Knowing how to run a restaurant is not the same as a restaurant that runs.
We learned that the hard way. Now we build the systems that bring peace of mind: the clock, the schedule, the pay sheet, the recipes, the orders. In everyone's pocket.
Where it comes from
Nothing here was designed at a desk. Every part was built in a working restaurant, because something went wrong there first.
We are still learning. The system learns with us, and every part of it begins with two questions: what does the law expect, and what does it cost?
What it looks like
A cook finds the recipe in one tap. A manager builds the schedule in ten minutes and it lands on every phone. An invoice comes in and the prices on the order list follow. An owner opens one login and sees the whole place.
Not everyone comes to this work for the craft any more. Everyone can be proud of a place that runs.
Both sides
One record holds everyone.
The cook
- Clocks in.
- Takes the break.
- Logs what happened.
- Asks for the day off.
The owner
- Answers.
- Keeps the record clean.
- Shows what happened, in minutes, not months.
What a plate costs
Almost no restaurant can say what its plates cost. Ours could not. So the invoices come in by email, every line is read, and every price is kept.
Prices move every week, and a costing done once is wrong by the season. The plate comes next. We are building it now.
How we work
We start by talking to everyone, from the owner to the dish pit, and by eating in your dining room. Then the instruments go in, one at a time, people first.
We are not magicians. It ends when the objective is met, and we agree what that is before we begin.
Where
The Bay Area, all of California, further when it fits. Any kind of restaurant.
It works where the owner is curious, the finances have a floor, and the old way can be let go. We had to let go of ours first.
Start dreaming
Describe the restaurant that would let you sleep at night. Tell us the dream. We build the thing. The dream will make it happen.
We reply by text or email. We do not take phone calls. The restaurant's name can stay with you.
The name
Hewmun is human, spelled wrong on purpose. Humans are late, moody, full of energy one day and empty the next. So is the word. You say it the same.
The company
Hewmun LLC is a California company owned and run by two people: a restaurant veteran with a Michelin pedigree, and an industrial-organizational psychologist. Our systems run in restaurants every day. That is where they were built, and where they keep getting better.