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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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Does your multi-site group actually need a restaurant LMS? An honest build or buy comparison.

Restaurant LMS vs Lighter Training Options: How Multi-Site Groups Decide If They Actually Need One

Curran Dye
/
23 Jul 26
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POS and restaurant manager software: how the till and the back-office management system fit together

POS and Restaurant Manager Software: Why One Search Hides Two Different Systems

Curran Dye
/
23 Jul 26
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Expiry Date and Lot Tracking for Central Kitchen Perishables: Why Weighted-Average Inventory Won't Issue the Oldest Stock First

Curran Dye
/
22 Jul 26
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How Supy stops phantom inventory variance by backdating recipe changes

How Supy Stops Increases Inventory Accuracy By Reducing Phantom Inventory Variance

Curran Dye
/
22 Jul 26
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Why Your Restaurant Stock Count Shows Negative Stock: The "Set Uncounted to Zero" Trap

Curran Dye
/
22 Jul 26
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Item master data hygiene: recipe cost check showing a wrong unit cost inflating a plate

How To Fix Restaurant Item Master Data Hygiene When Inconsistency Breaks Recipe Costing, GP Reporting & Stock Counts.

Curran Dye
/
22 Jul 26
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Delivery Aggregator Orders and Inventory: Why Marketplace Sales Skip Your Stock Counts and Hide Your Real Food Cost

Curran Dye
/
20 Jul 26
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How Multi-Site Restaurant Teams Automate Supplier Reconciliation With Email Invoice Processing

Curran Dye
/
18 Jul 26
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Spreadsheet Recipe Costing vs Software: Why Static Recipe Costs Go Wrong When Supplier Prices Move

Curran Dye
/
18 Jul 26
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