Sectors: Hospitality
Software for pubs, restaurants and venues
Hospitality margins live in the details: cook times, gross profit, allergens, rotas, covers. We build the tools that handle those details for operators who do not have a head-office team.
Where the time goes
A single-site operator does by hand what a group does with a department. Menus are costed in a spreadsheet that drifts. The allergen matrix is redone every time a dish changes. Nobody has an afternoon to look at what the pub down the road is charging. Hiring runs on instinct and a trial shift. Enquiries for parties and events land in a shared inbox and wait.
None of it is hard. All of it takes time the owners do not have, and the cost of getting it wrong, a Saturday service that bottlenecks or an allergen sheet that is out of date, is high.
What we do about it
We build tools around how the kitchen and the floor actually work, not a generic hospitality package. The starting point is the data the venue already has: the till, the ingredient export, the booking system, the menu itself. From that we build the piece that saves the most hours first, hand it over as a working tool, and only then talk about the next one.
The Plough in Harborne was the first, and the recipe database built there became the foundation of the menu-intelligence product we now offer to other operators.
What we have built
Menu intelligence for other operators
The recipe and ingredient database, costing and allergen documents and competitor monitor built for The Plough, now offered to other restaurants and pubs.
What we can build for you
Proposals drawn from the work above, not a product list. Each one is scoped and priced for the organisation it is built for.
Menu costing and gross profit
A recipe database built from your ingredient export, so every dish carries its cost and margin and a price change is a number, not a guess.
Allergen documentation from the recipes you use
Allergen sheets generated from the actual recipes, so they are current every time the menu changes. Checking them stays your responsibility; keeping them current stops being a job.
Menu sense-checking before service
A draft menu tested against your stations and cook times on paper, so a bottleneck shows up on a Tuesday afternoon rather than a Saturday night.
Competitor and market monitoring
Local competitors' menus and prices watched on a schedule, with what changed sent to you, replacing a job nobody had time for.
Enquiries, events and bookings
Party and event enquiries into one pipeline with reminders, website enquiries delivered to the venue, and bookings handed to the system you already use.
Hiring and onboarding
A workstyle assessment used in hiring and team planning, and onboarding packs that get a new starter productive on day one.
Questions
Do we need to change our till or booking system?
No. We integrate with what you have. The SKRATCH site hands bookings to the venue's existing platform, and the Plough tools run on the kitchen's own exports.
We are one site. Is this worth it for us?
The Plough is one site. The tools were scoped one at a time, starting with the smallest, and the team uses them directly with nothing to install.
Can you build the website as well?
Yes. SKRATCH Golf's site was a full rebuild, and we design and build sites for pubs, restaurants and venues to the same standard, with enquiries landing where you need them.
How do you charge?
A fixed price per tool, agreed before we start and scoped against the hours it saves. A monthly retainer only if you want us to keep running and improving it.
Does the allergen tool make us compliant?
It keeps the documentation current from the recipes you actually use. Checking and signing it off stays with you, as the law requires; the tool removes the rework every time a dish changes.
Let's build it
Contact Us
Have an idea, or a bottleneck? Let’s build it.
Tell us what you are trying to fix or create. We will tell you honestly whether we can help, and what it would take to get it live.