Supy

Supy The data-driven restaurant inventory management platform built to cut costs & boost profits.

09/04/2026

Culture isn’t built in the final month before opening;
It’s built long before the doors ever open 🤝

In the latest episode of Supy Talks, , founder of , shares one of the most underrated lessons in scaling a restaurant group.

Bringing in senior leadership six months before Soho opened felt costly. But the culture it built? Priceless 👏
By Kings Cross, they didn’t need to start from scratch - managers already carried the Bubala DNA. Growth became an opportunity, not a risk 🌱

You can’t rush culture. The teams that feel it from day one are the ones who pass it on.
Want to hear how Marc built one of London’s most beloved restaurant groups from a pop-up? Watch the full episode through the link in our bio🎙️

07/04/2026

Gut feel is great. But gut feel + data is unstoppable 📊
In the latest episode of Supy Talks, , founder of ,shares a refreshingly honest take on tech as you scale.

You think something’s working. Then the data tells a different story.
That’s why Bubala uses - Restaurant PerformanceOps to bring all data into one clear view - no digging through EPOS reports.
And on the team side? .all gravy replaces WhatsApp chaos, helping teams stay aligned without blurring work and personal life 🙌

Tech doesn’t run the business. But the right tech makes better decisions obvious.
Want to hear how Marc scaled one of London’s most loved groups? Watch the full podcast through the link in our bio🎙️

07/04/2026

A full restaurant does not mean a profitable one 👀

In the latest episode of Supy Talks, , founder of - the veg-led Middle Eastern restaurant group with sites across London - shares the reality check that every operator needs to hear before they celebrate how busy they are.

You could be fully booked every single night and still be closed in two years.
Because a busy service and a sustainable business are not the same thing. Utility bills, payment rates, lease terms, prep costs, storage - the ecosystem behind a restaurant is enormous. And any one of those variables can quietly erase a margin that looks healthy on paper.

Want more insights from this conversation with the CEO? Click the link in our bio to watch the full podcast episode now🎙️

01/04/2026

We’re LIVE at 🎯
Day 3. Final day and the energy on the floor is still going strong! 💜

It has been an incredible few days of conversations with some of the most forward-thinking operators and buyers in hospitality.

If you’re here today - come find us. We’re on the floor with the amazing and and trust us, you don’t want to miss this one 👀

Whether you’re trying to cut food costs, fix your supplier chaos, or just curious about what AI-powered procurement actually looks like in practice, let’s talk. ☕

InventoryManagement

12/02/2026

A bad day in retail sits on a shelf;
A bad day in hospitality goes in the bin.🗑️

In the latest Supy Talks episode, Jackson Versitano, Senior Director of Hospitality at Lightspeed Commerce, explains why restaurants aren’t just “retail with food.” 🍽️
The clear distinction? Retail runs 24/7, while restaurants operate within tight trade windows - that means timing, forecasting, and margin control aren’t “nice to have” - they’re survival tools.🔧

It’s a simple distinction, but one that changes how operators should think about POS, inventory, and daily ex*****on - since tight trade windows & perishables make timing and inventory control a non-negotiable.

Want more industry insights from the experts? Watch the full episode through the link in our bio 🔗

11/02/2026

Is AI just a buzzword or real competitive edge?🤖
More importantly - should restaurants rush into AI?

In the latest Supy Talks episode, we sit down with Jackson Versitano, Senior Director of Hospitality at , to unpack what operators should actually consider before jumping into AI🎙️

Jackson’s perspective is grounded from a decade in retail + hospitality tech: if your data and systems aren’t solid, AI becomes an expensive layer of confusion🧩
But when the foundations are right, starting small can remove the manual work that slows teams down and helps operators scale with real control📈

If you’re trying to grow beyond one location (or just get tighter on margins), watch now through the link in our bio 🔗

Rising food costs aren’t just a supplier problem - they’re an operations problem 🍽️📉What looks “manageable” at one locat...
02/02/2026

Rising food costs aren’t just a supplier problem - they’re an operations problem 🍽️📉

What looks “manageable” at one location can spiral fast across menus, portions, inventory, and waste: inconsistent recipes, poor stock visibility, over-ordering, and missed cost leaks quietly eating into margins.

Read our blog on 10 effective strategies to reduce restaurant food costs in 2025 through the link in our bio🔗

29/01/2026

Why do great strategies still fall apart on the floor?⛓️‍💥

In the latest Supy Talks episode, breaks down what closes the gap between brand intent and frontline ex*****on: real two-way communication with operators, constant listening, and a workable middle ground between vision and reality.

She also shares how Greene King improved adoption with a mobile, gamified training platform, making menu launches and training easier without the “watch a video, take a quiz” fatigue 📱

Watch the full episode through the link in our bio 🎧

Address

Jumeirah 1
Dubai
00000

Website

Alerts

Be the first to know and let us send you an email when Supy posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category