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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

Food Temperature Log: What to Record and What to Do When It Fails

Curran Dye
/
October 15, 2026
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Inventory

Kitchen Closing Checklist: What to Check Before the Last Chef Leaves

Curran Dye
/
October 15, 2026
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One bulk recipe update recosts every recipe across every location

Bulk Recipe Updates For Restaurants: How to Instantly Swap an Ingredient Across Every Recipe With Supy

Curran Dye
/
27 Jul 26
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Restaurant Procurement API Integration: Why Ordering Data Breaks Between Your Kitchen and Your ERP

Curran Dye
/
26 Jul 26
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Recipe cost history for a chicken shawarma plate rising from $3.10 to $4.05 over five months

Track Recipe Cost Changes Over Time: Catch Margin Erosion Before It Hits Your P&L

Curran Dye
/
26 Jul 26
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Ingredient Costing Method: Live Purchase Price vs Fixed Cost, and Which Recipe Items Belong on Each

Curran Dye
/
26 Jul 26
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Breakdown Recipe Cost Allocation: Why Central Kitchens Cost Co-Products Wrong From a Single Input

Curran Dye
/
26 Jul 26
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Recipe Costing and Confidentiality: How Multi-Unit Groups Protect Proprietary Formulas in a Cloud System

Curran Dye
/
25 Jul 26
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Supplier credit notes reconciled with accounting, posted against the original GRN

Supplier Credit Notes and Receiving Discrepancies: How Multi-Site Groups Keep Delivery Adjustments Reconciled With Accounting

Curran Dye
/
25 Jul 26
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How Restaurant Recipe Costs Are Actually Calculated: The Weighted-Average Formula & How to Prove It to an Auditor

Curran Dye
/
24 Jul 26
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Back of house training: kitchen staff fluent in the system that runs the kitchen

Back-of-House Training: Getting Kitchen Staff Fluent in the System That Runs the Kitchen

Curran Dye
/
24 Jul 26
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