MarginEdge Blog

See how MarginEdge Bill Pay lets you manage and pay all your bills from one central location at absolutely no cost, saving you time and money.

Creating recipes and setting your initial menu pricing is Restaurant 101. Managing what happens afterwards, when the rubber of your cost assumptions meets the road of real-world operations, is where it gets more complicated.

Restaurant inventory management is often a time sink, but it doesn’t have to be. For high impact at low cost, take frequent counts of a limited subset of your ingredients instead.

It’s the anniversary of the onset of Covid-19 lockdowns and the resulting damage to businesses across the country. Hard to name another industry that fell with the same immediacy or severity as the restaurant industry. Here’s the story as told by the data.

Here are 3 tools in MarginEdge to help regain control of your restaurant’s bottom line: Price Alerts/Price Movers, Recipe Management, Daily Controllable P&L. See how they work and how they can work for you.

Open Road, Metropolitan Hospitality Group, Merrifield, VA “Just the first year I used MarginEdge, I saved about 2% of gross. That’s big money, which makes me a big fan of MarginEdge.” – Greg Casten, Owner of Ivy City Smokehouse and Tony & Joes &...