SOUPY FOR RESTAURANTS
Bring the wholeservice together.
From a table for two to the party of twelve. Connect the promise you make to guests with the people, preparation and service behind it.
Your kind of venue. Your kind of Soupy.
In the product today
THE PEOPLE BEHIND A GREAT NIGHT
A good service starts long before the first guest arrives.
The organiser has a question. The kitchen needs the choices. The floor needs a plan. Give each job its place, with the booking, menu and guest context close at hand.
Meet the products behind it
A LITTLE LESS EXPLAINING. A LITTLE MORE EXPLORING.
Give it a go.
Step through a fictional night. The controls change this example; they never create bookings, send messages or take payment.
Table twelve · Interactive example
Twelve guests. Everyone’s choice in one place.
Change Alex’s main course, then see how the group’s service summary changes.
Alex’s choice
- Visit
- Birthday supper · 19:30
- Group
- 12 guests · Long table
- Example deadline
- 14 October, 17:00
Guests make their choices against the booking’s published menu and deadline. The host can see the group’s progress.
Explore menus and BookingsAlex selected Roast chicken. 5 Roast chicken, 4 Pan-roasted hake, 3 Roasted squash. 12 choices in total.
Fictional records. Try the controls freely: nothing is booked, sent or charged.
THE RIGHT PRODUCTS FOR YOUR OPERATION
Start with what
earns its place.
A connected system. A practical starting point for restaurants. Enable the products you need, then build from there.
Bookings
Tables, private dining, menus and guest choices on one service plan.
Explore BookingsSupply & Production
Purchasing, Stock, Production and EPOS connect buying, ingredients, recipes and sales evidence.
Explore SupplyRotas
Put the right team on the week, with availability and attendance in view.
Explore RotasAnd the work
around it.
Products are enabled separately. Availability follows your workspace, permissions and provider setup.
A little less guesswork
Put your numbers
to work.
Change the assumptions. Watch the result. See what a different week could look like, on your terms.
Count the covers that count.
Explore a service with fewer empty reserved seats. Change your assumptions about missed covers and how many you could refill.
How this is calculated
Expected served covers = booked covers × (1 − missed-cover rate × (1 − recovery rate)). Weekly sales = expected served covers × spend per cover.
Recovery applies only to otherwise missed reserved covers. A cover is counted once. Fractional covers are an expected weekly average. Sales are before tax and costs; the recovery rate is your scenario, not a promised result.
Give the hours back to the room.
Model the time your team spends on recurring work. Use totals for all your sites combined, and keep each task distinct.
Use the hourly employment cost you want to value, including any employer costs. No employment or wage rates are assumed.
What does your current software cost?
Optional. List each tool once, using its monthly cost across all your sites. For an annual bill, enter the monthly equivalent.
Current spending only. This does not assume Soupy replaces any tool or predict a saving. Kept separate from staff time and venue economics.
How this is calculated
Weekly time = task frequency × people involved × minutes per task ÷ 60, summed across the listed tasks. Time released = baseline hours − scenario hours. Annual time value = hours released × hourly cost × operating weeks.
Time value is not cash saved, a staffing reduction or a promise of what Soupy will deliver. A longer scenario takes more time and produces a negative result. Do not count the same work in two tasks. This result stays separate from venue sales and contribution.
ONE VENUE. OR THE NEXT CHAPTER.
Keep your character.
Connect your operation.
For owners
Start with the work that matters most. See the relevant products and work through your own commercial assumptions.
For the team
Clear running orders, shared context and access that follows each person’s responsibility.
For growing groups
Keep businesses, sites and teams organised, with deliberate permissions and the right operating context.
Can guests choose their food before the visit?
Configured booking menus and pre-orders collect choices before service. PDF menu import prepares a reviewable draft; publishing the menu is a separate action.
Can we manage private dining and larger groups?
Bookings includes private-event enquiries, resources, joined tables and guest arrangements. Availability and payment terms follow the configuration of the relevant venue and resources.
Is Supply & Production one subscription?
It is a product family: Purchasing, Stock, Production and EPOS are separately enabled products. Your enquiry can focus on the work areas your restaurant needs.
Will Soupy send orders to our kitchen?
Customer ordering and provider dispatch require a supported, activated EPOS connection. A successful payment and successful till or kitchen delivery are separate states.
Explore first. Talk when you’re ready.
Let’s talk about your venue.
Tell us what a better working day would look like. We’ll use your priorities to make the conversation useful.
No calculator figures are sent unless you choose to include your brief.
About the photography
Licensed venue photography sets the scene. Pictured people and venues are not presented as Soupy customers or endorsers. Product examples use fictional records.
Unsplash licence