Supy Talks - The Multi-Branch Restaurant Operations Podcast

What does it actually take to keep a globally recognised restaurant brand financially healthy across 500 locations - without running out of cash? In this episode of Supy Talks, host Karin sits down with Dan Jarvis, Head of Finance at Pizza Express UAE, to pull back the curtain on the financial discipline, strategic trade-offs, and operational decisions that keep one of the world's most iconic rest...

In this episode of Supy Talks, we're joined by Matt Crowther, founder of Pug Pubs - the dog-focused pub group in Warwickshire that just won Star Pub of the Year - to talk about what building a concept-led hospitality business actually looks like when you're doing it on instinct, grit, and the occasional expensive mistake. Matt shares the real story behind Pug Pubs: quitting his job the day...

In this episode of Supy Talks, we're joined by Mark Summers, founder of Bubala - the veg-led Middle Eastern restaurant group that grew from pop-ups into one of London's most celebrated multi-site brands - to talk about what scaling a restaurant actually looks like when you're doing it without shortcuts. Mark shares the real story behind Bubala's growth: two years of pop-ups before...

In this episode of Supy Talks, we're joined by Mitz Patel, Global Head of IT Delivery at Soho House, to explore why the biggest barrier to technology adoption in hospitality isn't the tech - it's the people. Mitz brings over a decade of experience across David Lloyd Leisure, Prezzo Italian, and Soho House, and shares a ground-level view of what actually makes technology stick in operat...

In this episode of Supy Talks, we’re joined by Jackson Versitano, Senior Director of Hospitality at Lightspeed, to break down why hospitality is harder to run (and scale) than retail — and what operators need to get right as they grow. Jackson brings over a decade of experience across retail and hospitality tech, and shares a practical view on scaling: why perishables and tight trading windows mak...

In Episode 18 of Supy Talks, we’re joined by Amy Glover, a hospitality marketing, brand, and guest experience leader with nearly 20 years’ experience across some of the UK’s largest hospitality groups. Amy has held senior roles at Greene King and Mitchells & Butlers, organisations that collectively operate thousands of pubs, restaurants, and hotels across the UK. Her work sits at the intersect...

In Episode 17 of Supy Talks, we sit down with Rayhan Aleem, Founder of Alpha Pro Partners, to unpack one of the most frustrating paradoxes in hospitality:Why do restaurants with full dining rooms still go broke? Rayhan has advised hundreds of F&B operators across Dubai, Saudi Arabia, the UK, and beyond - and he’s seen firsthand how poor visibility into numbers can quietly destroy even the busi...

In Episode 16 of Supy Talks, we’re joined by Tom Stanley, Founder & CEO of William Stanley & Co - a restaurant operator-turned-accountant whose team supports 600+ hospitality businesses across the UK, US, Middle East and beyond. From Soho House to Big Mamma Group, Tom has seen the inside of more P&Ls than most operators will in a lifetime — and he’s refreshingly honest about what reall...

In Episode 15 of Supy Talks, we’re joined by Ahmad Azmi, Managing Director of Sophia Café and a rising leader in Dubai’s specialty coffee scene. Ahmad’s career path has been anything but typical: from cabin crew at Etihad, to area manager of 17 Chili’s locations, to building one of the city’s fastest-growing hospitality groups. Along the way he’s tackled everything from cutting food costs and mana...

In Episode 14 of Supy Talks, we’re joined by Chris Daniels, COO of a 43-store Domino’s franchise group and a QSR veteran with over 30 years of experience across Domino’s, Delivery Hero, Freedom Pizza, and more. Chris started as a delivery driver at 17 — and worked his way to the top. Along the way, he’s built ops systems from scratch, led teams through chaos (like the Valentine’s Day Massacre), an...

Supy Talks Ep.13 — How Pitfire Pizza Scaled Without Franchising or Discounting (ft. Matthew Cox, COO) What does it really take to fix the kind of operational problem that keeps operators up at night — and turn it into a competitive advantage? In this episode, we sit down with Matthew Cox, COO of Pitfire Pizza, a regional leader known for doing things differently in a sea of cookie-cutter pizza cha...

