about

15 years on the pass.
Then I built the system I always wanted.

I ran restaurants for 15 years as a chef and owner. I built VenueCore because every EPOS, booking tool and back-office system I ever used was made by people who'd never worked a Saturday night.

founder story

Fifteen years on the pass. One software company.

The 15 years. I started as a commis chef and ended up owning restaurants. Fifteen years of doubles, late suppliers, walked floats, no-shows on a fully-booked Saturday, and a back office held together by spreadsheets and a thumb drive. I learned how a room actually runs by running one — not by reading a deck about it.

The breaking point. Across those years I paid six different EPOS providers, three booking systems and a stack of back-office subscriptions that never spoke to each other. None of them were built by people who had ever stood on a wet kitchen floor at 11pm. Every comp I didn't authorise, every double-booked four-top, every miscounted float was the same lesson: this software was designed in a meeting, not on a Saturday night.

The decision. I'm a chef and an operator, not an engineer. But I knew exactly what the system should do, because I'd been screamed at by the absence of it for a decade and a half. So I built VenueCore — one operating system for reservations, the floor, the till, allergens, staff, guests and the books — and held every decision to a single test: would this help, or annoy, the person actually running service tonight?

the founder, in numbers
Years on the pass15
Restaurants ownedMultiple
Saturday nights worked750+
EPOS systems suffered6
Engineering degrees0
mission

Hospitality software, built by someone who has actually had to use it at the end of a fourteen-hour shift.

who it's for

Built for the people I used to be.

Three operators, one piece of software. If you recognise yourself in any of these, VenueCore was designed with your Saturday night in mind.

The chef-owner

One room, one concept, your name on the door. Replace four logins and a thumb drive with one screen — and keep the soul of the place.

The growing operator

2–10 sites, opening one a year. Standardise the boring stuff — bookings, tills, allergens, payroll — without homogenising what makes each room different.

The hospitality group

10–30 venues across cities. Roll up labour, COGS, covers and cash into one view — without hiring a data team to do it.