Sitting Inventory and What It Really Costs

Hello EdgeReaders! As a restaurant/bar owner or manager, the key is to manage inventory 24/7. Cost of Good represents 20-40% of your left cost. While you need to have a certain amount of inventory on hand to make sure that you can serve customers their favorite drink (mine is piña colada!) or their favorite dish … Continue reading “Sitting Inventory and What It Really Costs”

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Is Online Ordering Really Important?

Today’s blog is important, especially now with all of the post-pandemic scenarios all over the world. By now you may have an idea that the biggest weapon you have in your restaurant’s -apart from great food- is your website. Online ordering is now a highly sought after by customers, and becoming more of a standard requirement … Continue reading “Is Online Ordering Really Important?”

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