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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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Inventory
Procurement

A Practical Guide to Menu Engineering for Multi‑Unit Operators

Nouhad Es-Said
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September 24, 2025
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Menu engineering
Food cost
Pricing

AI for Recipe Costing & Menu Engineering: The Future of Restaurant Profitability

Aishwarya Pillai
/
January 6, 2026
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Restaurant operations
Procurement
Inventory

How AI Forecasting Helps Restaurants Order the Right Quantities Every Time

Aishwarya Pillai
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January 2, 2026
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How to Run the Perfect Hospitality Shift (From a 30-Year Restaurant Veteran)

Curran Dye
/
20 May 25
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Top 5 Restaurant Cost Control Strategies (and How Inventory Management Helps)

Nouhad Es-Said
/
19 May 25
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From Spreadsheets to Systems: Modernizing Your Restaurant’s Inventory Management

Nouhad Es-Said
/
16 May 25
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The Operator’s Guide to Reading a Restaurant P&L Like a Pro

Curran Dye
/
09 May 25
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Why Profit Isn’t Evil - And How the Best Restaurant Operators Explain It to Their Teams

Curran Dye
/
08 May 25
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How GCC Restaurants Are Leaving Millions in Online Revenue On The Table

Curran Dye
/
08 May 25
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Sustainable Practices Every Restaurant Chain Should Implement

Nouhad Es-Said
/
08 May 25
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Why Inventory Software Is the Missing Link in Restaurant Tech Stacks

Nouhad Es-Said
/
30 Apr 25
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When to Upgrade Your Tech Stack: A Framework for Scaling Restaurant Groups

Nouhad Es-Said
/
29 Apr 25
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