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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

F&B Management: Controlling Cost, Stock and Suppliers Across Sites

Curran Dye
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November 1, 2026
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Inventory

F&B Management Across Sites: Control Cost, Stock and Supplier Spend

Curran Dye
/
October 31, 2026
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Restaurant cost of sales worked from stock usage, one site, one month

Restaurant Cost of Sales: Work It Out From Usage, Not Purchases

Curran Dye
/
20 Oct 26
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Typical Restaurant Profit Margin: Why One Average Hides a Losing Site

Curran Dye
/
19 Oct 26
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Cafe Inventory Management: Catch the Food Waste Your Till Misses

Curran Dye
/
19 Oct 26
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Shared Central Kitchen Cost Centres: Multi-Site Restaurant Setup

Curran Dye
/
19 Oct 26
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Food cost by site, one site above the group blend

Actual vs Theoretical Food Cost: Find the Ingredient That Moved It

Curran Dye
/
19 Oct 26
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Restaurant recipe costs wrong or zero

Restaurant Recipe Costs Wrong or Zero: How to Fix Each One

Curran Dye
/
19 Oct 26
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HACCP checks shown as a daily routine on a Supy dashboard card

HACCP Plan for a Restaurant: Write One Your Kitchen Actually Follows

Curran Dye
/
19 Oct 26
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Restaurant Combo Items Depleting Wrong Stock: Map Every Sub-Item

Curran Dye
/
19 Oct 26
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Cost variance report by restaurant location hero

Cost Variance Report by Restaurant Location: Which Site Is Leaking?

Curran Dye
/
19 Oct 26
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