Blog

September 19, 2026

How Role-Based Permissions Keep Restaurant Inventory Accurate

Unrestricted inventory access leads to mistakes with no accountability. Here's how role-based permissions keep your records accurate.

September 14, 2026

What Is Gross Profit Margin in a Restaurant?

Gross profit margin is what's left over after cost of goods sold. Here's how to calculate it and how it compares to food cost percentage.

September 9, 2026

New Restaurant Manager? Your First 30 Days of Inventory Setup

A loose week-by-week guide for new restaurant managers to learn the current system, clean up data, and take control of inventory over their first month.

September 5, 2026

Ideal Food Cost vs. Actual Food Cost: What's the Difference?

Ideal food cost shows what a dish should cost. Actual food cost shows what it really cost. Here's how to calculate the gap between them.

August 30, 2026

What Counts as "Loss" in Restaurant Inventory? (Damage, Spoilage, Theft)

Not all inventory loss is the same. Here's how spoilage, damage, and theft differ, and why the category matters more than the total.

August 25, 2026

5 Inventory Reports Every Restaurant Manager Should Check Weekly

Food cost, variance, waste, low-stock alerts, and category breakdowns: the five reports worth checking every week, and what to do with them.

August 20, 2026

What Is Reorder Point? Using Low-Stock Thresholds to Time Your Orders

A reorder point tells you exactly when to place your next order. Here's how to calculate one and how it differs from a par level.

August 15, 2026

What Is a Par Level? A Restaurant Owner's Guide to Never Running Out (or Overstocking)

New to restaurant ownership? Here's what "par level" actually means, why every item on your shelf should have one, and how to set your first ones without overcomplicating it.

August 10, 2026

What Is Food Cost Percentage? How to Calculate and Benchmark Yours

Food cost percentage is the single number that tells you whether your menu pricing is actually working. Here's what it means, how to calculate it, and what counts as "good."

August 5, 2026

What Is Shrinkage? Understanding Waste, Theft, and Loss in Restaurant Inventory

Shrinkage is the gap between what your inventory says you should have and what's actually on the shelf. Here's what causes it and how to start measuring it.

July 31, 2026

Perpetual vs. Physical Inventory: What's the Difference (and Do You Need Both)?

Perpetual inventory and physical counts answer different questions. Here's what each one actually tells you, and why most restaurants need both.

July 26, 2026

The Real Cost of Waste in Restaurants (With a Simple Tracking Method)

Wasted product costs more than the sticker price suggests. Here's why it adds up faster than it looks, plus a simple way to start tracking it.

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