VS Supy

Where restaurant operations meets real intelligence

Supy handles procurement and inventory. Restoke goes further — giving you the clarity to stay ahead and simplify processes, all powered by AI that works the moment you connect POS and invoices.
No credit cards
No commitments

Craft. Not Chaos.

Both platforms help run operations. Only Restoke turns operational data into live margin visibility, smarter decisions and less back-of-house stress. Here’s the difference.
Restoke
Supy
Deliver consistent profitability with Restaurant Intelligence
See live insights from your data to grow your business. Leaks are automatically surfaced before they hit your bottom line. Ask Co-pilot questions in plain English — "what's my food cost this week?"
Invoice → food cost updates (zero manual entry)
Capture invoices using email auto-forwarding, photos, or integrations with Gmail and accounting platforms. AI reads them, matches suppliers, flags price changes, and updates recipe costs instantly. Supy supports invoice scanning too, but through a more rigid PO/GRN workflow.
PO-based flow
Live recipe costing that stays current
Every invoice automatically updates ingredient costs, COGS, and inventory levels. POS selling prices sync hourly, so your margin view stays live. Supy supports recipe costing too, but updates are tied to its invoice-to-GRN workflow.
Manual Reconcile
AI powered recipe builder
Build or change menus on the fly: Paste, bulk upload, build manually, or create from your supplier basket. AI matches ingredients automatically, and POS imports menu items as ready-to-fill cards. Supy’s setup is more manual and built one recipe at a time.
Automate production with prep lists
Schedule and deploy prep lists straight from the recipes you've already built — no double handling. Access your prep lists from any device using our app or mobile web.
Real-time inventory linked to POS
Restoke links your POS to recipes, so inventory adjusts automatically with every sale – no counting needed between stocktakes. Supy has strong stock count tools, but focuses more on periodic counts than live POS-driven depletion.
Count-based
Procedures, checklists & compliance
Opening checklists. Temperature logs. Health & safety protocols. Set them once, schedule them on repeat, and track completion with photo evidence and timestamps. It's how the best operators scale consistency.
Transparent pricing
No sales calls required to see what you're paying for. 14-day free trial of all features. Supy uses custom quotes only — you need to book a demo before seeing any pricing.
$119 - $199/mo
Quote only
Staff training built in
Build training modules with checklists, embedded PDFs, and assign them by role. New starters get up to speed without pulling your best people off the floor.
Self-service tools and easy upkeep
Manage the platform yourself or choose full account management. Let us handle data migration from Supy to make it even easier for your team to get started without the heavy lifting.
Central kitchen & Enterprise support
Both platforms support central production kitchens and multi-site reporting.

Free migration from Supy

1
Talk to us
Book a 15-minute call. We'll map your operation and show you exactly how Restoke fits — no generic demo, no pressure.
2
Migrate your data
We’ll start migrating your data from Supy, building out your venue. Recipes, menus, and costs populate in hours — not weeks.
3
Automate everything
From day one, invoices flow, costs update, and your team knows exactly what to do.
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Businesses scaling rapidly with Restoke
Operators don't just switch for nicer systems. They switch for better margins, faster rollout, and tighter control.
Gradi restaurant
5
%

Decrease in COGS

"It’s been a big help with recipes and backend stuff like never losing an invoice. It’s automatically in there. Our accounts team is always on point."

Restaurant interior background
$1
m

Savings within 3 months

"After 3 months, our food costs dropped to 28%. That’s 10% on a $10m revenue! That’s the amount of savings you're getting."

Restaurant kitchen background
7
%

Decrease in COGS

“Restoke gives us real control over our food costs. Now everything flows properly, and we’re getting the information we need.”

Stories from operators like you
From cafés to multi-venue groups, operators are using Restoke to cut costs, save time, and scale with confidence.
4.7 / 5 stars
5 / 5 stars

The main problems we had were communication and organisation, now that we're with Restoke they're a thing of the past. I was a bit hesitant at first, thinking it would take a lot of time and energy to set up, but it was surprisingly easy and quick.

Roy Sassonkin
Chef and Owner, Tahina

This application has enabled us to tidy up our daily operations significantly. It gives us preps and procedures for our staff to work through each day, detailed recipes and a very intuitive system for scanning invoices and updating food costs on the fly - just to name a few!

Jayden
Founder / Business Owner, Empire Chicken

I'm finding I can be home a bit more now, which was an issue before - I couldn't have a Thursday off. Now I can be sitting at home and log in to see if we have stock ready for the weekend.

Renée Cornelissen
Head Chef, Lady Vandeburg

I had been searching for a new program to price my recipes for my store and came across Restoke. I was very excited when I saw all the features that it comes with. This program is very helpful in my day to day productions.

Claudette Rahmer
CCs Chocolates

A simple, intuitive and fun, culture-building task management platform for Hospitality! Plus Recipe Costing and OCR scanning that works! The support has been excellent (5-10 min turnaround instead of days) as are the training videos.

Steven Aspros
Hospitality consultant/GM

Comprehensive and intuitive. These guys really thought about every aspect. Almost seamless transition from Aussie point of view to US. So far, I cannot praise Restoke enough for offering me the opportunity to save enormous amounts of time.

Deborah Bailey
Proprietor, First & Green

It takes me 30 seconds to do my costing with Restoke. Before, I would be trying to find out how much everything is, like a slice of tomato, and have to start from scratch.

Aleksandra Krol
State Operations Manager, JP Hospitality Group

Restoke allows me to have full control over the whole operation, helps me control my expenses with insane accuracy and have the business running exactly as I want it to. Very scary my friend.

Johnny Di Francesco
Owner & Managing Director, Gradi Group

Our food cost level on a P&L basis used to be around 38% and after implementing Restoke for a period of 3 months, it's dropped to 28%. That’s 10% on a $10m revenue! That’s crazy. That’s the amount of savings you're getting.

Stanley Soon
Corporate Director, Gourmet Food Holdings

Before I found Restoke things were a bit all over the place with my ordering. Some suppliers I texted, some I had to email and I couldn’t track anything. Now I have a lot more time and I’m a lot less stressed!

Rick Hill
‍Owner, The Cart Co

Restoke is a godsend for us in keeping things digital and moving paperwork out faster. Now, when we have a health inspection and I show them Restoke, they say, "Oh! That's awesome!"

Monique Gregory
Owner, The Bearded Dragon Hotel

Restoke has been a great help when it comes to food costing. Automated price updates keep our business in the loop and allow us to adjust our menu price accordingly. The inventory feature is easy to use and provides us with an accurate figure.

Aiven Lee
Head Chef, Yum Sing House