More than 7 in 10 consumers say they would use restaurants more often if they had the money, according to the National Restaurant Association’s 2026 State of the Restaurant Industry report, making catering season a major opportunity for operators to capture group dining demand outside the traditional dining room. Graduation season kicks off one of the biggest catering opportunities of the year. From family celebrations and office lunches to school events, sports seasons, and backyard parties, operators have a chance to drive higher sales, larger check averages, and repeat business without relying only on dine-in traffic.  And the operators winning during catering season are not just offering trays of food. They are building catering menus that are easy to execute, easy to transport, and designed to create a better guest experience from setup to cleanup.  The good news? Operators do not need to completely reinvent their kitchens to make catering more profitable. Often,

Restaurant finance has become one of the biggest areas of focus for operators trying to protect margins while managing rising food, labor, and operational costs. One week sales look strong. The next week profits feel tighter than expected even though the restaurant stayed busy. Usually, it’s not one major issue causing the pressure either. It’s food costs slowly climbing. Labor running heavier than planned. Vendor pricing changes slipping through unnoticed. Inventory getting over-ordered. Waste adding up quietly in the background. That’s why more operators are paying closer attention to restaurant finance and the operational decisions affecting profitability every single day, not just when month-end reports come out. The restaurants staying ahead right now are improving visibility into purchasing, labor, inventory, and financial performance so they can catch smaller problems earlier before they turn into larger margin issues. Because in this industry, profitability rarely disappears all at once. It usually happens

A strong restaurant catering strategy can help operators drive larger orders, create repeat business, and turn catering into a more consistent revenue stream instead of a one-time opportunity. Catering should be one of the easiest ways to grow revenue in your restaurant.  Higher order values. Orders placed in advance. Built-in exposure to new customers.  And yet… for a lot of operators, catering ends up being inconsistent, chaotic, or just not worth the effort.  It’s not because the food isn’t good.  It’s because the system behind catering isn’t built to scale.  Let’s fix that.  Why Catering Is a Bigger Opportunity Than Most Operators Realize  Catering has quietly become one of the most reliable ways to drive incremental revenue without adding seats or extending hours.  We’re not just talking about weddings and large events anymore. Today’s catering demand is coming from:  Office lunches   Team meetings   School events   Community gatherings     These are frequent, repeatable occasions. And they add up quickly. 

A strong restaurant purchasing strategy is becoming one of the biggest differentiators between operators protecting their margins and those struggling to keep up with rising costs. In a year when the National Restaurant Association projects U.S. restaurant and foodservice sales to reach $1.55 trillion in 2026, the headline number suggests growth. But for operators, the reality behind the scenes tells a different story.  Nearly 42% of restaurants reported they were not profitable last year. Food and labor costs remain significantly elevated compared to pre-pandemic levels. And now, new purchasing data adds another layer to the challenge.  Buyers Edge Platform data shows that same-store operators increased total food spend by +1.41% year over year, while case volume rose just +0.29%.   Operators are spending more, but not getting more.  That gap is one of the clearest signals of where the industry stands today. Inflation is driving spend, not demand. And if pricing and purchasing strategies don’t evolve alongside it, margins erode quickly.  This moment is

Global soccer tournament restaurant strategy starts long before kickoff, especially for operators preparing for higher traffic, faster service, and increased pressure on margins. The upcoming soccer tournament doesn’t just bring global attention. It brings packed dining rooms, longer stays, bigger groups, and a surge in demand that can either drive revenue… or expose every operational weakness in your business.  For restaurant operators, this isn’t just another busy period. It’s a pressure test.  More traffic means:  Faster ticket times (or at least the expectation of them)   Higher risk of mistakes   Increased strain on staff and systems   And if you’re not careful, shrinking margins despite higher sales     The operators who come out ahead during events like this aren’t winging it.  They’re building a full lineup across their operation.  Build Your Match Day Lineup   Winning during a global soccer tournament isn’t about one big play. It’s about how every part of your operation performs together.  Think of your restaurant like a team. Every position matters. And the strongest operators aren’t

