For food & drink businesses
Most of the teams I talk to lose hours every week retyping 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.
The problem
When a business is small, the people who know the product and the customers best also handle the orders, price lists and follow-ups. That works for a while.
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. And a lot of how the business runs lives in one or two people’s heads.
What I build
Most clients start with one of these and have it running within a few weeks.
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.
Price lists stay current, overdue invoices get chased and reports are put together for you, so nobody spends their afternoon copying numbers between spreadsheets.
Finding the right venues and distributors, reaching out personally, following up on samples and reminding accounts to reorder.
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 handle the routine work, and you check anything important before it goes out.
How it starts
I look at how orders, invoicing, sales and follow-up actually work, and where the hours go.
We work out which tasks software and AI can handle reliably, and which should stay with people.
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
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.
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 paperwork and chasing around it can be, and that’s what Mythaeon is for.
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 · LinkedIn
Based in Cancún · English and Spanish
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.
Next step
In a 20-minute call, I’ll ask how your week actually runs and share the first process I’d hand to a system. There’s no deck and no hard sell.
Book a callOr email nic@mythaeon.com
MYTHAEON