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), and helped reduce labour costs while speeding up delivery times.We cover:✅ The $40k chicken disaster that taught him how to handle supplier risk✅ How Domino’s got delivery times down to 23 minutes across 43 stores✅ The key metric his team tracks to improve labour efficiency✅ The hardest part of scaling from 5 to 50 sites — and how to prepare✅ Why menu simplification is the secret weapon in QSR opsYou’ll also hear:🍕 How he became Europe’s fastest pizza maker📉 The perfect delivery aggregator strategy🛠 Lessons from tech roles at Delivery Hero and The Entertainer🔥 His most hard-earned leadership lesson (hint: own your mistakes)Whether you're scaling a restaurant group or just love a good ops war story, this episode is packed with real talk and practical wisdom from one of the industry’s most experienced operators.📲 Connect with Chris on LinkedIn: https://www.linkedin.com/in/chris-daniels-a6220471/

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 chains.

Matt helped transform Pitfire Pizza into a brand with uncompromising quality, thriving teams, and data-driven profitability.

What you’ll learn in this episode:

- The real story behind Pitfire’s $50,000 mushroom variance (and how they fixed it for good)

- How to build a delivery strategy that maximizes both sales and margins

- When to fight your POS — and when to upgrade it- Tips for balancing artisan quality with the realities of scaling up

- How Matthew uses Supy to cut food cost, improve ordering accuracy, and empower every outlet manager

Behind the scenes:

- Why Pitfire “loves complexity” and turns it into a superpower

- What Matt learned from bad audits and inventory chaos

- The one piece of tech every fast-growing brand should prioritize

Whether you’re a multi-unit operator or just want a no-BS look at the real work of driving restaurant profit, this episode is packed with tactical advice, cautionary tales, and practical strategies for modern F&B leaders.

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://f4tyconsult.com/), known as the “champion of openings,” having launched over 50 venues globally, including Nobu in London and Urth Cafe in Saudi Arabia.📱 Janos Laszlo — ex-COYA & LPM trainer turned tech founder, now scaling PocketTrainer (pockettrainer.app), a hospitality LMS built to standardise and simplify training for restaurant teams.What you’ll learn in this episode:- How to open restaurants ahead of schedule — and why it almost never happens- The formula for building teams with both soul and scale- Why rushed openings kill culture — and how to avoid it- The hidden cost of inconsistent ingredients across locations- What Janos learned creating training manuals no one read- How PocketTrainer went from side project to scalable startup🔍 Behind the scenes:🍽️ Yann's secret to a three-month concept rollout📉 Janos’s early career mistake that almost got him fired🧠 How to build "Formula 1" waiters without ego battles🛠️ The problem with most digital training tools — and how to fix itWhether you're expanding from 1 to 10 or from 10 to 100, this episode is packed with practical advice and hard-won lessons on how to scale without compromise.

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 out tech without wasting six months✅ Why accountability and clear standards matter more than ever✅ How to balance structure and autonomy across 27 locations✅ What he wishes someone had told him in year oneYou’ll also hear:🔍 Why surface-level networking isn’t enough📉 A tech decision he’d take back🔥 The underrated habits of high-performing ops leaders🍽 His favorite restaurants, from guilty pleasures to special-occasion spotsWhether you're running a group today or eyeing the next step in your career, Travis drops hard-earned truths on what it takes to lead operations in the real world.🎧 Listen now to learn how to grow your team, your systems, and yourself — all without losing your mind.Watch on YouTube or listen on Spotify.Reach out to Travis!https://www.linkedin.com/in/travisfish/www.ops-club.com

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.

We dive into:
✅ How to scale restaurant tech without spiralling into chaos
✅ The difference between managing tech in QSRs vs full-service vs hotels
✅ Why every tech rollout needs a high-performing pilot site
✅ Real-world examples of tech saving (or losing) restaurants hundreds of thousands
✅ What to look for when suppliers say “we’ve got an API”
✅ How to build a best-in-class stack without getting burned by bad integrations

You’ll also hear:
🎃 The story of 1,600 pumpkins being buried on a beach
📉 How payment system failures are quietly killing restaurant revenue
🧠 What operators get wrong when they treat tech like a cost (and how to flip the mindset)

Whether you’re running 3 sites or 300, this episode is packed with no-fluff, battle-tested lessons on choosing the right tools, avoiding expensive tech mistakes, and building a setup that actually helps your team.

🎧 Listen now and learn how to make restaurant tech a profit driver, not a headache.

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 operation.We dive into:✅ The difference between great service and true hospitality✅ How to run a high-performance shift (from pre-shift briefings to end-of-day reviews)✅ What every manager must do to build a culture of care and consistency✅ How to reduce variance, streamline inventory, and stop waste before it starts✅ What to systemise before you think about franchising your restaurant brand✅ Why guest experience is won or lost at the hands of middle managementWhether you’re running 1 site or 100, this episode is packed with practical, no-nonsense advice that will help you improve team performance, tighten up operations, and create unforgettable guest experiences - every single day.🎧 Listen now and learn how to take your hospitality game from good to world-class.

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 biggest mistakes new restaurant owners make (and how to avoid them)✅ Smart strategies to win on delivery platforms and increase profitability✅ The real role of cloud kitchens—who should use them and when✅ Why direct ordering should be part of every restaurant’s long-term strategyPacked with practical, no-nonsense advice, this episode is a must-listen for restaurant operators, food entrepreneurs, and anyone looking to scale their delivery business the right way.

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.

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. He also shares his thoughts on the Best 50 Lists and restaurant awards.

Supy Talks is the podcast dedicated to restaurant operators - new and experienced - looking to expand their F&B knowledge by listening to the stories and perspectives of our industry's leading figures.

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 Brinker International (Chili's Grill & Bar) named him Training and Operator of the Year. Marvin’s also launched several franchise locations internationally, namely Caribou Coffee and Applebee’s. Additionally, Marvin delivers seminars and keynote speeches and offers consulting-both online and in person. Marvin shares his tips for wowing your guests and running a successful F&B business.