3 Benefits of Using Restaurant Inventory Management Technology

These days, your back-of-house (BOH) staff is tasked with more than just cooking recipes and creating plates of art. On top of the everyday tasks it takes to run a restaurant kitchen, your BOH team is responsible for inventory management – the key essential to running any restaurant. The practice of inventory management involves keeping […]

Where is the Restaurant Industry Going in 2023?

The past couple of years have been trying for restaurateurs and managers alike. As 2023 approaches, we look at what restaurants should begin taking advantage of now in order to maximize their potential ROI in the coming year. From online ordering, to QR code menus, and an emphasis on curbing inflation and rising food costs, […]

Optimum Control + notch Ordering Case Study

After working with Oliver & Bonacini for years, we’re thrilled to be able to help further the efficiencies and optimizations offered by Optimum Control through our partnership with notch. We had a chance to sit down with Eric Schrank, O&B’s Food and Beverage Director, to see what makes the combination of notch and Optimum Control […]

Restaurant Marketing

Bring in Customers on a Small Marketing Budget

In a world where those with the largest marketing budgets tend to grab the largest piece of the pie when it comes to profit, how do the smaller restaurants manage to break through and grab some of the attention? While larger billboards and flyers can have a large impact, the impact of effective digital marketing […]

How to Maximize the Shelf Life of Your Ingredients

When looking at your restaurant’s inventory management, one doesn’t have to go far in order to see one of the largest areas of waste: ingredients spoiling. By ensuring your ingredients last as long as possible, you’ll be reducing the need to order new inventory unless demand requires it, potentially saving you tens to hundreds of […]

Restaurant Reporting (Your Key to Saving Money)

In a nutshell, a successful business is all about the numbers. Are you making enough money to cover your costs, pay your staff, and pay yourself? Can you save on any costs to make a profit, or to reinvest in your business to remain competitive? Are you charging enough for each menu item? Can you […]

Understanding PAR Levels in Restaurant Inventory Management

In the restaurant business, “PAR level” is an industry term for effective inventory management. Specifically, Periodic Automatic Replacement or PAR is a system for figuring out the minimum level of inventory you need on hand for a given period of time. Ideally, a PAR level system will tell you the minimum quantity of any given […]

  • 1
  • 2
Contact Sales
.one-half, .one-third { position: relative; margin-right: 4%; float: left; margin-bottom: 20px; } .one-half { width: 48%; } .one-third { width: 30.66%; } .last { margin-right: 0 !important; clear: right; } @media only screen and (max-width: 767px) { .one-half, .one-third { width: 100%; margin-right: 0; } } .mb-lc-0 >{ margin-bottom: 0 !important; margin-top: 0 !important; line-height: normal; } .page-id-31 #nav-menu { display:none; }