Run your restaurant on intelligence, not guesswork.
Jevan predicts demand down to the hour — so you order less, staff smarter, and waste nothing. Your diners' choices feed the loop and make it sharper every shift.
Trattoria VerdeBodega & CoSumacLupa NoodleCafé Mille
The shift
You're not guessing. You're deciding.
Every night, operators throw out food they over-ordered and turn away tables they under-staffed. Jevan replaces that guesswork with a forecast — and turns it into a single, confident decision per shift.
How it works
One loop, sharper every shift.
Jevan isn't a bolt-on. It's a closed loop — forecast drives the order and the schedule, the schedule serves the diner, and the diner's taste feeds tomorrow's forecast.
1
Demand forecasting
AI trained on your sales, weather, holidays, and traffic predicts covers by day and hour.
2
Smarter ordering & scheduling
Auto-generated prep orders and shift plans that match supply to predicted demand.
3
QR taste engine
Diners get recommendations tuned to their preferences — more satisfaction, more return visits.
4
Signal back into the forecast
Every order refines the model. The loop compounds, so week two is sharper than week one.
The product
A decision-engine, not dashboard clutter.
Each module hands you one confident action per shift — not a chart you have to interpret.
Demand forecasting, by the hour
Trained on your sales history, live weather, holidays, and foot-traffic patterns. You see the shape of the day before it begins — and a confidence score you can actually trust.
Inventory that orders itself
Prep orders generated from the forecast and your par levels — approved in one tap. Less overstock, less spoilage, fewer 86'd dishes.
Scheduling matched to demand
Shift plans that put the right people on the floor at peak — and trim hours when it's quiet. Labor cost down, service up.
QR taste engine for diners
Diners scan once and get menu picks tuned to their taste — heat, richness, dietary needs. Higher satisfaction, larger average ticket, more return visits. Free for diners; the signal flows straight back into your forecast.
Bold & smokyFresh & lightComfortingVegetarian
0%Less food waste, on average across pilot kitchens
0%Lower labor cost, with service quality held or improved
0xMore repeat visits from diners using the taste engine
From the floor
Operators who stopped guessing.
"Jevan told me to add a line cook for the Tuesday rush. I almost didn't. We did 40 more covers without a single ticket dying."
Marisol ReyesOwner, Trattoria Verde, East Village
"The QR menu stopped being a gimmick. People order what they actually like, come back more often, and our prep waste is down to almost nothing."
Devon ParkOwner, Bodega & Co, Williamsburg
Pricing
Per location. No surprises.
Tiered monthly subscription per location. Diners always pay nothing.