A little closerto the restaurant floor.
Traffic, ticket, cost, labor — the levers that move a restaurant are few. The hard part is that they all move at once, every day. AENTRO works alongside the data and routines your teams already have, helping shape the next step so it can actually be taken on the floor.
Reach out anytime. A 30-minute online conversation is a great place to start.
An AI company that thinks close to the restaurant floor.
The profit structure of a restaurant is simple, and there aren't many variables. The hard part is that they all move at once — a store manager makes hundreds of small judgments a day. AENTRO's job is to place data and structure next to those judgments, quietly.
We work with store managers, area supervisors, headquarters, merchandising and overseas teams, designing what we build to hold up in the day-to-day.
Forecasting, scheduling, pricing, menu, training, manuals. We help quietly bring better routines into the decisions your teams already make.
We don't stop at go-live. We work with you on adoption, iteration and the changes that follow, all the way to measurable impact.
Does any of this sound familiar?
The data is there, but it isn't yet shaping decisions on the floor. This is something we hear often in restaurant operations.
Sales vary widely by time and by store, and the team is leaning on intuition for the next move.
The menu is broad, but there's no time to revise items by looking at food cost and order rate together.
Over- and under-staffing happens, and scheduling weighs heavily on the store manager.
The know-how of top managers doesn't easily reach the rest of the chain.
Orders fluctuate with weather and day-of-week, waste happens, and nobody has the bandwidth to fix it.
You want to bring Japanese quality abroad, but localizing training and manuals takes time.
Four areas where AI can make a difference.
These four areas look independent, but they share data. As revenue management gets sharper, shift forecasts get sharper too. We combine the pieces based on your priorities, usually starting where the impact is clearest.
Refine the way you see demand by time and store, helping with pricing, promotions and target setting so the revenue picture becomes clearer.
Look across margin, order rate, kitchen load, waste and reviews together, so menu revisions can be prioritized with confidence.
Support store managers in building schedules based on demand, staff skills and labor rules, balancing cost with the service customers expect.
Help bring your brand abroad — localizing menus, manuals and training, analyzing local reviews and supporting site selection.
- Revenue Management
- Menu Engineering
- Shift
- Training & manuals
- Overseas Expansion
- Localization & standardization
A few things we keep learning across engagements.
We don't share project details out of respect for our clients — but here are a few patterns we keep coming back to.
Price increases become a business decision only when the floor's instinct backs them up.
A new scheduling tool takes three to four weeks to earn store managers' trust. After that, things move fast.
In overseas expansion, the quality of the initial manuals tends to determine half of the outcome.
Menu revisions usually start from the conversation about the dish nobody wants to drop — not from food cost percentage.
Whether something gets used on the floor depends less on its features than on its fit with the rhythm of the day.
A team grounded in both restaurant operations and global finance.
AENTRO brings together people who have made decisions inside restaurant operations, at global investment banks, in SaaS leadership and in AI implementation.
Doohyun Won
Graduated from the University of Tokyo, Faculty of Law. Co-founded AENTRO to think through structural challenges in restaurant and retail operations together with clients, helping shape practical solutions.
Ryoma Ogawa
Graduated from Kyoto University, Faculty of Economics. Co-founded AENTRO to keep our AI capability current and to lead end-to-end delivery for clients.
Let's start with a conversation.
Revenue, margin, labor, store quality, overseas growth. We're happy to hear what's on your mind and think it through with you. There is no charge for the proposal.