Restaurant Profitability Blog

The Case for Price Transparency: A Note from our CEO

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.

And we have them right here, for you.

Danny BarryThe Case for Price Transparency: A Note from our CEO
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The Restaurant Inventory Technology Checklist

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.

Danny BarryThe Restaurant Inventory Technology Checklist
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3 Ways Ignoring Your Inventory Par Levels is Costing You Thousands

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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Happy Joe’s Pizza: Numbers by the Slice

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 BarryHappy Joe’s Pizza: Numbers by the Slice
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The Complete Ordering Glossary: Every Term to Know When Ordering from Restaurant Suppliers

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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Everything You Need to Manage Your Food Ops (Product Update)

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

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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[MAJOR UPDATE]
[MAJOR UPDATE]