"Gil and the Knightica team built us a custom app and platform that organizes the whole business in one place, with an intuitive interface that keeps every department in sync and working more efficiently. The app stopped our revenue loss and cut our food cost in half. Great work, service, and support all the way, even though the project was months ago."
Client snapshot
Ray is a high-end events venue in Jaffa, with chef Yonatan Roshfeld leading the kitchen. Twenty years of full calendars, a team of more than 120, and around 24 events a month have made it one of the busiest luxury halls in the city.
Two numbers the CEO knew were off
Pricing by gut
Purchasing ran on the chef's estimate. No way to price a dish accurately, no way to buy smart.
No system fits
Restaurant ERPs do not fit an events hall, and "the chef just knows" breaks the moment you need to measure.
No-shows
Agency-supplied staff did not know the flow, and one worker went missing every 2 to 3 events.
Lost mornings
The manager burned hours every event morning finding last-minute replacements instead of running the event.
Discovery & methodology
Shadowed live events, weighed and priced the full ingredient catalog, defined the Food Cost model with the chef and CEO.
Wave 1: Food Cost Engine
Built the catalog, recipes and serving ratios into the platform, with the dynamic menu and real-time cost calculation.
Wave 2: Workforce & Tasks
Wired the WhatsApp morning check and escalations through Twilio, automated the recurring task list, rolled out role-based access.
System 1 rollout
Food Cost Engine goes live at real events: purchasing and the kitchen switch over from the chef's estimate to the priced, weighed catalog.
System 2 rollout
Workforce & Tasks goes live: the WhatsApp morning check, escalation chain and role-based views turn on for every event.
Sync & org restructure
We lead a structural change based on what both systems surfaced: roles, ownership and reporting realign around the data so the team works with the systems as efficiently as possible.
Food Cost Engine
- Full catalog of 231 ingredients plus 41 bases and sauces, all weighed and priced
- 122 dishes with recipes and serving ratios
- Dynamic menu that adapts to guest count, event type and dietary needs
- Real-time Food Cost that updates in seconds when a supplier price or headcount changes
Workforce & Tasks
- A WhatsApp "coming today?" message to every worker each event morning
- Three-tier escalation: worker, then manager, then CEO
- 20 daily tasks and 30 tasks per event, all recurring and automated with reminders
- Role-based views for the chef, producer, kitchen (read-only per station), event manager and graphics