Antony Brown
Founder, Operyx
30 years in independent hospitality. Owner of Paesan, Crouch End, London. Operyx is built and live-tested here every single week. If it doesn't work at Paesan, it doesn't ship.
Why Operyx exists
I've spent 30 years inside independent hospitality. On the floor. In the kitchen. Doing the close. Going over the numbers at midnight.
The thing that always frustrated me was the inconsistency in running a restaurant, day to day.
Why was Thursday quiet when last Thursday was full? Why did that Saturday feel hard when last week was plain sailing.
This is why I built Operyx — to find answers, see patterns and identify differences. We highlight the issues and devise simple and practical solutions, saving you time and money.
Most of the time there was an answer. It lived in the patterns — in the data nobody was reading, the context nobody was holding, the institutional memory that walked out the door every time a good manager moved on.
I built Operyx to hold that memory.
Most operators already have a POS, a booking system, an accounts package. Three systems that don't talk to each other and don't tell you anything useful on a Monday morning. Operyx sits above all of them — reads them, connects them, and delivers one clear picture of exactly where your restaurant is.
Every morning, a brief lands. Yesterday's service written the way a good GM would walk you through it. Calm. Informed. Already knowing your restaurant. Getting straight to what matters.
Every Monday, a weekly brief. Written like a trusted COO talking to the owner — last week’s story in full. Revenue, covers, prime cost, EBITDA, week-on-week, year-on-year. Then the week ahead: a day-by-day forecast built from your trading history, your reservations, and what’s coming — weather, local events, occasions, anything that shapes the week ahead.
Over time, it learns your specific rhythms. It notices your first Tuesday table rarely arrives before 7pm and calculates what staggered floor starts save you across a year. It sees that busy Wednesdays mean the kitchen comes in earlier Thursday and flags it before Thursday morning arrives.
When your prime cost runs at 68%, it tells you whether that's a problem or just the reality of how you trade — benchmarked against venues that actually operate the way you do.
Thirty years taught me what operators actually need. Not more data. The right intelligence, at the right moment, about their specific restaurant.
Paesan has now been trading with Operyx for over a year. In that time, the team has served thousands of covers and built something real. That's the thing worth protecting. That's what this is for.