"Before Supy we had a variance of over 1,000 - 1,500 litres per month. We’ve now got that down to only a variance of 500 litres.”

Overview

Tashas Group began in South Africa and now runs 49 venues across five countries, with the GCC, South Africa and the UK trading and Greece opening next. The group spans tashas itself, Flamingo Room, Avli, Galaxy Bar, Bungalo34 and more, each with its own identity and its own menu.

Every one of those venues is held to the same standard. No corners cut, no substitutions, the same spec in every kitchen. The question is how you prove that across 49 venues, five countries and a dozen concepts, when the systems underneath were paper, clipboards and orders placed over the phone.

Challenge 1: Twenty years of numbers, still on paper

Supy solution: One place to pull the numbers the business already had.

Nothing was unmeasured. Stock was counted, orders were placed, usage was recorded. What the group could not do was reach any of it fast enough to act on. Counting happened on clipboards. Orders went to suppliers over the phone. Answering one question meant going to several places and assembling it by hand.

Supy pooled it into somewhere easy to read and easy to extract from. A store manager now walks into a venue and sees live data immediately: yesterday’s sales, the COGS, anything that needs attention, and the ability to dig into any line of it. For Emily, it also means comparing venue against venue across the whole group.

Impact:

• Live data in every venue, every morning
• Reports comparing performance venue by venue
• Counting and ordering off paper and onto one system

Challenge 2: One ingredient, one thousand missing litres

Supy solution: Recipe data challenged against actual usage.

Cream runs through the Tashas menu, from the pastas to the vol-au-vents the brand is known for. The group buys around 8,000 litres of it a month. Before Supy, the variance on that ran to 1,000 and sometimes 1,500 litres every month, with no way to establish where it had gone.

Supy let Emily’s team compare what the recipes said should be used against what actually was, then take that straight back to the chefs. Not as an accusation, as a conversation with data behind it.

Impact:

• Monthly cream variance down by up to 67%, from 1,500 litres to 500
• Recipes challenged against real consumption
• Wastage visible rather than assumed

Challenge 3: The substitution nobody catches

Supy solution: Orders carrying each supplier’s own codes and specs.

The group’s promise is specific: the correct spec, the correct quality, no shortcuts. At 49 venues the threat to that is never a bad decision. It is a quiet substitution. An order goes out, something slightly different arrives, and nobody notices until it reaches a plate.

Orders placed through Supy carry each supplier’s individual codes and descriptions, so nothing is left to interpretation. The supplier is certain what has been asked for, and the group is certain of what will arrive.

Impact:

• Human error removed from ordering
• Suppliers certain of the exact product required
• Brand substitution caught before it reaches a kitchen

Challenge 4: One menu in 49 kitchens. And 49 different ones.

Supy solution: Shared recipes group-wide, local recipes venue by venue.

Every tashas carries the classic menu, identical in every store, which is what makes comparing one venue against another mean anything. Each store then runs its own inspired menu, drawn from the place it sits in, with recipes nobody else has.

Supy holds both at once. The classic menu replicates across the group while each venue carries only its own inspired recipes, so the system stays clean and the chef sees only what they need to see. When the culinary team develops something new, the recipe goes in live and the theoretical cost comes straight back, early enough to say this costs too much before it ever reaches a menu.

Impact:

• Classic menus identical across all stores, so venues can be compared
• Inspired recipes held locally, venue by venue
• Live theoretical costing during development, not after launch

Summary

Tashas came to Supy already knowing what it stood for. What it needed was a way to prove it, across 49 venues on three continents, without adding work to the people delivering it. With Supy, the group brought counting, ordering, invoicing and recipe costing into one system, put live data in front of every venue each morning, and turned stock control into genuine cost control. On cream alone, the monthly variance came down by two thirds.

As Emily puts it: “I would definitely 100% recommend Supy. Extremely user friendly, very adaptable.”