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Insights to help you run smarter restaurant operations

From food cost strategies to inventory tips, our team shares what we've learned from working with multi-branch restaurant groups around the world.

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Food cost

Restaurant Marketing Strategy: What Multi-Site Operators Do to Fill Tables Without Discounting

Aishwarya Pillai
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February 26, 2026
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Inventory

Restaurant Franchise Stock Counts: Why They Drift Across an Estate

Curran Dye
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August 21, 2026
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Inventory

Multi-Brand Restaurant Groups: Why One Database Per Brand Fails

Curran Dye
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August 20, 2026
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Restaurant Software: A Buyer Guide for Multi-Site Operators

Restaurant Software: A Buyer Guide for Multi-Site Operators

Curran Dye
/
16 Jun 26
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Multi-unit restaurant management — Supy centralised back-of-house platform

Multi-Unit Restaurant Management: Why Most Groups Hit a Wall at Three Locations

Curran Dye
/
16 Jun 26
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Recipe Costing Software: Why Static Costs Are Costing You More Than You Think

Recipe Costing Software: Why Static Costs Are Costing You More Than You Think

Curran Dye
/
16 Jun 26
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Food Cost Percentage: What It Is, What It Should Be, and How to Control It

Food Cost Percentage: What It Is, What It Should Be, and How to Control It

Curran Dye
/
16 Jun 26
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Food and Beverage Inventory Software: What to Look For in 2026

Food and Beverage Inventory Software: What to Look For in 2026

Curran Dye
/
16 Jun 26
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What Does All Day Mean in a Kitchen? The BOH Term Explained

What Does All Day Mean in a Kitchen? The BOH Term Explained

Curran Dye
/
16 Jun 26
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Restaurant Management System: What Multi-Location Operators Actually Need

Curran Dye
/
16 Jun 26
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Food Costing Software: Automate Recipe Costing and Margin Tracking

Food Costing Software: Automate Recipe Costing and Margin Tracking

Curran Dye
/
16 Jun 26
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Menu Engineering: How to Build a More Profitable Restaurant Menu

Menu Engineering: How to Build a More Profitable Restaurant Menu

Curran Dye
/
16 Jun 26
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