1.617

Work

What was hard,and what changed.

Some of this is confidential, so the names are missing and the details are not. Each piece is a real problem, the decision we made about it, and what happened afterwards.

Selected · Retail · Consumer · Hospitality & F&B · Places

A restaurant service counter in warm light
01 · Hospitality & F&B

A restaurant group that had outgrown its own recipes.

The problem
Forty-one kitchens, one menu, and a different version of it in every site.
What we changed
One source for every dish: costs, allergens, prep and print all reading from the same record.
What it did
A menu change reaches every kitchen the same afternoon, priced.
A retail interior with soft daylight
02 · Retail

Sixty stores, and no two quotes worth comparing.

The problem
Each fit-out was quoted its own way, so nobody could tell an expensive store from an expensive contractor.
What we changed
A common structure for scope and pricing, and a model that reads incoming quotes against it.
What it did
Cost conversations start from evidence instead of instinct.
A consumer product photographed on a plain surface
03 · Consumer

A product that people liked and never opened twice.

The problem
The value was real and arrived three screens too late.
What we changed
We removed the setup, moved the first useful moment to the first minute, and let the intelligence introduce itself by being right.
What it did
The second week became the normal week.
A construction site with steel structure and daylight
04 · Places

The week that decides the year.

The problem
Drawings, specifications and quotes agreed on paper and disagreed in reality.
What we changed
We read them together, and surfaced the disagreements while they were still cheap.
What it did
Less is built twice.

Experiments

Things we build to find out.

  • Reading a drawing like a document.

    What a model can and cannot infer from a set of construction drawings, tested on real ones.

  • The honest menu.

    If a dish carried its true cost, margin and carbon on the same line, what would a chef change?

  • A shop that knows it is quiet.

    Ambient sensing without cameras — enough signal to help staff, not enough to watch anyone.

  • One number instead of a dashboard.

    An operator asked for fewer charts. We tried giving them one sentence a day.

A stone surface photographed closely
A person using a product in daylight
Consumer · in use, not in theory

What should exist that doesn't yet?

What we create →