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Chefs at the boutique hotel in Charleston, SC, only spend a half day on monthly inventory and get accurate food cost data for profitable plates.

The historic Saratoga Springs property gives about two workweeks back to its AP team every year.

Hospitality operators are well accustomed to adapting to the many hats they must wear. At once an owner, a chef, an accountant, a procurement specialist, a...

Today’s tech generates more data than ever before. This is crucial in understanding your business, saving time and growing profit! However, there is so much data...

Imagine a shining crystal ball sitting on a table before you. In it, you can see the future. You see the exact number of ingredients you need to order, the dishes...

It’s a new year, full of new opportunities and challenges. Among your life-improving resolutions to lose weight, learn Spanish, and take up meditation, you can add ...

Tis the season! For many of us, this is the busiest time of year heading into the slowest sales season. Now is the time to capitalize on profits and prepare to...

In a world where there is little that packs a punch like a powerful metaphor, allow us to offer you one–your restaurant as a determined, stubborn ship atop a giant,...

Entrepreneurs Joe Correia and John Dantzler had been brewing beer in the Bronx for more than a decade when they decided to expand their operation into a...

Here’s the truth laid bare, free of polite underselling or writerly flourishes–taking inventory sucks. Though inventory best practices tell us that operators should...