Cubby’s Expands Restaurant Tech Stack and Continues Expansion.

Controlling food costs is always top of mind for Cubby’s, a Utah-based multi-unit restaurant brand committed to fresh, high-quality ingredients. The concept …

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2023 State of #ResTec | SynergySuite

What is the state of restaurant technology in 2023? Find out how your restaurants stack up against the competition with their technology in our latest report.

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Costa Vida SynergySuite Case Study

Costa Vida needed a restaurant management system that gave them easy reporting and faster inventory, while having the capability to handle raw food SKUs that…

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Quiznos Sub SynergySuite Case Study

Learn how Quiznos was able to reduce labor costs and food costs by as much as 4% by utilizing SynergySuite’s back-of-house modules.

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Shipley Do-Nuts SynergySuite Case Study

Shipley Do-Nuts is booming. Learn how SynergySuite has helped Shipley manage its growth and coordinate operations and data among company shops and franchisees.

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Church's Chicken - Ampler x SynergySuite Case Study

See how Church’s Chicken is using SynergySuite to provide a cohesive, comprehensive back office platform for their restaurants. They have gained greater…

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Tropical Smoothie Cafe x SynergySuite Case Study

Learn how Tropical Smoothie Cafe is scaling with growth and empowering franchisees with the tools to become more profitable. Tropical Smoothie Cafe is using…

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Restaurant Management Software: A Buyer's Guide for Back of House

A comprehensive guide from SynergySuite to walk you through everything from deciding if you need back-of-house technology to narrowing it down to your final…

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The Evolution of Ghost Kitchens

We've all seen the increase in chatter around ghost kitchens and their impact. But do you know what the future of ghost kitchens may hold and whether you…

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Quiznos Sub (Grupo QZCR) + SynergySuite Case Study

Grupo QZCR, a franchise group with Costa Rican Quiznos Sub locations, implemented SynergySuite as its back-of-house platform, leading to a 4% reduction in…

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Costa Vida + SynergySuite Case Study

Costa Vida, a fresh Mexican concept, implemented SynergySuite as its back-of-house platform, leading to $400/week/location reduction in labor costs and 2…

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Keeping Your Restaurant Nimble in a Crisis with Back-of-House Technology

Successfully navigating a restaurant through the unpredictable current of a global pandemic demands more than just obvious tactics.

Using Back-of-House Systems to Fight COVID-19

Cleanliness always has been a determinant in the success of a restaurant. A dirty facility, be it the interior or exterior, can quickly turn away prospective…

Making Your Restaurant Safe Again - Give Guests Confidence to Return

We looked at a recent study of top things people say are important as they look at dining again, and how you can provide those things to bring your customers…

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Improving Margins with Advanced Reporting

Data is a difference-maker if, of course, it’s used effectively.

How to Thrive After Reopening by Harnessing Your Back of House

Are you still managing inventory with spreadsheets? Or scheduling shifts based on half-remembered conversations? This guide talks about why taking full…

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Tools for Restaurant Success in a Post-COVID World

Set your restaurant up for success when restrictions begin to lift. In this infographic, you will learn why you should double down on off-premise capabilities…

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Challenges Facing Restaurants in 2020

Restaurants are up against more than ever. While margins are as thin as always, labor, food, regulations and competition continue to rise. But restaurants also…

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Buy or Build: A Guide to Avoiding Frankenware

By covering the differences between companies who build through acquisition vs as a holistic product, readers will learn the pros and cons of each, how to spot…

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Leveraging technology to manage restaurant labor costs

Labor can make or break a restaurant, being the one variable that exists in all facets of a restaurant’s core functionality and a top concern among managers…