For chef-led independents · 1–4 locations
Live tonight at The Pass

Inventory. Cost. Margin. On autopilot.

Comis is the autonomous kitchen operations agent for chef-led independents who’d rather cook than chase paperwork. It watches inventory in real time across walk-ins, prep stations, and shelf stock — and closes the loop between sales, prep, and purchasing without manager babysitting.

Talk to the teamSee how the loop works

No new dashboard. No check-ins. Comis steps in only when a decision is yours to make.

▸walk-in14.2 lb sirloin
▸ringauto-deducted
▸reorderdrafted, ETA Wed

// how it works

One loop, run for you, start to close.

Comis owns the four motions every independent kitchen needs daily, in the order they actually happen — and stops automatically at the decision it can’t make for you.

  1. 01 · WATCH

    Watches inventory

    Tracks every unit across walk-ins, prep stations, and shelf stock as it moves. No end-of-day scramble.

  2. 02 · RECEIVE

    Receives POS rings

    Every sell deducts its menu pulls in real time. Ribeye at T4? -0.65 lb sirloin, -0.4 lb Yukon.

  3. 03 · DRAFT

    Drafts supplier reorders

    Predicts stockout windows, drafts the PO, and fires it under your supplier terms — before the walk-in runs dry.

  4. 04 · SURFACE

    Surfaces drift only

    Recomputes per-dish food cost & margin every day. You hear from Comis only when a dish drifts.

// what you get back

The 9–12 hours a week your kitchen loses to counting.

Manual counts, reconciliation trails, supplier follow-up, margin spreadsheets — replaced by an agent that handles it the moment it happens.

// time back

Inventory admin trimmed from ~12 hours a week to under 3.

Counts, recon, and supplier follow-ups are gone — kept only the few minutes a week where Comis asks for a human call (a price hike, a substitution you actually need to sign off on). The chef stays in the kitchen.

12 h → 3 h
per week, single concept
// waste

20–30% food-waste reduction.

Real-time deduction on every ring turns prep decisions into adjustments you make tomorrow — not piles of unsold stock you spot on Monday.

// bottom line

$20K–$50K of impact per $1M of food sales.

Tighter margins on existing menu items — surfaced before they drift, not after the week closes. Comis catches the lemon-cost spike Tuesday at 9am so the menu reacts Wednesday at service, not in next month’s P&L.

< 1 ptfood cost variance
≤ 4menu items flagged / week
~92%supplier drafts auto-fired

“A second dashboard would just give me a second thing to babysit. Comis tells me the one thing I need to know and handles the other nine.”

— Chef-owner, 2-location neighborhood kitchen

// outcomes · reported by early kitchens

What the floor feels like after 90 days.

3 hrs/wkinventory admin, down from ~12
−24%average food waste
$32Kimpact per $1M of food sales
0second dashboard to babysit

// built for

When the chef is still the operator.

Chef-owned independents, 1–4 locations.

Built for the neighborhood spot where the chef/owner still signs the PO, where the menu changes with the season, and where the manager isn’t a VP — they’re the FOH lead who’s already stretched. Comis fits where the operator needs decisions surfaced, not decisions automated away.

  • ▸No dedicated ops manager on staff.
  • ▸Seasonal menu changes, weekly.
  • ▸Suppliers expect an order, not a contract.
  • ▸1–4 locations, not a roll-up.
// not for

Where Comis isn’t the right fit.

If you’re running eight-plus locations under a parent brand, or you’ve already got a dedicated purchasing analyst, Comis will feel thin. Those kitchens need a heavier suite and a longer implementation.

We’ll say so on the first call.

// get comis

Hand the count to the agent. Keep the kitchen.

A 30-minute walk-through is enough to see whether Comis fits how your kitchen runs. No slide deck, no procurement form, no third implementation call.

Email comis@polsia.appScroll back up

Reach a human at comis@polsia.app. We’ll reply with a date to look at your pass together.