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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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Gross profit by site: one blended average hides three very different locations

Restaurant Performance Benchmarking Across Locations: What to Compare

Curran Dye
/
02 Oct 26
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4-wall EBITDA by site: the group average hides the spread between a strong and a weak restaurant

4-Wall EBITDA for Multi-Site Restaurants: Compare Every Site Fairly

Curran Dye
/
02 Oct 26
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Restaurant stock count templates split by section

Restaurant Stock Count Templates: Split Cross-Venue Items by Section

Curran Dye
/
02 Oct 26
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Item tax codes checked before upload, with menu items coded standard, zero-rated, or flagged for review

Restaurant VAT Categories: Get Menu Item Tax Codes Right at Upload

Curran Dye
/
02 Oct 26
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Build a costed recipe library for a new menu - Supy

Restaurant Recipe Library: How to Build a Costed One for a New Menu

Curran Dye
/
02 Oct 26
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Signs You Need Restaurant Inventory Software: Move Off the Spreadsheet

Curran Dye
/
02 Oct 26
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Perpetual vs periodic inventory for restaurants

Perpetual vs Periodic Inventory for Restaurants: When to Count

Curran Dye
/
02 Oct 26
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Restaurant software consolidation: one platform or best-of-breed for multi-site groups

Restaurant Software Consolidation: One Platform or Best-of-Breed?

Curran Dye
/
02 Oct 26
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Restaurant opening stock count unlocking monthly cost results

Restaurant Opening Stock Count: Unlock Your Monthly Cost Results

Curran Dye
/
02 Oct 26
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