Sign inShow me where AI can help my business

Hospitality

More time on the floor, less on the admin.

Lexi prepares the bookings, the shift cover and the takings, and shows you what needs your decision.

Show me where AI can help my business
An Australian kitchen
Friday late sittingTable freedWaitlist offer ready for approval

Is any of this yours?

What we see in hospitality venues

The phone goes unanswered during service.

  1. No one can reach the phone

    A table enquiry and a late cancellation, both waiting.

  2. Lexi drafts the reply

    It checks the live booking and offers the next available times.

  3. You confirm the booking

    The duty manager checks the table and the guest before it is sent.

Prepared by Lexi

Booking reply

Ready to check

With the duty manager

Duty manager

Waits for a yes.

A table enquiry and a freed table to offer.

Waiting for youSent to the guest.

Function enquiries wait too long for a reply.

  1. The quote is still not built

    A date, a party size and a menu question, all in an inbox.

  2. Lexi drafts the quote pack

    It matches the date and the party size and lines up the banquet order.

  3. You set the price

    The functions coordinator decides the final price before it goes.

Prepared by Lexi

Quote pack

Ready to check

With the functions coordinator

Functions coordinator

Waits for a yes.

The quote is ready. The final price is yours.

Waiting for youQuote sent to the client.

The roster is rebuilt by hand every week.

  1. The roster is still a spreadsheet

    The bookings are in the system, the shift plan is not.

  2. Lexi prepares the roster

    It builds options from the booked covers and who is qualified.

  3. You approve the shift plan

    The head chef decides what is safe before it is published.

Prepared by Lexi

Draft roster

Ready to check

With the head chef

Head chef

Waits for a yes.

A short shift. The safe call is yours.

Waiting for youPublished to the team.

The takings wait until month end to reconcile.

  1. The numbers do not agree yet

    Daily sales, supplier invoices and the bank, all apart.

  2. Lexi prepares the reconciliation

    It matches the takings to the bank and the invoices to the deliveries.

  3. You approve the pay run

    Nothing is paid until the owner or licensee says yes.

Prepared by Lexi

Takings reconciliation

Ready to check

With the owner or licensee

Owner or licensee

Waits for a yes.

The takings are matched and the invoices checked. The pay run needs your yes.

Waiting for youPay run approved.

Your Lexi workspace

Your week, without the guesswork.

LexiSample workspace

Your week at a glance

Sample Hospitality Co. / Across the business

This week

2 waiting on a person, 2 running, 2 done, 2 did not happen in this sample week.

2Waiting on you
2Running
2Done
2Did not happen

The week in view

3
Mon
0
Tue
2
Wed
2
Thu
1
Fri

8 work items across the week

The detail is ready when you need it.

Waiting on you

Sample Hospitality Co. / Decisions and the work behind them

2 decisions
Waiting on youPrepare the phone and the book for review

The phone and the book / Venue or duty manager, front of house lead

Waiting on youPrepare functions and events for review

Functions and events / Functions coordinator or venue manager, head chef

On their queue

Venue or duty manager / One person's day

1 in view
Waiting on youPrepare the phone and the book for review

The phone and the book / Venue or duty manager, front of house lead

Waiting on someone else

Venue or duty manager / One person's day

3 in view
RunningPrepare functions and events for review

Functions and events / Functions coordinator or venue manager, head chef

RunningPrepare service and the shift for review

Service and the shift / Head chef, kitchen team

RunningPrepare takings, accounts and payroll for review

Takings, accounts and payroll / Bookkeeper, owner

Finished

Venue or duty manager / One person's day

2 finished
DonePrepare staff, licences and safety for review

Staff, licences and safety / Owner or licensee, venue manager

DonePrepare the owner's week for review

The owner's week / Owner or licensee, venue manager

A working estimate for your venue

What it is worth to you

Pick the work. Watch Lexi do it. See what comes back.

Work areas. Tick to count one in your figures; choose its name to watch it run.

A$58,367 back each year

1,153.7 hours back for other work each year.

A$1,216 and 24.0 hours a weekA$4,864 and 96.1 hours a month

This work costs you A$87,694 a year today.

