For food & drink businesses that sell to hospitality

I help food and drink businesses spend less time on admin and more time with customers.

Most of the teams I talk to lose hours every week retyping WhatsApp orders, chasing invoices and following up on samples by hand. I set up systems that handle that work inside the tools you already use, and I keep running them with you, so your team can focus on customers and product.

Book a 20-minute call See what I build

The problem

Good people end up spending their days on admin.

In most food and drink businesses I’ve worked with, the people who know the product and the customers best are also the ones copying orders out of WhatsApp, updating price lists and trying to remember who needs a follow-up.

That works while the business is small. As it grows, things start to slip: a sample nobody followed up on, an order typed in wrong, a regular customer who quietly stopped ordering. A lot of how the business runs also lives in one or two people’s heads.

I help by taking those repetitive jobs off their plate and putting them into simple systems your team can rely on.

What I build

I build the systems and keep running them with you.

Orders & operations

Orders that come in by WhatsApp, email or phone get recorded without anyone retyping them. You also get alerts when stock is low or a customer is due to reorder.

Back office

Price lists stay current, overdue invoices get chased and reports are put together for you, so nobody spends their afternoon copying numbers between spreadsheets.

Sales & accounts

Finding the right venues and distributors, reaching out personally, following up on samples and reminding accounts to reorder. This is where I started, and where most of my experience is.

Your know-how, written down

Product specs, your brand story, recipes and processes, organized so anyone on the team can find and use them, and new people get up to speed without asking the same questions.

What stays with your team: hospitality, relationships, tasting and judgment calls. The systems take care of the repetitive work, and your team checks anything important before it goes out.

Where most clients start

Most clients start with one process.

It’s usually up and running within a few weeks, and it shows quickly whether the approach works for your team.

Orders

Before: orders arrive by WhatsApp and email, and someone retypes every one.

After: orders are recorded automatically, and someone on your team only checks the ones that look off.

Follow-up

Before: samples go out and nobody follows up in time.

After: every sample gets a timely, personal follow-up, and your team steps in when a buyer replies.

Prospecting

Before: hours spent building lead lists by hand, full of duplicates and dead contacts.

After: a clean, checked list of the right venues and distributors that keeps itself up to date.

How it starts

We start with a three-week diagnostic, then build.

Week 1 · Map

Understand how things run today

I look at how orders, admin, sales and follow-up actually work, and where your team’s hours go.

Week 2 · Find

Choose what to fix

We work out which repetitive tasks software and AI can handle reliably, and which should stay with your team. Some things are better left to people, and I’ll tell you which.

Week 3 · Plan

Plan the build

You get a 90-day plan ranked by impact, and I walk you through it. Everything I find goes straight into the build.

It’s one fixed fee, with no retainer required. If you go ahead with the build, the fee is credited toward it.

Proof

My first system was for a premium non-alcoholic wine brand.

For over a year I’ve worked inside a premium beverage brand that sells into hospitality. I designed, built and ran its sales system, including automated lead sorting, research and follow-up.

Rebuilt the CRM so venues, distributors and samples all live in one place.
Audited 900+ contacts to find where interested buyers were slipping through, and followed back up with them.
Set up automatic sourcing and checking of new venues, feeding a follow-up sequence built around samples.
Introduced a way to qualify buyers before sending samples, so samples go to people who are ready to order.

Why Mythaeon

The name comes from two Greek words: mythos, the stories and knowledge we inherit, and aiōn, an age, or something that lasts.

Food and drink runs on knowledge passed down over generations: how to grow it, make it, serve it and look after the people eating it. I don’t think that part should ever be automated. The orders, admin and chasing around it can be.

That’s the idea behind Mythaeon. Today’s tools handle the busywork, so the people who make food and drink good have more time for it.

Old knowledge. New craft.

About

“I’ve worked in kitchens and I’ve built sales systems. I started Mythaeon to bring the two together.”

Nic Hovey, Founder

I started out in restaurant operations, including some high-pressure kitchens, and then spent years building business systems: CRM setups, sales programs from scratch and automated workflows on HubSpot.

Most of my experience is in the systems that get products onto menus and keep accounts reordering, and I bring the same approach to the rest of the business.

Who I work with

Established and growing premium food, drink and ingredient producers
Brands that sell to hotels, restaurants, bars, cafés and the distributors that supply them
Founders who compete on quality rather than price

Next step

Tell me where your team’s time goes.

In a 20-minute call, I’ll ask how your week actually runs and share the first process I’d take off your team’s plate. There’s no deck and no hard sell.

Book a call

Or email nic@mythaeon.com