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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

All-in-One vs Best-of-Breed Restaurant Inventory: Suite or Specialist

Curran Dye
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September 17, 2026
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Inventory

Restaurant Inventory Implementation Checklist: How to Set Up a New Site

Curran Dye
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September 17, 2026
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Supy wastage-by-category report for a multi-site restaurant group, with staff meals and a catch-all row flagged

Restaurant Wastage Tracking: The Setup Behind Numbers You Can Trust

Curran Dye
/
31 Aug 26
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Group account structure with three legal entities, each with its own account

How to Run Purchasing Across Separate Legal Entities in a Multi-Site Restaurant Group

Curran Dye
/
31 Aug 26
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Restaurant Inventory System vs ERP: Where Recipe Costing Breaks

Curran Dye
/
31 Aug 26
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Multi-Level Purchase Order Approval: How To Control Restaurant Group Spend

Curran Dye
/
31 Aug 26
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Spreadsheet Inventory: 7 Signs a Restaurant Group Has Outgrown It

Curran Dye
/
31 Aug 26
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Central vs Per-Site Restaurant Purchasing: Where Each Model Wins

Curran Dye
/
31 Aug 26
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How to handle central kitchen transfers in a multi-entity Xero restaurant group

How to Handle Central Kitchen Transfers in a Multi-Entity Xero Restaurant Group

Curran Dye
/
31 Aug 26
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Supplier Master Data: Who Owns the Record in a Restaurant Group

Supplier Master Data: Who's Job Is It in a Restaurant Group

Curran Dye
/
31 Aug 26
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UAE VAT for Restaurant Groups: What E-Invoicing Must Map

UAE VAT for Restaurant Groups: What E-Invoicing Must Map

Curran Dye
/
31 Aug 26
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