SPECIALISED AGENTS / WORKFLOW GUIDE
Operations across multiple restaurant locations
Bring local reporting, purchasing, and management review into one coordinated process
How the agents work together
Each location submits sales, stock, waste, and reservation records. Agents check completeness, identify discrepancies, and prepare replenishment suggestions using agreed rules. A coordinating agent consolidates issues across locations and highlights decisions that need management attention.
- Location data collection
- Stock reconciliation
- Demand planning
- Purchasing preparation
- Management reporting
Check a shortage before placing another order
Suppose one branch reports low coffee stock while another has a surplus. The stock agent compares each count’s timestamp, recent sales, and deliveries already due. It flags an outdated count rather than treating it as current stock.
The purchasing agent then prepares two options: transfer stock between branches or order from the supplier, showing quantities, pack sizes, and expected arrival dates. A manager approves the choice. Both branches record the transfer when it happens, so the same stock is not counted twice.
Where people approve decisions
Orders, stock transfers, staffing changes, and adjustments based on uncertain data.
How to measure improvement
Track stock discrepancies, purchasing preparation time, shortages, waste, and unresolved location exceptions.