Food safety records you can show any inspector.

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Casual dining

"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.”

Emily Panniers, Director of Procurement and Logistics, Tashas

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49

 locations

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Casual dining

“With Supy, everything is on one dashboard. Our teams are all on the same system and visibility is so much better for us.”

Ethan Butler, Co-Owner & Commercial Director, Namo

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8

 locations

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Casual dining

"The challenge of growing is keeping consistency. But with the right tools like Supy, scaling is seamless"

Andrea Melendez, Head of Culinary, Maiz Tacos & Good Burger

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5

 locations

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Casual dining

"People look at Supy as an inventory system. I look at it as a system that lets us focus on hospitality - because Supy does the back end for us."

Andy Salas, Group Hospitality Manager, Rosy Hospitality

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5

 locations

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Casual dining

"30 or 300 branches, we're staying with Supy. We know it's accurate, we know it works. That's not something you walk away from."

Ali Abdulla, Director of Operations, MAMA'ESH

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22

 locations

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