Meet Our Customers
The Leading Hospitality Businesses Run Their Inventory On Supy
Owners, Operations Managers, and Chefs use Supy on a daily basis to improve their costs and maximize their profitability
The Leading Hospitality Businesses Run Their Inventory On Supy
How Automatic Reduced Food Costs By 20% with a 1-Minute Daily Inventory Check
“Supy makes everything incredibly simple. I only need to spend one minute a day reviewing
inventory variances, and it immediately highlights any issues. Our staff can use it easily, and it
helps us track every detail with precision.”
Hussain Al Rubaie – Owner
How Pitfire Pizza Cut Variance And Reduced Ingredient Wastage With Supy
“If you can’t measure it, you can’t manage it. Supy allows you to do that and a hell of a lot more. We fixed a $55k wastage issue in our first month of use.”
Matt Cox – Ops Director
How Donk Group Opened 10 Locations & 5 Brands In Time for Riyadh Season By Using Supy
“Supy streamlined our operations and supply chain, enabling Donk Group to open 10 locations for Riyadh Season effortlessly. A true partner in our success!”
Badr Alagmi – CEO and Owner
How Saudi Arabia’s biggest cafe chain reduced stock variance by 40%
“Supy’s exceptional software and dedicated team have optimized our inventory, reducing waste and elevating efficiency to new heights.”
Mazn Almesned – COO
Slim’s Quality Burgers Get A Handle On Food Costs & Reduce Variance In 11 Branches With Supy.
“Before Supy, things were totally haywire. Now I have a clear handle on my food costs and variance in every single branch.”
Greg Engelhardt – Managing Director
Grit Hospitality increases its bottom line by 11%, with Supy
“Supy increased our bottom line by digitizing our tasks, providing actionable insights, and streamlining our operations across all brands under management.”
Riad Abou Lteif – Partner
La Carnita boosts profits by 15%, with Supy
“Small changes, big results : from helping us replicate recipes accurately to keeping track of our menu’s profitability, Supy’s an all-encompassing, must-have solution for hospitality businesses looking to grow sustainably.”
Khalil Kanaan – Managing Partner
Pinza! reduces its variance by a record-high 83%
“Supy’s ultra-accurate inventory makes finding and addressing discrepancies quick and easy. We’ve reduced waste, improved variance, and increased profits in record time. Incredible !”
Tamer Elkhayat – Managing Partner
Hattem Matar reduces Food Cost by 24%, with Supy
“Supy is the must-have F&B partner for new restaurants needing to measure performance fast and adapt to thrive. Value-adding solution, seamless integrations, time-saving professional services.”
Hattem M. – Owner
Burger28 saves 100 hours every month, with Supy
“Supy helps you maximize profits by giving you the tools to look within your business. There’s a lot of power in that.”
Alex Debarre – Owner
How Automatic Reduced Food Costs By 20% with a 1-Minute Daily Inventory Check
“Supy makes everything incredibly simple. I only need to spend one minute a day reviewing
inventory variances, and it immediately highlights any issues. Our staff can use it easily, and it
helps us track every detail with precision.”
Hussain Al Rubaie – Owner
Slim’s Quality Burgers Get A Handle On Food Costs & Reduce Variance In 11 Branches With Supy.
“Before Supy, things were totally haywire. Now I have a clear handle on my food costs and variance in every single branch.”
Greg Engelhardt – Managing Director
How Saudi Arabia’s biggest cafe chain reduced stock variance by 40%
“Supy’s exceptional software and dedicated team have optimized our inventory, reducing waste and elevating efficiency to new heights.”
Mazn Almesned – COO
How Donk Group Opened 10 Locations & 5 Brands In Time for Riyadh Season By Using Supy
“Supy streamlined our operations and supply chain, enabling Donk Group to open 10 locations for Riyadh Season effortlessly. A true partner in our success!”
Badr Alagmi – CEO and Owner
How Pitfire Pizza Cut Variance And Reduced Ingredient Wastage With Supy
“If you can’t measure it, you can’t manage it. Supy allows you to do that and a hell of a lot more. We fixed a $55k wastage issue in our first month of use.”
Matt Cox – Ops Director
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The 6-in-1 Back-of-House management platform designed to eliminate guesswork from restaurant operations using data and automation.
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