Your chef is over-ordering strawberries, and they keep spoiling.
The line cook has been putting an extra ladle of sauce on every pasta dish.
Or maybe your waitress does her weekly grocery shopping in your walk-in and you know nothing about it…
Technology has changed the way you run your restaurant.
These days, you likely use a POS system, not handwritten tickets. You probably have a website with your location and menu. And you use social media to share updates about your restaurant.
If you’re not doing any of that… Well, we hope living in the 90s is fun for you.
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.
The summer is over and the calendar just turned to Fall. Your customers’ taste buds are craving something… new. Time to gear up for the Fall. But do you know the ingredient price trends for fall?
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.
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.
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. This week our CEO takes a look at technology in restaurants.
Is it useful? How can it be used? Why does it usually suck?
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.
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.
So you’re thinking about opening a second restaurant.
You feel ready for expansion. Sales are good. Profits seem up. And you’re ready to show a whole new market what your food can do.
But there are some big questions you need to ask yourself before you get started.
