Nory

"The controls are already there from day one." That's what scaling should look like. Not rebuilding your operating model every time you open a new site. Urszula Spires, Head of Operations at Black Sheep Coffee: "As we scale, having forecasting, labour and inventory connected in one place means every new site launches into an already established operating model. The controls are already there from day one." The result? Under 1% labour cost variance across 130+ sites. Read Black Sheep Coffee's full story: https://lnkd.in/e_W-8pJ5

Meet the crew: three AI Assistants. Each one built for a job that used to eat your week. All three working 24/7 alongside your team. 🛡️ Compliance Assistant: every location, automatically compliant. 📦 Ordering Assistant: orders drafted from real demand data. You review and send. 💸 Payroll Assistant: pay runs that build themselves. You review, approve, done. Individually, each one takes something painful off your plate. Together, they run parts of your operation autonomously. Within your rules. Using your data. On your terms. The crew that never clocks off. Meet them all: nory.ai/agentic-ai

"Seeing the system genuinely save time for our customers makes it even more meaningful." What does it actually take to implement an agentic AI restaurant operating system across some of the UK's biggest hospitality groups? Meet Leoni Keogh, Nory's Enterprise Implementation Manager, and find out. Read her full story: https://lnkd.in/eZEUr48z #Hospitality #EnterpriseRoles

We just got back from #CREATE2026 in Rancho Palos Verdes, and we're already missing the ocean views! A few days of nuanced conversations with operators, investors, and founders all wrestling with the same unglamorous stuff (labor, inventory, margins) that decides whether a great restaurant brand scales. That's the world Nory lives in, so it felt like home. Thanks to everyone who made time to chat. We left with more ideas than we came with, and a few new friends. Want to learn more about us? Check us out at nory.ai 🚀

UK restaurants under real pressure. Customers already at the limit of what they can afford. Operating costs still climbing. And successive UK governments that don't seem to value what the sector brings to brand UK. Sam Hart, CEO of Harts Group, on the state of UK hospitality economics. "London arguably has the best restaurants in the world. That's an incredible thing for brand UK, and it's not appreciated by the government." In this What's Cooking? episode, Sam chats and Conor Sheridan gets into the multi-brand playbook behind eight distinct brands including Barrafina, El Pastor and Quo Vadis. If you're running a multi-brand hospitality group or care about the state of UK restaurant policy, this is a great listen. 🎧 Apple: https://lnkd.in/eVPJ3C9E 🎧 Spotify: https://lnkd.in/ez3JNiSq 📺 YouTube: https://lnkd.in/e6gNvp_W

Everyone in specialty coffee talks about 100% Arabica. Black Sheep Coffee bet on the opposite. The industry's dismissal of Robusta wasn't really about the bean. It was about how the bean was being grown: mass-produced, commodity-priced, a race to the bottom. So Gabriel Shohet, co-founder and co-CEO, asked a different question: what if you grew Robusta like fine Arabica? High altitude, shade grown, sun dried, hand picked. Hundreds of plantations later, they had the first specialty-grade Robusta. Twice the caffeine, higher protein, a thicker crema, and a taste profile closer to dark chocolate and walnut than citrus and floral. 13 years later, that call still underpins 85% of their sales. If you're am operator thinking about product conviction, or challenging your category's orthodoxies, this ones for you! Listen now: 🎧 Apple: https://lnkd.in/eKdBkABj 🎧 Spotifty: https://lnkd.in/e_tN9ATh 📺 YouTube: https://lnkd.in/eu-ET88R

A lot of the Nory team come from hospitality. They know the pains operators feel, because they've felt them. It's what drives what Nory is building. No profit lost isn't just a promise to customers - it's the principle the team holds itself to internally. Fast. Accountable. Always focused on what actually moves the needle. When you're growing this fast, getting everyone in the same room matters. Prague was that moment - cooking classes, a hackathon, company presentations, a BBQ, a summer party, and enough time to actually see the city. The energy, the focus, the laughs. This is the team building what's next for hospitality. Want to be part of it? Check out open roles → https://lnkd.in/eG9CR3-A

You find out the pay run is wrong on pay day. By then it's already moved. Part 3️⃣ of three: a closer look at Payroll Assistant. It flags errors and variances before the pay run closes, not after. No last-minute scrambles. No surprises. See how it works ➡️➡️ https://lnkd.in/epeeiuHB #PayrollAssistant

Ask two GMs at different sites what they ordered last week. You'll get two different answers. Neither will quite match demand. Part two of three: a closer look at Ordering Assistant. It drafts orders from real data, not habit. Same input, consistent output, every site. See how it works ➡️ https://lnkd.in/ex9zksbd #OrderingAssistant

Most challenger brands open one or two shops and start selling franchises immediately. Black Sheep Coffee waited until they had 50. "If someone is going to put their savings into your brand, you need to be 100% sure that A) it's making money, and B) you're not just selling a logo, you're selling a consolidated supply chain, a suite of IT and software." Gabriel Shohet, co-founder and co-CEO, on the discipline that lets you look franchisees in the eye and say: we've been there. If you're thinking about franchising, scaling responsibly, or building something worth handing to a partner, this episode of What's Cooking? is worth listening to... Listen now: 🎧 Apple: https://lnkd.in/eKdBkABj 🎧 Spotifty: https://lnkd.in/e_tN9ATh 📺 YouTube: https://lnkd.in/eu-ET88R #WhatsCooking #Franchising