Supy Talks Ep.12 — How To Open Restaurants Fast, Without Losing Their Soul (ft. Yann Chevris & Janos Laszlo)How do you open restaurants quickly, at scale — without losing the magic that made the first one great? In this episode of Supy Talks, we sit down with two operators who’ve done just that.👨‍🍳 Yann Chevris — hospitality veteran and founder of Food For Thoughts Consultancy (https://f4tyc...

In Episode 11 of Supy Talks, we’re joined by Travis Fish — founder of Ops Club and former Group Ops Director at Comptoir Libanais. Travis has done it all: built brands like BabaBoom, led teams at Nando’s, scaled tech at Rotageek, and now coaches founder-led and PE-backed hospitality groups through the messy middle of growth. We cover:✅ What great ops leadership actually looks like✅ How to roll o...

In Episode 10 of Supy Talks, we’re joined by William Connors, a former F&B manager turned tech consultant who’s helped brands like Wahaca, Popeyes, Burger King and Wingstop overhaul their tech stacks and scale without chaos. Having worked everywhere from Caribbean resorts to high-growth UK QSR chains, William brings a rare mix of on-the-ground restaurant ops experience and deep tech know-how....

In Episode 9 of Supy Talks, we sit down with Peter Lyons – a hospitality consultant, former GM of Hospitality for Pearl Island in Qatar, and the man behind The Restaurant Guru. With 30+ years of hands-on experience across everything from Michelin-starred restaurants to multi-site casual dining groups, Peter shares battle-tested strategies on what it really takes to run a world-class hospitality op...

In Episode 8 of Supy Talks, we sit down with Ramzi Al Omari, an F&B expert with a career spanning Uber Eats, cloud kitchens, and large-scale restaurant operations. Now running his own marketing agency, Ramzi shares insider strategies on what it really takes to build a profitable online food business. We dive into:✅ How to design a streamlined, high-margin menu that works for delivery✅ The bi...

In the 7th episode of Supy Talks and the debut episode in Australia, we sit down with Patrick de Pinho, a seasoned hospitality professional and current state & project manager at Zeus Street Greek. Patrick shares insights from his 25+ years in hospitality, from working as a chef to managing operations across 36 locations. We dive into the strategies Zeus Street Greek employs to maintain consis...

Riad Abou Lteif’s journey is unusual to say the least. Architect turned chef and restaurant investor, he’s behind several successful restaurant concepts in Beirut and Dubai, namely Tahini, Wise Guys, and Moonshine. In our discussion today, Riad shares his experience in launching brand new concepts, how to run them successfully, and elaborates on the factors that make or break a restaurant business...

Marvin Alballi is an award-winning food and beverage executive with twenty two years of international experience managing franchise chains, celebrity-chef restaurants, independent establishments, and global hotel F&B operations. He’s spent several years with the InterContinental Hotels Group, for which he oversaw 745 restaurants and bars for 212 hotels overseas, and the Fortune 500 company Bri...

Couqley is the 15 year old restaurant where all generations gather for great food at affordable prices and great service. Ziad Kamel is a serial restaurant entrepreneur who's been running the infamous brand for years. In our conversation, he shares his tips and advice to starting and running a restaurant that will last. Supy Talks is the podcast dedicated to restaurant operators - new and expe...

Pinch Gourmet's Elias Kandalaft is both a chef and business owner who's propelled his catering business in the Dubai scene. In this podcast, we cover the different aspects that make and help you run a catering business - from starting such a business to creating a menu for an event to how to keep your business competitive.

Marsel Khanane leads the supply chain department at Tashas Group; the leading F&B group behind some of Dubai's hottest restaurants, including Tashas, Flamingo Room, and Avli. Marsel has built a reputation of "Cost Killer" for himself, he's won several Supply Chain & Procurement awards, and was the first to execute industry-leading practices which have led to millions of d...

This week we're joined by Alex Debare, founder of the locally-inspired multi-site, burger chain Burger28. From how to develop a new concept to the effect of restaurant data in decision-making, our discussion covered the most pressing questions experienced and beginner restaurant owners ask themselves.