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The brigade system was the first restaurant operating system. Here's the second.
Escoffier gave the kitchen a system that scaled. The back office never got one, until now. Meet the AI brigade keeping every restaurant running on margin.
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What is the role of change management in future-proofing your restaurant?
Discover how Tom James, MD at Bill’s Restaurants, doubled EBITDA and broke sales records through focused, people-first change management and how hospitality leaders can make transformation stick.
How to calculate PAR level in a restaurant
Learn what a restaurant par level is, how to calculate it, and how Nory automates smart inventory management to reduce waste, cut costs, and save time.
How to increase restaurant profitability by building customer retention
The average restaurant keeps 30 to 40% of its customers. How to work out your own retention rate, benchmark it, and the strategies that move it.
Make back of house the forefront of your restaurant
Five ways multi-site kitchens keep back of house consistent: team structure, workflow, training, accountability and the tech behind it.
Vita Mojo x Nory: A new partnership to streamline your POS integration
We're thrilled to announce our partnership with Vita Mojo, an innovative order management system! Find out how this new POS integration can help your business.
How to reduce the 4 biggest operational costs for bakeries
Reduce some of the biggest bakery operating costs with technology. Access real-time insights, optimise supply chains, and increase profit margins.
Labour Insights from Nory: New, improved, and supercharged
Labour Insights is now faster, smarter, and more intuitive, making it easier than ever to spot trends, make more informed decisions, and boost profitability.
Building resilient hospitality teams: Lessons in leadership and scale
Badiani’s Head of Ops is all about building resilient, high-performing teams. Here’s how he does it.
Navigating seasonality: How operators plan for peaks and valleys
When you operate in a seasonal industry, like Badiani do, you need a combination of diversification, flexibility, and creative marketing to navigate it.
