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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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Yield costing for restaurants: purchase cost versus true usable cost on a recipe card

Yield Costing for Restaurants: Why Static Recipe Costs Overstate Your Margins Until You Account for Yield

Curran Dye
/
03 Aug 26
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Restaurant accounting integration: GRNs and invoices posting to accounting software with the right GL and tax codes

Restaurant Accounting Integration: How Invoices and Goods-Received Notes Post With the Right GL and Tax Codes

Curran Dye
/
02 Aug 26
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Cycle counting vs full stocktakes for multi-site restaurant inventory

Cycle Counting vs Full Stocktakes: How Multi-Site Restaurants Keep Inventory Accurate Without Closing the Kitchen

Curran Dye
/
02 Aug 26
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Supplier scorecard ranking three suppliers by weighted score

Restaurant Supplier Evaluation: A Scorecard Framework for Multi-Site Groups Deciding Which Suppliers to Keep

Curran Dye
/
02 Aug 26
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Inventory variance from stale prep-wastage percentages

Stale Prep-Wastage Percentages: Why Inventory Variance Creeps Up When Recipe Yields Are Not Retested

Curran Dye
/
01 Aug 26
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POS Sales That Do Not Match Your Inventory System: The Two Root Causes and How to Reconcile Them

Curran Dye
/
01 Aug 26
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Schedule recipe changes across restaurant locations with a future effective date

Scheduling Recipe Changes Across Locations: How to Roll Out New Versions on a Future Date Without Corrupting Mid-Period Cost Reports

Curran Dye
/
30 Jul 26
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Weighted-average recipe cost check showing a plate understated by a zero-cost ingredient

Average Cost Accuracy in Restaurant Inventory: How Inactive and Zero-Priced Items Distort It

Curran Dye
/
30 Jul 26
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Par status for fresh proteins by site, showing why a single fixed par breaks across locations

Restaurant Par Levels for Fresh and High-Variability Items: Why Static Pars Break Across Sites

Curran Dye
/
30 Jul 26
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