Field notes for multi-unit restaurant operators on daily visibility, useful alerts, and manager follow-through across locations.
Copy a restaurant food waste log with quantity, reason, and review fields. Track discarded food, avoid duplicate entries, and check what remains unexplained.
Findings from four anonymized restaurant reviews, covering missing food invoices, closing labor, discounts and cash reconciliation. See what to check next.
Lost profit costs the restaurant industry $100 billion annually. Benchmarks from Marty's analysis of 50+ multi-unit groups, by category, by segment, and by what operators are actually recovering.
Match labor, inventory and cash problems to the records and tools needed to investigate them. Compare R365, Nory, Toast IQ and a scoped Marty review.
Lost restaurant profit is the gap between revenue earned and revenue kept, caused by preventable failures in labor, food cost, vendor billing, and POS gaps. The average multi-unit restaurant loses 8–12% of revenue annually.
Marty reads your restaurant data read-only and turns it into daily cash recovery. See which systems it connects to and how.
Setup steps, what scheduling data Marty reads, how your access is secured, and what you get every morning.
How the two differ, what Marty does that reporting tools do not, and how to make the change without disruption.
Olo maximizes order volume. Marty recovers the margin you're missing on every order.
Clover reports what happened. Marty delivers the recovery actions with dollars attached.
Square processes transactions. Marty finds the dollars left on the table between them.
Review schedules, timecards and sales before cutting restaurant labor. Find the cause of extra hours, assign a fix and check service stays on track.
Overtime rarely comes from one bad decision, it comes from dozens of small ones that compound silently.
Check counts, invoices, recipes and waste before blaming high food cost. Use a practical review to separate record errors from operating problems.
3-7% of vendor invoices contain pricing discrepancies. At scale, that's tens of thousands per year.
Compare actual and theoretical food cost. Check counts, invoices, recipes and waste, then trace the variance before changing portions or prices.
When comp patterns deviate from location norms, there's often fraud hiding in the numbers.
Trace cash gaps through checks, drawer counts and deposits. Review voids and discounts with evidence before drawing conclusions about restaurant theft.
Overstaffing feels like good service. It shows up as thin margins.