Okoto
About us
Rooms are managed to the cent. F&B is still run blind.
Every property already generates a mass of data: sales, bookings, stock, purchasing, HR. It sits scattered across systems that do not talk to each other, in volumes no one can work through by hand. The result is a food cost discovered at month end, when nothing can be changed, and a whole layer of information that never surfaces at all. The dish that sells well but earns nothing. The stock variance that keeps recurring on the same item. The supplier who raised prices without anyone noticing. The busy service everyone could have seen coming, and no one ordered for. Those signals are already in your data. Nobody has the time to go and find them.
Okoto brings your data together without touching your tools.
Okoto connects to the systems you already use and gathers their data into a single reading of your business: food cost, margins, stock, menu engineering and operations. Your tools stay yours. Okoto does not replace them, never alters your data at source and only reads it. Each property gets its own separate space, so your data is never mixed with, or shared across, another property. Live in a few weeks. What changes is not your systems but the daily work itself: how recipe cards are entered, how end of shift and end of month reports are produced, how stock movements between departments are recorded. Those steps are automated or generated from your data instead of being keyed in by hand.
Consommé, the F&B AI that reads your data and answers you.
In the kitchen, a consommé is a clarified stock. Consommé does the same with your data. You ask a question in plain language and it answers with your real figures, not with generalities: top margins, food cost and bev cost, recipe cards updated automatically as ingredient prices move. It flags variances, recommends and automates the recurring tasks. Anyone on the team can use it, with no training and no spreadsheet to decipher.
A measurable impact, role by role.
The chef dictates recipes and gets cards, costs and allergens generated, around 48 hours a year. The F&B manager produces the end of service report in one click, around 110 hours a year. The F&B director works on data that is already in order, with no Excel rebuilding, around 48 hours a year. The general manager gets the answer straight away, without waiting for month end, around 24 hours a year. Time given back to teams so they can focus on the guest experience.
Sustainable by design.
By making stock variances and cost drift visible, Consommé cuts food waste, a major issue for the industry. Traceability and certifications are showcased through the CSR and Labels module.
Who is building Okoto.
A founder with deep hotel revenue management expertise, 15 years in hospitality including 12 in revenue management, and a technical foundation designed by an engineer with a PhD in computer science specialising in AI. Okoto was built for groups from the start: from the upscale independent to the branded portfolio, the same standard of control.
Built for hotels with food and beverage operations and for restaurants. At our stand: a live demonstration of Consommé on real data, and a conversation about connecting it to the tools you already run.
