“If Ops teams want to understand what stock is coming in from suppliers and what’s being used rather than just winging it, using Supy is an easy win."

How Amelia Hall Empowered Every Team Member to Own Inventory

Amelia Hall is one of Belfast’s standout hospitality venues - a bar that does seriously good food, with a high-volume operation that pushes thousands of guests through its doors every weekend. As part of the Ringland Group which operates 6 locations, the team manages significant stock holdings across bar, kitchen, and venue consumables, with bar stock alone sitting around £25,000 at any given time.

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The Challenge

Manual Counts, Unreliable Data

Before Supy, inventory at Amelia Hall lived on clipboards and in people’s heads. Staff walked storerooms with pen and paper, estimating how many millilitres were left in open bottles, then tried to reconcile it all manually. It was slow, unreliable, and entirely dependent on whoever happened to be counting that day.

Inventory Was a One-Person Job

The bigger problem was structural. Inventory was a manager-only task. If a bartender noticed the fruit was running low, they couldn’t act on it. They had to wait for a manager to come around, check the stock, write up the order, and send it out. Every reorder, every count, every invoice flowed through a single person. It created bottlenecks, delays, and a team that had no ownership over one of the most important parts of the operation.

“It was just pen and paper. Running around with a  clipboard. It’s just not reliable.”

- Harry  Maunsell, Head of Bar Operations, Amelia Hall

The Old System Broke at Scale

The team did eventually move to an inventory system, which helped with the basics - automated invoicing, stock count templates, some recipe management. But it wasn’t built for multi-site operations. Every item had to be duplicated across venues. A supplier price change meant updating two records instead of one. As the Ringland Group grew, the inefficiency grew with it.

Harry knew the team was capable of more. What they needed was a system simple enough that anyone could use it, built for multi-site from the ground up, and controlled enough that management never lost visibility.

How Amelia Hall Uses Supy

Stock count templates for guided, error-free counts. ‍

Harry’s team uses Supy’s stock count templates to map each storeroom from top-left corner to bottom-right, so every count follows the same physical path through the room. Staff are prompted through each itemsystematically. Nobody skips a shelf, nobody forgets the back corner. A juniorbartender can now run a complete, accurate stock count without supervision —and it takes a fraction of the time it used to.

“You start at the top left hand corner and go to the  bottom right hand corner. You’re not going to miss anything. You’re always prompted. That’s really good.”

- Harry  Maunsell, Head of Bar Operations, Amelia Hall

Approval workflows that push ordering to the floor.

‍This is the change Harry is most proud of. Rather than funnelling every order through a manager, Amelia Hall uses Supy’s purchase policies and approval workflows to let any team member act. A bartender finishes a stock count on fruit, sees what’s needed, and places the replenishment order directly with the supplier using PAR levels. The order flows to Harry for approval before it goes out. The team acts in real time. Harry keeps full control over spend. Nobody waits.

“It allows you to empower the team to actually do  things and act, rather than just saying ‘wait till you come around, can you  do this for me please?’ It’s already done.”

- Harry  Maunsell, Head of Bar Operations, Amelia Hall

AI invoice receiving that keeps head office happy.

‍Every invoice at Amelia Hall flows through Supy’s AI-powered scanning. The accounts team at Ringland Group’s head office receives all invoice data automatically - no manual entry, no chasing paperwork. Harry describes the accounts team as“very happy” because invoice handling is now essentially hands-off from the venue side.

Live recipe costing that catches problems before they hit the menu.

‍The kitchen team builds recipes in Supy and sees the cost impact in real time. When a cheese is too expensive for a dish to hit its margin, they know immediately and swap it out - rather than discovering the problem weeks later in a P&L.

The Results

Variance dropped by 80%.

‍Through weekly variance reviews and Supy’s reporting tools surfacing outliers, Amelia Hall has driven variance down dramatically. One example: the team spotted that Aperol Spritz  was causing variance because free-pouring 75ml on a busy Saturday is inherently inaccurate. The fix was simple. Buy a 75ml measure - and the variance disappeared. These are the kinds of insights that only surface when the data is reliable enough to trust.

The whole team now owns inventory.

‍Bartenders and junior staff run stock counts and place supplier orders independently. The approval workflow means Harry stays in control without becoming a bottleneck.The shift is cultural as much as operational - inventory is no longer a manager-only task.

Accounts team went hands-off on invoicing.

‍With every invoice processed through Supy’s AI scanning, Ringland Group’s head office no longer chases paperwork or keys in data manually. Harry describes the accounts team as “very happy” - invoice handling is now essentially zero-touch from the venue side.

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