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.
The words “taking restaurant inventory” are enough to make you and your staff cringe and scatter in 20 different directions.
You’ve tried taking it yourself. But every time you pick up the pen and clipboard, there are a dozen other fires to put out. So you put it off.
You tried getting staff to do it. And it… Didn’t go too well.
So you’re thinking about opening a second restaurant.
You feel ready for expansion. Sales are good. Profits seem up. And you’re ready to show a whole new market what your food can do.
But there are some big questions you need to ask yourself before you get started.
You always hear about ways to “Get Rich Quick” in your restaurant.
You get emails hawking products that cost thousands. But they maybe save you hundreds.
So, when it comes to running a restaurant, making more money isn’t about a flip of the switch.
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. This week, he dives into food costing software and how it may be the answer to all your restaurant foes.
At Orderly, we understand how to run a restaurant.
Why? Because we’re made up of people who have worked in restaurants their entire lives. We’ve got former bussers, line cooks, General Managers… If it’s a position in a restaurant, we’ve got someone who’s been there.
And with those years of experience comes years of knowledge.
For most people, Summer means beaches and BBQs.
For you, it means longer days, new staff, and a whole extra slew of customers.
Hibernation season is over. People are out and about again.
If you prepare correctly, this can bring a wave of profits to your restaurant.
![Prepare an Order and Negotiate with Your Suppliers [Product Update]](https://getorderly.com/wp-content/uploads/2018/06/blog_header_product_announcement-1.jpg)
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?
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.
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.
