CONSULTING · SOFTWARE · OPERATIONS

SYSTEMS THAT
WORK THE LINE.

Pryor Mechanical builds practical software and operating systems for restaurants and small operations — run by someone who has worked both lines: fifteen years in professional kitchens, then years building cloud infrastructure.

01

WHAT WE DO

/ 01

OPERATIONS
CONSULTING

We sit down with how your operation actually runs — the prep lists, the schedules, the costing spreadsheet nobody trusts — and find where modern tooling genuinely earns its keep. No transformation decks. Just the three changes worth making, and the order to make them in.

  • Workflow & tooling audits
  • Build-vs-buy decisions
  • Automation roadmaps that fit a real budget
/ 02

CUSTOM
TOOLING

When the off-the-shelf option doesn't fit, we build the thing — internal tools, integrations, and assistants that plug into the systems you already use. Built on cloud infrastructure that doesn't need a babysitter, with modern language-model capability where it actually helps.

  • Internal tools & integrations
  • Document & compliance generation
  • Cloud architecture done right the first time
02

HACCP, ON THE LINE

Provide the menu item, process steps, and kitchen type. Generate a clear HACCP plan with critical limits, monitoring procedures, and documentation guidance.

01 / INPUTS

DEFINE THE
PROCESS.

HACCP plan for grilled chicken breast. Full-service kitchen. Receiving, cold storage, prep, grilling, hot holding, serving.

  • Receive
  • Store
  • Prep
  • Grill
  • Hold
  • Serve
02 / ANALYSIS

IDENTIFY THE
CONTROLS.

  • Receiving Chicken arrives at 41F or below.
  • Cooking Grill to an internal 165F.
  • Hot holding Keep it at 135F or above.
03 / OUTPUT

A PRACTICAL
HACCP PLAN.

GRILLED CHICKEN CCP LOG
Cook 165F
Hold 135F+
Check Every 2 hrs

Hazards, limits, monitoring, and records.

03

BOTH LINES

Restaurant operations need tools shaped by the practical demands of a working kitchen and the systems that support it.

Pryor Mechanical was founded by Michael Pryor, who spent fifteen years as a professional chef before moving into software — building cloud infrastructure at AWS and disaster-recovery systems at a cloud resilience startup. That combination is the whole pitch: we understand thin margins, hard deadlines, and systems that have to work when it's busiest, because we've been responsible for both kinds.

We work with restaurants first, but the approach travels: any small operation drowning in manual process gets the same treatment — look at the real workflow, keep what works, automate what doesn't, and never hand the keys to a black box.

04

HOW WE WORK

  1. A

    TASTE FIRST

    A short working session on your actual operation. We leave with a list of what's costing you time and money; you leave knowing whether we're useful. Free, and short on purpose.

  2. B

    PREP

    A fixed-scope engagement: the audit, the roadmap, or the first tool. Priced up front. You own everything we produce.

  3. C

    SERVICE

    Ongoing build-and-improve work for operations that want a standing technical partner without a full-time hire.

NO. 05 — THE PASS

TELL US WHAT'S
EATING YOUR WEEK.

One email. Describe the spreadsheet, the binder, or the nightly ritual you'd most like to never do again. We'll tell you honestly whether it's a software problem.

michael@pryormechanical.xyz