ارفع مستوى عمليات تناول الطعام غير الرسمية مع Supy

Supy is inventory, procurement, and business intelligence software built for multi-site restaurant groups. It helps casual dining operators control food costs, reduce waste, and automate back-of-house workflows - from ordering to invoicing and stock counts - all in one advanced platform.

Because margins are tight and sales fluctuate daily. Supy gives operators real-time visibility into ingredient usage, pricing changes, and waste, so decisions can be made fast and confidently - without spreadsheets or manual tracking.

Supy automatically updates recipe and ingredient costs from supplier invoices. When prices rise or recipes exceed target food cost, alerts notify your team immediately so they can adjust recipes or prices before profitability is affected.

By tracking wastage in real time - by item, category, and reason - Supy shows where waste is happening and its impact on COGS. Combined with live stock visibility and recipe precision, it helps operators cut ingredient waste by up to 80%.

Yes. Teams can count stock, log waste, raise purchase orders, and approve requisitions directly from the Supy mobile app (iOS & Android), with all changes syncing instantly across branches.

Yes. Supy connects seamlessly with leading POS, ERP, and accounting platforms, enabling you to sync sales, and invoice data in real time. Supy is unique in having a dedicated integration team that constantly builds new integrations as well as maintains and improve existing integrations to ensure accurate, reliable data flow across all your tools

Supy consolidates all supplier information, price lists, and invoices into one place. It automatically flags price fluctuations, validates invoices, and simplifies credit note requests - saving hours of admin every week.

New locations can be added in hours. For new customers, initial onboarding typically takes 2–3 weeks while our team sets up your ingredients, recipes, and training - all handled by ex-F&B cost controllers.

Interactive dashboards let finance, ops, and procurement teams see profitability by site, menu category, and time period. Drill down into variance or wastage to identify opportunities for immediate cost reduction.