OI · For hotel and restaurant F&B teams
A new waiter, a full terrace, a guest asks if the dish has nuts. OI answers from your chef’s dish card, in the waiter’s language, and says so when something isn’t recorded.
Built by Gökhan Herkiloğlu, 25+ years leading F&B at The Peninsula Istanbul, The St. Regis Dubai and Joël Robuchon, Singapore.
Illustrative · invented restaurant and demo data
Tonight’s menu changes, the allergens, the wine pairings, the SOPs, who is on which station: in most hotels it lives in binders, group chats and the manager’s head. OI puts it in one approved place. Every waiter, bartender and hostess gets an assistant that answers from it on their phone, in the language they ask in, and the daily briefing, checklists and training run on the same information.
OI is where answers are approved and versioned, checklists are time-stamped, and the records are ready when an inspector or an auditor asks.
Menus, drinks lists, SOPs, even phone photos. OI drafts a card for each item, and nothing reaches your team until a manager approves it.
How the cards are madeFour tools on one source of approved information. Each one starts from a moment every F&B team knows.
The waiter asks OI on their phone and gets what the kitchen recorded. OI names the dish it understood, never calls a dish safe, and sends the waiter to the kitchen when an allergen is not recorded.
Learn more about the OI AssistantChecklists on the phone with photos and time stamps, checked by the manager. A numbered PDF report in a minute: the day of an incident and the three before it, or the last 90 days for an audit.
Learn more about checklistsThe manager writes four things. OI adds the floor, the stations, tonight’s reservations and new dishes, translates it into the hotel’s other language and shows who has read it.
Learn more about the daily briefingTrainings and quizzes written from your own menu and SOP cards, not generic service lessons. Results for managers, and a First 5 Days plan for every newcomer.
Learn more about trainingOne approved card per dish, drink or SOP. The assistant answers from it, the briefing quiz is written from it, the training is built on it. Every change is a new version.
Also in OI Reservations from SevenRooms or kept by the hostess · Shifts and stations · Announcements and calendar · Staff Voice · One platform for the whole group
A weekly summary, outlet by outlet: what was published, read and checked. Records, not scores.
More about the week’s summaryIllustrative screen · demo data
Gökhan Herkiloğlu has led food and beverage in luxury hotels and chef-led restaurants for more than 25 years: The Peninsula Istanbul, The St. Regis Dubai, the Joël Robuchon restaurants in Singapore, Grosvenor House Dubai and Renaissance Harbour View Hong Kong. He works on SmartHospitality.AI full time, and he is the person you speak to on the call.
The Director of Food and Beverage at a luxury hotel in Turkey told us that in the pilot OI put their information in order and showed them where their SOPs had gaps.
About Gökhan and what OI stands forOne outlet, 60 days, free. The price after the pilot is agreed in writing before it starts, so day 60 holds no surprises.
You describe the operation. Gökhan shows OI on the screens your team would use.
The outlet, the 60 days, and the price after the pilot, written down at the start.
Set-up is done with you online: about four hours to read your menus and SOPs and prepare the cards, then online training for the team. Within three days the outlet works with OI in real service.
Continue at the price already agreed, or stop.
The owner of a restaurant group in Hong Kong told us that in the pilot OI helped with training, and with guests who ask to change a dish.
Keep it for talking. WhatsApp moves messages; OI holds the answers. Menus, allergens and SOPs are approved by a manager and every change is a new version, the assistant answers from them, and checklists are time-stamped with photos, so the records are ready when an inspector or an auditor asks.
You send the files you already have: PDF, Word, Excel or phone photos. OI drafts a card for each item and your managers approve them. A pilot outlet is ready within three days, with online set-up and training included. A whole hotel is set up within a week, depending on the number of outlets and how ready your menus and SOPs are. On-site training can be arranged separately.
OI says it is not recorded and sends staff to the kitchen. Not recorded is never treated as free, and a dish card the kitchen has not re-checked for 90 days is not used for allergen answers.
OI answers in the language your team asks in. Screens and approved content are in the languages the hotel chooses: English and Turkish today, and each further language, Arabic included, is added in about two weeks.
With SevenRooms, tonight’s reservations reach OI every 15 minutes, once the hotel and SevenRooms give access. Outlets without a system keep reservations in OI. No guest phone number or email is taken, and guests’ names are deleted at the hotel’s day end.
Checklists and temperature rounds do. They are filled and photographed without signal and sent when it returns. Each entry keeps the time it was filled and the time it arrived, and it cannot be back-dated by changing the phone’s clock.
Nothing: one outlet, 60 days, with online set-up and training. The price after the pilot is agreed in writing before it starts, so day 60 holds no surprises.
Each customer’s data is kept apart from every other customer’s. We send the hosting and data details to your IT team in writing. Security and data sets out what OI does today.
Twenty minutes is enough to see whether OI fits your operation. If it does, a free pilot follows.
Prefer email? The message opens with a short template: name, role, hotel or group, number of outlets and your preferred times.
Book by email instead gokhan.herkiloglu@smarthospitality.aiIf your email app does not open, copy the address and write from your own inbox.