changing a menu price? Slide it and see your COGS % change in real-time. Play with different scenarios — adjust prices, swap ingredients, change portions — before making any decision. Draft your changes, review them, publish when ready.
Built for franchises and multi-location operators. Compare every location side by side: COGS %, ingredient variance, supplier pricing. See which location is over-purchasing chicken by 40% while the others are at 10%. Click to drill down and see exactly where the gap is — by ingredient, by recipe, by dollar amount.
The system knows what each location purchased (from invoices) and what they should have used (from recipes × sales). The gap tells you where to look — over-portioning, waste, theft, or ordering mistakes. Rolling 1/2/4-week periods smooth out bulk ordering noise.
Every scanned invoice generates a journal entry with your real account numbers. Chicken goes to 35001. Cheese to 35014. Taxes calculated. Accounts payable credited. Your accountant reviews a clean entry instead of reading paper invoices line by line. Export to Acomba, QuickBooks, Sage, or CSV.
For franchises with a central kitchen: track what the kitchen produces, what it charges, and what it costs to make. Ensure pricing is fair — not too high for franchisees, not losing money for the operation. Central Kitchen recipes stay confidential — operators see the product, never the formula.
Push recipe changes, price updates, and plating photos to every location. Each operator must acknowledge they've seen the change. You see on one screen: who confirmed, who hasn't, and when. Full audit trail. No more "nobody told me."
No passwords to share. Every login requires a one-time code sent to the user's email — every single time. Recipe pages are watermarked with the viewer's name, location, and timestamp. Every view is logged. If something leaks, you know exactly who and when.
Everything in one place. Morning briefings that tell you what needs attention today. Action items ranked by dollar impact. Location health cards showing who's on track and who's not. Grocery spend broken down into categories that actually mean something — not just one big number.
I'm looking for 5 restaurant owners in Montreal who want an AI system built around their operation — not the other way around.
Apply for a Spot ↗