August 27, 2018 Expert Advice
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.
The Case for Price Transparency: A Note from our CEO 08.27.2018
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…
Stop Your Food From Vanishing: Keep a Food Waste Log 08.23.2018
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.
The Restaurant Inventory Technology Checklist 08.15.2018
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.
3 Ways Ignoring Your Inventory Par Levels is Costing You Thousands 08.08.2018 August 1, 2018 Expert Advice
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?
Ingredient Price Trends: Why You Should Watch Your Prices This Fall 08.01.2018 July 30, 2018 Expert Advice
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.
Happy Joe’s Pizza: Numbers by the Slice 07.30.2018
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. The Complete Ordering Glossary: Every Term to Know When Ordering from Restaurant Suppliers 07.25.2018 July 24, 2018 Expert Advice
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?
Technology in Restaurants: Why Food Tech Sucks 07.24.2018
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.
Everything You Need to Manage Your Food Ops (Product Update) 07.19.2018
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.
Restaurant Inventory Isn’t What It Used to Be 07.18.2018