MarginEdge founders Brian Mills, Bo Davis, and Roy Phillips
By restaurant people. For restaurant people.
Running a restaurant is really freaking hard. We know it can be easier.
7.5
mil
invoices processed (and counting!)
350
yrs
collectively worked in restaurants... that's like 4,200 inventories
4
k
restaurants get daily COGS and P&L in real-time
7.5
mil
invoices processed (and counting!)
350
yrs
collectively worked in restaurants... that's like 4,200 inventories
4
k
restaurants get daily COGS and P&L in real-time
Where hospitality met technology
Our story began in a place where many restaurateurs have been themselves—stuck doing manual invoice data entry and inventory in a tiny (we’re talking 4ft x 5ft) closet in the back of a kitchen, wondering why the love of food and hospitality came with so many papercuts. Bo and Roy, two of our founders, have more than 40 years of restaurant experience between them. They’ve built and operated over 25 restaurants around the nation. Even though the size of their back offices differed, the problems they faced as operators didn’t. With a background in successful tech entrepreneurship, Bo assembled Roy and two long-time friends, colleagues, and successful technologists, Mike and Sam. Together, they constructed a creative solution to make running a restaurant easier— and MarginEdge was born.
If you’re going to do restaurant software, do it right
For the first few years they only told a few friends in the industry about their platform. Kept it on the down-low, if you will. But the feedback was clear to them from the start: that MarginEdge could be a game-changer for owners and operators of all kinds. So they did what hospitality folks do best: they listened to the feedback and made tweaks to improve the software for an even better guest, er… client experience. After a few more years, a few more employees and a whole lot more hard freaking work, that practice of listening to our clients has never stopped and continues to be our guiding light.
What’s on deck
So what’s next for MarginEdge? Will we find a way to prevent steaks from being ordered well done ever again? Probably not, but that would be awesome. What we can say is that we’re working to further transform the way restaurants do business. We are constantly developing more predictive software capabilities that implement the best of what tech has to offer and bringing those technologies to restaurants.
Great service, even more than just great food, is what brings restaurant customers back time and time again. Our goal is to automate these manual and gut instinct-based tasks (like knowing how much product to order), so that operators have more time to do what they love and more of what makes them profitable.
