Mayo is an AI control layer for restaurants — inventory, sales, reservations, payments and accounting in one place, watching the numbers in between your reports. Our founder contributed to it from first concept through to launch. This practice is among its earliest users.
Most venues run five or six systems that do not speak to each other, then reconcile the difference in a spreadsheet once a month. Mayo's premise is that the reconciliation should not need to happen at all — the systems should sit on one layer, and something should be watching it continuously.
Procurement, inventory, goods receiving, budgets and day-to-day operations — the ordering and delivery trail that every margin question eventually leads back to.
Payments, transactions and the financial workflow around them held on the same layer as the purchase record they settle.
Reservations and guest flow, so covers and spend per head arrive as data rather than as a number somebody types in on Monday.
Check-in, leave and rota, kept in step with the hours that drive your single largest controllable cost.
Over the top of all of it sits the part that matters most to an operator: alerts that arrive while something can still be changed, rather than a report explaining what already happened.
Software for hospitality usually gets built by people who have never chased a credit note. Our founder's contribution ran the length of the project — and it came from an accountant who spends every month inside exactly the problems the product is aimed at.
Involved from the earliest shaping of what the product should do, through build and testing, to the platform operators use today — not brought in at the end to bless it.
A chartered management accountant with a restaurant and hotel practice setting out how the numbers should behave — what reconciles against what, and what counts as an exception worth raising.
Being a tester means running it against live venues, live suppliers and a real month-end — and sending back the things that only show up when the data is messy.
The relationship did not end at launch. What we see across our clients keeps feeding back into where the product goes next.
When a figure looks wrong, we are not guessing at how the system produced it. That is the difference between "the report says this" and "here is why, and here is what to do".
We are users and testers, not resellers. Anything we suggest has already been through our own month-end, on real venues with real suppliers and real disputes.
AI is going to change hospitality back offices whether or not your accountant is ready for it. Ours is already in the build. We think Mayo will set the standard, and we would rather you heard that from us first.
Our founder contributed to building Mayo, so you should hear that from us before you hear it anywhere else. We hold no reseller agreement and take no commission on it. We are system-agnostic by policy: if your systems are online and we can be given remote access, we will work with them. If Mayo suits you we will say so and explain why; if it does not, we will say that too.
Thirty minutes, no pitch. We will show you what a connected back office looks like against your venue's actual figures — and be straight with you about whether changing anything is worth the disruption.