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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How can AI reduce food waste in restaurants? 6 tips for growing operators
Where AI actually reduces restaurant food waste: demand forecasting, prep and par levels, and the stock data you need before any of it works.
Being a Data Scientist at Nory
Discover how Ernie builds the machine learning models at the heart of Nory's product. He shares what it means to turn complex operator challenges into AI that is explainable, trustworthy, and genuinely useful in the real world.
Being a BDR and Community Lead at Nory
Discover how Abbi keeps Nory grounded in the realities of hospitality. From operator events to face-to-face conversations, her work ensures Nory stays shaped by the people who use it most.
Being a Product Tech Lead at Nory
A product tech lead at Nory on building the integrations platform: what the role covers day to day, the team around it, and the data problems behind it.
How do I calculate and reduce food cost percentage? 5 essential steps to mastering menu pricing
Work out your food cost percentage, see what a good one looks like, and follow five steps to bring it down: COGS, overheads, stock and suppliers.
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Your team cannot run a modern hospitality business on spreadsheets
Operations Director Nicol Dwyer explains why spreadsheets cannot support modern hospitality operations, why fragmented systems create invisible cost and risk, and how connected platforms improve labour, stock and team performance.
The small habits that are costing your business thousands
Discover how small daily habits like inconsistent garnishes, off-spec drinks, and untracked staff consumption quietly erode your restaurant's gross profit. Learn to identify and fix these costly patterns before they compound.
Stock talks: How operators can use inventory insight to protect GP
Operations Director Nicol Dwyer explains why stock is one of the most reliable diagnostic tools in hospitality, how variances reveal operational behaviour, and why daily stock discipline is essential for protecting GP and building a scalable business.
What it means to be a product engineer at Nory
Nory engineers shape the product, not just the code. What we look for in a product-minded engineer, and how the team builds for hospitality operators.
