Hospitality Intelligence
& Coordination Agent
The caféwine barrestaurantvenueshifthospitality
manager you've always wanted to hire.
Get back to why you opened the place.
Hica absorbs the ten to fifteen hours a week that disappear into texting casuals, chasing contractors, and reshuffling rosters.
That time goes back into the things that made you open the place: being on the floor, talking to regulars, refining the menu, training your team. Guests feel the difference. You're present, unhurried, actually running your business instead of your inbox.
in pilot venues
A business you can actually own from anywhere.
A Sydney café sold under owner-operation trades at 2.5–3× earnings. The same café, fully managed, trades at 4–5×. Hica makes any venue meet that bar from day one.
Search funds, family offices, and small holding companies are running portfolios of three to ten venues with a single part-time operator, often from a different city.
owner-op to fully managed
No app. No download. Just actions.
Owners describe what they want; Hica handles the rest in the channels everyone already uses. Casuals get a WhatsApp message. Vendors get an email. Everyone gets a calendar invite. Nothing new to learn.
Your team talks to Hica directly.
Casuals, contractors, suppliers all reach Hica on WhatsApp or email. No app to download, no portal to log into, no manager to wake up at 5am.
Coordinates staff, contractors and vendors.
Across staff, contractors, suppliers and compliance. Calendar invites land in personal calendars. Awards and break rules respected. Nothing slips.
One thread. Just the decisions that need you.
Hica handles the routine autonomously and pings you only when judgment is required. The new roster arrives as an image. Most days, you don't need to do anything.
One thread. The whole venue.
This is the only place an owner needs to look. Hica handles casuals, contractors, and suppliers in the background, and only surfaces what needs a human. A typical Tuesday at a Sydney wine bar.
Hica coordinates any form of labor.
Whatever shape that might take.
Owner-operators, salaried managers, kitchen leads. Schedule, leave, and onboarding paperwork, all handled.
Bartenders, baristas, hosts. Reached on WhatsApp, rostered against awards and live availability.
Cleaning, pest, maintenance. Hica coordinates schedules and confirms bookings. No chasing, no double-handling.
Linen, produce, beverage suppliers. Delivery windows coordinated to your flow; invoices queued for sign-off.
Dishwashing, food running, prep. Leased under Robotics-as-a-Service and coordinated by Hica, just another worker on the roster.
Local intelligence compounds.
In Sydney, Hica knows which contractors arrive on time, which casuals will pick up a Sunday morning on two hours' notice, and which suppliers will flex a delivery. None of it is replicable from outside the city. It accumulates one operational decision at a time.
A full manager. Priced like software.
We're shaping pricing 1:1 with our pilot venues. One flat rate per venue, no per-staff fees, and pilot venues keep their pricing locked for 2 years.
Talk to us.
We'd rather agree pricing with you in a five-minute conversation than make you read a table. Tell us about your venue and we'll come back with a number, and lock pilot pricing for 2 years.
Contact usSydney venues, the pilot is open.
The pilot is your chance to shape Hica around how you actually run your venue. Pilot venues talk to the team directly, get response times measured in minutes, and the features they ask for shipped first.