Nory

For the restaurants we work with, we've found menu structure to be one of the greatest predictors of operational performance 📊 Beyond showing customers that you are masters in your craft - the broader impact to labour costs, service standards and product consistency are huge 👩🏽🍳 🍲 Before we even start to work with our partners and get access to their data, there are certain signals preceding a strong operating model 🤖 The menu is one of them. One of the greatest predictors of profitability is a restaurant's menu 🍔 A small menu with interchangeable ingredients isn't just a sign that a brand's Gross Profits are healthy. It shows they understand the broader impact of menu size on labour costs, service times/quality and the importance of specialisation in customer perceptions 👀 So next time you see a tight menu, you can think to yourself that this place has it down ✅ Want to learn more about menu engineering? 👀👇

Launching a catering operation isn't easy. It demands time, money, and organisation—luxuries are often scarce. Yet, we've seen trailblazers like Griolladh and Rocksalt build thriving businesses from catering. It's not just an add-on; it's a potential pivotal revenue stream for your restaurants 🚀 Keep reading for some top tips on how to launch a successful catering operation, plus real examples from cafes and restaurants that are already doing it successfully. #catering #restaurants #revenue

Over the last week London has witnessed the Taylor Swift effect. 🎸👱♀️🎤 300k+ fans flocked to the city for the impossible-to-book Eras tour. According to VisitBritain Swift's shows can generate up to £320 million for the UK economy, with hotel prices skyrocketing and fans invading Swift-themed locations. From hidden gems like The Black Horse pub in Fitzrovia, featured in her 'London Boy' music video, or Poppie's Fish & Chips, to Mayfair hotspots like sketch Londonwhere she celebrated her 30th birthday. 🍟 🍸 Or even Nando's UK & IRE one of Taylor’s favourites according to many interviews. 🐔 Riding the wave of the Swift food tours, other hospitality groups managed to steal the fans’ attention. Take Doughnut Time UK and Lola's Cupcakes, for instance. Doughnut Time's 'Eras Collection', available for nationwide delivery, and Lola's Swift-inspired treats are masterclasses in turning cultural moments into business victories. 🍩 🚀 But meeting this surge in demand isn't just about creating themed products. It's about having the operational foundation to scale up quickly and efficiently. That's why Demand Forecasting is King. 👑 When big events hit town, demand patterns shift dramatically. Volume spikes, geographic spread widens, and product mix changes. Accurate forecasting becomes more crucial than ever. Are you ready for the next big event in your area? How agile is your operation? #ErasTour #RestaurantTech #RestaurantManagement #TaylorSwift #Forecasting

At Nory, we're laser focussed on our mission to provide restaurant businesses with the tools to take control of their performance and destiny. But, we're also determined to cultivate a culture of innovation, collaboration, and fun! Our recent team offsite in beautiful Barcelona wasn't just about strategising (though we did plenty of that). it was a celebration of the Nory spirit. We're immensely grateful to the fantastic people who made our experience unforgettable: 🌟 Paella Barcelona Cooking School for their masterclass in authentic paella 🥘 🌟 PARES BALTA for showing us their family-run winery, educating us about the grapes, land and mechanisms - and plying us with delicious organic wine & cava 🥂 🌟 Coleccion Barcelona for a truly exceptional dining experience These encounters reinforced why we're passionate about empowering hospitality businesses 🚀 Curious about our culture, values, and the origin of Nory's name? Read our latest blog post 👇

Normally when we think about food waste, we think about the impact on people's pockets. And while that's hugely important, the environmental aspect cannot be underestimated. The Waste and Resources Action Programme reports that 9.5 million tonnes of food goes to waste each year in the UK 🤯 As TechRound notes in this article, this accounts for a huge amount of greenhouse gas emissions. We're honoured to be given the nod as one of the startups helping to reduce food waste. However, let's keep our focus on the task at hand: reducing food waste to help restaurants become more sustainable. We're pumped to continue working with operators who are determined to reduce food waste and its environmental impact. Together, we can make a real difference ♻️🤝 #foodwaste #sustainability #restaurantfoodwaste

Startups.co.uk have just released their list of the 100 top startups in the UK and guess what? 🥁🥁🥁....we've made the list! Startups 100 is the UK's longest-running index of new businesses, so we're pumped to be featured among other innovative companies tackling major challenges across multiple sectors. "Nory has earned its place on the Startups 100 by providing a tasty solution to a tricky problem for many hospitality operators. We believe that the proof is already in this pudding." See our feature and the full list: https://lnkd.in/e8knTGaj #Startups100 #RestaurantTech #AI

🍽️ What's shaping UK restaurants in 2024? We've partnered with Restaurant Magazine to bring you the 2024 Trends Report, spotlighting 21 key trends influencing the UK's dining scene. This report isn't about predictions. It's a deep dive into the current forces shaping our vibrant yet challenging sector. From the enduring appeal of burgers to the rise of AI, from zero-waste initiatives to the continued growth of low and no-alcohol offerings. Gain valuable insights to help your business thrive in one of the most dynamic sectors. Download the full report here👇 #RestaurantTrends2024 #Restaurants

From a converted van to a booming #bubbletea business with 35 locations across the UK - CUPP continues to scale at an impressive rate 🚀 Alongside rapid growth come operational complexities. For the team at CUPP, a significant challenge was their fragmented tech stack, leading to inconsistent processes and inefficient inventory management. We're pumped that we were able to bring CUPP's operations together in one central platform - resulting in streamlined workflows, enhanced visibility, and a substantial reduction in food waste 👀 As Paul Tanner Managing Director at CUPP puts it: “In the hospitality sector, you need everybody singing from the same hymn sheet. Having a central system like Nory helps us align our process across all our locations, which has been fundamental to our productivity and growth.” 👉 Dive into their full story here: https://lnkd.in/egJ-CQvr

Propel Info, the leading source for hospitality news, recently featured insights on the '𝗰𝗿𝗮𝘁𝗲𝗿 𝗼𝗳 𝘀𝗰𝗮𝗹𝗲' phenomenon in the restaurant industry. As operators expand, they often face a critical juncture where growth outpaces their ability to maintain consistency. This leads to: 📌 inconsistent food quality across locations 📌 differing customer experiences 📌 fluctuating financial performance The article explores how technology, particularly #AI, can help restaurant operators navigate these challenges by taking control over numbers (guest, team and financial data) and help increase reach and ability to guide your front-line teams—ultimately: 🔥 standardising operations 🔥 optimising labour costs 🔥 reducing food waste 🔥 maintaining quality at scale Intrigued? Read the full piece in Propel's latest newsletter: https://lnkd.in/ehiGrM6h #Restaurants #RestaurantScaling #AIinHospitality

Are you curious how top restaurants are revolutionising their operations with AI? 🤖 It's not just for tech giants - AI is transforming the UK and Ireland's hospitality scene right now! Learn how forward-thinking restaurants are using AI to: ✅ Optimise inventory and slash waste ✅ Boost staff productivity with smart scheduling ✅ Deliver exceptional customer experiences ✅ Maximise profitability across the board Discover real success stories and see how your restaurant can stay ahead of the curve. Read our latest blog post: https://lnkd.in/emBWdbgz