I am a developer in Fort Lauderdale. I built the systems behind Seafood Kings: the supplier invoice lands, the price list and the menu update the same day, outdated prices come off on their own, and nobody types a number. I build the same for your restaurant, and you see it running before you pay.
Call or text (754) 325-1555. Or email lavar@lavarharper.com with a photo of your last supplier invoice. I will show you what the system does with it.
Every one of these is a job a person is doing right now at a laptop after close. Each one is built on top of what you already run, not a new app your staff has to learn.
A cooked seafood vendor and raw seafood retailer. Two businesses, one site, and a pricing system that runs itself. I built it end to end.
Supplier invoices arrive as photos. The system reads every line item, applies the markup rules the owner set once, writes the new price list, and pushes the live site. The menu customers see matches what the fish cost this week, not last month.
Full case study: the site, the menu system, the retail catalog →
Full disclosure: Seafood Kings is my own spot. That is why I built this first, and why I know exactly which hours it gives back.
No menu to guess at. Each step is flat and in writing before any work starts.
The files that give your SI permanent memory of your business. Grab it, point your SI at it, see how I work.
Send me the kit →Invoice to prices, menu sync, the after-hours assistant, or a win-back campaign. One job, done right, running in about a week. You pay when it runs.
Book the 15-minute call →The whole operation: an assistant with permanent memory of your restaurant, your recurring work on a schedule, content in your voice, every automation above. Live in about a week.
What is in the install →I keep it sharp as prices, suppliers, and menus change. Failures caught before a guest sees them. A monthly report of what it made and saved. Cancels anytime.
How the monthly works →Need the guests before the system? Lead generation: your customer list, texted from a real number in your name →
Yes. That is exactly how Seafood Kings works today. The invoice comes in as a photo, every line gets read and matched to a menu item, and the markup rules do the rest. Handwritten adjustments and multi-page PDFs are fine. Anything it cannot match with confidence gets flagged for you instead of guessed.
Only if you want it to. Most first builds sit beside your POS: they update your website, Google Business Profile, and third-party menus, and send the campaigns. Writing prices into Toast, Square, or Clover is a second step once you trust the system, and it runs through their official integrations.
You set the rules once, and anything outside them gets held for your approval instead of published. You also get a plain summary of every change before it goes live, so a bad invoice scan never becomes a bad menu.
It only knows what you give it: your menu, minimums, lead times, delivery zone, and policies. Anything outside that, it collects the guest's details and hands off to you. Before it goes live, I run an attack battery against it: off-menu orders, fake discounts, people trying to make it promise things. It has to pass every one.
Those are built for the average restaurant. Yours matches how your restaurant actually runs: your suppliers, your markup, your voice, your regulars. You are not configuring someone else's menu of features. You are getting the one thing you asked for, built the way you do it.
Yes. Everything is built and handed off remotely, with a live walkthrough on video. Broward and South Florida get the option of me showing up in person.
Fifteen minutes on a call and one real example: last week's invoice, your current menu, or the last catering question that went unanswered. I build the mock from that.
Fifteen minutes. No pitch deck. You leave with a plan and a flat price either way.
Call or text (754) 325-1555 · lavar@lavarharper.com · Or DM the word BUILD on Instagram, TikTok, or Facebook