You can’t keep raising menu prices forever.Smart operators are shifting their focus from top-line sales to gross profit precision. That means tighter control of portions, better buying, smarter menus and stock systems that your teams actually use.
This fast-paced breakfast session will show you how.
We’re joined by Dani El-Zein, former operator turned CEO of Supy.io - now used in over 3,000 locations across 31 countries - to unpack what top operators globally are doing differently in 2025 and beyond.
🧠 Expect to learn:
- What’s really leaking your GP - and how to fix it
- Why spreadsheets and legacy systems are costing you thousands
- How modern operators are building margin into the menu
- Real-life stories from around the world (including the $50,000 mushroom mistake...)
💡 This is not a sales pitch. Supy is built by operators, for operators — so expect real-life takeaways and product insight you can use.
👥 Who should attend?
- Ops Directors, Area Managers, GMs
- Procurement & Supply Chain Leads
- Executive Chefs & Finance Managers
- Anyone managing food cost, GP, or supplier relationships
📍 Event DetailsDate: Thursday 7th August 2025Time: 09:30 – 11:30 (Arrivals from 09:00)Location: The Italian Greyhound, Marylebone Hosts: Ops Club x Supy.io
☕ What’s happening:
- Coffee, pastries & informal chat from 09:00
- Why “Every Gram Counts” with Dani El-Zein
- Supy platform demo: Inventory, Margin & Menu Engineering
- Operator-led Q&A — bring your thorniest questions
- Leave with a plan, not a pitch
