The theory of supply and demand teaches us that consumers will pay the same prices for the same goods in a competitive market. In reality, however, markets are rarely perfect and prices fluc… Read More

Staying calm during the dinner rush, creating the perfect plate, and keeping guests happy—the restaurant business is hard, but challenges like those are what fuel your drive.Even… Read More

Written by account executive Nick Geraghty, some thoughts on how artificial intelligence will impact bookkeepers and accountants:Image from AccountingToday.comWhen I first started working at… Read More

Bill Lindsey, Plate IQ Strategic AdvisorI’ve been designing and marketing restaurant inventory management software since the early 1980s. Two constant challenges throughout the years h… Read More

Any seasoned restaurateur knows that cost management is crucial to the bottom line. With restaurants dedicating about a third of their spend to food, keeping a close eye can make a big diffe… Read More

We’re excited to announce that we’ve teamed up with Bill Lindsey, a seasoned restaurant tech advisor with over 40 years of experience in the hospitality industry.Plate IQ was des… Read More

Five articles pertaining to restaurants, food, or booze to get you through the weekend1. The San Francisco Chronicle looks at the booming secondary market for cult brews.2. From Th… Read More

Last year, the number of breweries in the United States leaped past the 5,000 mark and reached 5,301 by the end of 2016. Thirty years ago, in 1987, there were a mere 150 breweries in the cou… Read More

Five articles pertaining to restaurants, food, or booze to get you through the weekend1. Young Fava, a delivery-only restaurant, opens in San Francisco.2. Restaurateur Caroline Styne sp… Read More

Chain restaurants are suffering. This year’s sales numbers trail last year’s, which were already gloomy, and industry experts attribute much of the decline to consumers’ pr… Read More