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Blog

Gift Card Revenue: The Gift that Keeps on Giving

‘Tis the season of gift giving. And in a holiday season like no other, it's more important than ever to factor gift cards into your restaurant's strategy.

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Why Restaurant Inventory Management with Excel Doesn’t Work

Restaurant inventory management with Excel takes too much time and can lose you money. Here's a better solution.

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invest in inventory management software

How to Reduce and Track Restaurant Food Waste

Food waste is a serious environmental and humanitarian issue. But restaurant food waste poses a huge problem for overall profitability in the business.

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why inventory management matters

Take These 3 Steps to Survive An Unusual Hospitality Holiday Season

The holiday season is usually full of family, friends, and fun—and a lot of profitability for the restaurant industry.

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xtraCHEF Product Release 9.3

Our product and development teams have been hard at work to bring you xtraCHEF version 9.3!

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The Ultimate Guide to Restaurant Inventory Management

Restaurant inventory management is not the most enjoyable restaurant task.

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Flexible Scheduling for the Restaurant Industry

Have you ever jumped in to do dishes at your restaurant because your dishwasher decided not to show up that day?

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The Missing Link: What Every Restaurant Owner Should Know About Culture

“Culture” has been a business buzzword for the last decade. Organizational gurus say it should be every business owner and CEO’s #1 priority.

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Control Virtual Kitchen Costs with These 3 Tips

A recent study conducted by the National Restaurant Association showed that 60% of restaurant orders occur off-premises.

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3 Ways to Reduce Maintenance Costs at Your Restaurant

Managing and making the most of tight budgets has never been more important for restaurant operators.

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How Digitizing Invoices Helps Restaurants Be More Flexible

If there’s one lesson to be learned from 2020, it’s that anything can happen.

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Restaurant Operations and Finance Teams Can Work in Harmony. Here’s How

Isn’t it funny how operations and finance teams easily become enemies in restaurants—even though they share the same goal of making the restaurant successful?

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