<aside> <img src="/icons/info-alternate_gray.svg" alt="/icons/info-alternate_gray.svg" width="40px" /> Welcome to our 2-Part brief outline questionnaire page, designed to gather key information for our video production.

This page will guide you through a series of carefully crafted questions aimed at extracting essential details such as the project's objectives, target audience, desired aesthetic, narrative elements, and more.

The below questions should be completed by you prior to our kickoff call.

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Part 1: Solution Overview

<aside> <img src="/icons/info-alternate_gray.svg" alt="/icons/info-alternate_gray.svg" width="40px" /> We will be using your responses to the questions below to produce the initial draft script:

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1. Introduce your solution in 1-2 sentences.

Supy is an inventory, procurement, and business intelligence software built by experienced restaurant operators. It helps multi-branch restaurants reduce costs, save time, streamline processes, boost profitability & achieve operational excellence.

Supy is fully integrated with the point of sales system (front of house), such as Lightspeed, and accounting softwares, such as Xero and Myob.

Here is the internal brief we created: https://docs.google.com/document/d/1zQsllbI2nm66BUmUjaPlFX8dGEJKmGxv4q9wB8xEFWU/edit?usp=sharing

1. What space or vertical do you operate in, or what are you currently disrupting?

All kind of hospitality venues: Fine Dining, QSRs, Bars, Clubs, Casual Dining, Cloud Kitchens. We also have functionality that helps any of those business types manage their Central Kitchens / Production Units.

1. What problems or customer pain-points does the product solve?

The decision makers in our buying process are always C-level, so we should appeal to their pain points first.

But our software does also solve problems for Chefs, Cost Controllers, Ops Managers / Directors, Procurement Managers, Finance Managers, IT Managers too.

Here are the main problems we solve:

• Restaurant leaders not having a birds eye view of sales, food costs and procurement across all of their branches
• Restaurant leaders not having the insights or knowledge to improve their menu profitability
• Data entry being slow, inaccurate, or never happening in branches, so reports are outdated and decision making is delayed, costing the business money.
• Ordering from suppliers taking too much time - over or under ordering impacts sales and profitability
  • Could include the line “under ordering hits your top line” and “over ordering hits your bottom line”
• Restaurant leaders not having the tools to audit or investigate anomalies in reports, and getting to the point where Excel is struggling to keep up with the complexity and amount of data they have.
• Theoretical cost of a restaurant (i.e. the cost we have planned based on the recipes and pre-agreed prices with suppliers for ingredients), is always different than the actual cost of a restaurant (what we end up spending. This can be due to Chefs over portioning, or stealing, or wasting, or overcooking the food and having to dump it. etc..