A few weeks ago I wrote about the information gap between what AI search engines confidently tell people and what is actually happening inside a local business right now. The response to that post — especially one exchange with a researcher named Cheng — pushed me somewhere I didn't expect to go this fast: out of the whiteboard and into an actual kitchen.
This is an update on where things stand, and on two open questions I still don't have good answers to.
Out of the Lab, Into the Floor
Komiru is no longer just a framework on paper. We've started a live pilot with a real, operating local business in Nagano — not a demo environment, not a mockup, but a place with actual customers, actual staff, and a actual weekly rhythm of writing down what came in, what's running low, and what changed since last week.
I won't go into the mechanics of how the system works under the hood. That's deliberate. What I can say is that the shift from "this should work in theory" to "a person has to actually do this every week, in between serving customers" has been the most clarifying part of the whole project so far.
