Restaurant Profitability Blog

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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The Restaurant Expansion Checklist

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.

Danny BarryThe Restaurant Expansion Checklist
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Why Food Costing Software is the Solution to Your Inventory Foes

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. This week, he dives into food costing software and how it may be the answer to all your restaurant foes.

Danny BarryWhy Food Costing Software is the Solution to Your Inventory Foes
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A Roundtable Discussion with Orderly’s Restaurant Experts

At Orderly, we understand how to run a restaurant.

Why? Because we’re made up of people who have worked in restaurants their entire lives. We’ve got former bussers, line cooks, General Managers… If it’s a position in a restaurant, we’ve got someone who’s been there.

And with those years of experience comes years of knowledge.

Danny BarryA Roundtable Discussion with Orderly’s Restaurant Experts
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[MAJOR UPDATE]
[MAJOR UPDATE]