Nory

The line-up for #LevelUp Manchester is locked 🎯 On 11 June we're bringing together some of the North's most interesting hospitality operators for two honest, panel-led conversations. Panel 1: The Chaos Playbook: what actually breaks (and scales) in a modern restaurant → Neil Remedios, Operations Lead at Dave's Hot Chicken → Mikayla Whittle, Director of Franchising & Licensing at Harry Ramsden's Group → Helen Cook, People Director, The Light & All Star Lanes → Paul Jones, Director of IT at The Alchemist Panel 2: Gut vs Data: who wins the restaurant of the future? → Elton Gray, Commercial & Operations Director, Creams → Laz P., Group Head of People, Maguro Group → Louisa Richards, Restaurant Director at Hawksmoor → Charlotte Heyes, Director at Nell's Pizza 📍 Colony Silk Street, Ancoats 🗓️ 11 June, 3–7pm Join us → https://luma.com/xiinesm5

Most operators don’t lose profit in one place. It’s spread across labour, stock, and decisions made without visibility. That’s the conversation we’re having at the National Restaurant Association Show this year. If you’re coming to Chicago, stop by for a chat. 📍 Booth 5857

New episode of What's Cooking is live. 🚀 Casual dining didn't break because operators got worse at running it. It broke because the high street that used to feed it has gone home. That's the framing Alasdair Murdoch, CEO of BURGER KING UK, 600 sites, eight years in the seat, opens with. Delivery, in his read, isn't a channel. It's a structural force that has moved the early-evening occasion from regional high streets to people's sofas. For casual dining brands carrying high fixed costs, that's been devastating. For QSR brands with the right price point and the right infrastructure, it's been an accelerant. In this conversation with Conor Sheridan, Alasdair takes us through: 📌 Why cash margin matters more than margin % on delivery, and how he watches it 📌 The £1m-per-site capex discipline behind opening ~30 sites a year 📌 "Washing the estate": the closing muscle that protects the openings 📌 Labour productivity as the real moat: % held flat through a 50% rise in the living wage Listen now: Apple: https://lnkd.in/dD9ZGhC9 Spotify: https://lnkd.in/d3hZtA4h YouTube: https://lnkd.in/dZjyvXYH #WhatsCooking #QSR #Leadership

Everyone talks about margins like they’re a number to fix. But when we asked operators at Level Up what actually moved them, the answers weren’t financial. They were operational. - Simplifying the menu so the model holds. - Getting forecasting right so waste doesn’t creep in. - Designing kitchens for flow so teams can actually deliver at volume. - Investing in areas that drive spend - not just cutting cost. Margins aren’t found in one decision. They show up in how the business is built. And the operators who get this right don’t treat margins as an output - but as something they design for.

Some businesses are built to make money. Some are built to make a difference. Redemption Roasters are doing both. They run barista training programmes inside prisons, giving people the skills, confidence and a clear path to employment before they leave. Once they're out, Redemption goes further, offering jobs in their own coffee shops, weekly check-ins with caseworkers, and ongoing support across wellbeing, finances and beyond. The results speak for themselves. 0% known reoffending rate among their Participants, against a national average of 38%. 100% stay in role for 90 days, versus 58% across the industry. We're proud to work with them, giving their team the control and decision-making power to run every location at its best, so they can focus on the mission that makes them who they are.

We're heading to Manchester! On 11 June we're hosting Level Up Manchester - an afternoon for hospitality operators to talk honestly about what's actually working (and what's breaking) inside their businesses right now. Two panels. A room of senior operators across ops, IT, finance, people and founders. Joining us: → Neil Remedios (Dave's Hot Chicken) → Mikayla Whittle (Harry Ramsden's Group) → Helen Cook (The Light & All Star Lanes) → Paul Jones (The Alchemist) → Elton Gray (Creams Cafe) → Laz P. (Maguro Group) → Louisa Richards (Hawksmoor) → Charlotte Heyes (Nell's Pizza) No pitches, just operators having the conversations that matter. If you're operating in or around the North - come along. 🗓️ 11 June, 3–7pm Register now → https://luma.com/xiinesm5 #LevelUp #LevelUpManchester

She teaches spin classes, dives deep waters, and builds relationships that keep hospitality operators coming back. Meet Abbi Simms, Nory's Senior BDR and Community Lead. Her day-to-day is out in the field: meeting operators, running community events, and staying close to the real pressures of running a restaurant. That connection to the frontline is what keeps Nory honest. Her approach is simple: listen first, lead with value, and build relationships that last. We're proud to have her on the team. 🚀 Read the full story https://lnkd.in/dU9z3nYX #TheSecretSauce #Noritos #Hospitality #Community #SeniorBDR

We're heading to Chicago for the National Restaurant Association Show. If you're going, you'll hear a lot about growth. Less about where profit actually gets lost. That's what we'll be focused on. 📍 Booth 5857 Come say hi 🚀 

"Chaos is where the energy is." Gemma Glasson, CEO of Wahaca On calm vs chaos in hospitality, leading with clarity built on empathy, and why she believes you have to pick what you're good at and double down on it. A few of our favourite lines from the episode: → "It's all a proxy for quality." → "Don't give them the answer. Ask the open question." → "Our vision is to prove to the UK that Mexican food is vibrant and delicious." → "Every guest leaves a super fan." Listen now: 📌 Spotify: https://lnkd.in/d6sxrZar 📌 Apple: https://lnkd.in/dRXG2g4e 📌 YouTube: https://lnkd.in/dPg-Gg-v #Hospitality #Leadership #WhatsCooking

We’re back with Season 2 of What’s Cooking 🎙️ In the first episode, Conor Sheridan sits down with Gemma Glasson, CEO of Wahaca. 🚀 They cover what it actually takes to scale a hospitality brand without losing what made it work in the first place. This isn’t surface-level change. It’s a full operational rebuild - from the weight of the cutlery and bespoke crockery, to chefs stepping onto the pass, to rethinking how teams deliver hospitality day to day. But it goes further than that. They get into why Wahaca doubled down on experience while others cut costs, how partnerships drove sales without discounting, and how culture, retention and brand all tie together as you grow. One idea runs through everything: If the experience doesn’t match the product, the product ends up doing all the work. This is what scaling looks like when you get into the detail. Listen now: 📌 Spotify: https://lnkd.in/d6sxrZar 📌 Apple: https://lnkd.in/dRXG2g4e 📌 YouTube: https://lnkd.in/dPg-Gg-v #WhatsCooking #Season2