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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
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February 26, 2026
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Inventory
Procurement

Restaurant ERP Software: When a Multi-Site Group Actually Needs One

Curran Dye
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August 30, 2026
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Inventory

Restaurant Inventory Visibility: Knowing Which Site Holds Stock

Curran Dye
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August 31, 2026
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Multi-Entity Xero: Where Central Kitchen Transfers Break

Curran Dye
/
31 Aug 26
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Supplier Master Data: Who Owns the Record in a Restaurant Group

Supplier Master Data: Who's Job Is it in a Restaurant Group

Curran Dye
/
31 Aug 26
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Restaurant ERP software: when a multi-site group needs a dedicated one

Restaurant ERP Software: When a Multi-Site Group Actually Needs One

Curran Dye
/
30 Aug 26
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Restaurant Food Receiving Procedure: The Back-of-House Checklist That Stops Inventory and Cost Errors at the Door

Curran Dye
/
15 Aug 26
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Central Kitchen B2B Ordering: How to Give Every Branch and External Clients the Right Catalogue and Prices

Curran Dye
/
14 Aug 26
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Stock count controls trusted across every site - Supy

Stock Count Controls for Multi-Site Restaurants: Who Can Submit, Lock, and Correct Counts Before They Reach Your Variance Reports

Curran Dye
/
12 Aug 26
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Supplier Returns for Multi-Site Restaurants: How To Recover Every Credit You Are Owed

Curran Dye
/
12 Aug 26
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Order-to-accounting sync dashboard showing orders Posted, Pending approval and Re-posted

Posting Restaurant Orders to Accounting You Can Trust: Approval Control, Confirmed Sync Status, and Clean Failure Recovery

Curran Dye
/
08 Aug 26
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Central Kitchen Production Planning: How to Match Daily Prep to Multi-Site Demand

Curran Dye
/
04 Aug 26
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