The phone and the book

  • Lexi Automation
  • Lexi reads and drafts
  • A named person decides

The phone and the book

  1. Capture table and function enquiries into a draft requestReads and drafts
  2. Approve the guest booking or function handoverDuty manager decides
  3. Approve guest confirmation templates and consent rulesDuty manager decides
  4. Send booking confirmations and reminders and process the repliesAutomation
  5. Draft the no-show or cancellation follow-upReads and drafts
  6. Decide the no-show response and any deposit requirementDuty manager decides
  7. Decide the answer to dietary and allergen questionsDuty manager decides
  8. Prepare waitlist options for an available tableAutomation
  9. Approve the guest waitlist offerDuty manager decides
  10. Build the pass sheet for tonight's bookings with dietary flags, VIPs and large partiesAutomation
  11. Decide to overbook against no-show history on a Friday or SaturdayDuty manager decides
  12. Handle the complaint call about a booking that went wrongDuty manager or owner decides

Functions and events

  1. Draft the function enquiry reply and information packReads and drafts
  2. Approve and send the function enquiry packFunction coordinator decides
  3. Draft quote lines and the banquet event orderReads and drafts
  4. Approve the function price and quoteFunction coordinator decides
  5. Approve event deposit requests and balance remindersOwner decides
  6. Chase the deposit and the running balance before the eventAutomation
  7. Draft the event review request and repliesReads and drafts
  8. Approve the event feedback contact and review replyOwner decides
  9. Confirm final numbers, cutoff and dietary requirements and lock the kitchen orderFunctions coordinator decides
  10. Approve the exact specials, music and availability postsOwner decides
  11. Post the week's specials, live music and function availability to social and Google Business ProfileAutomation
  12. Approve function-enquiry reminder templateFunction coordinator decides
  13. Follow up a function enquiry that has gone quietAutomation
  14. Negotiate the room hire rate or menu upgrade for a repeat corporate clientOwner or functions coordinator decides

Service and the shift

  1. Prepare the proposed service rosterAutomation
  2. Approve and publish the service rosterVenue manager decides
  3. Prepare qualified shift-cover optionsAutomation
  4. Approve the shift offer and replacementVenue manager decides
  5. Take the order and fire it to the kitchenFront of house decides
  6. Read supplier delivery dockets and check them against the orderReads and drafts
  7. Prepare a stock purchase proposal from par levelsAutomation
  8. Approve the stock purchase orderHead chef decides
  9. Approve the confirmed guest-order routing rulesDuty manager decides
  10. Route confirmed guest orders to the kitchenAutomation
  11. Write the shift handover: 86'd items, VIP tables, equipment faults, anything the next shift needs to knowReads and drafts
  12. Decide to 86 a dish or close the kitchen earlyHead chef decides

Takings, accounts and payroll

  1. Reconcile the day's POS takings against the bank depositAutomation
  2. Approve the takings reconciliationOwner decides
  3. Read supplier invoices and match them to the delivery docket and purchase orderReads and drafts
  4. Approve corporate debtor and deposit remindersOwner decides
  5. Chase outstanding function deposits and corporate account balancesAutomation
  6. Calculate the proposed tip and service-charge splitAutomation
  7. Approve the tip and service-charge split before paymentVenue manager decides
  8. Track cost of goods sold and menu item margin weeklyAutomation
  9. Prepare the BAS and GST draft inputsAutomation
  10. Review and lodge the hospitality BASRegistered tax or BAS agent decides
  11. Run payroll under the Hospitality Industry (General) Award including penalty rates and split shifts, and check the exceptionsBookkeeper decides
  12. Prepare projected labour-cost flags from the proposed rosterAutomation

Staff, licences and safety

  1. Track RSA, RSA marshal, food safety supervisor and working with children certification for every staff memberAutomation
  2. Extract staff certificates into a draft recordReads and drafts
  3. Confirm staff certification and eligibilityVenue manager decides
  4. Summarise temperature and food-safety checklist exceptionsReads and drafts
  5. Decide the response to a food-safety exceptionFood safety supervisor decides
  6. Decide whether an incident, a refusal of service or a patron removal is reportableVenue manager or licensee decides
  7. Manage the liquor licence: renewal, trading hours and patron capacity conditionsOwner or licensee decides
  8. Draft the incident register entryReads and drafts
  9. Review and sign the venue incident entryDuty manager decides
  10. Collate the evidence pack for a council food safety audit or a licensing inspectionAutomation
  11. Prepare new-starter paperwork and credential checksAutomation
  12. Approve the starter classification and signed recordsVenue manager decides

