Keeping The Freshest Ingredients At The Lowest Prices

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.

Every couple weeks, we open the kitchen door and share tales from those who have been using Orderly.

You learn their backgrounds, failures, and success, and hopefully get a glimpse as to how Orderly has had a real impact on their business.

This week, we took a flight out to the Pacific Ocean and chatted with Cody Christopher, COO and Co-owner of Fork & Salad Maui.

He and his two partners wanted to open a fast, affordable restaurant. They wanted fresh ingredients they’d be happy eating 5 days a week. Yet, they learned quickly that keeping a wide variety of fresh, local ingredients on the menu can make managing prices extremely difficult.

With Orderly, Cody was able to keep all his ingredient prices in order without digging through an error-prone spreadsheet. Plus, with his COGS calculated for him, he was able to save dozens of hours and add extra cash to his pocket.

Find out a bit more about his experience, then see Orderly live in action.

Danny Barry

As Orderly's Content Marketing Manager, Danny is always in the weeds of the restaurant business. He's having conversations. He's scouring the internet for research. He's writing until his fingers start to hurt. And it's all to help you run a smarter restaurant. When he's not writing about restaurants, Danny can be found eating at restaurants. Or, you may find him cheering on his beloved Miami Hurricanes.

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