About GastroMind AI
We give independent restaurants the tools of large chains, without their budget.
Modern restaurants deserve modern tools. The best food is not created only by the biggest chains, but in kitchens where craft meets heart.
Success through knowledge
A platform that works like a trained team.
Large chains have marketing departments, agencies and software teams. Independent restaurant owners often stand alone between the kitchen, the bar and the bookkeeping.
GastroMind AI is not another tool that adds work to an already full day. It brings food-cost control, lunch-menu automation, social posts, reservations, guest chat, Google review replies and Meta marketing into one intelligent platform.
When the right technology meets real culinary talent, the field becomes more level again. Then quality, hospitality and taste can decide.
Finally a platform that understands how a restaurant really works, and removes work from our shoulders instead of creating more.
Independent restaurant operator - GastroMind AI customer profileFrom practice, not paper
Built from real restaurant experience.
GastroMind AI was created by someone who knows everyday gastronomy from the inside. Founder Dejan spent 16 years working in restaurants across Europe and completed four years of education in gastronomy.
Behind every function is that experience: thin margins, staff shortages, service pressure and the constant need to stay visible.
That is why GastroMind AI is not built by people who only read about restaurants. It is built from years in kitchens and service, with the precision of modern AI and respect for the craft behind hospitality.
- 16years in restaurants
- 4years gastronomy education
- EUexperience across Europe
Founder
I am Dejan. I have been in gastronomy since I was 14.
After years of work across Europe I decided to step out of the kitchen and into the dining room — the place from which I can help restaurants fix their mistakes.
I started at 14 and never left the trade. Croatia, northern Germany, Basel, Milan and Crema in Lombardy — every kitchen had its own rules, its own tempo and its own kind of pressure.
I worked in five-star villas specialised in banquets for up to 400 people, at private parties and fashion shows for 300 to 400 guests, and at corporate dinners worth €250,000 to €300,000. You learn fast that the difference between a good and a bad evening is not the ingredients — it is preparation, control and people.
The cuisines I cook: Italian, Mediterranean, German and Swiss. I understand French and Spanish. Right now, purely for the pleasure of it, I am learning Thai.
Cuisines
The route through Europe
- CroatiaWhere it started, at 14
- Germany — northRestaurant kitchen and service
- Switzerland — BaselPrecision and standards
- MilanItalian cuisine first hand
- Crema, LombardyTrattoria and local craft
- Banquet villas5 stars, up to 400 guests
- Private villas and fashion shows300 to 400 guests
- Corporate dinners€250,000 – €300,000
Why this platform is built for restaurants
I worked 18-hour days with no days off. I went through the stress and the burnout. That is why I know where a restaurant really loses money and guests — and the platform is built around exactly those places.
- Money disappears in the kitchen
Without recipe costings there is no control. Food cost is not estimated, it is calculated, dish by dish, and watched the moment supplier prices jump.
- Drinks poured by eye
Free pouring quietly costs around €10,000 a year. That is money already inside the house. It simply gets poured away.
- The chef decides the fate of the restaurant
The chef is the person who decides whether a restaurant grows or dies. Train them, measure them, and when the numbers sink month after month, know when it is time for a change instead of waiting.
- Waiters are the second most important people
A guest remembers how they were welcomed. Arrogant staff push guests away silently, without a single complaint. They just never come back.
- One lost guest costs more than you think
A regular can be worth a full annual salary to the house. If your staff drives them away, the question is not what you lost tonight, but how you would ever win them back.
- Train first, replace second
Most problems with cooks and kitchen helpers are solved with a clear standard and real training. Replacing someone is the last step, not the first reflex.
GastroMind AI is not run by someone who read about restaurants. It is run by someone who stood at the stove, worked double shifts and knows exactly how much it hurts when an evening goes wrong.
Good food deserves good tools.
Our mission is simple: help the best local restaurants become visible, grow and compete with the big players without sacrificing budget, time or soul.