The owner's week

  1. Pull the numbers together from the POS, rostering, accounting and booking systemsAutomation
  2. Write the weekly summary: covers, average spend, labour cost percentage and food cost percentageReads and drafts
  3. Spot the thing that is drifting, labour creeping over target, a dish's margin sliding, a slow night getting slowerReads and drafts
  4. Decide what to do about itOwner decides

All inclusive

Fully managed AI transformation

We set Lexi up around how your venue works, and it is kept working by our team. Your price covers setup, integrations, maintenance and Lexi's AI usage. Lexi Memory and Lexi Workspace are included too.

A soft pattern in the colours of this industry

Included in your price

  • Custom setup and tool connections
  • Ongoing maintenance and support
  • Lexi's AI usage
  • Lexi Memory
  • Lexi Workspace

Lexi's brain

A memory that gets sharper with every use.

Every conversation. Every decision. Everything you learn along the way. Connected, so the next step builds on the last.

Our proprietary memory layer
included for every LexiLive customer.

MEMORY

We connect to the tools you already use

  • SevenRooms
  • OP
  • Square for Restaurants / Square POS
  • H&L POS
  • Ordermentum
  • Deputy
  • Tanda
  • Xero (incl. Xero Payroll)
  • MYOB (Business, AccountRight)

Get started

Built around your venue. Kept working by our team.

We set it up, tailor it to your way of working and keep it running, so you get the value without the extra workload.

  1. Map the work

    We learn how your venue operates and identify the best place for Lexi to help.

  2. Start with one workflow

    We set it up, test it together and make sure it's working as expected.

  3. Keep it useful

    Our team monitors and refines it, so it continues to deliver for your venue.

See where Lexi could help first

Tell us a bit about your venue and we'll show you where AI can make the biggest difference.

Show me where AI can help my business

Lexi does the work. You keep the yes.

Hospitality

More time on the floor, less on the admin.

Lexi prepares the bookings, the shift cover and the takings, and shows you what needs your decision.

An Australian kitchen
Friday late sittingTable freedWaitlist offer ready for approval
Show me where AI can help my business

Is any of this yours?

What we see in hospitality venues

01Missed calls

The phone goes unanswered during service.

  1. No one can reach the phone

    A table enquiry and a late cancellation, both waiting.

  2. Lexi drafts the reply

    It checks the live booking and offers the next available times.

  3. You confirm the booking

    The duty manager checks the table and the guest before it is sent.

Prepared by Lexi

Booking reply

Ready to check

With the duty manager

Duty manager

Waits for a yes.

A table enquiry and a freed table to offer.

Waiting for youSent to the guest.

02Function enquiries

Function enquiries wait too long for a reply.

  1. The quote is still not built

    A date, a party size and a menu question, all in an inbox.

  2. Lexi drafts the quote pack

    It matches the date and the party size and lines up the banquet order.

  3. You set the price

    The functions coordinator decides the final price before it goes.

Prepared by Lexi

Quote pack

Ready to check

With the functions coordinator

Functions coordinator

Waits for a yes.

The quote is ready. The final price is yours.

Waiting for youQuote sent to the client.

03The roster

The roster is rebuilt by hand every week.

  1. The roster is still a spreadsheet

    The bookings are in the system, the shift plan is not.

  2. Lexi prepares the roster

    It builds options from the booked covers and who is qualified.

  3. You approve the shift plan

    The head chef decides what is safe before it is published.

Prepared by Lexi

Draft roster

Ready to check

With the head chef

Head chef

Waits for a yes.

A short shift. The safe call is yours.

Waiting for youPublished to the team.

04Month end

The takings wait until month end to reconcile.

  1. The numbers do not agree yet

    Daily sales, supplier invoices and the bank, all apart.

  2. Lexi prepares the reconciliation

    It matches the takings to the bank and the invoices to the deliveries.

