The brigade system was the first restaurant operating system. Here's the second.
The back office never had a brigade. Meet the team of AI assistants, one per station, running forecasting, scheduling and reviews on margin.
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Introducing Budgets: Our newest feature for smarter, faster financial planning
Set sales, labour and COGS targets in Nory, apply growth percentages, and compare actual performance to plan without a single spreadsheet.
Building resilient hospitality teams: Lessons in leadership and scale
Badiani’s Head of Ops is all about building resilient, high-performing teams. Here’s how he does it.
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Gross margin variance: The hidden figure that can eat your profits
Gross margin variance is the gap between the margin you planned and the margin you made. How to measure it by site and by dish, and what usually causes it.
Pizza with a side of data: How this pizza expert crafts the perfect menu
How Pizzarova balance creativity, profitability, demand, and data on their menu, while staying true to their brand.
The ins and outs of seasonal menus: How to boost profits and minimise your environmental impact
Why seasonal menus cut food cost and lift margins, three restaurants doing it well, and a step-by-step method for building your own.
No profit lost: Why we rebranded
We’ve rebranded to reflect the bold, efficient, and impactful tech we build for hospitality. See what’s changed, what hasn’t, and what it means for your business.
The secret to successfully managing change in your restaurant: An operators guide
How to roll out change across restaurant sites without losing the team: sequencing, training and the feedback loop, with advice from Seun Oladimeji.
Budget impact calculator
How much does the new Budget cost your business?
Creating a cult following: Building brand loyalty in the beverage industry
Six ways hospitality brands build loyalty, from USPs and consistent service to loyalty schemes, social media and listening to customers.
