An AI assistant knowledge base is a set of verified information it uses to answer questions: service descriptions, prices, terms and business rules. Each important fact needs a source, a validity period and a clear audience with permission to access it. Below is a preparation process, a knowledge card template and questions to test before launch.
A customer asks what a service includes, but the website, price list and a manager’s messages give three different answers. Uploading all of them to an AI assistant will not remove the contradiction. The assistant may choose an outdated version and confidently repeat it to the customer.
Give yourself time at Cocoon Viewpoint: look out over the island, find your place on the terrace, take a few photographs and stay for dinner. Several sides of Samui come together here: green hillsides, the sea, woven architecture, evening light and aircraft above the island.
I know Cocoon from the inside. During my time as CEO, I worked with the team on its development: the terrace, kitchen and bar, service and staff training. This guide brings together practical pointers for a visit today and the story of how the restaurant evolved. My work with the group ended in April 2024; bookings and current conditions are confirmed by the Cocoon team.
A restaurant audit is an independent review of money, team, processes and reporting that ends with a list of losses in figures and a plan to fix them. This article covers when you need one, what is checked, how long it takes and how to avoid paying for a report nobody uses. By Denis Mironov: 16 years in HoReCa in Russia and Thailand, 7 launches on Koh Samui.
A soft opening is a short run of real shifts with a limited number of guests before the grand opening. Its job is to find failures in the kitchen, service and payments while they are still cheap to fix. This guide covers timing, the guest list, what to measure and how to make the launch decision. By Denis Mironov: 16 years in hospitality in Russia and Thailand, 7 launches on Koh Samui.
If your venue only runs while you are there, the problem is not the team but the missing system. Here is how an owner steps out of day-to-day operations in 90 days: a decision map, standards, a manager with clear authority, a weekly report of 12 numbers and delegation by levels.
Food cost is one of the few numbers a restaurant owner can influence every single week. This guide explains how to calculate it correctly through inventory, how to compare it with the theoretical figure from recipe cards, and where to look for savings without making the dishes worse.
AI agents can take routine work off a restaurant or bar team, but only if you start with the right task. This guide explains what an agent is, which tasks to automate first, where a human must stay in control and how to check payback in a 30-day pilot.
Opening a restaurant or bar in Thailand as a foreigner is less about the interior and more about sequence: concept, company structure, premises, licences, team and fit-out. This guide walks through each stage, the documents involved and the mistakes that most often cost founders time and money. Rules change and vary by province, so treat it as a map and confirm the details with a licensed Thai lawyer.
Most restaurants have service standards, but few have standards the team follows on a busy night. This guide explains why SOPs fail, which ones to write first, how to structure them and how to train, check and update them so they become everyday practice.
A practical restaurant management review: compare sales, food cost and labour, investigate deviations and leave with an accountable action plan. Includes a worked example and a 45-minute agenda.
A practical guide to choosing a first AI workflow, defining permissions, testing failures and measuring useful outcomes before connecting live guest operations.
How to turn a restaurant launch plan into evidence of readiness: ownership, dependencies, rehearsals and a clear go/no-go decision. With a practical example for a hospitality project in Thailand.
A practical shift-handover system for restaurant managers: what to record, how to accept open issues and when an incident needs immediate escalation. Includes a sample entry.
Choose restaurant dashboard metrics that lead to action. Definitions, a worked example, data-quality checks and alert rules for hospitality operations in Thailand and beyond.
A hotel answers the same questions hundreds of times a month, and every slow answer is a booking that may go to an aggregator or a competitor. This guide shows which hotel tasks suit an AI agent, where a person must stay in charge and how to run a first pilot without touching your booking system on day one.
Most lost deals in a small sales team are lost quietly: a lead waited too long for the first reply, nobody followed up after the proposal, the CRM card stayed empty. An AI sales agent is useful exactly in these routine places. This guide covers what to give it, what to keep for people and how to check that it works.
“We need to implement AI” is not a task. A task is “new enquiries get a reply within five minutes” or “the weekly report is ready on Monday morning without anyone staying late”. This guide helps an owner go from the general wish to one concrete process, choose between a neural network in a chat window and an AI agent, and avoid the usual mistakes.