Restaurant Profitability Blog

Ignorant Ordering is Destroying Your Bank Account

We can all agree: Restaurant ordering is a hassle.

You place orders once or twice a week, or maybe even multiple times a day.

No matter how often it’s done, ordering is a massive chunk of any restaurant owner’s life.

And if you’re constantly knee-deep in messy spreadsheets, you could be getting taken advantage of over and over again.

That’s why you always need to be aware of the little things.

Not paying attention to your restaurant orders can cost you and your business more money than it needs to.

Danny BarryIgnorant Ordering is Destroying Your Bank Account
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Keep Your Restaurant’s Bar Afloat with The Complete Guide to Bar Profitability

You thought adding a bar to your restaurant would be easy and fun.

It’d bring in extra money hand over fist, you said.

It’d allow you to hire a unique mixologist who would quickly create some buzz – you were sure of it.

And you could’ve sworn it’d give you and your staff a great place to unwind, chat, and bond after a busy shift.

But, reality hit fast.

Danny BarryKeep Your Restaurant’s Bar Afloat with The Complete Guide to Bar Profitability
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Year-Round Numbers For A Seasonal Restaurant

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.

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This week, we head to Coupeville, WA, where Sara Hansen and her husband own The Oystercatcher.

As the third owners of this small, seasonal restaurant, they wanted to truly revolutionize and grow their business. Unfortunately, they were getting so distracted by everything that comes with running a busy restaurant that they didn’t have time to manage their numbers.

As in, they barely even tried to calculate them.

Sara knew that if she wanted to grow her business – and even stay open at all – she needed to invest in a software that would get her the accurate numbers she needed without taking up too much of her time.

See how Orderly filled this role, then download the app for yourself.

Danny BarryYear-Round Numbers For A Seasonal Restaurant
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A Reality of Conventional Restaurant Management Wisdom

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.

And we have them right here, for you.

Danny BarryA Reality of Conventional Restaurant Management Wisdom
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The Ideal COGS for Every Type of Restaurant

You know finding your ideal COGS (cost of goods sold) is vital.

It’s the secret sauce in your restaurant’s recipe for success.

But lately, we’ve realized our constant advice on lowering your food costs and managing your COGS isn’t as specific it needs to be.

Speaking in general terms isn’t always good enough.

Danny BarryThe Ideal COGS for Every Type of Restaurant
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Deli Made Numbers at the Ready

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 BarryDeli Made Numbers at the Ready
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The Three Ways to Calculate Your Food Costs

Running a restaurant is a breeze, right?

Ok, maybe not.

You’re a proud business owner. And there’s no doubt you keep tabs on what does well for you and your customers.

But when you see the profits you’ve brought in at the end of a busy month, are you content?

Happy? Ecstatic? Disappointed? Sad? Optimistic for change?

All of these happen, both at new and established businesses. And, they’re all OK.

One thing you shouldn’t feel? Total shock.

Danny BarryThe Three Ways to Calculate Your Food Costs
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[MAJOR UPDATE]
[MAJOR UPDATE]