Restaurant Purchasing Technology Blog

5 Shocking Truths About Supplier Pricing

October 30, 2017 Orderly Supplier Relations

They say if you stare at something long enough, eventually it will stare back.

That’s definitely how we feel about the supplier pricing data we’ve been looking at…

Last month we did a deep dive on supplier pricing data.

We analyzed 413,013 supplier purchases across the United States. The pricing data we evaluated came from 4,137 restaurants and 4,207 food distributors.

And as we looked at the data, well… it looked back.

It revealed some hidden truths about supplier pricing. And some of these truths were pretty darn shocking.

Restaurants Regularly Pay 86% More for the Same Ingredient

October 23, 2017 Orderly Supplier Relations

We analyzed a bunch of BIG DATA last month…And the results for restaurants and their suppliers were eye-opening…

What if I told you that restaurants regularly pay 86% more… for the same ingredient… from the same supplier… in the same market… in the same week…

Or that 92% of restaurants are overpaying their suppliers.

Yeah… it’s crazy… but this is exactly what we found.

Create the Perfect Shelf-to-Sheet Pizza Inventory Guide

October 13, 2017 Orderly Restaurant Inventory

It’s sloppy.

It’s confusing.

It’s disorganized.

And unfortunately… it’s your pizza inventory count sheet.

We Analyzed 437,013 Supplier Purchases Last Month… Here’s What We Can Tell You About Pricing

October 9, 2017 Ben Baggett Ordering

Say “BIG DATA” to a restaurant owner…

And they’ll likely say “BIG DEAL”… as in “who cares”?

Unless that big data can translate into BIG MONEY… then you have their attention.

Here at Orderly, we’re knee deep in big data every day. Specifically BIG PRICING DATA. Like the pricing data gathered from thousands of restaurants who are paying their suppliers every day.

Create a Genius Inventory Guide with The Master Inventory Count Sheet Template

September 26, 2017 Orderly Restaurant Inventory

The Master Inventory Count Sheet Template

Here’s the thing… inventory is hard.

You know it. We know it.

It’s universally hated… especially the part where you take a count on a messy paper inventory sheet.

7 Reasons Why Inventory Is So Hard and How to Make it 1000X Easier

September 13, 2017 Orderly Restaurant Inventory

Over the past 3 years, we’ve talked to thousands of restaurant managers.

Most agree… they’d rather do just about anything than take inventory.

Count cash…

Schedule servers…

Wipe down the line at the end of the night…

We’re talking anything other than stepping into that stockroom to count.

But why?

Why do most managers want to skip inventory altogether? WHY is inventory just so hard?

We’ve boiled it down to the 7 of the reasons we hear… over and over again… and we’re giving you tricks to make it a whole lot easier.

92% of Restaurants Overpay Their Supplier… Find Out If You Are

September 12, 2017 Ben Baggett Supplier Relations

It’s a shocking statistic…

92% of restaurants overpay their suppliers for items they purchase every week.

And this results in thousands of dollars lost every month… just because they don’t know they’re overpaying.

What’s even worse than overpaying is the lost profit.

So… what are you overpaying for?

The Complete Guide to Calculating Prime Cost

June 30, 2017 Orderly Operational Efficiency

The magic of running a restaurant comes in that moment when everything works together… the menu, the staff, the customers.

But more often than not, that really is just a moment.

The rest of the time?

There aren’t enough tortillas for Taco Tuesday…

The ice machine stopped working…

And your top 3 servers have just called out…

I mean, let’s face it… running a restaurant is more organized chaos than a well-oiled machine.

It can seem like there are so many factors beyond your control when it comes to keeping the doors open.

So how does a restaurant manager maintain some sense of order (and sanity)?

The answer is in your Prime Cost.

3 Hidden Food Costs Too Important to Ignore

April 27, 2017 Orderly Ordering

Managing food costs can be a game of hide and seek.

Sometimes you know what you’re spending… and sometimes you have no idea.

But you just can’t ignore it.

After all, food spend represents 1/3 of your business’ success.

So how do you master the food costing game?

OUTDATED: 3 Restaurant Processes You Need to Stop Today

April 25, 2017 Orderly Operational Efficiency

When’s the last time you pulled into a gas station to buy a paper map to find that shortcut to the beach?

Or went to the video store to get your VHS stack for the weekend?

Or stood out in the blazing sun pumping quarters in a pay phone to tell your boss you’ll be late?

Yeah. Times have changed.

Restaurant Profitability Blog