.webp)
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.
Blog
Industry news, insights and more.
Explore by topic
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
Vita Mojo x Nory: A new partnership to streamline your POS integration
Nory’s integration with Vita Mojo, the order management and POS platform: what it connects, and what it means for your sales and stock data.
How to reduce the 4 biggest operational costs for bakeries
The costs that squeeze bakery margins, ingredients, waste, utilities, labour and equipment, and how demand-led production planning cuts each.
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.
.webp)
Introducing Budgets: Our newest feature for smarter, faster financial planning
Nory released Budgets as the smart way to plan and track performance in one place. And it’s built for hospitality businesses.
.jpg)
Gross margin variance: The hidden figure that can eat your profits
Gross margin variance is the difference between the profit you thought your restaurant would make, and the profit you actually made. Here’s how to tackle it.
Pizza with a side of data: How this pizza expert crafts the perfect menu
How Pizzarova balance creativity, profitability, demand, and data on their menu, while staying true to their brand.
The ins and outs of seasonal menus: How to boost profits and minimise your environmental impact
Why seasonal menus cut food cost and lift margins, three restaurants doing it well, and a step-by-step method for building your own.
