Insights
Why Multi-Unit Foodservice Operators Benefit from Partnering with a Produce Management Company
On the surface, produce feels simple. It’s lettuce, tomatoes, onions, berries. Order it, receive it, prep it, plate it. But anyone running multiple restaurant locations knows the truth: produce is one of the...
Restaurant KPIs: The Most Important Metrics to Track
Margins are tight. Food and labor costs fluctuate. Guest expectations continue to rise. In that environment, instinct alone is not a strategy. Tracking the right restaurant KPI metrics gives operators...
How Technology is Transforming the Hospitality Industry
How is technology in the hospitality industry reshaping the way hotels, restaurants, and multi-unit operators deliver service and protect their margins? The hospitality business has always been about people. A...
Alcohol Pricing: How to Price Liquor in a Bar
Few things affect a bar's bottom line more than the price of alcohol. When liquor is priced with purpose, it usually has some of the highest margins in a food...
Hotel Accounting: Best Practices for Better Financial Visibility
Every smart business decision in a hotel is based on hotel accounting. Strong accounting practices give hotel managers the financial information they need to stay profitable in a business that...
Expand Your Foodservice Supplier Network and Cut Costs with Buyers Edge Platform
A strong foodservice supplier network can be the difference between absorbing rising costs and staying one step ahead of them. Foodservice operators are no strangers to pressure. Rising costs, tight...