SupplyBistro - About
About SupplyBistro

Built by operators and food-industry leaders.

SupplyBistro was created after seeing small food businesses lose thousands of dollars every month because lack of capacity, data and tools.

Talk With Our Team

Why We Built SupplyBistro

We saw businesses lose an estimated $10,000–$50,000 each month. We fixed it by giving them opportunities to:

Sell to More Clients Expand Geogrpahy, Channels and Scope.
Sell More to Existing Clients Expand Your Portfolio, Understand Your Clientss.
Buy Better Fewer stockouts, errors, and manual gaps.

Meet the Founders

A leadership team combining food and retail operations, technology, logistics, analytics, and community relationships.

Franco Mora

Co-Founder / CEO

Franco leads SupplyBistro’s vision, partnerships, and commercial strategy, bringing deep experience in food retail, logistics, analytics, and business growth.

  • Opened 1,500 convenience stores at above-industry margins.
  • Advised presidents and COOs across food and retail.
  • Serial entrepreneur with logistics and data expertise.

Adon Davis

Co-Founder / CTO

Adon leads technology and implementation, building the systems that connect transactions, operations, and data into a reliable platform for food businesses.

  • Technology and implementation subject matter expert.
  • Led innovation in pharma while managing $2B in assets.
  • Built mission-critical data platforms in regulated environments.
Jack Chen, Co-Founder of SupplyBistro

Jack Chen

Co-Founder

Jack brings the operator’s perspective, helping SupplyBistro stay grounded in the daily reality of small and mid-sized food businesses.

  • Deep relationships across the food supply chain.
  • Owner of a growing restaurant chain.
  • Board member in two Chambers of Commerce.
Our story

We Wanted to Help Small Businesses

Across restaurants, retailers, distributors, farms, and food startups, we kept seeing the same problem: teams were working hard, but their information was stretched across an overwhelming number of platforms.

The result was expensive. Businesses were losing an estimated $10,000–$50,000 every month through stockouts, over-ordering, waste, and other decisions made without updated data.

We decided to build SupplyBistro to give smaller businesses the visibility and operating intelligence usually only available to large companies.

Our goal is simple: help food businesses sell more, buy smarter, and operate with more control.

1
We saw the problem firsthand. Disconnected systems created stockouts, waste, missed sales, and slow decisions.
2
We connected the workflow. Ordering, inventory, vendors, customers, and business data belong in one place.
3
We focused on smaller businesses. Powerful technology should be useful, practical, and accessible — not overwhelming.
4
We built for measurable outcomes. More sales, smarter purchasing, lower waste, better service, and clearer decisions.

What Guides Us

We value these principles.

Clarity over complexity

Technology should make the next decision easier, not give teams another system to manage.

Growth with control

More sales matter, but so do margins, inventory, service levels, and smarter purchasing.

Built around people

We design for owners, managers, buyers, sellers, and teams doing the work every day.

See what better visibility could change for your business.

Book a free assessment to identify where your current workflow is losing time, sales, margin, or visibility.