  3. You approve the pay run

    Nothing is paid until the owner or licensee says yes.

Prepared by Lexi

Takings reconciliation

Ready to check

With the owner or licensee

Owner or licensee

Waits for a yes.

The takings are matched and the invoices checked. The pay run needs your yes.

Waiting for youPay run approved.

Your Lexi workspace

Your week, without the guesswork.

Your week at a glance

Sample Hospitality Co. / Across the business

This week

2 waiting on a person, 2 running, 2 done, 2 did not happen in this sample week.

2Waiting on you
2Running
2Done
2Did not happen

The week in view

3
Mon
0
Tue
2
Wed
2
Thu
1
Fri

8 work items across the week

The detail is ready when you need it.

Waiting on you

Sample Hospitality Co. / Decisions and the work behind them

2 decisions
Waiting on youPrepare the phone and the book for review

The phone and the book / Venue or duty manager, front of house lead

Waiting on youPrepare functions and events for review

Functions and events / Functions coordinator or venue manager, head chef

On their queue

Venue or duty manager / One person's day

1 in view
Waiting on youPrepare the phone and the book for review

The phone and the book / Venue or duty manager, front of house lead

Waiting on someone else

Venue or duty manager / One person's day

3 in view
RunningPrepare functions and events for review

Functions and events / Functions coordinator or venue manager, head chef

RunningPrepare service and the shift for review

Service and the shift / Head chef, kitchen team

RunningPrepare takings, accounts and payroll for review

Takings, accounts and payroll / Bookkeeper, owner

Finished

Venue or duty manager / One person's day

2 finished
DonePrepare staff, licences and safety for review

Staff, licences and safety / Owner or licensee, venue manager

DonePrepare the owner's week for review

The owner's week / Owner or licensee, venue manager

A working estimate for your venue

What it is worth to you

Pick the work. Watch Lexi do it. See what comes back.

Work areas. Tick to count one in your figures; choose its name to watch it run.

A$58,367 back each year

1,153.7 hours back for other work each year.

A$1,216 and 24.0 hours a weekA$4,864 and 96.1 hours a month

This work costs you A$87,694 a year today.

The phone and the book

  • Lexi Automation
  • Lexi reads and drafts
  • A named person decides

The phone and the book

  1. Capture table and function enquiries into a draft requestReads and drafts
  2. Approve the guest booking or function handoverDuty manager decides
  3. Approve guest confirmation templates and consent rulesDuty manager decides
  4. Send booking confirmations and reminders and process the repliesAutomation
  5. Draft the no-show or cancellation follow-upReads and drafts
  6. Decide the no-show response and any deposit requirementDuty manager decides
  7. Decide the answer to dietary and allergen questionsDuty manager decides
  8. Prepare waitlist options for an available tableAutomation
  9. Approve the guest waitlist offerDuty manager decides
  10. Build the pass sheet for tonight's bookings with dietary flags, VIPs and large partiesAutomation
  11. Decide to overbook against no-show history on a Friday or SaturdayDuty manager decides
  12. Handle the complaint call about a booking that went wrongDuty manager or owner decides

Functions and events

  1. Draft the function enquiry reply and information packReads and drafts
  2. Approve and send the function enquiry packFunction coordinator decides
  3. Draft quote lines and the banquet event orderReads and drafts
  4. Approve the function price and quoteFunction coordinator decides
  5. Approve event deposit requests and balance remindersOwner decides
  6. Chase the deposit and the running balance before the eventAutomation
  7. Draft the event review request and repliesReads and drafts
  8. Approve the event feedback contact and review replyOwner decides
  9. Confirm final numbers, cutoff and dietary requirements and lock the kitchen orderFunctions coordinator decides
  10. Approve the exact specials, music and availability postsOwner decides
  11. Post the week's specials, live music and function availability to social and Google Business ProfileAutomation
  12. Approve function-enquiry reminder templateFunction coordinator decides
  13. Follow up a function enquiry that has gone quietAutomation
  14. Negotiate the room hire rate or menu upgrade for a repeat corporate clientOwner or functions coordinator decides

