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Most restaurants dread stock-take day; Namo does it five times a week, across 7 locations📱 We sat down with Ethan Butler, Co-Owner and Commercial Director at Namo, to talk about running two concepts from one kitchen, how they keep food fresh across seven locations in Ireland, and how Supy helps them count without losing a day to it. Before Supy, every count meant opening another spreadsheet. Five a week, and the mistakes could only be caught at month-end. 🗓️ Now, with Supy, counting happens on phones and in parallel. Two supervisors cover two areas at the same time, and it all lands in one place. ✅ As he puts it: “It’s all in one place. We’re all on the same system. Visibility is so much better for us.” The tasks that protect your margin are usually the ones nobody has time for. Hand them to Supy and get on with growing the business. Watch the full case study on YouTube ⏯️

Le meilleur système de gestion de stock est celui auquel vous pouvez faire confiance les yeux fermés. Ou mieux encore, celui qui vous permet d'oublier qu'il est là 📦 Nous avons récemment échangé avec Nawal Lazaar, responsable des finances et des opérations chez My Tannour, la chaîne de restaurants syriens qui compte 7 établissements entre Bruxelles et Gand, et découvert comment Supy les aide à offrir la même qualité partout, à chaque service. Ses mots "Supy fait vraiment tout" Un seul système qui relie trois choses qui fonctionnaient séparément: ⮑ ce qui est consommé ⮑ ce qui est commandé ⮑ ce qui reste en stock Résultat: un manager ouvre Supy, voit ce qui manque et repasse commande. C'est tout. Comme le dit Nawal: "On a vraiment ce suivi quotidien sans nous en rendre compte." C'est peut-être la meilleure définition d'un bon système. Il ne vous demande pas plus de travail. Il le fait pour vous. L'histoire complète arrive bientôt. Restez à l'affût 🎬

Operators: 90% of your invoice lines are billed exactly as agreed. That's the reason you'll never catch the other 6% 👀 We looked at 6.4 million lines for The Spread, and when a line was overcharged, it came in 20% above the agreed price on average 🔺 Manual checks mean reading hundreds of correct lines to find a few wrong ones. This is where a software that can compare every line to the agreed price, surface the exceptions, request credit notes, and recover overbilled spending can save your team hours and help them focus on what actually matters. That's what Supy was built to do, so if you want to know how much you've been overpaying your suppliers and get it back, book a demo at supy.io today 🎯

The Spread is now live: our analysis of 93 million data points on what restaurants actually pay and where their margins go. 1.27 million invoices, 66 million supplier price records, 296,092 stock counts, across 44 countries. Here are the six blind spots we found: * Buy the same product, from the same supplier, in the same month as another restaurant, and you might pay 32% more. On one product in six, double. You'd never know either way. * Nearly 1 in 4 invoices is billed at a price nobody agreed to, and the error usually favours the supplier. That's margin lost at the point of payment. * A supplier price lasts 19 days. Most reviews are quarterly, so your cost sheet could be out of date before you open it. * The pricier the ingredient, the more of it hits the bin. Seafood 8.6%, meat 7.3%, soft drinks under 1%. Your controls should follow the money. * 1 dish in 7 runs a food cost over 40%. 1 in 40 sells at a loss on ingredients alone. Profitable dishes drift quietly. Margins rarely disappear in one big mistake. They erode in small gaps nobody is measuring, and now you can see where Read The Spread: supy.io/the-spread

New Episode Alert! In this episode of Supy Talks, we sit down with Phil Broad, Global President of TGI Fridays, to hear the real story behind the headlines of bankruptcy and the plan behind the $2 billion comeback, with a target of 1,000+ stores by 2030. Phil shares three decades of stories - from opening TGI Fridays High Wycombe 30 years ago, to building 750 Starbucks stores, right down to the mop and bucket a friend once handed him as a turnaround strategy. Watch the full episode on YouTube through the comments below👇

500 restaurants. 60 years. One thing that's never changed 🍅 Every Pizza Express in the world - from the very first one in Soho to Dubai today - makes its pizza with tomatoes from the same supplier in Naples. The same one Peter Boizot chose back in 1965 when he shipped a pizza oven to London to bring the taste of Italy home. Markets changed. Menus adapted. The brand scaled across continents. Everything changed, except the one ingredient that keeps every pizza as authentically Italian as the day they started. In the latest episode of the Supy Talks podcast, we sit down with Dan Jarvis ACCA, Head of Finance at PizzaExpress UAE, who walks us through the story behind that single ingredient - from the first Soho oven in 1965 to 500 restaurants today, and why scaling well means knowing what your brand should never change. Watch the full episode through the link in the comments👇