Here’s what’s new:

• An easier way to forecast sales

• Forecasts that tie to your budget

• Cleaner labor reporting

• Faster recipe entry

Keep scrolling for the full rundown on what’s new and how it can help your team run smoother every shift.

Smarter forecasts, fewer surprises

We launched a better way to forecast sales. With just a few clicks, MarginEdge uses your past sales data, holidays and seasonality to give you a clear picture of what to expect. If you already have a forecast, you can upload it to keep everything in one place. The forecast helps you plan ahead, reduce waste, and stay in control of your labor and ordering. Turn on forecasting.

Know what you've got left to spend

You can also view your forecast alongside your budget to see how much you have left to spend in the period. As actual sales roll in, we’ll compare them to your forecast so you can see how you’re pacing – all in real time. Learn more.

No more double-counted labor

For teams connected to more than one POS system, we added the ability to choose where your labor data comes from. This means you can turn off labor feeds from extra POS systems and avoid inflated labor costs or double-counted hours in your reporting. Learn more.

Recipes, now with a brain

We released a new tool that makes it much faster to build recipes. Instead of entering each ingredient one by one, you can now paste a full ingredient list into MarginEdge. Our system will automatically match products and sub-recipes and fill in the details like quantities and units. It’s a big time-saver and helps get your recipes in and usable faster. Learn more.

Cleaner Bill Pay vendor setup

We gave the Bill Pay vendor table a refresh. It is easier to read, easier to bulk enable, and will now check for required fields, so you do not waste time entering info you do not need. Learn more.

Know exactly who is getting paid

Multi-unit operators can now click into a product in the purchase report to view price history by purchasing unit. You can easily see what each location is paying.

Updated annual subscription cancellation policy

What's new with [me]

Tune in to ‘The Science of Service’: Earlier this spring, we launched our first-ever podcast! Science of Service, provides listeners with a deep dive into the art and science of running a restaurant, featuring guests from the MarginEdge community. The host, Rachel Stainton Markus, and guests touch on topics like securing financial backing for your restaurant to scaling a hospitality business while still keeping its soul. You’ll definitely want to listen to this one!

Come Work with [me]: The MarginEdge team is looking to fill multiple awesome positions! Come join an Inc. 5000 and Glassdoor recognized Best Places to work (cough, cough - this means killer benefits!) We are looking for awesome candidates in all sorts of departments, from engineering to customer onboarding. Whether you are interested in exploring a new position or know someone who is looking, we might have just the position for you!

Where is Tom? Tom packed his bags and headed to the Windy City last month for the event of the year, The National Restaurant Association Show! He spent his time working the [me] booth, chatting with prospects and clients, eating tons of hot dogs, and just looking cute! Did you see us at the NRA?