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Managing a growing portfolio
TSC Hospitality operates a diverse portfolio of hospitality concepts, from internationally recognised brands like Miznon to bespoke venues such as Erev in Notting Hill. As the business has grown, ensuring managers have access to timely operational data has become increasingly important.
"With rising costs and changing customer behaviour, operators need reliable information to make decisions quickly."
The challenge: reporting lagging behind operations
Before Nory, workforce management and inventory were managed through separate systems, making it difficult to build a complete picture of day-to-day performance.
The challenge wasn't simply that information sat in different places—it was that reporting often lagged behind operations. By the time trends became clear, there was limited opportunity to respond during the trading week.
"We had the information eventually, but not always when it was most useful."
Labour reporting also lacked visibility into costs such as holiday accrual, pensions and National Insurance. While managers could monitor wage spend, they didn't always have a complete picture of total labour costs.
A more informed way of operating
By bringing operational data together in one place, TSC Hospitality has been able to give both head office and site teams a more consistent view of performance. Having access to more timely information allows managers to identify issues earlier and make adjustments while they can still influence the outcome.
"Having access to more up-to-date information has helped our teams make decisions earlier, rather than relying solely on retrospective reporting."
When labour spend rises, the team spots it immediately and can act in real time. Issues that used to compound for weeks are now caught and corrected within days. The real win: moving from reactive firefighting to proactive management.
Looking ahead
TSC is planning to open additional restaurant sites next year. When they do, they'll launch with Nory in place from day one.
"Success for us looks like more restaurants, teams that feel like they have the tools they need to succeed, and clear visibility into how they're performing." Maya Geschwind, Director, TSC Hospitality
