Purchasing and ordering
Raise and send purchase orders to every supplier from one place, with approval limits, order guides and par-level suggestions so managers order what the site actually needs.
Core Partner
Supy
Back-of-house inventory, purchasing and costing built for multi-site restaurant groups and central kitchens.
Supy is a back-of-house operations platform that pulls purchasing, inventory, supplier invoices and recipe costing into one system. Orders are raised against live par levels, invoices are captured and matched, counts are done on a phone in the store room, and the cost of every dish updates as supplier prices move.
For groups, the useful part is what sits on top: transfers between sites, production in a central kitchen, and reporting that lets a head office compare variance, waste and spend site by site rather than chasing six different spreadsheets.
Fully Baked is a Supy Core Partner. We advise on whether it is the right fit, clean and load your supplier catalogues, build your recipes, test the integrations, train each team separately and stay close afterwards to keep the configuration tidy as menus change.
What Supy does
Inventory and stock counts
Count on a phone or tablet by storage area, with unit conversions handled behind the scenes, then compare theoretical against actual usage to find the variance.
Recipe and menu costing
Build recipes and sub-recipes down to the gram, see live plate costs as supplier prices move, and model menu changes before they hit the margin.
Invoice capture
Photograph or forward supplier invoices and have the lines read, matched against the order and flagged when a price or quantity does not agree.
Supplier price tracking
A full history of what every supplier charged for every line, so price creep is visible instead of quietly eroding gross profit.
Multi-site and central kitchen
Internal transfers, production for commissaries and consolidated reporting across a group, with per-site permissions for the people on the ground.
Where it stands out
- Strong on multi-site groups and central kitchens, where transfers and production have to be accounted for properly
- Genuinely usable mobile apps, which matters when stock is counted in a cold store rather than at a desk
- Deep supplier and invoice workflow, so the data flowing into your costs is the data from the invoice
- Clear variance reporting that points managers at the few lines actually costing them money
- An attentive product team that acts on feedback raised by our customers
Our honest view
Supy is usually top of our list where a group has more than a handful of sites, a central kitchen, or a messy supplier base that needs bringing under control. The purchasing and invoice side is where it earns its keep.
It rewards good setup. Catalogues, units and recipes have to be right at the start, which is exactly the work we do before go-live — and the reason rollouts land in weeks rather than drifting for months.
Supy questions we get asked
What kind of operator is Supy best for?
Multi-site restaurant groups, central kitchens and operators with a large or complex supplier base. Single sites use it too, but the purchasing, transfer and consolidated reporting features pay back fastest across several venues.
Does Supy integrate with our POS and accounting software?
Supy connects to common POS systems for sales and theoretical usage, and to accounting packages for purchase invoices. We confirm your exact stack during the scoping call and test every integration before go-live.
How long does a Supy implementation take with Fully Baked?
A single site typically takes four to six weeks: supplier catalogue cleaning, unit mapping, recipe builds, integration testing and team training. Groups are phased site by site around your trading pattern.
Do you charge commission on Supy?
You pay us directly for consultancy, implementation and support. Our recommendation of Supy is based on fit, not on what it pays us — if another Core Partner suits your operation better, we will say so.
Next step
Thinking about Supy for your sites?
We’ll tell you honestly whether it fits your menu, your suppliers and the way your team actually works — and what it would take to get it live.