Service and the shift

  1. Prepare the proposed service rosterAutomation
  2. Approve and publish the service rosterVenue manager decides
  3. Prepare qualified shift-cover optionsAutomation
  4. Approve the shift offer and replacementVenue manager decides
  5. Take the order and fire it to the kitchenFront of house decides
  6. Read supplier delivery dockets and check them against the orderReads and drafts
  7. Prepare a stock purchase proposal from par levelsAutomation
  8. Approve the stock purchase orderHead chef decides
  9. Approve the confirmed guest-order routing rulesDuty manager decides
  10. Route confirmed guest orders to the kitchenAutomation
  11. Write the shift handover: 86'd items, VIP tables, equipment faults, anything the next shift needs to knowReads and drafts
  12. Decide to 86 a dish or close the kitchen earlyHead chef decides

Takings, accounts and payroll

  1. Reconcile the day's POS takings against the bank depositAutomation
  2. Approve the takings reconciliationOwner decides
  3. Read supplier invoices and match them to the delivery docket and purchase orderReads and drafts
  4. Approve corporate debtor and deposit remindersOwner decides
  5. Chase outstanding function deposits and corporate account balancesAutomation
  6. Calculate the proposed tip and service-charge splitAutomation
  7. Approve the tip and service-charge split before paymentVenue manager decides
  8. Track cost of goods sold and menu item margin weeklyAutomation
  9. Prepare the BAS and GST draft inputsAutomation
  10. Review and lodge the hospitality BASRegistered tax or BAS agent decides
  11. Run payroll under the Hospitality Industry (General) Award including penalty rates and split shifts, and check the exceptionsBookkeeper decides
  12. Prepare projected labour-cost flags from the proposed rosterAutomation

Staff, licences and safety

  1. Track RSA, RSA marshal, food safety supervisor and working with children certification for every staff memberAutomation
  2. Extract staff certificates into a draft recordReads and drafts
  3. Confirm staff certification and eligibilityVenue manager decides
  4. Summarise temperature and food-safety checklist exceptionsReads and drafts
  5. Decide the response to a food-safety exceptionFood safety supervisor decides
  6. Decide whether an incident, a refusal of service or a patron removal is reportableVenue manager or licensee decides
  7. Manage the liquor licence: renewal, trading hours and patron capacity conditionsOwner or licensee decides
  8. Draft the incident register entryReads and drafts
  9. Review and sign the venue incident entryDuty manager decides
  10. Collate the evidence pack for a council food safety audit or a licensing inspectionAutomation
  11. Prepare new-starter paperwork and credential checksAutomation
  12. Approve the starter classification and signed recordsVenue manager decides

The owner's week

  1. Pull the numbers together from the POS, rostering, accounting and booking systemsAutomation
  2. Write the weekly summary: covers, average spend, labour cost percentage and food cost percentageReads and drafts
  3. Spot the thing that is drifting, labour creeping over target, a dish's margin sliding, a slow night getting slowerReads and drafts
  4. Decide what to do about itOwner decides

All inclusive

Fully managed AI transformation

We set Lexi up around how your venue works, and it is kept working by our team. Your price covers setup, integrations, maintenance and Lexi's AI usage. Lexi Memory and Lexi Workspace are included too.

A soft pattern in the colours of this industry

Included in your price

  • Custom setup and tool connections
  • Ongoing maintenance and support
  • Lexi's AI usage
  • Lexi Memory
  • Lexi Workspace

Lexi's brain

A memory that gets sharper with every use.

Every conversation. Every decision. Everything you learn along the way. Connected, so the next step builds on the last.

Our proprietary memory layer
included for every LexiLive customer.

MEMORY

We connect to the tools you already use

  • SevenRooms
  • OP
  • Square for Restaurants / Square POS
  • H&L POS
  • Ordermentum
  • Deputy
  • Tanda
  • Xero (incl. Xero Payroll)
  • MYOB (Business, AccountRight)

Get started

Built around your venue. Kept working by our team.

  1. Map the work

    We learn how your venue operates and identify the best place for Lexi to help.

  2. Start with one workflow

    We set it up, test it together and make sure it's working as expected.

  3. Keep it useful

    Our team monitors and refines it, so it continues to deliver for your venue.

See where Lexi could help first

Show me where AI can help my business

Lexi does the work. You keep the yes.