<img height="1" width="1" style="display:none;" alt="" src="https://analytics.twitter.com/i/adsct?txn_id=l65ua&amp;p_id=Twitter&amp;tw_sale_amount=0&amp;tw_order_quantity=0"> <img height="1" width="1" style="display:none;" alt="" src="//t.co/i/adsct?txn_id=l65ua&amp;p_id=Twitter&amp;tw_sale_amount=0&amp;tw_order_quantity=0">

The Orderly Blog

Your weekly dish of restaurant tech, ops efficiency & food purchasing trends


The Inventory Field Guide: 7 Practical Tips for the Modern Restaurateur

Posted by The Orderly Team on Oct 16, 2017 9:39:41 AM

Running a restaurant is no piece of cake.

And the last thing you need to worry about is inventory.

Sure, you know inventory is one of those have-to-haves for your business.

But between scheduling your staff, making customers happy, and keeping the doors open…

Well, let’s just say inventory gets pushed to the back of your never-ending list.

It doesn’t have to be this way.

With this handy Inventory Field Guide, you’ve got a list of 7 pro tips that will take your restaurant inventory management to the next level.

You can use these no-nonsense tactics to produce immediate results.

And isn’t that what every busy restaurant owner wants?

Read More

Topics: Operational Efficiency

Create the Perfect Shelf-to-Sheet Pizza Inventory Guide

Posted by The Orderly Team on Oct 13, 2017 8:24:33 AM

It's sloppy.

It's confusing.

It's disorganized.

And unfortunately... it's your pizza inventory count sheet.

Once a week, you have to wrangle it into a readable, useable sheet in order to take inventory.

It's exhausting AND time-consuming.

No thanks.

Ditch your messy spreadsheet... 

Read More

Topics: Operational Efficiency

We Analyzed 437,013 Supplier Purchases Last Month... Here's What We Can Tell You About Pricing

Posted by Ben Baggett on Oct 9, 2017 9:56:32 AM

Say “BIG DATA” to a restaurant owner… 

And they’ll likely say “BIG DEAL”… as in “who cares”? 

Unless that big data can translate into BIG MONEY… then you have their attention. 

Read More

Create a Genius Inventory Guide with this Master Count Sheet

Posted by The Orderly Team on Sep 26, 2017 4:17:57 PM


Here’s the thing… inventory is hard.

You know it. We know it.

It’s universally hated... especially the part where you take a count on a messy paper inventory sheet.

We’re talking about that count sheet that’s been cobbled together from supplier price sheets, homemade inventory guides, and hand-written scribbles on notebook paper.

It just doesn’t work for taking an accurate inventory count.

We feel your pain… which is why we put together this mother of all inventory sheets.

Read More

Topics: Operational Efficiency

Quit Eyeballing Your Supplier Pricing

Posted by The Orderly Team on Sep 25, 2017 3:56:11 PM


No other business eyeballs its expenses... especially when it represents 30% of the overall budget. 

But this is a common practice in the restaurant business.

And this is a huge red flag.

But, it doesn't have to be this way...

Read More

Topics: Operational Efficiency

7 Reasons Why Inventory Is So Hard and How to Make it 1000X Easier

Posted by The Orderly Team on Sep 13, 2017 10:35:21 AM

Over the past 3 years, we’ve talked to thousands of restaurant managers.

Most agree… they’d rather do just about anything than take inventory.

Count cash... 

Schedule servers…

Wipe down the line at the end of the night…

We’re talking anything other than stepping into that stockroom to count.

But why?

Why do most managers want to skip inventory altogether? WHY is inventory just so hard?

We’ve boiled it down to the 7 of the reasons we hear… over and over again… and we’re giving you tricks to make it a whole lot easier.

Read More

Topics: Operational Efficiency

92% of Restaurants Overpay Their Supplier... Find Out If You Are

Posted by The Orderly Team on Sep 12, 2017 1:50:37 PM

It's a shocking statistic...

92% of restaurants are overpaying their suppliers for items they purchase every week.

And this results in thousands of dollars lost every month... just because they don't know they're overpaying.

What's even worse than overpaying is the lost profit.

So... what are you overpaying for?

Read More

Topics: Supplier Relations

OUTDATED: 3 Restaurant Processes You Need to Stop Today

Posted by The Orderly Team on Jul 25, 2017 11:45:35 AM

When's the last time you pulled into a gas station to get a paper map to find that epic short cut to the beach?

Or went to the video store to get your VHS stack for the weekend?

Or stood out in the blazing sun pumping quarters in a payphone to tell your boss you'll be late?

Yeah... it's been a while for me, too... technology has retired these things... and its much easier now...

Read More

Topics: Operational Efficiency

The Complete Guide to Calculating Prime Cost

Posted by The Orderly Team on Jun 30, 2017 4:41:24 PM

The magic of running a restaurant comes in that moment when everything works together... the menu, the staff, the customers.

But more often than not, that really is just a moment.

The rest of the time?

There aren't enough tortillas for Taco Tuesday...

The ice machine stopped working...

And your top 3 servers have just called out...

I mean, let's face it... running a restaurant is more organized chaos than well-oiled machine.

Read More

Topics: Operational Efficiency

Battle of the Coasts: East vs. West Coast Food Costs

Posted by Jessica Grubbs on Jun 9, 2017 5:55:24 PM

It's Biggie vs. Tupac...

It's the Lakers vs. the Knicks...

It's LA style vs. New York trim...

If one thing is for certain, it's that the East Coast and West Coast share a bit of a rivalry. But when it comes to restaurant supplier food costs, how does it stack up?

Who gets a better deal?

To determine who wins this battle of the coasts, we analyzed 390,235 supplier purchases from the East Coast and the West Coast.

What we came back with was 5 eye-opening ingredient trends from both regions that show what's really going on with pricing.

Read More

Topics: Food Purchasing Trends

Get our weekly email:

See us in action:


Learn how smart restaurants are using our simple mobile app to save 21 hours on stuff they have to do every month.

Connect with us:

Follow us on Facebook!   Follow us on Twitter!   Connect with us on LinkedIn!   Follow us on Instagram!

Get free resources:

50 Free Apps for Restaurants

Download the 50 Free Apps for Restaurants eBook


Mobile apps are changing the world... use these to run a more efficient & profitable restaurant.

The 2017 Complete Guide to Restaurant Inventory

Download The 2017 Complete Guide to Restaurant Inventory GET THE GUIDE

Learn everything you've ever wanted to know about inventory.

The Prime Cost Calculator

Just put in your numbers... and get your prime cost. DOWNLOAD IT NOW

What's the #1 metric for your restaurant? Prime cost. Here's everything you want to know about it... AND a free calculator.


Don't be a dummy. Get this guide for a faster and more accurate restaurant inventory. GET YOUR SHEET

Use this mother of all inventory templates to create your genius inventory guide.

Restaurant Inventory for Dummies

Don't be a dummy. Get this guide for a faster and more accurate restaurant inventory. GET YOUR GUIDE

Use this 5-step foolproof guide to put the right inventory process & technology in place today.

The Restaurant Accounting Checklist

Get the Restaurant Accounting Checklist. GET YOUR CHECKLIST

Use this checklist to stay on track with your restaurant accounting & increase profits.

Restaurant Accounting Basics: The Ultimate Cheat Sheet

Master the 5 basics of restaurant accounting with this ultimate cheat sheet. GET THE SHEET

Master the 5 basics of restaurant accounting with this ultimate cheat sheet.

Quarterly Business Review

Download the Quarterly Business Review Template for restaurants. DOWNLOAD THE QBR

The process and template guaranteed to save your restaurant thousands.