Restaurant Profitability Blog

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.

New call-to-action

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
Read more

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
Read more

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
Read more

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
Read more

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
Read more

Bad Beer Pours are Killing Your Profits

Your bar display is probably your proudest piece of work.

Your rows of bottles are all placed strategically.

Customers are excited to try the creative cocktails you’ve worked so hard on.

But, what’s really drawing in your regulars? And what’s attracting new customers? (And bonus, what’s doing so with a higher profit margin?)

Draft beer.

Danny BarryBad Beer Pours are Killing Your Profits
Read more