If you’re in food distribution, you don’t need a report to tell you things have gotten more complicated. You feel it every day. Orders shifting last minute. Suppliers running tight. Margins getting squeezed from every direction.  The reality is, most of today’s food distribution challenges aren’t isolated problems. They’re connected. A delay upstream turns into a stockout. A pricing change ripples into margin pressure. A missed delivery impacts your customer relationship.  Let’s break down the biggest challenges distributors are dealing with right now and, more importantly, how to stay ahead of them.  Supply Chain Disruptions  Supplier Delays, Shortages, and Inconsistent Supply  Some weeks it feels like you’re chasing product instead of moving it. Suppliers are dealing with their own labor gaps, raw material shortages, and production issues, which means what you ordered isn’t always what shows up. This is one of the most persistent food distribution challenges distributors are navigating right now. That inconsistency forces quick

Written by Experts from Restaurant Partners Procurement Choosing between long-term contracts vs spot buying is a critical decision that shapes how restaurants manage costs, control supply, and respond to changing market conditions. In the fast-paced world of the restaurant industry, securing a steady supply of quality ingredients at a predictable cost is paramount. The decision of how to source ingredients – whether through long-term contracts or spot buying – can significantly impact a restaurant’s bottom line, operational efficiency, and ability to adapt to market changes. Understanding these nuances is crucial for making informed procurement decisions. Across Buyers Edge Platform’s network, Restaurant Partners Procurement (RPP) experts regularly see operators navigating this decision, balancing cost control with flexibility in constantly shifting market conditions. Understanding the Strategies Long-term contracts involve agreements with suppliers for a set period, often with fixed or pre-negotiated pricing. This approach brings a valuable sense of stability to the often-volatile

Written by Experts from Restaurant Partners Procurement Restaurant supply chains are more interconnected and more vulnerable than ever. Across the Buyers Edge Platform network, operators are navigating these challenges in real time, from pricing pressure to operational disruption. These restaurant supply chain risks are becoming more complex and harder to predict. What makes today’s environment especially challenging is that these risks are no longer isolated. A disruption in one area, like labor or transportation, can quickly cascade into inventory shortages, menu changes, and increased costs across the operation. Understanding where these risks exist is the first step toward building a more resilient and adaptable supply chain. Why Supply Chain Risk Matters More Than Ever For restaurant operators, supply chain disruptions don’t just impact sourcing—they directly affect profitability, consistency, and the guest experience. From unexpected price spikes to missed deliveries, even small disruptions can force last-minute decisions that impact food quality,

Written in collaboration with Vegan Hospitality. Why a vegan menu for restaurants isn’t about trends, it’s about margin strategy. There’s a revolution happening right under operators’ noses, and it’s not about reinventing the menu. It’s about rethinking what’s already on it. In 2026, nearly half of U.S. restaurant menus feature plant-based items, a figure that reflects roughly a 62 % increase over the last decade and includes vegan options as part of broader plant-positive offerings.  That’s exactly why Vegan Hospitality created Smart Menus, a short-form podcast series built for Buyers Edge Platform operators who want practical ideas they can actually use to increase food sales, without sitting through long webinars or reading dense playbooks.  Diners from flexitarians to curious omnivores increasingly view plant-friendly plates as part of the restaurant experience, which is why a vegan menu for restaurants is becoming a core expectation, not a niche offering. Because every dish that doesn’t speak to the whole table is essentially a revenue line left unexplored, and

Nearly 45% of restaurant operators were not profitable in 2025, according to the National Restaurant Association’s 2026 State of the Industry Report, proving that running a successful kitchen today isn’t just about sales, it’s about how well you manage what happens behind the line. If you’ve ever stepped onto a line five minutes before service, you already know this: managing a kitchen isn’t about one big thing. It’s about a hundred small things going right at the same time. That’s why learning how to manage a restaurant kitchen comes down to building systems that hold up when things get busy, messy, and unpredictable. Because they will. Let’s break down what actually works in real kitchens. What a Well-Run Restaurant Kitchen Looks Like   You can feel it the second you walk in.  Tickets are moving, but no one’s yelling. The line is tight. Prep is stocked. Plates look the same whether it’s 5:30 or 8:45.