Pro tips to improve your restaurant inventory management. Guides for ingredients and supplies tracking software and free inventory sheet templates to increase profit margin.

reduce prep work and increase profit margins
For My Business

Reduce Prep Work & Increase Profit Margins with Pre-Cut Foods

In the kitchen, time equals money. Restaurant operators need to cut back on any activity that isn’t directly increasing profit margins, and prepping is a major one. Programs like Cheetah Just-In-Time (JIT) enable restaurants to buy prepped food, significantly reduce prep work and focus back-of-house activities on the things that matter most. To help you …

For My Business

What Food Supply Chain News Means to You and Your Restaurant

Today’s economy is driven by consumer demand, which means that staying informed about the forces driving the food industry is leverage, especially for small and medium-sized restaurants. After having served the restaurant industry for nearly a decade, we know that one of the greatest challenges in managing a restaurant business is predicting supply and demand …

virtual marketplace cheetah truck delivering supplies to restaurants
For My Business

Just in Time: Virtual Marketplace Connecting Restaurants to Their Favorite Suppliers

As if restaurant operators don’t have enough on their plates, labor shortages have made reliable workers for entry-level positions very hard to find. This means that restaurants need to find creative ways to serve the increasing demand due to the restaurant reopening that has been happening. To help restaurants deal with this problem precisely, Cheetah …

restaurant reopening sign black female restaurant operator smiling
For My Business

3 Steps to Get Your Business Ready for the Restaurant Reopening

Last August, we reported on the new color-coded reopening plan that assigns California’s counties to 4 tiers based on the risk of viral transmission within the population.  In May, the fantastic news we’ve all been waiting for finally came: San Francisco officially moved into the yellow tier (minimal risk), allowing indoor restaurants, bars, breweries, and …

demand planning food suppliers
Cheetah News

Demand Planning to Help Food Suppliers Weather the Next Storm

To cope with the dynamic market, business owners and managers are looking for new strategies and solutions. The Future of Foodservice: Trends for 2021 E-book is an answer to those of you who are seeking insights into what the future holds and how to navigate the uncertain retail foodservice landscape going forward. Download the FREE …

restaurant owner welcoming diners indoors, holding an OPEN sign and wearing a black face mask safe takeout food
For My Business

Indoor Dining Is Back: 4 Best Tips to Get Your Restaurant Ready

Need to get your restaurant ready for reopening? Download the Complete Guide to Reopening a Restaurant in a COVID-19 world. Indoor dining in San Francisco and California is back after a long hiatus. The governor’s recently introduced a simplified reopening regime, which places the area in Tier 2 – Substantial. For restaurants, this means welcoming …

male chef cook with clipboard calling on smartphone at the restaurant kitchen. Restaurant owner doing inventory
For My Business

Best Practices for Managing Your Restaurant Inventory

Testing menus, creating interior designs, and thinking up trendy new concepts is a dream come true for all restaurateurs. But running a restaurant is not all fun and games. To generate actual profits, you have to treat it as a business. This means doing the grunt work of preparing taxes and bookkeeping, following laws and …