Restaurant Profitability Blog

The Restaurant Inventory Technology Checklist

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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

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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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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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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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