Breaking the attribution black box for Hong Kong F&B
From wet markets to restaurant groups, from a handwritten slip to an entire enterprise — combining modern software engineering with 30 years of local restaurant operational wisdom.
Closing the gap between static reports and causal intelligence
Hong Kong's F&B sector faces structural margin compression, with food purchases exceeding 31% of revenue alongside rigid rent and labour costs. Yet what overwhelms operators is not a lack of data, but high-frequency operating noise burying the truth.
Traditional systems merely list gross revenue and margin numbers. At the end of an exhausting shift, owners still cannot tell whether a margin drop was caused by supplier price creep, kitchen over-portioning, or unauthorized register voids.
Our mission is to build a deterministic calculation engine coupled with an AI decision layer, empowering owners to see clearly and manage effortlessly without drowning in dozens of spreadsheets.
Dual-drive: PGM Lite & PGM Full
Zero-friction external entry meeting native deep-tech architecture.
PGM Lite (External Add-on)
Shipped and ready. Non-standard slip cleaning gateway + price drift monitoring + proactive closing push for existing stores.
PGM Full (Native Flagship)
Complete event chain. Native Cloud POS + real-time BOM deduction + moving-average costing + cross-store causal attribution.
Three Commitments to Restaurant Operators
Every product choice we make is anchored in real frontline restaurant operations.
Zero Learning Curve — Works Out of the Box
No complex software training, no studying 20 confusing reports. Snap slips to verify costs and ask questions in everyday words — technology that truly serves you, not stresses you.
Deeply Rooted in Hong Kong Realities
Catty weight systems, non-standard handwritten receipts, service charge and takeout box rules — we prioritize native Hong Kong operational details first.
AI Informs, the Operator Decides
The system discovers anomalies and explains causes; concrete purchasing or operational actions are always confirmed by the manager.
Want to know more? Let's connect.
Tell us about your restaurant and we'll share benchmarks from similar dining concepts.