About Us

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We built the software we couldn't find when we were running the line.

SOPros came out of a working hospitality company, not a venture lab. Every feature in the platform exists because someone on our team ran into the problem on a Saturday at 11am with a 200-deep line and no clean way to solve it.

SOPros is owned and operated by 4 Elements Hospitality, a restaurant operations consultancy that has spent years inside seasonal venues, multi-unit groups, and family entertainment centers. We were not in the software business. We were in the kitchen, fixing prep, fixing waste, fixing handoffs, fixing the same things in client after client.

PARENT 4 ELEMENTS OWNERSHIP OPERATOR

Nicole Holtzman

Chef / Operator / Founder

Nicole has spent her career inside hospitality, from line cook to head of operations to the founder of 4 Elements Hospitality. She has consulted for waterparks, agritourism venues, multi-park groups, and breweries on the messy reality of running food at scale. SOPros is the product she always wished existed when she walked into a client’s kitchen on day one.

4 Elements Hospitality

Restaurant operations consultancy. Years of in-the-weeds work with seasonal venues, family entertainment centers, and multi-unit operators. We build efficiency into every corner of an operation: systems, SOPs, and kitchen designs that hold up at volume. SOPros is the platform we built to do that work at scale, without us in the kitchen.

Three things we hold to.

B/01

Recipes on paper aren't execution.

A recipe written and a recipe executed are different things. The gap between them is the whole product.

B/02

Seasonal shouldn't mean starting over.

New crew every season. No institutional memory. If it works in week one at a waterpark, it works anywhere.

B/03

The kitchen you have beats the kitchen on paper.

Batch math that ignores your containers, equipment, and crew isn’t intelligence. It’s homework.

The spreadsheet had a good run. Retire it before the season starts.

Tell us about your operation. We’ll show you the number.