How Soraya Cut Back-Office Hours by 60% and Reclaimed the Floor

Before Mayo, our back office was drowning in spreadsheets. Every Monday I'd spend the first half of my day reconciling invoices, cross-referencing supplier costs, and manually building a P&L that was already outdated by the time I finished it. We had two full-time staff dedicated almost entirely to data entry, cost tracking, and chasing discrepancies with vendors. Meanwhile, the dining room, where I should have been, ran without me.

Right after integration, Mayo AI instantly took my back-office workload. All our data sources — POS, inventory, purchasing, labor — fed into a single dashboard overnight. Within the first month, Mayo's AI flagged that we were overpaying on multiple items we were meant to receive, something we'd missed for over a year. It also identified three menu items that looked popular but were actually dragging down our margins. We removed them, and our food cost dropped by two points in the following quarter.

The biggest change, though, has been what it's done for our team. The work that was done by me, our chef and one more clerk is now done by Mayo. Mayo handles our budgeting, auto-generates our weekly P&L, and sends me a Monday briefing that tells me exactly what to push, what to watch, and where costs are trending. I now spend 80% of my time in the restaurant with guests and staff instead of behind a screen.

For a restaurant like Soraya, where hospitality is everything, that's not just an operational improvement — it's an existential one. Mayo gave our restaurant back.