NxtEdge Press
June 2025
Why Counting Inventory is the #1 Profit Habit of Successful Restaurants
Every successful restaurant has one thing in common: they count their inventory. It may not be the flashiest part of running a food and beverage operation, but it’s one of the most powerful.
Why Software Implementations Fail
After 25 years in restaurant technology—from managing Aloha POS implementations to selling back-office platforms like MenuLink—I’ve seen one pattern play out over and over
April 2025
How NxtEdge Uses AI to Help Restaurants Compare Vendors and Shop Smarter
Running a restaurant isn’t just about serving great food—it’s also about making smart business decisions behind the scenes. One of the biggest opportunities for savings? Restaurant purchasing. That’s where NxtEdge comes in.
Vendor Price Comparison: The Secret to Lowering Food Costs
In the restaurant business, your profit often comes down to a few cents per item. That’s why vendor price comparison isn’t just helpful—it’s essential. If you’re not comparing vendor pricing before you place orders, you’re likely leaving money on the table.
Menu Costing for Restaurants: The Fastest Way to Find Your Profits
If you're not actively costing your menu, you could be losing money every single day. With food prices fluctuating, labor costs rising, and tight margins across the board, understanding how each dish contributes to your bottom line is more important than ever.
Automate My Restaurant Inventory Management? Yes, Please.
Running a restaurant is chaotic. Between managing staff, vendors, guests, and the back office, there’s barely time to breathe—let alone dig through spreadsheets or fix invoice errors
You Can’t Do It All – NxtEdge Makes Managing Your Back Office More Trouble-Free.
Why Partner With NxtEdge?
NxtEdge is a user-friendly, internet-based software developed exclusively for the food service and hospitality industries.
The technology is specifically built for restaurants, bars, country clubs, catering companies, schools, casinos, hotels and any other location where the purchase of food and products is an operational task.