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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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Food cost

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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Choosing the Right Restaurant Inventory System: Features to Look For

Nouhad Es-Said
/
27 May 25
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Restaurant Inventory Management Software: Key to Cost Control and Efficiency

Nouhad Es-Said
/
21 May 25
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How Restaurant Procurement Software Can Save Hours Every Week and Boost Operational Buy-In

Nouhad Es-Said
/
21 May 25
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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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