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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
/
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
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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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The First Tech Hire Every Growing Restaurant Group Should Make (But Often Doesn’t)

Curran Dye
/
28 Apr 25
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Integrated, Not Replaced: How Supy Enhances ERP Systems in F&B

Nouhad Es-Said
/
24 Apr 25
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Inventory Techniques to Reduce Food Waste in Restaurants

Nouhad Es-Said
/
23 Apr 25
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How To Do a Restaurant Tech Stack Review – Insights From the Ex-Head of IT at Wingstop & Popeye’s

Curran Dye
/
21 Apr 25
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Boosting Operational Efficiency with Automated Inventory Tracking in Restaurants

Nouhad Es-Said
/
21 Apr 25
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Preventing Stockouts and Overstock: Smart Inventory Planning for Restaurants

Nouhad Es-Said
/
17 Apr 25
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Why Inventory Software Shouldn’t Be an Afterthought for Growing Restaurants

Nouhad Es-Said
/
17 Apr 25
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How to Write a Restaurant Business Plan in 2025: A Complete Guide

Nouhad Es-Said
/
15 Apr 25
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Bar Inventory Management: Best Practices to Reduce Waste and Boost Profits

Nouhad Es-Said
/
15 Apr 25
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