Vorher war alles chaotisch. Jetzt habe ich eine klare Kontrolle über meine Wareneinsatzkosten und Abweichungen, kann Verbesserungen vornehmen und Geld sparen.

Rose Restaurant is the premium, all-day dining destination in Abu Dhabi and Dubai. The brand is known for high-quality Middle Eastern and international cuisine delivered with impeccable service in stunning venues.

The Challenge

Rose operates from a central kitchen producing fresh food for the brand's locations. As the team expanded from 2 to 5 restaurants in 2024, operational complexity grew rapidly. With no unified system for inventory, ordering, or stock tracking across locations, the team faced three critical problems.

1. High and Hidden Food Costs

Cost of goods was over 40%, which made scaling difficult. But the team couldn't identify where the losses were. Without recipe costings and no line-item visibility, they were flying blind on what was driving cost variance across the business.

2. Slow Inventory Processes

Running physical stock counts took 3-4 hours per location, per week - eating up time managers needed for actual operations. The process was entirely manual, with inventory data spread across Excel sheets, not integrated into the POS or any centralised system.

3. No Control Over Multi-Site Consistency

Each location ordered independently. There was no standardisation, no supplier consolidation, and no way to track what was actually being used in each kitchen vs. what was being bought. When suppliers raised prices, the team didn't have a centralised contract or any way to negotiate.

How Rose Uses Supy Today

Real-time recipe and dish costing.

Every recipe in the central kitchen is costed and recipe variances are tracked daily. The team knows the exact profit on every menu item, every single day - and they flag dishes that are trending too high in cost, before they become a P&L problem.

Fast stock counts that empower floor staff.

Inventory at Rose now takes minutes, not hours. The team can run counts in the early morning before service opens. Managers review variance within seconds. What previously took 3-4 hours now takes 15 minutes.

Unified ordering and supplier consolidation.

All orders flow through Supy. This gave Rose unified visibility into spend and the leverage to renegotiate supplier contracts. The team is now buying from fewer, more negotiated suppliers - reducing cost and improving relationships.

Hands-on support to get it right the first time.

The Supy team helped Rose define procurement workflows, set up supplier hierarchies, build recipes, and design inventory templates that matched the way each location worked. This level of bespoke support made the difference in driving adoption and immediate results.

The Results

Rose has hit three major milestones:

31% reduction in COGS.

From over 40% down to 29%, through recipe optimisation, waste reduction, and the streamlined ordering process. The team reinvested those savings to improve menu quality and fund expansion.

Scaled from 2 to 8 locations in 18 months.

With unified systems, consistent processes, and real-time visibility, the team expanded from 2 to 8 locations in just 18 months. Supy handled the growth in complexity - new managers didn't need to learn legacy workarounds, they just worked within standardised systems from day one.

Staff empowerment.

Managers are no longer bottlenecks. They're coaches. Inventory is a team responsibility. Staff understand the impact of waste and ordering discipline because they see real-time reporting.

What's Next

Rose is planning further expansion - and with Supy, they can now scale confidently knowing that operations won't become a limiting factor.