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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 in 2026: The Playbook for Growing Demand (Without Discounting Your Brand)

Aishwarya Pillai
/
February 26, 2026
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Procurement

How Multi-Site Restaurant Teams Automate Supplier Reconciliation With Email Invoice Processing

Curran Dye
/
July 18, 2026
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Food cost
Menu engineering

Spreadsheet Recipe Costing vs Software: Why Static Recipe Costs Go Wrong When Supplier Prices Move

Curran Dye
/
July 18, 2026
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Managing Perishables Across Branches: Presentail’s Multi-Branch Inventory Transformation

Nouhad Es-Said
/
06 Aug 25
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What is Supy and Where Does It Fit in a Restaurant Tech Stack?

Nouhad Es-Said
/
18 Jul 25
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How Inventory Software Helps Restaurants Increase Profit Margins

Nouhad Es-Said
/
18 Jul 25
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The Ultimate Guide to Using a Restaurant Manager Logbook

Nouhad Es-Said
/
18 Jul 25
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Attracting Gen Z to Your Restaurant: New Strategies for a New Generation

Nouhad Es-Said
/
17 Jul 25
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Training Fast Food Employees: Best Practices for Consistency in Restaurants

Nouhad Es-Said
/
17 Jul 25
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How Multi-Branch Restaurants Can Navigate Food Inflation in 2025

Nouhad Es-Said
/
16 Jul 25
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Handling the Rush: Top Strategies for Managing Restaurant Peak Times

Nouhad Es-Said
/
16 Jul 25
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Understanding Restaurant Corkage Fees: What Diners and Owners Need to Know

Nouhad Es-Said
/
04 Jul 25
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