ClearCOGS Blog
The Best Tool in the Building Is 30 Years Old
On a demo call, a technology leader at a national franchise brand with hundreds of locations described the most important …
You Can’t Find What You Never Expected
By Matt Wampler, CEO of ClearCOGS On a recent intro call, someone helping modernize her family’s restaurant group, twenty locations, all …
The Operations That Got You Here Won’t Get You There
By Matt Wampler, CEO of ClearCOGS You have a great concept. Loyal customers. Strong margins. And a plan to franchise within …
Restaurant Stockouts Start With a Prep Decision, Not a Rush
Running out of menu items during a rush isn’t just a customer service problem. It’s a forecasting problem. And for …
Decision Intelligence: What Salad and Go’s Closure Teaches Restaurants
By Matt Wampler, CEO & Co-Founder, ClearCOGS Salad and Go closed all 70 locations after final service on August 5, 2026, …
The High-Stakes World of Once-a-Day Prep
Most restaurants get to adjust during service. If lunch is running hotter than expected, a kitchen can fire more product. …
The Commissary Trap: Why Central Kitchens Become Cash Graveyards Without Predictive Production
There is a moment every growing restaurant group faces. The moment when spreadsheets stop working. When pars become guesswork. When …
Your Kitchen Isn’t Too Complex. Your Software Is Too Simple.
Six months after buying new restaurant software, many operators are still entering prep numbers into spreadsheets. Not because they gave up. …
Your Data Isn’t Clean Enough. Start Anyway.
By Matt Wampler, CEO of ClearCOGS The most common reason a restaurant group delays a forecasting project is a problem that …
Why the Four-Week Average Fails for Kitchen Prep
By Matt Wampler, CEO of ClearCOGS Quick Answer A four-week average takes the same weekday from the last four weeks and averages …
What Is an Operational Decision Platform for Restaurants?
An operational decision platform (ODP) is software that turns a restaurant’s operating data into the decisions that run the day: …
Your Menu Prices Went Up. Your Margins Didn’t.
Matching a cost increase with a price increase doesn’t restore profitability. It restores survival. The manager approves the increase without much …
Sixteen Points Without a Single New Customer
By Matt Wampler, CEO of ClearCOGS When an operator tells you his margins went from negative 6 percent to positive 10 …
Cyclospora Lettuce Outbreak: The Parasite You Can’t Wash Off Your Salad
The bag said triple-washed. For most threats, that would have been enough. You pick up a bag of romaine at the …
Unit Economics Don’t Break at the P&L. They Break at the Prep Sheet.
Every restaurant group eventually asks the same question: are we ready to open another location? Most of the answer gets searched …
Why New Kitchen Managers Fail
Quick Answer: New kitchen managers fail most often because the promotion adds three analytical jobs at once, ordering, prep planning, …
You Can’t Negotiate Your Food Cost Down Anymore
The conversation about food cost in restaurants used to start with purchasing leverage. Build volume, consolidate vendors, negotiate hard, and …
The Two Phases That Almost Everyone Confuses
By Matt Wampler, CEO of ClearCOGS There’s a conversation that happens at nearly every enterprise restaurant brand exploring AI forecasting, and …
