Index 01About
Hospitality first.AI second.In that order.
Index 02Founder
Ten years on the floor,
before the screens.
Lukas Cabaj spent ten years across every part of the industry: kitchens, bars, front of house, senior management, across Austria, Denmark, Switzerland, and Slovakia.
He started as a kitchen assistant. He finished managing a Michelin-starred restaurant.
He also ran brand activations and events for Jägermeister, working with bars and venues across European markets.
He has applied that operational knowledge to AI and automation for the past three years.
Most tools do not survive a full house: they get abandoned by week three.
He builds the ones that hold up, and designs them around how a team already works.
Most consultants bring one side of this: the tools, or the floor. Lukas has done both.
Index 03What this means
A plan your team can run
without retraining.
After the audit, your team does not get handed a process manual. They get one or two precisely targeted changes built around how they already work.
What changes is the volume of manual work they carry. Not the way they do their job.
We do not arrive with a solution already in mind. The work starts by understanding your operation, the actual one.
If what you need is outside the scope of what we do, we will tell you.
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