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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
/
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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Prime cost snapshot showing food cost, labour cost, and total prime cost percentage for a sample restaurant location

Restaurant Prime Cost Formula: Where the Group-Level Number Hides a Location Problem

Curran Dye
/
07 Apr 26
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What is Restaurant Business Intelligence? A Guide for Operators

What is Restaurant Business Intelligence? A Guide for Operators

Curran Dye
/
06 Apr 26
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Restaurant ERP: What It Is and Whether Your Operation Actually Needs One

Curran Dye
/
06 Apr 26
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A colourful arrangement of fresh produce representing restaurant procurement and food service purchasing

Restaurant Procurement: A Complete Guide for Multi-Location Operators

Curran Dye
/
01 Apr 26
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Recipe costing software guide for multi-location restaurant operators - Supy

Recipe Costing Software: A Practical Guide for Restaurant Operators

Curran Dye
/
31 Mar 26
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Restaurant inventory management - complete guide for multi-location operators

Restaurant Inventory Management: The Complete Guide for Multi-Unit Operators

Curran Dye
/
31 Mar 26
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How to calculate food cost percentage - professional kitchen during service

How to Calculate Food Cost Percentage: Formula, Examples and Benchmarks

Curran Dye
/
30 Mar 26
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Best Restaurant Inventory Management Software in 2026 - Supy live stock dashboard

Best Restaurant Inventory Management Software in 2026

Curran Dye
/
30 Mar 26
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The Best POS Systems for Restaurants in Australia (2026): A Complete Operator's Guide

Aishwarya Pillai
/
11 Mar 26
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