Restaurant Profitability Blog

3 Ways Ignoring Your Inventory Par Levels is Costing You Thousands

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It’s the middle of your crazy busy Saturday brunch rush, and you’re about to run out of bacon.

You know you placed an order the other day, but for some reason, your stock is getting low.

So, it’s off to the grocery store to grab as many packs as you can. Have you ever seen a customer who doesn’t get the crispy delicacy they ordered? It ain’t pretty.

Danny Barry3 Ways Ignoring Your Inventory Par Levels is Costing You Thousands
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Numbers by the Slice

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Orderly is built to save restaurant owners money, time, and a bit of sanity. We love hearing how Orderly has helped them out – from the big picture to the little things they may never have thought possible.

And we want to share these stories with you.

Danny BarryNumbers by the Slice
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The Complete Ordering Glossary: Every Term to Know When Ordering from Restaurant Suppliers

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As a restaurant owner, you’re constantly placing orders.

Which means you’re always in contact with your restaurant suppliers.

Yet, you still haven’t put any processes in place. You just keep blindly ordering over and over.

When you’re not being thorough with your orders, restaurant suppliers can take advantage. And that can cost you.

Danny BarryThe Complete Ordering Glossary: Every Term to Know When Ordering from Restaurant Suppliers
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Why Restaurant Food Tech Sucks: A Message from Orderly’s CEO

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Orderly is here to help restaurant owners run a smarter business. And we can’t do that if we’re just giving you our perspective.

So each month our CEO, Bill Jones, takes a deep dive into a topic of his choosing. He’s got thoughts, tips, and things to watch out for – all designed to help you out.

Danny BarryWhy Restaurant Food Tech Sucks: A Message from Orderly’s CEO
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Everything You Need to Manage Your Food Ops (Product Update)

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Restaurant owners often want to solve problems with brute force.

They push to count a full inventory. Or they require employees to do it. Then they yell at them for not being accurate, or for ordering too much.

That approach doesn’t work. It just pisses everyone off. And it still leaves you with inaccurate results.

That’s why at Orderly, we use a data-driven approach to numbers.

Danny BarryEverything You Need to Manage Your Food Ops (Product Update)
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Restaurant Inventory Isn’t What It Used to Be

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The words “taking restaurant inventory” are enough to make you and your staff cringe and scatter in 20 different directions.

You’ve tried taking it yourself. But every time you pick up the pen and clipboard, there are a dozen other fires to put out. So you put it off.

You tried getting staff to do it. And it… Didn’t go too well.

Danny BarryRestaurant Inventory Isn’t What It Used to Be
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