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Cut Food Costs by 5%—See How BRG Hospitality Did It with Real-Time Insights
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Inventory & Labor Insights that Protect Margins & Increase Profits

Bring scheduling, inventory, and reporting together in one place.

Get clearer data to control food costs, staff shifts confidently, and boost profits while improving guest experience and team performance.

See it in Action

Boost restaurant profit by

2%

with increased visibility into operational metrics.

Slash food costs by

5%

with integrated inventory, purchasing, and recipes.

Cut labor costs by

5%

by aligning staff schedules with accurate sales forecasts.

Smarter Inventory Management to Control of Food Costs

Accurate inventory data empowers operators to move quickly to protect margins and improve consistency.

  • Track actual vs. theoretical usage to spot waste and variances.
  • Unify ordering, invoices, and POS data to eliminate errors.
  • Track prices in real time for fast menu and ordering changes.
  • Standardize recipes to cut costs and boost consistency.
Learn More
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Engaged, Effective Restaurant Teams with Sharper Labor Costs

R365 connects scheduling, timekeeping, and sales so you can staff smarter, cut labor costs, and keep service consistent.

  • Forecast labor needs using sales data to staff each shift.
  • Create and publish schedules quickly with mobile tools.
  • Monitor labor costs in real time to prevent overspending.
  • Improve profitability with overtime and compliance insights.
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Purchasing & Receiving that Boosts Restaurant Profit Margins

R365 helps operators control every order and delivery in real time to cut costs, reduce waste, and keep margins strong.
  • Forecast and order precisely to save money.
  • Catch invoice discrepancies quickly and early to protect margins.
  • Update inventory as items are received to avoid surprises.
  • Reduce waste and shortages to control costs across locations.
Learn More
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Digital Recipes that Cut Restaurant Costs & Drive Profit Margins

See real food costs and usage to reduce waste, stay consistent, and grow menu profits.

  • Identify best and worst menu items to focus on what drives profit.
  • Streamline prep to save time and control costs.
  • Monitor ingredient use against targets to improve profitability.
  • Standardize recipes companywide for consistent quality and costs.
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“We’ve saved 2.5% percent on food costs“

Tina Braam, Chief Operating Officer
Paxton Keiser Enterprises, a Taco John’s Franchisee

Turn Everyday Operations into Increased Profits for Your Restaurant

Streamline the way you run your restaurant to cut unnecessary costs, uncover new efficiencies, and strengthen your margins across the board.
Schedule a Demo

Restaurant Profitability RESOURCES

Helpful Resources for Increasing Restaurant Profits

Explore guides and tools that show you how to reduce waste, cut costs, and turn everyday restaurant operations into profit-boosting opportunities.

Taco John’s Franchisee Saves 2.5% on Food Costs in First Year with R365

Read case study

Felipe's Mexican Taqueria Saves 5% on Cost of Goods with Restaurant365

Read case study

Cutting Costs Without Cutting Corners: Eight Strategies For Reducing Cost of Goods

Read guide

Learn How to Decrease Restaurant Costs from a Tomato

Watch now

FAQ

Explore frequently asked questions about restaurant inventory management and how Restaurant365 can improve accuracy, reduce waste, and protect profitability.

By connecting inventory, purchasing, scheduling, recipe management, and reporting in one platform, Restaurant365 gives operators real-time visibility into costs and performance. This lets you act sooner to reduce waste, prevent overspending, and improve margins.
Both. Single-unit operators get the same real-time insights as multi-location brands—just on a smaller scale—helping them control food and labor costs without extra overhead.
Many customers see measurable savings in food and labor costs within a few months because they gain immediate visibility into variances, price changes, and scheduling inefficiencies.
Restaurant365 tracks true ingredient usage, standardizes recipes, and identifies top- and under-performing menu items so you can refine your offerings, reduce waste, and focus on dishes that drive the highest margins.
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