Why restaurants are buying into CPUs for growth – and how you can too
Discover how to launch a central production unit for your restaurant. Set your budget, find the venue, hire the right staff, and use technology for success!
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Being a Data Scientist at Nory
Discover how Ernie builds the machine learning models at the heart of Nory's product. He shares what it means to turn complex operator challenges into AI that is explainable, trustworthy, and genuinely useful in the real world.
Inside Nory
Being a Senior BDR and Community Lead at Nory
Discover how Abbi keeps Nory grounded in the realities of hospitality. From operator events to face-to-face conversations, her work ensures Nory stays shaped by the people who use it most.
Inside Nory
Being a Product Team Lead at Nory
Discover how Lily and her team are laying the foundations for Nory's integrations platform. From people leadership to complex data problems, she shares what makes the work meaningful and why the opportunity is unlike most.
Inside Nory
How do I calculate and reduce food cost percentage? 5 essential steps to mastering menu pricing
Master your menu pricing by learning how to calculate and reduce food cost percentage. Discover essential steps for profitability and efficiency today!
Financial Planning & Analysis
Inventory & Supply Chain Management
Operational Standards & Compliance
5 ways to use restaurant software to increase profit and cut costs
Discover how to use restaurant software to increase profit, reduce waste, optimise labour, and improve performance across every location.
Tech Innovations
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Your team cannot run a modern hospitality business on spreadsheets
Operations Director Nicol Dwyer explains why spreadsheets cannot support modern hospitality operations, why fragmented systems create invisible cost and risk, and how connected platforms improve labour, stock and team performance.
Industry Insights
Operational Standards & Compliance
Tech Innovations
The small habits that are costing your business thousands
Discover how small daily habits like inconsistent garnishes, off-spec drinks, and untracked staff consumption quietly erode your restaurant's gross profit. Learn to identify and fix these costly patterns before they compound.
Industry Insights
Inventory & Supply Chain Management
Stock talks: How operators can use inventory insight to protect GP
Operations Director Nicol Dwyer explains why stock is one of the most reliable diagnostic tools in hospitality, how variances reveal operational behaviour, and why daily stock discipline is essential for protecting GP and building a scalable business.
Industry Insights
Inventory & Supply Chain Management
What it means to be a product engineer at Nory
At Nory, our engineers don’t just write code, they shape the product. Learn what we look for in a product-minded engineer and how we build technology that transforms hospitality operations.
Inside Nory
