Supy

3 hospitality sites closed every single day in the UK in Q1 2026 📉 For most operators, the damage only shows up at the end of the month. By then, the margin is already gone ⚠️ That's exactly the problem Supy's Restaurant Business Intelligence is built to solve - connecting your POS, inventory, and procurement data into one real-time view, so problems get caught before they compound, not after the P&L confirms them. We wrote the full guide for multi-site operators. Here's what it covers 👇 🗞️ Why basic reporting is no longer enough ✅ The 3 data sources that make BI actually work 📈 The 5 metrics every operator should be tracking 📍 Why this matters most when you're running multiple sites 🔍 What to look for when evaluating a BI platform We wrote the full guide for multi-site operators. Read the full guide on the Supy website 🔗

A $1 price increase per kg. On one ingredient. From one supplier. Doesn't sound like much. But multiply that by: → 50kg ordered per location → 10 locations → 52 weeks a year That's $26,000 walking out the door. Undetected. Because your team is still manually entering every invoice - and by the time the P&L reflects it, the damage is already done. This is exactly what Supy's AI Invoice Scanning is built for: 🔍 Every invoice captured automatically - from your inbox or your phone ⏰ Prices cross-checked in real time ⚖️ Quantities verified against what was actually received ⚠️ Discrepancies flagged instantly, credit notes raised automatically 🔗 Everything synced directly to your accounting software ✅ No manual entry. No end-of-month surprises. No money left on the table. Link in the comments to see it in action on the Supy website 👇

The operators holding food cost below 30% aren't guessing. They've turned forecasting into a purchasing system 📊 Gut feel and last week's sales won't cut it as you scale. A 2–3% improvement in food cost isn't a rounding error - at scale, it's the difference between a profitable quarter and a loss-making one. We broke down exactly how to build one, read the full guide here 👉 https://lnkd.in/dYAbzwNY

Our team had a great morning at the 🔥 Ops Club Session, hosted by 🤹 Travis Fish and the Ops Club community in London 🙌 An honest, no-fluff conversation about what Q1 actually looked like for operators - and what strong businesses are doing right now to close the gap before mid-year. Great insights from the panel: Tom Stanley, Alison Wong, Benjamin Litchfield, and Sue Guilfoyle The best operators aren't waiting for things to get easier. They're resetting now 💡

AI isn’t just transforming the front-of-house—it’s rewriting the rules behind the scenes. In Inside Supy’s AI-powered restaurant revolution, Supy CEO Dani El-Zein breaks down how real-time intelligence is helping restaurants cut costs, eliminate inefficiencies, and unlock profitability at scale. From detecting a 1g espresso miscalibration costing thousands, to closing the hidden gaps in food cost and inventory, this is where margins are won or lost. Built in the UAE and now scaling globally, Supy is proving that the future of hospitality isn’t just digital, it’s data-driven, predictive, and powered by AI. If you’re in hospitality, tech, or building operationally complex businesses, this is a must-read. Read the full story now: https://lnkd.in/dWqF9njz #EntrepreneurUK #AI #HospitalityTech #Startups #RestaurantIndustry #UAEStartups #TechInnovation #BusinessGrowth #ArtificialIntelligence #Founders #ScalingUp

When you're running 9 locations with a central kitchen supplying fresh ingredients daily, there's no room for guesswork. Ameen Al Tharique, Co-Founder of STREET BURGER (PVT) LTD, needed more than spreadsheets. He needed a system that could keep up; We're proud to be that system 💡 Read the full story of how Street Burger had a 50% reduction in wastage and grew 3x, scaling from 3 to 9 locations with Supy👉 https://lnkd.in/dnNZf-pr

STREET BURGER (PVT) LTD started as a food truck. Now it's a 9-location operation across Sri Lanka 🍔 But somewhere between location 3 and location 9, Excel spreadsheets and phone calls stopped being enough. Growth without the right systems isn't a win - it's a risk. Here's what changed when they switched to Supy: 📉 50% reduction in wastage 📍 3x location growth - from 3 to 9 sites ✅ Fully standardised operations across every branch Read the full story 👉 https://lnkd.in/dnNZf-pr and book a demo to see Supy in action today!

6 years of growth, and the smartest move for Bubala was going back to basics 🔄 In the latest episode of Supy Talks, Marc Summers, founder of Bubala, gets refreshingly honest about the reality of running a restaurant in 2026. Rising costs pushed the set menu from £30 to £46 over six years. No extra profit. Just a guest experience that started to feel less like a no-brainer 💭 So they listened. As of February 2026, it's back to £39 across all sites. Because the whole point was always simple - leave every guest thinking "that was incredible value." The moment that feeling slips, something has to change 🙌 That's what scaling with integrity actually looks like. Want to hear how Marc built one of London's most beloved restaurant groups? Click here to watch the full podcast 👉 https://lnkd.in/daKiH3y7 #SupyTalks #RestaurantBusiness #FandB #Bubala #Founders #MenuPricing #RestaurantLife #ScalingUp