Spark turns cameras, POS, sensors, and store activity into a live decision layer for restaurants and physical stores.
See where service breaks down.
Dispatch the right action to the right person in real time.
Route the same decisions to robots.
Table 7 has waited 4 min without service
Entrance queue increased to 12 customers
Zone C under-covered for 8 min
The problem
E-commerce teams know when customers drop off, which experiments work, and where revenue is leaking.
Restaurants have cameras, POS systems, and staff schedules, but these systems do not think together. Managers still walk the floor manually, review reports after the shift, and miss problems while they are happening.
Spark brings the e-commerce decision loop into the physical world.
The product
Spark connects the signals already inside your store and turns them into operational decisions.
Detect unattended tables, long dwell times, queue spikes, and under-covered zones.
See which time slots, staff patterns, and service moments hurt conversion or customer experience.
Send the right task to the right server, manager, or future robot while the issue is still happening.
Starting with restaurants
Restaurants are the first vertical because every shift is full of high-frequency decisions.
A customer waits too long.
A queue forms at the entrance.
Staff cluster in the wrong zone.
A refund request needs approval.
A regular customer walks in.
These are not dashboard problems. They are real-time routing problems.
Live now
Spark is deployed across 32 Bahe Li Chaoshan Beef Hotpot locations in China.
Operators use Spark to analyze real restaurant floor data across shifts, service moments, and store performance.
The next product layer turns that analysis into real-time action.
Vision
Physical stores are becoming AI-native. First, software helps managers understand what is happening. Then it routes work to staff in real time. Eventually, the same decision layer can route work to robots.
The worker changes. The brain stays the same.
We are taking pilot conversations with regional and mid-market restaurant chains running 10 to 50 locations.