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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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A Practical Guide to Menu Engineering for Multi‑Unit Operators

Nouhad Es-Said
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September 24, 2025
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10 Proven Food Cost Control Strategies for Restaurants in 2026

Aishwarya Pillai
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January 28, 2026
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Analytics
F&B
Food cost
Menu engineering

Excel Formulas for Food Cost Calculations: How Supy Simplifies the Process

Aishwarya Pillai
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January 28, 2026
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Restaurant Marketing in 2026: The Playbook for Growing Demand (Without Discounting Your Brand)

Aishwarya Pillai
/
26 Feb 26
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Free Restaurant Inventory Template (Excel, Google Sheets, PDF)

Aishwarya Pillai
/
13 Feb 26
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8 Standardizing-at-Scale Workflows That Keep Food Cost, Inventory, and Teams Aligned

Aishwarya Pillai
/
12 Feb 26
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8 Non-Negotiable Features in Modern Restaurant Management Platforms

Aishwarya Pillai
/
12 Feb 26
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What Is Par Level And How To Calculate It

Jean-Philippe Serhal
/
03 Feb 26
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10 Proven Food Cost Control Strategies for Restaurants in 2026

Aishwarya Pillai
/
28 Jan 26
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Excel Formulas for Food Cost Calculations: How Supy Simplifies the Process

Aishwarya Pillai
/
28 Jan 26
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10 POS Checks Every Multi-Location Operator Should Run Before Scaling

Aishwarya Pillai
/
27 Jan 26
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Workforce Scheduling Meets AI Inventory Forecasting: The 2026 Method for Reducing Labour & Food Waste Together

Aishwarya Pillai
/
17 Jan 26
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