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The Orderly Blog

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

 

5 Tips to Gain Ultimate Control Over Your Restaurant Food Spend

Posted by The Orderly Team on Dec 7, 2017 6:57:38 AM

Food spend… it’s one of the Big 3.

And that means it’s really important that you get it right.

As a restaurant, 1/3 of your budget goes to food spend… and by default that makes it a big ticket item in your budget, but it’s more than that… it can also be a business killer if you don’t manage it closely.  

The reality is that food prices have steadily risen… the NRA says by 25% over the past 5 years... and sadly this has translated into shrinking margins for everyone.

So when you talk about managing food spend… it’s do or die for restaurants. 

Controlling your food spend isn’t a choice… it’s a necessity. Figure out a way to manage it properly or risk the fate of closing your doors for good.

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Topics: Operational Efficiency

The Ugly Truth About Supplier Pricing

Posted by The Orderly Team on Nov 27, 2017 9:53:43 AM

We’ve got a bit of bad news…

Turns out your supplier is both friend and foe.

Sure, they do a great job of delivering the vital supplies you need to serve your guests. And hopefully, you’ve built great relationships that foster excellent service.

BUT, there’s also a dark side to the supply chain.

Read More

Topics: Supplier Relations

7 Common Mistakes Restaurants Make that Doom Them to Fail

Posted by The Orderly Team on Nov 21, 2017 3:10:45 PM

Failure.

Yeah, it’s pretty common in the restaurant business.

We all know the damaging stats… 60% of restaurants fail their first year and 80% fail after 4 years.

But you’ve survived… and maybe even thrived.

And you want to keep it that way. 

So how do you avoid the pitfalls the vast majority of restaurants make that doom them to fail?

Well, we’ve got you covered.

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Topics: Operational Efficiency

3 Reasons Recipe Plate Costing Isn't All It's Cracked Up to Be

Posted by The Orderly Team on Nov 8, 2017 10:23:26 AM

 

We stand by our claim…recipe costing isn’t all it’s cracked up to be.

Now before every restaurant consultant in the land spews hate in the comments section, hold on for a second…

Of course recipe plate costing is important… it’s what drives the profitability in your menu. 

It’s what helps you create a dish that is not just culinary genius but also financial delight. In simple terms, recipe plate costing is about having a profitable menu.   

It’s just… that’s not the usual conversation we have when people talk about plate costing… more often they talk about complex systems and models…

And that’s where we see cracks... complex systems and models that are massive time-sucking beasts…

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Topics: Operational Efficiency

5 Shocking Truths About Supplier Pricing

Posted by The Orderly Team on Oct 30, 2017 5:00:00 PM

They say if you stare at something long enough, eventually it will stare back.

That’s definitely how we feel about the supplier pricing data we’ve been looking at...

Last month we did a deep dive on supplier pricing data.

We analyzed 413,013 supplier purchases across the United States. The pricing data we evaluated came from 4,137 restaurants and 4,207 food distributors.

And as we looked at the data, well... it looked back.  

It revealed some hidden truths about supplier pricing. And some of these truths were pretty darn shocking.  

So, we’re here to share with you the 5 shocking truths you didn’t know about supplier pricing.

Ultimately, we think they serve to illustrate the fact that the restaurant business is hard and the supply chain doesn't make it easier for the restaurateur.

Read More

Topics: Supplier Relations

Restaurants Regularly Pay 86% More for the Same Ingredient

Posted by Ben Baggett on Oct 23, 2017 11:10:16 AM

We analyzed a bunch of BIG DATA last month… And the results for restaurants and their suppliers were eye opening…

What if I told you that restaurants regularly pay 86% more... for the same ingredient... from the same supplier... in the same market... in the same week...

Or that 92% of restaurants are overpaying their suppliers...

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Topics: Operational Efficiency

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?

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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

THE MASTER INVENTORY SHEET… THE MOTHER OF ALL INVENTORY SHEETS

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

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The 2017 Complete Guide to Restaurant Inventory

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The Prime Cost Calculator

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THE MASTER COUNT SHEET

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Restaurant Inventory for Dummies

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The Restaurant Accounting Checklist

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


Restaurant Accounting Basics: The Ultimate Cheat Sheet

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Quarterly Business Review

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Recipe Plate Costing Calculator

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The quick & easy tool for finding your costs!