I'm Nicola Dominici — not a developer, a restaurant person. AutoDine builds practical automation for independent restaurants: staff training that runs itself, calls that never go unanswered, and reviews that get a reply.
None of it is complicated. It's just manual — and nobody on staff has time to fix it.
New hires take weeks to learn a menu properly. Generic onboarding rarely sticks, and managers end up re-training the same material over and over.
A ringing phone during a rush is a lead walking away. Most restaurants have no system to catch it, let alone follow up.
Reviews pile up unanswered for weeks. By the time anyone responds, the moment — and the guest's goodwill — is gone.
I don't lead with a tool — I look at what's actually costing your restaurant time and money, then build (or point you to) the right fix. Here's the toolkit so far.
Daily quizzes and training flashcards delivered straight to servers' phones over WhatsApp — dish descriptions, ingredients, allergens, wine pairings, and upsell tips, all logged automatically for management.
Catches calls that go unanswered during a rush and automatically follows up — so a busy kitchen doesn't mean a lost reservation or a lost customer.
Automatically reaches out to guests after their visit to request a Google review — no manual follow-up, no relying on staff to remember to ask.
Every restaurant loses money differently. The first conversation is always about finding out where — not pitching a product.
Missed calls, staff turnover, review response time, slow shifts — I ask questions before I propose anything.
Not a bundle, not "everything AutoDine offers" — the single highest-impact automation for what you actually described.
Your menu, your call flow, your review process — configured to how you actually run, not a generic template.
A working pilot, not a sales deck — so you know exactly what you're getting before it costs you anything.
Real results and a named case study will go here once the pilot wraps and the client agrees to be featured. Until then, here's what's actually true today:
No pitch, no tech jargon required. Just a conversation about your restaurant.