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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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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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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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