Danny BarryEverything 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 BarryPrepare an Order and Negotiate with Your Suppliers [Product Update]
As a restaurant owner, placing orders is a huge part of your job.
You’ve placed hundreds of them over your restaurant’s lifetime.
Maybe even thousands.
But how many of those have been good orders?
Ben BaggettSet Weekly Food Cost Goals and See Your Progress [Product Update]
At Orderly, we’re all about making sure your restaurant’s profitable.
And that means making sure your food costs stay on track each week.
Knowing how much you’re spending versus how much you have left to spend…
That can be the difference between a profitable week and one that’s in the red.